Anticucheras or Anticuchos |
According to Wikipedia,” Peruvian
cuisine reflects local practices and ingredients—including
influences from the indigenous population including the Inca and
cuisines brought in with immigrants from Europe (Spanish cuisine, Italian cuisine, German cuisine), Asia (Chinese cuisine and Japanese cuisine) and West Africa.
Without the familiar ingredients from their home countries, immigrants modified
their traditional cuisines by using ingredients available in Peru.
cuisine reflects local practices and ingredients—including
influences from the indigenous population including the Inca and
cuisines brought in with immigrants from Europe (Spanish cuisine, Italian cuisine, German cuisine), Asia (Chinese cuisine and Japanese cuisine) and West Africa.
Without the familiar ingredients from their home countries, immigrants modified
their traditional cuisines by using ingredients available in Peru.
The four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, Amaranthaceaes (Quinoa, Kañiwa and kiwicha)
and legumes (beans and lupins).
Staples brought by the Spanish include rice, wheat and meats (beef, pork and
chicken).
and legumes (beans and lupins).
Staples brought by the Spanish include rice, wheat and meats (beef, pork and
chicken).
The US food critic Eric Asimov has
described it as one of the world's most important cuisines and as an exemplar
of fusion cuisine, due to its long multicultural
history. “
described it as one of the world's most important cuisines and as an exemplar
of fusion cuisine, due to its long multicultural
history. “
But I was interested in Street Food…. My chosen theme for
the Mega Marathon that we have going for this month at Blogging Marathon which
is named “Around the World In 30 Days” where we are blogging international cuisine
alphabetically. So toady for P I have
chosen Peru.
the Mega Marathon that we have going for this month at Blogging Marathon which
is named “Around the World In 30 Days” where we are blogging international cuisine
alphabetically. So toady for P I have
chosen Peru.
In Peru, anticuchos, a type of kebab, are often sold by street
vendors called anticucheras. Also, cuy, a species of Guinea Pig is served as a delicacy on religious
holidays.
vendors called anticucheras. Also, cuy, a species of Guinea Pig is served as a delicacy on religious
holidays.
So I made anticucheras,
okay you are right I did not use any meat I used potatoes….
okay you are right I did not use any meat I used potatoes….
Anticucheras or Anticuchos |
Vegetarian Anticucheras or Anticuchos
Recipe Source: Food.com.com
Ingredients:
- 1 kg /4-5 big potatoes cut into wedges of about 2 inches long
- 8-10 small onions
- 2 cucumbers cut in thick roundels
- ¼ cup red wine vinegar
- 1 tblspn jeera/cumin powder
- 1 teaspoon kali mirchi/ pepper corns ground
- salt to taste
- 5 garlic cloves
- 1 tblspn fresh parsley, finely minced
- 2 tblspn dhania/ coriander leaves, finely minced
- 4 dried chillies
- ¼ cup oil plus 1 or 2 tblspn as needed
- 4-5 ears corn on the cob, cooked (save some of the husk)
Method:
- Par -boil the potatoes with a little salt.
- Soak the red chillies in hot water until they are soft. You could remove
the seeds if you feel like. That will make the chillies less spicy. - Blend the vinegar, garlic, dried chilli, cumin powder, pepper powder, parsley and
coriander leaves with ¼ cup of the oil until you have a soft paste. - Pour it on the pieces of potato and onions distribute evenly so all pieces are
well covered and can absorb the marinade. Adjust the seasonings. - Cover and let sit in the refrigerator. I marinated the pieces in the
morning and cooked them in the afternoon. - I added the cucumber just before the grilling but that was a bad idea.
They should have gone in before at least 1 hour before the actual grilling. - In the meantime, place thick bamboo skewers to soak in water so they don't burn
when they go on the grill if you are using bamboo skewers. I used the stainless
steel ones. - In case you plan to use a charcoal grill and make sure the coals are very hot
before you start. I grilled them on the
gas. - Arrange the potatoes, cucumber and onions on the skewer.
- Save the rest of the marinade in a cup or small bowl and add the1
tblspn of the oil to it, mix well. This will be used for basting the potatoes
on the grill. - Tie some pieces of fresh corn husk with a string made out of some more husk and
shred them half the way to make a kind of brush and use it for basting.
Anticucheras or Anticuchos |
- If like me you are grilling over the gas
stove then place the potatoes on the stove and baste them generously with the
leftover marinade and oil mix. But be careful as this will drip and cause the
coals/gas to flame. Make sure it flames
over because this is what gives the anticuchos their distinctive flavour.
Anticucheras or Anticuchos |
- Cook them well basting and flaming until they are done.
- In case you are cooking on coal fire then at the same time, place the pieces of
corn and potatoes on a corner of the grill, baste them with the same marinade
and allow them to be flamed too. - Serve the skewers in each plate.
- Serve hot, right out of the grill, don't let it get cold! ENJOY!
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Usha says
This is my kind of food. I considered grilled food for Peru but did not go for it. I never considered grilling food directly on the stove top. That is a nice idea but if I do that in my kitchen, the fire alarm is going to go off.. 🙂
Archana Potdar says
You could do it outdoor Usha.
The Yogi Vegetarian says
These look great; lovely flavours- and I think I would add tofu or seitan to make up the protein. I don't have A bbq AND i wouldn't fancy cleaning my cooker after all that flaming and basting though!!
Archana Potdar says
It does not get as messy. I cleaned up in 15 minutes flat.
Srivalli says
Wow I love doing this all the time with paneer...the marinade sounds delicious..will have to try sometime.
Varadas Kitchen says
Did not realize it was grilled until I saw the skewers! Love grilled vegetables. The marinade sounds great!
Harini-Jaya R says
My husband loves to grill and I have bookmarked this for him 🙂
Priya Suresh says
My stove top is electric,now i miss the gas stove, wish i could make this grilled veggies as much as like you.
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Pavani N says
Love those charred, smokey veggies.. Healthy & delicious.
Manjula Bharath says
wow wow fantastic vegetable grilled kababs 🙂 they look so tempting and such an flavorful marination for the veggies , I wud love to finish them 🙂 Love the smoky looks of the veggies !!
vaishali sabnani says
Very interesting marinade..winter is round the corner and this seems to be a wonderful idea. Loved the recipe and conversion.
Suma Gandlur says
Interesting blend of flavors in the marinade.
Gayathri Kumar says
That looks so inviting. I haven't tried grilling on my stove top but your post has given me the courage to do so..
Sreevalli E says
I love grilled food & the marinade flavors are very interesting here. Next on my todo list.
Chef Mireille says
I have had the meat anticuchos at a local Peruvian restaurant and they were delicious. sure your veg version was a great adaptation also
Padmajha PJ says
I am trying to imagine the flavor with those marinade ingredients. Good one Archana...
Sapana Behl says
Wow I am drooling here to see that anticucheras ! Lipsmacking..