#MeatlessMondays – Green Split Pea Tacu Tacu with Fried Bizcochito Bananas

#MeatlessMondays – Green Split Pea Tacu Tacu with Fried Bizcochito Bananas

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.

Ingredients

  • 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
Read the whole recipe on Peru Delights