Ingredients
§ 10 green bananas
§ ½ kg ground roasted peanuts
§ ¼ kg chopped onion
§ 2 teaspoons minced garlic
§ 1 roll of cilantro (serving)
§ salt to taste
Preparation
It bananas in stew pot. When they are ready in a container is removed. The banana is mashed or ground with a large stone or a fork. He added ground peanuts, garlic, onion, salt and coriander. It is grinding to make the mixture uniform. Then made balls with both hands and served with hot tea. The preferred dish is served at breakfast or lunch (dinner).

Ingredients
§ A Corn
§ lard
§ Salt and cheese to salty humitas
§ To humitas with sugar add anise, raisins
Preparation
The corn is shelled and ground in a grinder and proceed to throw the warm butter in a container along with salt, cheese and corn grinding will be mixed. After the dough is wrapped in corn leaves and bends well, we proceed to parboil in a pot with boiling water and salt and fed corn leaves for 15 minutes. Perform the same procedures with the cake. To cover the two types of humitas have cut corn leaves which have to be sized so that it can cover the dough.

Ingredients
§ 1 tablespoon mint
§ 1 cup hot water
§ 1 cup watercress
§ lemon juice
Preparation
Make a hot tea with mint. Allow to cool.
Transfer the watercress to the blender and measure ½ cup juice.
Mix the tea with the juice and add a squeeze of lemon.
Prepare and take in the moment.

Ingredients
§ 3 slices of soursop
§ ½ cup water
§ 1 lemon
Preparation
Blend the custard with water.
Squeeze the lemon juice and add the liquid.
Take 3 cups throughout the day.

The strawberry juice is a very suitable food for alleviating indigestion.
Ingredients
§ 8 Strawberries
§ 3 Whole Almonds
§ 1 large glass of milk
§ 1 tablespoon Amaranth
§ 1 tablespoon Honey Bee
Preparation
Wash and Disinfect the Strawberries.
Take it back to each of the tails and put the fruit in the bowl of your blender.
Add the almonds, a glass of milk, amaranth and honey.
Blend all this perfectly and serve in a glass to shake.

Ingredients
§ 1 head of sheep
§ 4 yellow potatoes
§ 2 peppers, sunflower
§ 1 garlic
§ ½ cup mint paico or
§ Salt
Preparation
With the help of fire, we eliminate the vestiges of wool or hair that may have been left to the head. We cleaned the head with hot water until completely clear, with a butcher's ax cut into regular sized dams. Then, we took the catch in a large pot with water and cook for an hour to an hour and a half with the lid on. Sporadically go skimming: remove the foam generated by the ram's head with a spatula. Then when the broth is well and hearty, add salt and whole peppers, sunflowers and dry. Serve sprinkling with paico or mint.

Ingredients
§ 2 legs with black hen meeting (of farm), washed and peeled
§ 3 lt water
§ 1 piece of fresh ginger kion or 8 cm long
§ 2 small carrots, peeled
§ 1 leek, white part only
§ 3 stalks celery
§ 3 tablespoons vegetable oil
§ 1 small onion, finely chopped
§ 3 cloves garlic, finely chopped
§ 1 tablespoon dried oregano
§ 2 yellow peppers, deveined, seeded, chopped into very small pieces
§ Salt
§ 2 carrots, cubed
§ small yellow 5 potatoes, peeled
§ 1 corn cob
§ ½ cup of beans, peeled
§ 4 pieces of cooked cassava small
§ 1 ½ cups green lima beans
§ 300 grams of noodle joint, cooked al dente
§ Chinese onion, finely chopped
§ coriander leaves
Preparation
Place the chicken in a large pot with water. Add kion, carrots, leeks and celery and bring to boil. Cook until the chicken is tender. Remove chicken and set aside. Cool completely and defatted broth. Remove the vegetables.
Boil broth in covered pot over low heat, until you have about 2 quarts chicken broth. Heat oil in a skillet and add onion, garlic, oregano, peppers and saute until onion is soft. Add the broth and season with salt. Continue cooking and add the diced 2 carrots, potatoes, corn cob, beans, cassava and green lima beans cooked. Cook until vegetables are tender. Then add the boneless chicken and noodles cooked al dente straws.
Serve in bowl. Garnish with chopped Chinese onion, mixed with coriander leaves.
It can be served together with lemon halves and chopped chilli seasoned with olive oil and salt.

Ingredients
§ 1 liter of water
§ 1 onion
§ 2 leaves of cabbage
§ 1 Dent garlic
§ 1 teaspoon dried oregano
§ Sea salt
Preparation
Place the water in a saucepan and add the chopped vegetables into medium pieces.
Season with oregano and a little salt.
Cook 30 minutes. Strain.
Take 4 cups throughout the day.

