The class continues

Next, we made cebiche nikkei, a Peruvian / Japanese fusion dish. We used tilapia and flavoured it with lime juice, chilli, garlic, ginger, sea salt, sesame oil, oyster sauce, and soy sauce. We served it on Chinese soup spoons and garnished it with finely sliced crispy wonton pastry and chulpi - amazing!!

By the time we had enjoyed the cebiche, the tamales were ready. We garnished them with micro herbs and served them with a simple tomato, onion, and carrot salad dressed simply with red wine vinegar. It tasted fabulous, but it was so filling!

To finish the evening, we were served picarones - light, sweet fritters made from a dough made with lucuma flesh, flour, yeast, cinnamon, and cloves, and drizzled with a syrup made from chancaca (solidified molasses). We played no part in the cooking of these - the ladies in the kitchen made them for us.

The class wrapped up at about 8.30pm. Before we left, we bought one of the school's denim and suede aprons - it will be great for barbecues when we are on the road in Bertha! We then walked back to the hostel. We were so full we could barely move! It had been a fantastic afternoon and evening!

Back at the hostel, I chatted to a couple of people and shared photos of what we had cooked and eaten to the WhatsApp group.Read more