Tacu Tacu

This typical Peruvian dish dates back to the time when African slaves were forced by colonial occupiers to work on the cotton and sugar plantations. It was originally made from 'leftovers' that taste delicious together. Nowadays, there are many different variations.

Tacu Tacu

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lima beans, dried






red onion, finely chopped



garlic, finely chopped



Ají amarillo paste or harissa paste



condensed milk



salt and pepper

Preparation method

  • Rinse the lima beans thoroughly and leave to soak in plenty of cold water overnight.
  • Boil the beans in salted water until done.
  • Bring a pan of water to the boil and cook the rice in 8 minutes until done.
  • Rinse the rice until cold.
  • Gently fry the garlic and red onion in a frying pan for approx. 5 minutes.
  • Add the ají amarillo paste and heat for two to three minutes.
  • Mix the cooked beans, rice, and ají amarillo mixture in a bowel and add the condensed milk.
  • Season to taste with salt and freshly ground pepper.
  • Take 150g of the mixture and shape into a tortilla. Repeat until you have used all the mixture.
  • Fry the tortillas in a pan with a little olive oil until golden brown.

Serving suggestions

  • As part of a fish dish, e.g. with pan-fried jumbo prawns.
  • As a dish in itself, finished with fresh coriander and tomato sauce.
  • Use in a composition with beef, red onion and koriander.

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