Andean Popcorn with Spicy Peanuts
27.01.2015 - 27.01.2015
Chanta con Maní Endiablado (Popped Andean Corn with Spicy Peanuts)
If you're looking for a Super Bowl snack, try some popcorn Andean style. It's simple to make and quite delicious with a nice soft spicy heat to it.
1 cup roasted peanuts
1 teaspoon cayenne pepper
1 cup Maíz Chulpe (dried Andean corn kernels, available at many Latin markets)
1 green onion, diced
5 sprigs cilantro diced
Salt to taste
Oil for frying
In a plastic bag or airtight container, combine the roasted peanuts and cayenne pepper. Shake the container to cover the peanuts in the cayenne. Set aside. In a wok, heat the oil. Once the oil is hot, add the maíz chulpe. Stir well to cover the kernels in the oil. Once you start to hear the corn pop (unlike US popcorn, these kernels won't turn inside out but rather crack), add the peanuts. Mix well. Add in the diced herbs and again mix well. Stir-fry for three minutes before adding the the juice of the lime. Mix well and stir fry for another five minutes. Add salt to taste. Can be served warm or at room temperature.
Chanta, without the peanuts, is the main accompaniment to lime marinated ceviches but it makes a wonderful snack on its own. Chanta is common throughout the high central Andeans from Colombia through Chile but it is most common in Perú.