Llajwa de Mani (Bolivian peanut sauce)
I love llajwas in Bolivia and this peanut sauce is one of my favorites, it goes really well with potatoes, yuca and anticuchos (grilled cow heart-meat on skewers). I tried two different recipes and I love both of them; one has fresh cheese and the other one doesn’t. The first recipe I made was for dish call papas a la huancaina. The second recipe without the cheese we tried on pasta with fresh tomatoes and came out delicious!
4 dry spicy yellow peppers
2 garlic cloves
1 cup raw peanuts (you can substitute for unsalted roasted peanuts)
2 cups water (1/2 cup more if you want it less thick)
1 tbs olive oil
1/2 tsp salt
Optional ( 1/2 cup grated queso fresco or monterrey jack)
Preheat the oven to 350F. Select 4 large yellow peppers. Bake them in the oven for 5 min, the pepper will start burning in some areas and the pepper will turn a dark red color. Don’t over roast.
Let the pepper cool. Meanwhile, put the peanuts on a baking sheet and roast the peanuts at 350F for 7 min. Remove from the oven, the peanuts will continue cooking after they are out of the oven so you don’t want to keep them inside the oven too long.
(The above photo with two piles shows the unroasted and roasted peanuts). Take the seeds out of the yellow peppers and put them in a food processor or blender, add the peanuts, garlic, salt and water. You are looking for a smooth sauce.
Heat the oil in a pan and add the peanut sauce. Cook for 15 min, if is too thick add more warm water or milk. Add the cheese after you take the sauce out of the stove.
Serve warm with potatoes or pasta or any barbecue chicken or meat.