Creole cuisine is delicious and over the years, each chef has put his or her essence into it. We have decided to offer you a selection of recipes from the best vegan and Creole chefs so that you can make them at home and surprise your loved ones on Creole Song Day. These great chefs give us all the advice we need to become masters in the kitchen.
The Veda kitchen directed by Andrés Barroeta teaches us how to prepare a delicious Creole rice. “In some cases it was difficult to get to the point of flavor or texture that was needed for the proposal, but it was all done on a trial and error basis and, thanks to the experience of our chef and the kitchen team, it was possible to bring all these dishes to the point where we have them today”, says Juan Carlos Diez, director of operations.
This preparation makes four servings.
Recipe: Creole rice
First of all we start with the basics, the main base of this dish would be our Creole sauce of Peruvian peppers and a basic vegetable broth:
Peruvian chili sauce
- Panca chili paste 80gr
- Yellow chilli paste 100gr
- Aji slime. 4 one
- red rock. 2 one
- Red onion. 3 one
- Italian tomato. 5 one
- peeled garlic 5 one
- Celery. ½ one
- Whole coriander 100g
- Chinese onion 5 a
- Chicha de jora 200ml
- Filtered water as needed to liquefy
1. To begin, we wash the ingredients well then cut them into mirepoix (diced) and place the ingredients in a large pot or saucepan, we start with the red onion, the Chinese onion and the garlic until ‘until they are slightly golden, we continue with the celery until it wilts, then we go with the limousine pepper and the rocoto pepper, previously deflated and cleaned, after browning it, add the Italian tomatoes while moving, adding the necessary amount of vegetable oil so that it does not burn and everything has an even golden color.
2. When everything is cooked and of a medium golden color, deglaze with chicha de jora and let the alcohol evaporate to incorporate the chilli pastes into the preparation. the whole coriander after beating it with a knife and cover to flavor join 20 minutes at minimum heat.
3. Season with salt and pepper, remove the cilantro and let it sit, then blend until smooth. Put in a container and reserve.
4. After preparing our base, we make a traditional white rice (about 250g uncooked) with golden garlic in a little vegetable oil with the usual 1×1 proportions, without forgetting the amount of salt.
5. Having already the rice and the sauce ready, we begin. Give love to the vegetables that will go into our rice, which are as follows
- Broad beans 100 gr: We peel them and blanch them until they are firm.
- Cherry tomato 200 gr: Cut in half
- Corn 2 units: We shell and we reserve
- Carrot, one medium: Peel it and cut it into cubes of about 0.5 cm and blanch it
- Peas 100 gr Peel and blanch.
- Loché of pumpkin 100 gr: Cut into cubes of about 0.5 cm and cook them in a pan with a little olive oil until cooked but firm.
Tip: Keep in mind that these previous cooking times for the vegetables should be short cooking times so they maintain their different textures and optimal flavor, I recommend helping them out with a bowl of water and ice to cool vegetables after blanching.
And having all this ready, we can start preparing our dish. Besides the supplies that we have already mentioned, we are going to need.
- Chicha de jora 100ml
- Olive oil
- Coriander (leaves only)
- Maras salt (what is needed)
- Lemon 1 a (in segments)
Finally, we heat the pan over medium heat and add a generous drizzle of olive oil and start cooking the corn and cherry tomatoes, then the peas, carrots and broad beans. We deglaze with the chicha de jora, let it evaporate and add a little vegetable broth and 4 large tablespoons of Creole chili sauce then place the rice in the pan, always moving it so that it does not stick , as the broth evaporates we will see the texture of the preparation, and at this stage it depends on the taste of each person how sticky, loose, dry or soft you want the rice . Bring it to the desired texture and rectify the salt, add a little lemon (to taste) and finish flavoring with waves of finely chopped coriander. Remember that this is a recipe for about 4 servings. We advise you to serve the rice and accompany it with a Creole sauce with just the right amount of chilli.
Namaste was founded on July 27, 2018 in a small place in Barranco where they show that it is possible to make delicious food without violence.
Recipe: Aji from No Gallina
“I want you to know how to prepare this dish so that it has the traditional flavor that characterizes it and you can share it with all your loved ones. This recipe will get you there so all you have to do is put it into practice step by stepadds Mayra Velit, Executive Chef.
“The Ají de No Gallina is already a tradition in Namaste and a favorite of many of our guests. Our Peruvian cuisine is a pride, let’s learn to share it with love“, To add.
This recipe makes 4 servings
- 3 tablespoons of sunflower oil
- 1 onion, diced
- 1/2 cup yellow pepper paste
- 1/4 mushrooms, cut into strips or shredded
- 100 grams of bread or biscuit mixed with a cup of water
- 2 cups plant-based cashew milk
- Salt, pepper to taste and a pinch of toothpick (turmeric)
1. Heat the oil in a pot, place the onion and brown it. Then add the yellow pepper, brown it for another two minutes and add the seasonings.
2. Place the shredded mushrooms in the vinaigrette and sauté for three minutes, add the blended bread or biscuit and cook until set (thickened).
3. Add salt, milk and cook for three minutes until it thickens again.
4. Serve with rice and potatoes, garnish with olives.
The fusion restaurant of Ruei Tang Yeh and Ranulfo Rayme Cosio shares their sea rice recipe. In their preparations, they generally use: different peppers, herbs, loach, spices to enhance flavors and textures, vegetable meats, mushrooms and tofu.
Recipe: Sea Rice
Recipe makes 3 servings
- 1/2 stalk of celery
- 3 units of yellow bell pepper (seedless and without veins)
- 20g butternut squash
- 1/2 unit of bell pepper
- 2 units of ripe tomatoes
- 1 tablespoon panca aji paste
- 1 teaspoon grated ginger
- 1 tablespoon vegetable oil
- 1/2 teaspoon of salt
- Pepper, cumin, turmeric and oregano to taste
- 1/2 unit of nori
- 1/2 cup non-dairy milk
- 1/4 cup chicha de jora
- 6 cups of grained rice
- 1/2 julienned bell pepper
- 1/4 cup chopped mushrooms
- 20g blanched yuyo
- 1/2 cup cooked green peas
- 1/2 cup cooked diced carrots
- 1/2 cup shelled and cooked corn
- 3 tablespoons chopped cilantro
- 1/2 cup seaweed broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Accompaniment: Creole bramble and pork rinds
1. For the sauce, cut all the vegetables into large regular pieces, in a frying pan add the oil and sauté over high heat for 3 minutes, lower the heat, add the salt, the panca pepper and cook over low heat for 10 more minutes. .
2. Add chopped nori with spices. Add the chicha de jora and reduce for two minutes. We extinguish and mix the preparation with the vegetable milk; pass through a sieve, reserve the sauce.
3. In a skillet, brown with oil, mushrooms and pepper. We add salt and pepper. Add sauce, rice, yuyo and cooked vegetables. Cook while stirring with a ladle, gradually add the seaweed broth until you get a sticky rice texture. We check the salt and turn off the fire. Finish by adding the chopped cilantro.
Serve with creole brambles and pork rinds.