Ingredients
§ ½ kilo of beans
§ 1 tablespoon tomato paste
§ 6 cups beef broth
§ 1 tablespoon red pepper
§ 4 white potatoes
§ 3 tablespoons rice
§ 100 gr. fresh cheese
§ 2 eggs
§ ½ cup chopped onion
§ evaporated milk
§ 2 stalks huacatay
Preparation
In a saucepan in hot oil and fry the onion, add the tomato paste and stir briefly. Add the broth, beans, peeled, chopped potatoes and rice. Simmer over medium heat. Before serving add the lightly beaten eggs, cheese and fresh chopped huacatay, and a splash of evaporated milk. Serve hot.

Ingredients
§ 8 cups water
§ Double 4 pills of Beef Broth
§ 1 carrot
§ 1 turnip
§ 2 Corns
§ 1 cup cabbage
§ 1 / 3 cup Alverjitas beans
§ ½ cup habas beans
§ 1 / 3 cup Green Frijoles
§ ¼ cup green vainitas
§ 3 Potatoes White
§ 200 gr. Canuto Noodle
§ 2 tablespoons oil
§ ¼ cup ground basil
§ 1 / 3 cup fresh cheese
§ ½ tsp Garlic Beans
Preparation
Cut the corn and sliced potatoes into cubes, chop the cabbage and shred the cheese. Place in a pan with water: the double broth and chopped vegetables. When half-cooked add the potatoes and noodles in a bowl mix oil, garlic, cheese, basil, add the broth and boil 1 minutes finally no more.

Ingredients
§ 1 pumpkin
§ 2 onions
§ 3 corn
§ 3 eggs fresh
§ 1 liter of milk
§ 300 grams of fresh cheese
§ 300 grams of potatoes
§ 4 yellow peppers dried
§ 2 garlic cloves
§ ½ cup fresh beans
§ 1 cup oil
§ 6 tablespoons flour
§ 1 tablespoon butter
§ branch huacatay
§ cumin
§ Salt
Preparation
Initially, we have split the pumpkin in half and remove seeds. Then cut it into thin strips. The yellow pepper is ground with garlic, cumin, salt and a bit of water that is boiled, previously, in a saucepan. Once it has dried chillies you add oil and butter should be cooked in this sauce, onion and cheese cut into small pieces. Stir constantly with a wooden spoon. Added the pumpkin batter with flour and egg, beans and corn shredding. Besides, enough milk to simmer. At the end are added to boiled potatoes and chopped beforehand. This dish is served hot, add chopped huacatay if desired.

Ingredients
§ 200 grams of rice round type pump.
§ 3 cloves of garlic.
§ A few sprigs of parsley.
§ 2 bay leaves.
§ 4 tablespoons olive oil.
§ Salt
Preparation
Fry a few cloves of garlic chopped very finite.
Rice soaked in hot sauce until the grains caught a bit of color.
Then, add hot water (double the volume of water to rice) along with a sprig of laurel.
Halfway through cooking add the chopped parsley.
We put rice salt to taste and let it boil over low heat for 20 minutes.
The end result of this recipe is white rice, dry and loose that it can serve as a main dish.

Ingredients
§ 300 grams of zucchini
§ 25 grams of butter
§ 25 grams of flour
§ 1 cup skim milk
§ 1 tbsp chopped parsley
§ Ground black pepper
§ Salt
Preparation
Peel zucchini, cut it into slices, sprinkled it with salt and freshly ground black pepper and boil in salted water for 15 minutes.
To make bechamel, slightly gilded flour into melted butter in a saucepan, add milk and boil to simmer very gently, stirring for several minutes.
Once established the bechamel and add the parsley off the heat stir until it is loosened and form a uniform cream.
To assemble the dish with the sauce sauced zucchini should be well drained of the cooking and hot water.

Ingredients
§ 2 cups cooked and pressed cassava
§ ½ cup yellow pepper paste
§ ½ cup olive oil for frying
§ Salt and pepper to taste
CHIMUCHURRI
§ ½ cup peeled Cocona and chopped into small cubes
§ Juice of 2 cocoons
§ ½ cup small diced onion
§ 1 teaspoon crushed garlic
§  2 Charapita peppers, finely chopped
§ 1 tablespoon finely chopped hot pepper
§ 4 tablespoons oil
§ Sacha cilantro to taste
§ Oregano to taste
§ huacatay sheets to decorate
§ coriander leaves for garnish
§ Salt to taste
Preparation
Toss in a bowl of Cocona, Cocona juice, onion, garlic, chili charapita, chilli, oil and salt. Let stand for ½ hour.
Court backs paiche in small 50 gram each.
Mix the cassava yellow chili paste, oil and juice from lemons. Finally season with salt.
Add the mixture from the bowl, the sacha sacha coriander and coarsely chopped oregano.
Cook fillets with olive oil paiche in a pan. Season with salt during cooking. They should be very pink inside. Set aside. Place on a plate because of some cassava paiche on it, cover with chimichurri of cocona and garnish with coriander leaves and huacatay.

