This vegetarian appetizer dish from the beach city of Huanchaco in Peru features potatoes, which originated in Peru, and seaweed harvested in the Pacific off Huanchaco's popular beaches. I found a recipe for this dish in The Exotic Kitchens of Peru by Copeland Marks. I followed his recipe but left out the paprika, which Marks stated was for color, because I thought that the dark seaweed would contrast better with white uncolored potato. Marks indicated in the recipe that he would tell us more about the seaweed in the glossary, but that never happened. What I did was go to my local Oriental food store where I selected dried hijiki seaweed from Korea. The directions on the packet said to soak it in water for thirty minutes before using it in dishes. To make the dish, I sauteed some onion and garlic in olive oil and then added peeled and quartered boiled potatoes and a cup of the drained rehydrated seaweed. My seaweed selection turned out to be perfect visually as well as in texture and taste. The potatoes tasted like they came from the sea, and it's delicious!
Location: My Home in Desert Hot Springs, California. Date: October 31, 2021.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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