Ingredients
10 green bananas
½ kg toasted peanut ground
¼ kg minced onion
2 teaspoons of crushed garlic
1 portion of coriander
Salt to taste
Preparation
Parboil the bananas in the pot. When they are ready removes in a container. The banana is crushed or ground with a great stone or a fork. Add the ground peanut, garlic, the onion, the salt and coriander. It is continued grinding until making uniformity with the mixture. Soon it is made balls with the two hands and is served with warm tea. This typical plate of preference is served in the breakfast or dinner.

Ingredients
1 head of sheep
4 yellow potato
2 red peppers mirasol
1 garlic
½ cup of paico or mint
Salt
Preparation
With the help of the fire, we eliminated the vestiges of wool or hair that could have been in the head. We clean the head with hot water until it is completely cleared and with a butcher axe we cut in prey of regulating size. Next, we threw the prey in a great pot with water we cooked and it of one hour to an hour and a half with the put cover. Sporadically to be foaming: to clear the foam that generates the head of sheep with a skimmer. Then, when the broth already is well substantial, to add salt to him and the red peppers mirasol whole and dry. Serve dusting it with paico or mint.

Ingredients
1 pumpkin
2 onions
3 corns
3 fresh eggs
1 liter of milk
300 grams of fresh cheese
300 grams of potato
4 yellow red peppers droughts
2 garlic
½ cup of fresh beans
1 oil cup
6 spoonfuls of flour
1 spoonful of butter
Branch of huacatay
Cumin
Salt
Preparation
Initially, we must divide the pumpkin by half and clear the seeds to him. Then we cut, it in thin strips. The yellow red pepper wears out with garlic, cumin, salt and a little water that is put to boil, previously, in a casserole. Once the red pepper has been dried adds oil and butter to him, in this frying lightly it must cook the onion and the cheese cut in small pieces. It is removed constantly with a spoonful of wood. One adds the pumpkin coated with flour and egg, beans and corn crumbled. And, in addition, enough milk to cook it to untimed fire. In the end add the parboiled and minced. This stew is served warm, if you wish can add minced huacatay.

Ingredients
§ 1 kg of chicken
§ 1 onion
§ 100 gr. Parmesan cheese
§ 1 cup evaporated milk
§ 1tsp of curcuma
§ 4 dry chillies liquefied mirasol
§ 6 slices of bread loaves 4
§ 6 cloves garlic
§ panca pepper 1 tablespoon liquid (it is a dry chili)
§ pepper and cumin
§ Salt to taste
Preparation
Fry the onion, garlic, pepper and cumin. Add the curcuma and peppers.
Once golden seasoning, and add the boiled and shredded chicken. Remover.
Then take the bread previously soaked, ground and liquefied. Mix.
Add, stirring the mixture, milk and a cup of broth (the liquid which has been boiled chicken).
Then add the Parmesan cheese. Stir until grip point
Serve with slices of boiled egg and a slice of boiled potato.
Sprinkle Parmesan cheese.

In a pan melt 50g of butter, then fry 1 onion, 1 carrot, 1 celery, 1 bunch of basil, all finely chopped. Add 1 cup vegetable stock, let cook for 15 minutes. Add 2 more cups of vegetable broth and 3 cups of rice, cook until done.

Wash out a portion of watercress, and cut into slices, equal to 2 peeled tomatoes and 2 eggs cooked. Mix all and garnish with a drizzle of vegetable oil, lemon juice and salt to taste.