Tischgeflüster 201190 Manioc Roots By Nathalie Dulex

Papa y Yucca a la Huancaina by Tischgeflüster

This recipe was kindly provided by Don Tom who together with his wife is hosting the Tischgeflüster supper club in Augsburg. Tom is half Peruvian and very familiar with the cuisine of his home country where he lived for many years before moving to Germany. He started to learn cooking when he was only 12 years old. The sauce or “Salsa a la Huancaina” is usually served cold and originates from the Andean region of Peru called Huancayo. Alone, it goes well also with grilled corn or other vegetables, a steak or simply with pasta. Prepared the traditional Peruvian way, this dish comes with potatoes and crispy manioc and is very hot. But depending on your taste you might want to be careful with the amount of chilli you add.

Ingredients (serves 4):

2 Yuccas / maniocs (fresh or deep frozen)

4 potatoes

2 eggs

8 Kalamata olives

1 Feta cheese 150 – 200gr

1 glass sunflower oil

½ glass whole milk (3,5% fat content)

1 chilli to taste (if available, use Aji Amarillo, a yellow chili)

Salt, pepper

Some crackers (e.g. Tuc biscuits)

Oil for frying



  1. Peel the manioc and cook it like potatoes, then cut into bite-sized pieces and fry until crisp
  2. Cook the potatoes, peel them and cut into slices
  3. Boil the eggs and quarter
  4. Put the feta cheese into a food processor, slowly add first the oil and then the milk until you get a creamy sauce (add some of the crackers if too liquid)
  5. Add the chilli to the food processor and season to taste with salt and pepper
  6. Arrange the potato slices and the manioc pieces on a plate, spread the sauce and decorate with egg and olives

If you are interested in finding out more about the Tischgeflüster Supper Club, there is a feature in the Secret Tables section of this website.


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