Tacu Tacu
Tacu Tacu is a beloved Afro-Peruvian dish born from the resourcefulness of enslaved African cooks on colonial haciendas who transformed leftover rice and beans into something extraordinary. The name comes from the Quechua word 'takuy,' meaning to mix. Day-old rice and canary beans (or lentils) are mashed together, seasoned with aji amarillo and sofrito, then pan-fried in a generous amount of oil until a golden, crispy crust forms on the outside while the interior stays soft and creamy. Tacu tacu is incredibly versatile and often served as a base for grilled meats, fried eggs, or seafood. This recipe pairs it with a classic salsa criolla and a perfectly fried egg on top.
Ingredients
- 400 g cooked white rice (preferably day-old)
- 400 g cooked canary beans or pinto beans, drained
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons aji amarillo paste
- 1 teaspoon ground cumin
- 3 tablespoons vegetable oil, divided
- 4 eggs for frying
- 1 red onion, thinly sliced for salsa criolla
- 1 aji limo chile, finely sliced
- 2 tablespoons lime juice
- 15 g fresh cilantro, chopped
- Salt and freshly ground black pepper to taste
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
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Nutrition per serving
- Calories
- 360
- Protein
- 14 g
- Carbs
- 46 g
- Fat
- 12 g
