This plantain breakfast, enjoyed by both the Brazilian and Peruvian Amazonian cultures, as well as the High Sierra Peruvians, is unique from the others I have tried in that it uses ground annatto seed, which is called achiote by the locals. Annotto has a very unique flavor. It has a flowery aroma with hints of […]
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This recipe hails from the Amazonian edges of Peru where hammocks and fires reign supreme. It would be no surprise then to discover a very clever way to turn very ripe plantains into a warming and energizing beverage. Okay, so it isn’t the same kind of energizing as coffee, but with plenty of carbohydrates it […]
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