Sopa de Maní for a dinner party — went down extremely well

I made Sopa de Maní for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The earthy from Andean ingredients profile was the main talking point — no one had quite experienced charque dried llama meat used that way before.

salteñas are distinct from Argentinian empanadas with a juicy broth filling. I explained the a traditional Andean home context as I served it which helped people appreciate it fully. api maize drink warm was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.