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Flavio: Hello everyone! I’m Flavio Solórzano and this the finale of the recipe’s competition organized by Oxfam’s global campaign GROW.
We have chosen the winner among many great recipes.
Thanks to all of you for sending your creations, together we’re promoting the use of potatoes, cassava, lúcuma, quinoa and aguaymanto.
Let’s use these products to highlight those who are behind them: the producers, men and women usually relegated but now more and more valued because of their wonderful quality-work.
Well and the winner recipe comes from Trujillo, Peru. It’s Diego Camacho Flores’ Tribute to the Pachamama.
It is a multi-ingridient dish that uses all the five products of the competition. Congrats, Diego!Here we’ll try to recreate it using no recipe. Let’s start.
Well, I’ve understood the first part is Cassava brule so first we’ll prepare a cassava cake.
Mix sugar and butter until the mix gets creamy, beat and beat until the mix is white, let’s say during 3 minutes approximately.
Then let’s add (I’m breaking the times!) the eggs one by one, just add the second one the first one has disappeared.
In this moment, -it’s my understanding- I’m trying to use cassava instead of wheat flour. At the end we’ll get a delicious and well-shaped cake just like the traditional ones.
I would say this is mine and Diego’s input on how to use the cassava in a different way.
The next step is adding some milk, a pinch of salt and baking powder so our cake grows. Another quick mix and let’s put this in the baking pans. I’m going to use just a couple of them.
If don’t have one alike then use a traditional steel pan covered with wax paper and fluor. Finally put the mix in the oven for 30 minutes at 160 degrees.
Our cassava is in the oven now. Meanwhile here there is the preparation of our cheese ice cream using potatoes as well!
We start with fresh milk and evaporated milk and let me tell you this is a dish typical from the Southern Peru city Arequipa. Mix the milks and add some coconut and cinnamon.
Heat the mix avoiding it boils then let it stand for a while (so the next ingredients don’t get cooked).
Then add egg’s yolks and beat the mix adding sugar and potatoes they will also make our ice cream to curdle faster. Take this preparation to the freezer and beat every 30 minutes until it becomes as creamy as you like.
Now I’m going to prepare a cassava cookie and put it under the cheese ice cream. We’re going to use grated cassava and actually a bit of wheat flour.
Let’s mix the first ingredients: tasty brown-sugar, butter, eggs, vanilla and the grated cassava. Mix everything so we could add the dry ingredients: flour, baking powder and a pinch of salt.
You have no idea how crispy this cookie is! Extend the mix in a baking pan and then put it in the oven at 170 degrees for at least 20 minutes. Don’t forget to keep an eye on it!
It could seem soft at the beginning but it’ll become crispy when it gets cold.
Great! Our cookie is in the oven so let’s start with the chocolate and lúcuma ganache! Here there is the chocolate. It’s already melted so we put it in this recipient and add milk cream.
You guys at home could heat the milk cream and then add the chocolate so it melts. Here can’t do it that way so I use an alternative that aloud us understand what is all this about.
The lúcuma is just peeled and mashed. Within a couple of minutes this preparation is going to the refrigerator to get compacted. You’ll see how compact and creamy it gets because of the oils of both chocolate and milk cream.
But before let’s beat everything so it gets dense because the lúcuma gets the mix cold. Now let’s put this on a straight pan covered with film. Take it to the refrigerator for 20 minutes.
Hey guys, everything is done! Now let’s brule the cassava. Over the cake we are going to sprinkle a little bit of sugar and then we burn it until it gets caramelized. This adds it an additional taste and texture, so crunchy!
Now here there is the wax-textured aguyamanto. I’ve decide to live the seeds in. I love the seeds so they stay! Now is the turn of the figs with sugar-cane honey;
let’s cut them, open them and building up our dessert. Let’s add a littler bit more of sugar-cane honey.
We continue with the lúcuma ganache. This is a great use of both lucuma and chocolate and it’s beside a typical flavor in Peru. We cut it. It has a half creamy half compact texture, so tasty and full of chocolate flavor.
The sweet potatoe (yum) and the aguaymanto go over the ganache.
Now the cassava my cheese ice cream is going to lay on. Here there is the ice cream from Arequipa. We’re just missing the foam of quinoa, hum, here there is.
It is the turn of sauce now, let’s use it to decorate drawing up a square on the plate. A flower here another one over there. It’s ready!
Friends have come to the end of this contest, all this wonderful initiative, of which you have participated as well.
We want to thank everyone who commented, who gave him "i like it" and shared in its walls this initiative to all of them thank you very much
to Diego Camacho for sending this delicious recipe, which included all combined harmoniously combined input
And of course never forget that all this wonder of dishes and products thanks to our farmers are all struggling days so for centuries put these products on our tables, thanks to them, and see you soon