"HOW TO PREPARE SHAMBAR"
SHAMBAR IS ONE OF THE MOST ICONIC DISHES
FROM THE TRUJILLO REGION OF PERU.THIS
HEALTHY AND NUTRITIOUS SOAP IS MADE WITH A
VARIETY OF GRAINS,LEGUMES AND MEATS,
CREATING A UNIQUE FLAVOR THAT REFLECTS THE
RICH CULINARY TRADITION OF THE AREA.
TRADITIONALLY SERVED ON MONDAYS, IT’S THE
PERFECT DISH TO START THE WEEK WITH ENERGY.
PREPARE IT AT HOME AND ENJOY THIS DISH FULL
Shambar OF HISTORY AND TRADITION.
INGREDIENTS: PREPARATION STEPS:
500g of peeled wheat First, soak the wheat, beans, lentils,
1 cup of green beans and chickpeas overnight. The next
1 cup of green lima beans day, rinse and drain them well.
1 cup of lentils
After that, heat oil in a large pot and
1 cup of chickpeas
sauté the onion, garlic, and ají panca.
250g of beef
Add the meats, and cook until
250g of smoked pork
browned.
1 onion, finely chopped
Then, add the soaked grains and
1/2 cup of ají panca paste
legumes, along with the cumin and
2 garlic cloves, chopped
oregano. Cover with enough water to
1 tablespoon of cumin cook the ingredients thoroughly,
1 tablespoon of dried stirring occasionally.
oregano
Next, bring everything to a boil and
Vegetable oil then simmer on low heat for about 2
Salt and pepper to taste hours, or until the grains and legumes
Fresh mint and parsley for are tender. Adjust seasoning with salt
garnish and pepper to taste.
TO SERVE: Finally, serve the shambar hot, garnished
Rocoto or chili pepper sauce with fresh herbs like hierbabuena and
to tast parsley. Accompany with a spicy rocoto
Crispy bread or serrano INTEGRANTES:
sauce or ají and some crispy bread.
bread Zegarra Cruz Steve 3° "J"
Ortega Beltran Jhoao 3° "J"
