06. Aguaje

Scientific Name:

Mauritia flexuosa.

It is a native Amazonian species, probably native to the basins of the Huallaga, Marañón and Ucayali rivers in Perú.
The fruit has a flaky, brown to dark red skin; and soft pulp color, yellow, orange or reddish. The pulp of the aguaje is the most nutritious food of the fruits of the tropics (its vitamin A content is, for example, 5 times more than that of the carrot), calories (283 kcal/100 g), proteins (8.20 g/100 g) , oils (31g/100g), carbohydrates (18.70g/100g), mineral salts (calcium, phosphorus and iron), vitamins (A, B1, B2, B5, C) and iodine).
Traditionally, there are 3 types of aguaje: shambo (with fleshy and oily red-orange pulp), blue shambo (when the fruits acquire a bluish color when soaked in hot water for maturation) and killo aguaje (with sweet-sour pulp and a yellow color). .
Aguaje beverages are prepared by diluting the pulp, in water with sugar or subjecting it to fermentation; it can also be dehydrated and reconstituted for beverages.

FISH CHICHARRON IN WATER SAUCE:

Aguaje Sauce Ingredients:

1 teaspoon of butter nutmeg to taste white pepper to taste
1 ounce of fresh milk
¼ kilo of aguaje pulp lemon drops parsley to taste
1 teaspoon mayonnaise

Preparation:

Mix the aguaje pulp with milk, butter, salt, pepper, nutmeg. Beat well to form a cream. Add lemon and mayonnaise, beat again and garnish with parsley.

Ingredients of the Fish Crackling:

200 grams of Fish Fillet
white pepper to taste
salt to taste
½ unit of lemon
1 egg
100 grams of flour.

Preparation:

Cut the fillet into slices
Add salt, pepper, lemon; go through beaten egg and flour
Then fry it in plenty of hot oil.
Serve with the cream.