Ingredients
- 600 g cooked pig's trotter
- 100 g roasted peanuts
- 1 onion
- 3 garlic cloves
- 2 tablespoons ají panca paste
- 1 tablespoon ají mirasol paste
- 3 potatoes
- 50 g peas
- 30 g oil
- 500 g broth
- Cilantro, salt and pepper
Step-by-step
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- Put the peanuts in the mixing bowl and grind 15 sec/speed 8. Set aside.
- Put the onion and garlic in the mixing bowl, chop 4 sec/speed 5 and scrape down with the spatula.
- Add the oil, ají panca and ají mirasol. Sauté 6 min/120°C/speed 1.
- Add the broth, potatoes in cubes and peas. Cook 15 min/100°C/reverse/spoon speed.
- Add the cooked trotter in pieces and the ground peanuts. Cook 12 min/95°C/reverse/spoon speed.
- Adjust the salt and pepper. Serve with cilantro and white rice.
Tips
- Dilute the peanuts in a little broth before adding so it doesn't clump.
- Traditionally served with fluffy white rice.
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