To share a resource (such as food ) is to make joint use of our countries culture’s and customs;
Many cultures have a recognizable cuisine, a specific set of cooking traditions using various spices
or a combination of flavors unique to that culture that evolves over time.

Other differences include preferences (hot or cold, spicy etc.), and practices, the study of which is known as gastronomy.
Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing.

This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption.
Some popular types of ethnic foods include Italian, French, Japanese, Chinese, American, Cajun, Thai and Indian.
Various cultures throughout the world study the dietary analysis of food habits.

While evolutionarily speaking, as opposed to culturally, humans are omnivores,
religion and social constructs such as morality, activism or environmentalism will often affect which foods they will consume.
Food is eaten and typically enjoyed through the sense of taste, the perception of flavor from eating and drinking.
Certain tastes are more enjoyable for evolutionary purposes while others are not.

All ingredients should be used on a personal preference!
Feel free to use as much or as little as you like and add or omit any ingredients to your liking.

January 16, 2011

Aji de Gallina

Ají de Gallina (Spanish for chilli pepper chicken) is a traditional Peruvian dish which has its roots in the social upheaval of the French Revolution in 1789,

Chefs working for wealthy families lost their jobs after French aristocrats were imprisoned and executed. Some of these chefs 
traveled to the New World, including Peru, bringing with them French culinary expertise. Wealthy Peruvian creole families hired them to demonstrate their wealth to the ruling Spaniards.

The fusion of local cuisines with French cooking traditions led to many new recipes, including ají de gallina.
This is a shredded chicken dish in a spicy sauce flavored with cheese, garlic, nuts and Peruvian chilli peppers. Peruvians love eating this dish on cold days.

  • 1300g (4 lb) chicken
  • 120ml (½ cup) of olive oil
  • 1 large finely chopped onion
  • 8 cloves of minced garlic
  • 3 hot yellow South American chilli(seeds removed): Adjust quantity for individual taste.
  • Salt and pepper to taste
  • 1 chicken stock cube
  • ¼ loaf of bread
  • 110g (¼ lb) of chopped pecans
  • 110g (4 ounces) grated Parmesan cheese
  • 1 can evaporated milk
  • 1.6 kg (3.5 lbs) boiled rice
  • 4 hard boiled eggs
  • 6 potatoes
  • 120g (½ cup) black olives

Boil chicken in salted water together with the stock cube. Remove bones and break into bite size pieces, keeping the resulting
chicken stock.
In a saucepan, heat oil and saute the onion, garlic, and finely chopped chilli peppers and add salt and pepper. Fry this until the onions are cooked and golden.
Soak the bread in two cups of the stock from the boiled chicken and place in a blender with onion, garlic, and chilli peppers  for a couple of minutes and then add the 
resulting liquid to the saucepan.
Cook slowly for ten minutes. Cook slowly, stirring to thicken.
Add the chopped pecans, grated cheese, and chicken pieces. Cook until it has a thick creamy texture.
About five minutes before serving,add the evaporated milk and continue cooking on low heat.
Serve over the boiled rice and garnish with halved potatoes, eggs quartered lengthwise, and olives.

Time:45 mins approx
Difficulty: easy
The world today seems to be tearing families apart. The kids spend most of the day at school and half of what is left of the day doing homework. Calculate in ample rest, and your children are barely even yours to enjoy. Start a new tradition, and get to know your family again by incorporating a special family day into your week and together enjoy a special meal. 
This is one dish my kids really enjoy!

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