Deanna said...Here's the recipe for the Papa la Huancaina you asked for:
queso fresco 400 gramos
leche 1 taza
aji - 2 cucharaditas
galleta soda - 3
aceite - un chorrito
sal - al gusto
Put all in blender and blend til smooth. Add more milk til of good consistency. Pour over boiled, cooled, peeled and sliced potatoes that are sitting on a lettuce leaf. Adorn with black olives and hard boiled eggs.
And I found this Paraguayan recipe on a friend's blog. Betty lives here in Paraguay in the Chaco!
300 gr. cheese
1/2 c. oil
1 c. milk
1 tsp. salt
Put these ingredients into a blender and mix well.
1. Then pour this liquid into a bowl and add 2 tsp. baking powder and enough corn starch to make a dough to form little balls. Bake them in a moderately hot oven, until golden brown.
This is one variety.
2. Add 2 tsp. baking powder and enough corn starch to make a dough that you can still pour. Then I pour the dough into my mini muffin tins and bake them until golden brown.
These chipa will be a little softer.
This is a photo I took at a soccer game. This is the common way to transport chipa. In the evenings the vendors are at every intersection selling the fresh chipa. Quite amazing the way they carry it around on their heads!
Do you have a favorite international recipe you would like to share with us?