Lupin a la peruana
Food,  Peruvian food,  Sides

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

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.
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Peruvian
Servings 4


  • 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


  • 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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