Recipes from Peru: Garbanzos Norteños
Object Details
- Description
Margarita Guzmán de Gonzales and Jacquie Ayasta are both Marinera artisans and cooks from Monsefú, Peru. They prepared garbanzos norteños in El Fogón Kitchen at the Folklife Festival. Photo by Josh Weilepp, Ralph Rinzler Folklife ArchivesStroll down the streets of Monsefú along the northern coast of Peru in July, and you are bound to catch a scrumptious whiff of garbanzos con pavo horneado. This meal is traditionally served at weddings but is also served in large quantities at the town’s annual festival of traditions and at other celebratory occasions.
Food, dance, and crafts are all intertwined in the everyday lives of Peruvians, specifically those from Monsefú. Perú: Pachamama program participant Margarita Guzmán de Gonzales is a hat weaver by trade but a skilled chef as well. Her companion Jacquie Ayasta also cooks, in addition to embroidering intricate designs for Marinera dance attire. Together, the products of such diverse skills culminate in the creative environment of Monsefú.
In El Fogón Kitchen, these two chefs demonstrated how to prepare the popular garbanzo dish served in their hometown. “When you come to Monsefú, we will be waiting for you with this dish,” they assured. For those who are not planning to visit Monsefú in the near future, the following recipe will give you a taste of the region.
Ingredients
1 lb dried or canned chickpeas
2 lb turkey
1 cup red vinegar
1/2 cup Peruvian chili pepper
1/2 red onion
1/4 cup annatto
1/2 cup fresh cheese
1/4 cup black olives
1/4 cup raisins
1 piece of bread
3 cloves of garlic
Salt and pepper to tastePreparation
Prior to preparing this dish, soak dried chickpeas in water overnight.
Combine chickpeas, chopped onions, half the chili peppers, a bit of vinegar, salt, and pepper in a saucepan and cook on stove for about 20 minutes.
Meanwhile, slice turkey into two parts and set in a pot with the rest of the chili pepper, garlic, vinegar, salt, and pepper. Add about an inch and a half of water to the pot and heat until the turkey is cooked through—an hour or two, when the internal temperature reaches 165 degrees. Remove from pot and fry to brown the skin. Alternately, the turkey can also be cooked in the oven.
Sprinkle in annatto for color, and place raisins and olives on top of the turkey. Combine with the bean dish, and you are set for a Peruvian wedding feast!
Erin Kurvers is a Perú: Pachamama program intern and studies international relations and Spanish at Creighton University.
- Data Source
- Smithsonian Center for Folklife and Cultural Heritage
- Published Date
- Fri, 31 Jul 2015 07:10:00 GMT
- Creator
- Smithsonian Center for Folklife and Cultural Heritage
- Type
- Blog posts
- Smithsonian staff publications
- Blog posts
- See more posts
- Festival Blog
- Topic
- Cultural property
- Record ID
- posts_4315d9162f6329c2b9c5762a2e33bdd5
