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Ají amarillo pasteYellow chilli paste

In Lima's markets ají amarillo is sold fresh all year, and most Peruvian cooks keep a tub of this paste in the fridge the way others keep tomato purée: it is the golden base of causa limeña, ají de gallina, papa a la huancaína, chupe and the sauce for tiraditos. The chillies are seeded, de-veined and blanched in three changes of water, which tames the heat and the raw grassiness, then peeled and blended with oil into a thick, silky, saffron-orange paste. It tastes fruity and sunny, almost like apricot and passion fruit, with a rounded, medium heat. Abroad, buy whole frozen ají amarillo from Latin grocers; dried ají mirasol, soaked, gives a darker, earthier paste. Common mistake: skipping the peeling; the thin skins leave papery flecks and a bitter edge. It is ready when it is completely smooth and holds a soft peak like thick hummus. This is a low-acid paste: keep it in the fridge for a week or freeze it, never on the shelf. Chef's tip: freeze it in an ice-cube tray; one cube is about a tablespoon, just right for a pot of ají de gallina.

40 min

Peruvian Basics

by KrazyBadal 0 views

Bajan seasoningHerb and pepper seasoning

Every cook in Barbados keeps a jar of Bajan seasoning, and families in Bridgetown and St Philip guard their own blend. It's a wet, coarse paste of spring onion, onion, garlic, fresh thyme, marjoram and parsley, sharpened with lime and given a backbone of clove, paprika and scotch bonnet. Bajans press it into slits in fish and meat; here it goes into stews, onto roasted vegetables, tofu and halloumi, and into the stew for cou-cou. It smells strongly herby and peppery, and keeps for weeks. Chef's tip: marjoram is the herb that makes it Bajan; don't skip it, and use fresh if you can find it.

20 min

Bajan Basics

by KrazyBadal 0 views