Preparation

Peel the yuca and let it cook in water with a tablespoon of salt. Mash the yuca until it becomes a puree, add butter and correct the salt.
Sauté the seafood with butter and flambé them with pisco.
Besides, make a dressing with the onion, garlic, ají panca and tomato and add the prawns at the end, season with salt and pepper.
Separately soak the plums and then undo them with your hands and remove the seeds. Blend them and sift, the liquid obtained is brought to a heat and the sugar is added until the sauce is reached and at the end the yellow chili paste is added and the salt is rectified.
Put a layer of cassava in a small ring mold and then fill it with the prawn stew and put a new layer of cassava, and at the end add the plum sauce with yellow pepper.

Ingredients

  • 1kg of cassava
  • 0.5kg of prawns
  • Mantequlla
  • Pisco
  • 2kg of plums
  • 0.4kg white sugar
  • One finely chopped red onion
  • 1 tablespoon of aji panca
  • 2 cloves of garlic in duxelle.
  • A finely chopped tomato
  • 0.25 kg of pasta
  • Processed yellow pepper
  • Salt, pepper and oil