- 1/2 kilo of chicken blood
- 3/4 of rice
- 3 cups of water
- 1 head of Chinese onion
- 1 tablespoon of vegetable oil
- Soy sauce to taste
- Garlic, ajinomoto, pepper, cumin and salt to taste.
- 2 hot dog
- 3 eggs
- 100 gr of chopped holantao
- 1 bell pepper diced

Materials or utensils:

- 1 pot
 - 1 metal spoon
 - 1 wooden spoon
 - 1 knife
 - 1 frying pan
 - 1 spatula
 - Plates and cutlery to serve

Preparation:

First we cook the little blood with a previous dressing with garlic, Chinese onion, salt and ajimonoto and we reserve.

Then, we prepare ¾ of rice with 3 cups of water, a tablespoon of vegetable oil and a tablespoon of salt, once cooked we leave it covered.

Next, we beat two eggs and add pepper, salt and ajinomoto. To fry it we make a spoon of vegetable oil, once fried we cut it into medium pieces. In the same pan, fry the hotdog with almost no oil and cut into slices, and then place the diced pepper and the chopped holantao, letting it cook for about 2 minutes, always moving with the wooden spoon so that it does not burn and we reserve .

Finally in a large pot we are adding all the reserved ingredients little by little (first the rice, then the blood, egg with hotdog, pepper and holantao, we move and we are adding squirts of siyau to taste, so on) once mixed and taken the color they want, cover and leave on a very low heat for 5 minutes. 

Ready, a diner! Remember to accompany this delicious dish with a citrus soda (lemonade, passion fruit or orangeade).

- When you have everything together you put the prey on top of this preparation, you go round and round, that it is well sealed with the breadcrumbs  reserve for a moment
- We continue with the salad, we are going to season: since we have already cut everything, you just do this: in a bowl you mix mayonnaise, mustard, white vinegar, salt, pepper to taste ... we beat very well and add to the salad, ready we reserve.
- and then In a frying pan or a Pot (I did it in a pot because it has more depth), I put regular oil, when it was hot, I put the prey, slowly and leave them still, DO NOT move them so much, that's why you put enough oil 
- Finally you take out the prey, put them on a paper towel for the excess oil, plate and serve.

  

 

- 1/2 kilo of potato peeled

- 4 caiguas, rinsed, cut un two
- Some bread
- 2 large onions, diced
- Salt, ground black pepeer and cumin to taste.
- 1/2 kilo ground beef
- 1/4 raisins.
- 1/2 cup oil
- 2 large cloves garlic, minced
- 2 boiled broccoli

   2. Utensils

   3. Preparation
- First we cook the caiguas in salted water for a few minutes and then let it cool for a few moments while we prepare the filling.
- Next, the caigua is stuffed with minced beef, which was previously stewed with plenty of onion, little garlic and we let it cook for a few minutes until it has that color so characteristic of a dressing, after that we add salt, pepper and cumin to taste.
- After that we add raisins to that stew, and it is ready to fill our caiguas that were previously boiled and we arrange them in a pot, with more filling and juice, we cook them for a few minutes over low heat.
- Then boil 4 potatoes in a pot.
- Finally the caiguas are ready, we remove them from the pot and accompany them with potato to taste.

- ¼ green peas

- 150 gr carrot
- 1 large onion

- Ají panca 1 tablespoon

- Salt, pepper and cumin to taste

- 1 cup of rice

- 2 tablespoon garlic
MATERIAL OR UTENSILS:
- Cooking pot
- Wooden spoon
- Knife
INTRUCTIONS:
1. First brown a tablespoon of garlic, add chopped onion and leave it for a minute until golden.
2. Next, add the ají panca and mix.
3. Season the minced meat with salt and cumin and mix, add water.
4. Then make the pea, the potato in squares like the carrot.
5. Let it boil for 5 minutes, and look at the potato, continue mixing.
6. And then rectify the salt.
7. Finally serve with rice.

- Salt and freshly ground black pepper
- Extra virgin olive oil
- Ground cumin

-1 oil

-Salt to taste

-2 onions, diced or normal (SALAD)

-1/4 kg of ground chili pepper

-1/4 kg of ground mirasol chili pepper

-1 tablespoon minced garlic

Instructions:

1. First wash and season the guinea pig only with salt and then fry it in a pan with 3 cups of hot oil for 8 minutes. Flip to fry for 8 more minutes.

2. Reserve it in a separate container.

3. In that same pan, without changing the oil, add 1 tablespoon of minced garlic, letting it brown.

4. After the ground garlic is golden brown, add the ground chili pepper, stirring it until it is well browned and add ground sunflower pepper. Mix everything until golden brown for about 5 minutes.

5. Then add salt to taste and the boiled black or Andean potatoes and let it cook for about 5 minutes.

6. Add the previously fried guinea pig with its sauce and it is ready to serve.