YAPINGACHO

YAPINGACHO

Ingredients

2 kilos (4 lb) of Potato
4 Sausages
1 cup peanut butter
1 cup chopped onion
2 leaves of lettuce
4 eggs
achiote
milk

Preparation

Cook potatoes and mash them as you would for mashed potatoes, add a little of oil with achiote, knead well and form tortillas, but before you fill it with your favorite cheese, place in a pan with a little oil on both sides toast them well and drain them.

Fry the eggs.

Cut the sausages and fry them.

Prepare rice as usual

For the peanut sauce:

3 tablespoons ground peanuts
¼ cup milk
2 sprigs of white onion, finely chopped
parsley

To make peanut sauce:
Fry onion with a little bit of achiote, dissolve the peanut with he milk and add to the pan with the onion. Stir constantly to prevent from sticking. When thick, we add the parsley.

Suggestions

Put the peanut sauce on top of the potato tortilla. 

TUNA SANGO

TUNA SANGO

Ingredients

3 large grated Green Bananas
1 cup Peanut Butter (dissolved in 1/3 cup of water)
2 cans of tuna (or two cups small shrimp)
6 cups water
Salt and pepper to taste
Lemon

Prepare a rehash with:
(You can do with a food processor or blender)
1 Pearl Onion
1 Green Pepper
1 Tomato
3 Cloves of Garlic
Coriander
Olive Oil
Complete Seasoning
Achiote

Preparation

Put in a pot a little bit ofoil (or cooking spray), add 6 cups of hot water and when the rehash is hot, once the water is boiling, add the shredded green plantain, stir quickly and constantly so it does not turn to into a ball or stick. Lower the temperature down a little.
When the green plantains looks cooked, add a cup of peanut, previously dissolved in 1/3 cup water, and then add the tuna (do not forget to stir constantly to prevent sticking).
When it is cooked turn off the stove and serve.

Suggestions

Served with white rice and lemon slices.