7 yellow chili peppers (prepare peppers by deseeding and deveining).
1 small onion (prepare the onion by chopping)
10.5 ounces of either ricotta or feta cheese
2/3 cup of milk
1 clove of garlic (prepare the garlic by mincing it)
Preparation for Yucca:
Wash and peel the Yuca. Split each yucca into 2 or 3 pieces. Cook the pieces of yucca in boiling water. You want to cook the yucca until they are soft. Once they are soft drain the yucca and let it cool.
Cut the yucca into pieces that are 1.5 to 5cm.
Heat oil in a pan and once the oil is hot fry the yucca until it is browned. Season the yucca with salt and pepper.
Preparation for Salsa Huancaina:
Place chopped Peruvian aji amarillo in a blender and blend it with the milk.
On a skillet heat one tablespoon of oil.
Once the oil is hot, place the chopped onions on the skillet and cook them until they are tender.
Add the garlic to the skillet and mix the onions and garlic together.
Place the onion and garlic into the blender along with the diced cheese. Continue to blend.
Add oil slowly until the ingredients in the blender turn into a creamy sauce.
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