Tacacho
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| Place of origin | Peru |
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| Main ingredients | Roasted or boiled plantain |
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Tacacho is a traditional Peruvian meal that is typically served for breakfast. It is popular in the Amazonas region, where the natives boil or grill plantains, peel them, then mash them in a large wooden mortar. When mashed, the plantains are combined with lard, salt, and tiny pieces of pork rind and served with vegetables and chorizo on the side.[1]
Origin
This dish originated in west Africa. In the Caribbean and parts of South America with large African influences the plantains are boiled or roasted and typically smashed with garlic. [citation needed]
See also
References
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- ^ Tacacho con cecina[permanent dead link] About.com
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