Ingredients
§ 1 chonta
§ 2 lemons
§ 1 teaspoon salt
§ 2 teaspoons of oil (can be olive oil)
§ optional chopped tomato and onion
Preparation
Getting the heart of the chonta unpetalled separate the strips, then cut about 4 inches. Rinse well, garnish with lemon salt, oil. Serve as a starter with lettuce leaves.

Ingredients
§ Half a kilo of turkey
§ 1 onion
§ 2 carrots
§ cloves garlic
§ flour
§ olive oil (without excess)
§ water or broth, defatted
§ Salt
Preparation
Chop the turkey and wipe flour. Put oil in a pan to heat. Add the turkey, only to take color and remove to a plate (is juicier than the surface crust is formed, which prevents the output of juices). Add to that oil, garlic, onion, carrots into small pieces and salt. Sauté the ingredients, add the turkey and finally the water or broth solids. Leave it begins to boil, cover the pan and reduce heat (approximately 20 minutes of cooking). Testing of salt. The sauce can shred or not according to custom and preference.

Ingredients
§ 1 cup pre-cooked chickpeas (or canned)
§ 2 tablespoons minced white onion, julienned
§ 1 clove garlic, minced
§ 1 cup spinach leaves washed and stemmed
§ 1 bay leaf
§ 1 sprig thyme
§ 2 ripe tomatoes, peeled, chopped and seeded
§ 1 teaspoon finely chopped hot pepper (or chili sauce)
§ 1 tablespoon tomato paste (optional)
§ 1 tablespoon olive oil (or your choice)
§ 1 tbsp chopped coriander leaves
Preparation
In a skillet with oil cook onion and garlic for a few minutes.
Add the bay leaves, thyme, tomatoes, hot peppers and then the chopped spinach.
Add the chickpeas and continue cooking.
Add the tomato paste and water if necessary.
Put the cilantro and serve.

Ingredients
§ 1 hen Creole dams
§ ¼ kilo ground Soft maize
§ 200 gr. Soaked whole and shelling peanuts
§ 1 onion split into four
§ 2 cloves garlic, peeled
§ ¼ whole coriander or cilantro sacha
§ ¾ cassava
§ Salt and oregano to taste.
Preparation
Cook the chicken in a pot with three quarts of water. * Is liquefied peanut, cilantro and garlic, is placed in a container and add the hominy, dissolve well and add the chicken broth when cooking time takes 20 minutes. You must constantly move because it tends to stick to the pot. At the end you add the yucca, and going down is dressed with salt and oregano to taste. Serve in bowls accompanied by boiled green bananas. This soup tends to fill, so you generally do not need a second dish.

Ingredients
§ 1 ½ kilo of pumpkin MACRE
§ ½ kilo of white potato
§ ¼ kilo of yellow potato
§ 1 red onion, minced  finite
§ 3 cloves crushed garlic
§ 1 tablespoon yellow pepper cream
§ 2 Peruvian corn or shelled and sliced
§ ¼ kilo of alverjitas
§ 150 gr. chopped fresh cheese
§ ½ cup evaporated milk
§ 1 pinch of oregano
§ 1 sprig huacatay
§ Salt and pepper
Preparation
In 1 tablespoon hot oil saute the onions with the garlic, add the oregano, pepper and yellow pepper cream and continue stir-frying, then add the chopped squash and white potatoes cut into quarters, cover and let simmer slow without any water, when half-cooked add white potatoes, sliced or shelled corn, the yellow alverjitas and potatoes.
When almost done add a dash of milk, shredded cheese and a sprig of huacatay. The minute you're ready this rich Peruvian dish.
Garnish with olives and slices of cheese and serve with white rice.

Ingredients
§ Six major corn
§ ½ kilo of pork in pieces
§ ¼ cup oil
§ teaspoon crushed garlic
§ aji yellow ground, to taste
§ 1 ½ cups chopped onion
§Beef broth 
§Coriander chopped 
§ Salt and pepper
Preparation
Heat oil, fry the onion, garlic and peppers. To expect them to garnish very well, seasoning with salt and pepper.
Add the pork until browned.
Cover with the broth and boil for 20 minutes.
Add the grated corn or liquid, stirring constantly, when it is cooked and thicken pour the chopped coriander, salt testing move.
Serve alone or with grained rice.
Note:  thickens as cooling will have to loosen it with broth and heat.