World Flavors Cookbook

Tacu Tacu

A creative Afro-Peruvian dish made from a mixture of leftover beans and rice, fried together into a large, crispy 'omelette' and often topped with steak or seafood.

Cuisine: Peru

Ingredients

• 2 cups cooked canary beans (leftover is best)
• 2 cups cooked white rice
• 1 onion, finely diced
• 1 tbsp aji amarillo paste
• 2 cloves garlic, minced
• Salt, pepper, and oil

Instructions

1. Mash the beans slightly and mix with the cooked rice.
2. Sauté onion, garlic, and aji amarillo in a pan.
3. Add the bean and rice mixture. Flatten it and fry over medium-high heat until a golden, crispy crust forms on the bottom.
4. Fold it over like an omelette or flip it to crisp the other side.
5. Serve topped with a thin steak (sábana), a fried egg, or a creamy seafood sauce.