One day while riding back from IBC – Ciudad de Dios in the Sheets’ family van, a Peruvian friend riding with us asked me, “¿Qué cosas nuevas has probado?” Translated this means “What new things have you tried?” And, of course, the first thing to burst out of my mouth was “¡Mucha comida!” Everyone in the car gave a hearty laugh at that, but it was no less true. During my time in Peru, I was treated to the chance to try so many new foods. Many of them were prepared with the expert skill and love of the Sheets’ house helper, Rina! Her kind heart and dedicated service to the Sheets home and their ministry left a lasting impact on me – and her cooking certainly made my taste buds happy. So as a bit of a tribute to Rina, I would like to share the recipes for a few of the meals she shared with me. The first dish is called…
ADOBO
The Adobo I was served was a pork-based dish. Pork sirloin comes highly recommended, but various parts of the pig can be used. Begin by creating a marinade consisting of chopped garlic, chicha de jora or vinegar, chili powder, paprika, oregano, cumin powder, bay leaves, salt and pepper. Next chop up some red onion, garlic, tomato, and add peppercorn balls. Add your choice of pork to the marinade and refrigerate overnight, but no longer than 24- hours. When ready to serve, remove the meat from the marinade and brown. Add the veggies to the marinade. Heat the marinade until hot and then add back the pork. Cook for about 30 minutes. Prep your favorite sides (rice and sweet potatoes are great choices). When ready, serve and enjoy!
Adobo was absolutely delicious, and I can’t wait to try the recipe for myself. I had several helpings of this particular dish, so I was not a surprise that Rina’s next meal equally mouth watering. It was called…
ROCOTO RELLENO
I was in Peru for about a day before I realized how much good food means in that culture. However, this particular dish, Rocoto Relleno, is so important that it warrants its own statue right in the middle of downtown traffic! This, of course, made more sense when I learned the dish actually originates in Arequipa itself. I had to give a chuckle when I saw the statue, but my mouth was also watering at the memory of one of my favorite Peruvian dishes! Rina prepared Rocoto Relleno for the Sheets and me on my fourth day in Peru, and like all of her meals it was magnificent!
First, be warned, the rocoto pepper can be hot! The intensity tends to vary from pepper to pepper, so one can never be quite sure what to expect. The pepper I got was probably more of a medium heat, but go in expecting something hotter than a jalapeño. The rocoto, a uniquely Peruvian pepper, looks like a tomato and is equally thick and juicy, and it also a perfect pepper to stuff. Common stuffings include beef, onions, peanuts, garlic, olives, boiled egg, and cheese. Before stuffing the rocotos, prepare a mixture of water, sugar, salt, a clove, a bay leaf, and vinegar and then boil. Add the pepper and cook for about three minutes. This process can be repeated as desired and helps reduce the natural spiciness of the peppers.
Next, prepare your preferred stuffing items. Once prepared add the ingredients to each pepper, top with a piece of cheese, and restore the peppers’ tops. Organize the peppers in a cooking pan, and fill the pan with a mixture of beaten eggs, milk and salt. Cook for about 15 minutes at 300 degrees. Serve with your favorite side and enjoy! (And don’t forget the water; it’s going to be hot!)
Despite how delicious it is, being a regional dish made with a regional pepper making Rocoto Relleno outside of Peru could prove difficult. However, this next dish is one of my absolute favorites and I have already made it dozens of times at home. It is called…
SALCHIPAPAS
In fairness, my trip to Peru this summer was not my first encounter was this simple and tasty dish. I actually first tasted salchipapas at my Peru themed 40th birthday party. I had originally planned to be in Peru at that time, but COVID lockdowns in Peru prompted the Sheets to return to the States for several months. I went to visit them in Oregon, and quite unexpectedly and to my delight the Sheets and another dear family, the Hostetters, threw me a Peru themed birthday party. Salachipapas was the main course, and needless to say when I had the chance to try it again in actual Peru, it brought back a very fond memory.
Salachipapas are as simple as they look. Salchi means sausage and papa means potatoes. Thus the dish is simply French fries and hotdogs (or sausages). It is a popular street food in Peru, but also works as a meal with friends when served with your favorite side. During my 40th birthday, the dish was served with stir fried peppers and rice. This year we had our salchipapas while dining out, and I got to sample several sauces popular with the dish, including aji chili sauce. Salchipapas can easily be made with prepared ingredients from your local grocer, but in Peru cooking from scratch is always the way to go. However you prepare them though, Salchipapas are a quick, simple, and delicious culinary delight. Enjoy!
Conclusion
The delicious food I got to try in Peru will forever be a cherished memory, but the servant’s heart I saw in Rina will be even more so. For 10 days I got to see how selflessly she served the Sheets family, and she was very quick to welcome me into the family. She is a testament to the love and faithfulness of Christ in a nation where He is so desperately needed. I very much hope our paths cross again one day.
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