Tubers with peanuts and macambo. Eduardo Martínez at MiniMal

This Mini Mal dish is inspired by a traditional recipe, to which we've added wood-roasted macambo tubers sent to us from La Chorrera (Amazonas) by the Neikase-Farekatde family's harvesters. The tubers are cooked and then fried to highlight their distinct flavors and colors.

Ingredients for 4 or 6 servings

• 100 g of cooked chuguas.
• 100 g of cooked yellow cubios.
• 100 of cooked white cubios.
• 100g of cooked Creole potatoes.
• 100g of cooked native purple potatoes.
• 150 g of peanuts.
• 50g of roasted macambo seeds.
• 50g of cooked tender peas.
• 2 tablespoons of fresh cilantro leaves, finely chopped.
• 1 red chili pepper, seeded, toasted with its peel and crushed in a mortar with a pinch of salt.
• 50 ml of vegetable oil.
• 1 small onion stalk, finely chopped.
• Juice of 1 medium lemon.
• 2 cups of broth or water.
• Salt to taste.
• Accepted for frying.

Preparation of chili peppers

• Place the peanuts in a pan over medium-high heat and toast them on all sides, stirring constantly to prevent burning. They should turn dark in color, but not burnt.
• Add the oil, toasted macambo, onion, and cilantro. Mix well and sauté for 2 minutes. Season, add the broth, reduce heat, and simmer for 5 minutes.
• Let the mixture cool and then blend it, or crush it in a mortar with the hard-boiled egg and lemon juice. Adjust the salt. Before blending, you can add other herbs, such as fresh oregano or huacatay.
• Cut all the tubers in two (the cubios lengthwise) and fry half until golden brown and steam the other half.
• Place the chili pepper at the bottom of the plate and arrange the tubers so that all the colors are visible. Garnish with tender peas and fresh cilantro.