Peruvian Cuisine V: Papa a la HuancaÃna
Papa a la HuancaÃna
Papa a la HuancaÃna is a traditional dish of Peruvian cuisine, recognized for its unique flavor and simplicity. It consists of boiled potatoes served with a creamy sauce made from fresh cheese, yellow chili pepper, evaporated milk, and oil, creating a delicious combination that has won the hearts of people both in Peru and abroad.
Origin of the Name and Its History
The name "Papa a la HuancaÃna" refers to the city of Huancayo, located in the Central Andes of Peru. There are several versions about its origin:
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One of the most popular stories suggests that during the construction of the Central Railway of Peru, on the route between Lima and Huancayo, Huancayo women prepared this dish to feed the workers.
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Another version claims that the dish was served at the train stations between Lima and Huancayo, sold to passengers as a light meal of potatoes covered in chili and cheese sauce.
Ingredients and Preparation
The preparation of Papa a la HuancaÃna is simple yet delicious. The following ingredients are used:
- Boiled potatoes: preferably from the yellow variety.
- HuancaÃna sauce: a mixture of fresh cheese, yellow chili, evaporated milk, and oil, blended to a creamy consistency.
To serve, the boiled potatoes are placed on a bed of lettuce, topped with HuancaÃna sauce, and garnished with hard-boiled egg slices and black Botija olives.
Regional Variations
Although the basic recipe is widely known, there are some regional variations:
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In Bolivia: The Bolivian version of Papa a la HuancaÃna uses roasted peanuts instead of milk, cookies, and cheese, and it is traditionally prepared during Holy Week.
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In southern Peru: In regions like Cusco, Puno, and Arequipa, it is common to serve Papa a la HuancaÃna with ocopa instead of HuancaÃna sauce, a cream made with roasted peanuts, yellow chili, fried onion, tomato, milk or cream, cookies or stale bread, salt, and huacatay.
Uses and Accompaniments
The HuancaÃna sauce, the base of the dish, can also be used as an accompaniment to other dishes, such as spaghetti, rice with chicken, causa limeña, corn, or boiled eggs. In many coastal cities, it is commonly served as a side with red spaghetti or with ceviche. There is also a variation with pressed potatoes, seasoned with chili and lemon, formed into little balls and garnished with the sauce, a tradition especially in the northern coast, like in Chiclayo.
Source: Wikipedia
Photo:Â https://www.entrezdansmacuisine.com/papa-a-la-huancaina/
