In Peru, when when you hear the word tacu tacu, it’s referring to a traditional dish that is hearty enough to satisfy not only a craving but a good appetite. Usually made with leftover canary beans, it is also commonly prepared with any other kind of beans, such as lentils, garbanzo beans, or split peas, like I did today.
Green split peas are known as “arvejitas partidas” in our country, and when cooked, they have the tendency to fall apart and become a creamy mash that thickens when cool. I don’t usually wait for them to thicken, because I love them when they are still soupy, accompanied with white or brown rice and a spoonful of salsa criolla on top.
- 2 garlic cloves, chopped
- 2 tablespoons aji amarillo paste (optional)
- 3 cups leftover cooked green split peas
- 8 ripe bizcochito bananas
- 4 eggs
- Salt and pepper
- 2 cups salsa criolla
- 4 cilantro sprigs