Peruvian huacatay facts for kids
| Alternative names | black mint sauce, ají huacatay |
|---|---|
| Type | sauce |
| Associated national cuisine | Peru |
| Main ingredients | huacatay leaves |
| Ingredients generally used | oil, queso fresco, chiles, garlic, cilantro, scallions, salt |
| Similar dishes | Papa a la huancaina |
Cream of black mint, also known as ají huacatay or black mint sauce, is a yummy, creamy sauce from Peru. It's made with special leaves called huacatay, which are also known as black mint. People blend these leaves with other ingredients to create a thick, green sauce. It's often served with grilled meats like those found at a Peruvian parrillada (barbecue) or Peruvian pollada (chicken party).
What is Huacatay?
Huacatay is a leafy green herb that grows naturally in the Andes mountains. You can find it growing wild in many fields and small farms in Peru. Farmers don't usually plant it on purpose because it grows easily by itself. Local people use it a lot in their cooking. It's a bit like another plant called paico, which is used to make a soup called sopa de paico.
How is it Made?
Making cream of black mint is quite easy and usually takes about 15 to 30 minutes. In Peru and other Latin American countries, people traditionally crush the huacatay leaves using a fulling mill. This is a special stone tool that works like an old-fashioned blender. It grinds the leaves in a way that helps them soak up more flavor. While modern blenders can also be used, the traditional method gives the sauce a unique taste and texture. Many families in Peru make this sauce regularly to enjoy with their meals.
See also
In Spanish: Crema de huacatay para niños
