Recipe: Lupin a la peruana (Peruvian-style lupin)

I get sudden cravings for Peruvian food once in a while. One day I was fixated on pepián, a corn purée spiced with our traditional aderezo of onion, garlic and chilli. Then I remembered I had a bag of lupin flakes in my cupboard and decided to use it as the main ingredient, partially because sweet corn is very different from Peruvian white corn. I used a ají amarillo paste that I found at Fiji Market. It’s got preservatives, so it’s not as good (health- or taste-wise) as fresh or as the paste I’m used to, but it’s better than nothing. If you can’t find ají amarillo paste you can use fresh chillies made into a paste in a blender or food processor with a bit of water or oil.

Lupin a la peruana

This is a version of pepián, a corn purée spiced with our traditional aderezo of onion, garlic and chilli, made with lupin flakes as the main ingredient.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine Peruvian

Servings 4

Ingredients

  

• 1-2 tbsp extra virgin olive oil or ghee
• 1 red onion finely diced
• 2 tsp ají amarillo paste (Peruvian yellow chilli)
• 2 garlic cloves minced
• 1 cup lupin flakes
• 2 cups chicken broth
• 1 handful coriander leaves chopped

Instructions

 

• Heat oil or ghee in a pan at low-medium temperature. Cook onion, garlic and chilli for 5-10 minutes, until very soft and translucent.
• Add lupin flakes and broth. Bring to a boil and lower heat. Season with salt and pepper.
• Cook for 10-15 minutes, until the liquid has been absorbed.
• Turn off heat, mix in the chopped coriander.
• Serve with your choice of protein, rice (to make it more Peruvian!) and plenty of veggies.

Keyword gluten free, lupin, main, Peruvian cuisine, Peruvian food

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