5 – Tacu Tacu con mariscos
Tacu Tacu is a dish, that was originated from black slaves and was first recognized in 1872. Almost 150 years later, it still tastes like heaven on earth. Several Central American and Caribbean countries have similar dishes. But the Peruvian version comes with seafood and a creamy sauce made out of milk, caldo, garlic, chili, and cooking oil.
The word ‘tacu’ comes from the Quechua language. ‘takuy’ means to mix one thing with the other. Tacu Tacu seems to be according to the wording a double mix. The dish consists of cooked rice and legumes from the previous day shaped to mush and seared gently under the heat of a pan. Usually, beans, butter beans, and lentils are used to form the mix with rice. Towards the end of cooking, the dough is usually fried to make it crispy.
Peruvians try to be artists when serving their plates. You can see this as well on this photo. A part of the dish is always decoration, which you can’t eat. An opened shell and a spike lavender in the middle of the food highlights the food.
You can find here the basic version (without seafood)