New Year’s Eve dinner: three unique recipes based on products from our Amazon

We are getting closer to the festivities of end of the year, a time when we share with family and friends enjoying a delicious meal. If you are looking to innovate in some dishes with an eco-friendly and healthy proposal, we have prepared a list with three dishes and / or drinks made from natural products offered by Peruvian indigenous communities.

Artisan hot chocolate

Hot chocolate is a classic but here we will show you a special option. You will need 600 ml of evaporated milk, half a cup of hot water (without boiling), 50 gr of sugar, cinnamon, 50 gr. Cornstarch diluted in a little water or milk, cinnamon, cloves and 150gr of dark chocolate for a cup.

To make this recipe a healthy option, you must use the 100% concentration cup chocolate. This product can be found in the ChocoWarmis venture of the native community of Copal Sacha.

preparation:

1. Put in a pot over the fire with the evaporated milk, sugar and add cinnamon, cloves. When it starts to boil, leave it for a couple of minutes and remove it from the heat.

2. To melt the chocolate we use the water bath, ensuring that the water does not come to a boil and that it does not fall into the chocolate.

3. Remove from heat when the chocolate is melted. Stir with a wooden spoon in case something remains unmelted.

4. We filter the hot milk to remove the cinnamon stick.

5. Add a cup of this filtered milk to the chocolate and stir to mix well.

6. Pour over the rest of the milk, put on the fire and add the cornstarch diluted in a little water to make it thick. Do not stop beating with the rods.

Also, if you want to add a dessert or sweet detail, the shica shica chocolate, sacha inchi or the chocotejas stuffed with local fruit such as orange, cocona, regional grape or passion fruit, are a rich and healthy option.

Aguaje cocktail

Prepared drinks or punches are frequent, so there is a different option with a more regional twist: aguaje cocktail. This drink contains rum, sugar, lemon wedges, ice and aguajeFor this last ingredient, we recommend using aguaje pulp, as it will facilitate the preparation. The aguaje is a native fruit of our Amazon and is characterized by being a sweet and fresh flavor. You can find it from the Awajún enterprise Frutiawajún.

preparation:

1. Blend the aguaje pulp with the reserved cooking water, the sugar, the lemon juice and the rum.

2. Add two mint leaves and blend for a few seconds.

3. Strain and blend the liquid, at maximum speed, with the ice.

4. Place a lemon wedge in each glass and serve the aguaje cocktail.

5. Garnish with the rest of the mint leaves.

Turkey with wine and chestnuts

The protagonist of most Peruvian tables at Christmas. This recipe will surprise you with its unique flavor.

The ingredients are a 4 kg turkey, 4 liters of water, 2 bottles of red wine, 2 diced onions, 4 peeled and chopped medium tomatoes, 100 grams of butter, a liter of olive oil, half a kilo of flour. wheat, 12 cloves of minced garlic, rosemary, thyme, basil, 1 stick of cinnamon, 6 cloves, salt, pepper and 36 peeled chestnuts. The latter is the secret for this recipe to be a different and healthy option.

Consuming chestnuts helps stimulate the functioning of the nervous system, in addition, they contain amino acids and protect the heart. They are also known to aid digestion. The products of the Madre de Dios Indigenous Forest Association are an ideal option.

preparation:

1. In a large deep-bottomed pot, add the water, wine bottle, aromatic herbs, cinnamon, and cloves. Let it boil for a few minutes.

2. Now in a frying pan, heat the oil and fry the pieces of turkey, seasoned and floured, leaving them well browned. Drain them and put them in a saucepan that you will have over very low heat.

3. In the same pan or a different one, fry the onions and garlic in butter, and when they begin to get shiny and transparent, add the tomatoes and five minutes later, while stirring with a wooden spoon, add three tablespoons of flour .

4. When the flour is well browned, add it to the chestnuts, turn them over and sprinkle them with the remaining bottle of wine, stir well so that no lumps form, if there is something thick, add the broth, cook for three minutes without stopping move and empty everything in the saucepan where the turkey is.

5. Mix well and cook over very low heat until tender, check the salt and let it rest for ten minutes before serving.

These end of the year parties are the perfect opportunity to support our Peruvian entrepreneurs, their communities and culture. You can find more products on the Impact Shopping digital platform.