Papa Ñawi Recipe

Background and History of Papa Ñawi

Papa Ñawi is a traditional dish originating from the Andean regions, prominently from Peru and Bolivia. Known for its simplicity and delightful flavor, it combines the earthiness of potatoes with a vibrant sauce. The name "Ñawi" translates to "eye" in Quechua, reflecting the dish’s unique appearance, where the colorful sauce resembles an eye atop the pale potato. Historically, potatoes have been a staple in Andean cuisine for centuries, and Papa Ñawi honors this heritage by utilizing traditional ingredients and techniques.

Ingredients

• Potatoes (preferably the local Andean variety)
• Aji Amarillo (yellow chili peppers)
• Onions
• Garlic
• Milk
• Feta Cheese (or fresh queso fresco)
• Salt
• Pepper
• Olive Oil
• Cilantro (optional garnish)

Preparation

Preparing the Ingredients

1. Begin by peeling the potatoes and cutting them into even-sized cubes to ensure uniform cooking.
2. Thinly slice the onions and crush the garlic.
3. Remove the seeds and membrane from the Aji Amarillo peppers and chop them finely.

Making the Sauce

1. In a blender, add the chopped Aji Amarillo, sautéed onions, and garlic. Blend until smooth.
2. Add milk and feta cheese to the mixture and continue blending until a thick paste forms.
3. Season the sauce with salt and pepper to taste.
4. If the sauce is too thick, slowly incorporate more milk while blending until the desired consistency is reached.

Cooking Process

1. In a medium-sized pot, bring water to a boil and add a pinch of salt.
2. Add the cubed potatoes to the boiling water and cook until tender, approximately 15-20 minutes. Set a timer to avoid overcooking.
3. In a skillet, warm a tablespoon of olive oil over medium heat.
4. Pour the sauce from the blender into the skillet and heat gently, stirring continuously for about 5 minutes to amalgamate flavors.
5. Once the potatoes are cooked, drain them and place them into a serving dish.
6. Pour the warm, vibrant sauce over the potatoes, ensuring even coverage.
7. Optional: Garnish with chopped cilantro for an added touch of freshness.

Serving and Enjoying Papa Ñawi

Papa Ñawi is best served warm as a main course or a hearty side dish. Its rich sauce offers a delightful contrast to the soft texture of the potatoes. Pair this dish with a crisp salad or a grilled protein of choice to complement its vibrant flavors. Traditionally enjoyed during family gatherings, Papa Ñawi brings a piece of Andean culture to your table. Enjoy it with a refreshing beverage of your choice to complete the meal.

Pro Tip

For an authentic experience, serve Papa Ñawi on a traditional Peruvian cloth, enhancing the cultural touch of this beloved dish.