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"Unlike the other recipes for this, the peanut sauce makes it very different. In this month's gourmet oct o8, haven't tried it yet but can't wait to. (there is a recipe for annato oil on zaar too)"

Ingredients: ground cumin, yukon gold potatoes...

"Potatoes actually originated in South America. This is a traditional Peruvian combination of potatoes and peanuts and will be even more authentic if you can find blue potatoes."

Ingredients: cilantro, anaheim chilies...

"Lovely Brazilian dessert recipe from the CookBrazil website (I make this one often). Not exactly a dieter's dream, but some fat-free ingredients can be substituted to cut the calorie and fat count without compromising the dish. Although prep and cook times are long, very little of it is hands-on (chilling time and boiling of the dulce de leche..."

Ingredients: cocoa powder, egg yolks...

"A variation of the old classic s'more. It's so easy and SOOOOO yummy!"

Ingredients: marshmallows, peanut butter...

"Spicy seafood stew with a nice depth. Calls for a lot of shrimp but worth it on special occasions. Got this from my friend Dayl, who may have gotten it from Cooking Light, quite a few years ago."

Ingredients: pepper, shrimp, diced tomatoes...

"This is from Brazil"

Ingredients: coriander seeds, fresh ginger...

"Plan ahead for your Easter feast! I read an article in The New Yorker magazine regarding a letter from Ecuador by Calvin Trillin about a Spanish soup that he adores called Fanesca, a thick and hearty soup heavy on the beans, which is only available during holy week. Well, the article didn't come with a recipe but I found several on-line, all..."

Ingredients: ground cumin, fresh ground pepper...

"Wonderful Spicy Chicken to be served over Rice"

Ingredients: frozen peas, garlic, olive oil...

"These are sweet little indulgences! Nut crusted, fruity confections sure to awaken your pleasure senses with every delicious bite! They will keep well for 2-3 weeks in the fridge, so make a great gift! Adapted from The Nut Gourmet Cookbook.
Most people don't realize that the peanuts origin is South America! The ancient Incas of Peru first..."

Ingredients: chunky peanut butter, pistachios...

"A Peruvian/Ecuadorian dish given to me by a dear friend.....wonderful!!"

Ingredients: fresh coriander, onions...

"I don't know if this is authentic or not, and I haven't tried it yet (but will soon), but it sounds good. When I was in Bolivia they used peanuts in a lot of dishes that we ate, though I never had the chance to eat a chicken dish with peanuts.

It says to serve with rice, but I think serving it with any kind of potato dish would be..."

Ingredients: salt & freshly ground black pepper, frozen peas...

"This snack idea comes from the Chilean Fresh Fruit Association."

Ingredients: chunky peanut butter, whole wheat pita bread...

"A sweet and spicy stew. The original was from an Eat Low Fat digest way back in the early 90s. Heat Scale: Medium. Sweet-heat. Serve to guests with a salad and a slaw; chilled fruit and a little corn pudding.

Source: Chile Pepper Magazine Presents "Hot and Spicy Latin Dishes" a collection. Also appeared in the Chile Pepper..."

Ingredients: coconut extract, light olive oil...

"This is an odd little gem of a recipe, not at all untypical of the way Ecuadoreans use plantains. Corvina is a saltwater fish very common in Latin America. Sea bass is a good substitute, though most any white, firm fleshed fish would do. There is a recipe for making achiote from annatto seeds by Rita L -- Annatto Oil. After Kathy's review,..."

Ingredients: coarse salt, fresh ground black pepper...