Both potatoes and peanuts originated in the Andes (or down the hill from them, in the case of peanuts). I am happy to share with you this simple recipe which pleases US tastebuds and is very typical in the highlands.

“Aucha”
2 lbs. mature, mealy potato
6 large outer leaves of cabbage
1 tablespoon vegetable oil
“color” — from annatto seeds, lends a golden hue
3/4 cup chopped scallion
1/4 teaspoon freshly toasted and ground cumen
3/4 cup natural peanut butter
3 cups low fat milk
1 raw red chili, whole
1 1/2 teaspoons salt

Peel and cut the potatoes into large, irregular chunks. Bring to a boil in salted water and simmer for 10 minutes. Remove the central vein from the cabbage leaves and cut the open leaves into 2 inch squares. Add to the potatoes and simmer until almost soft.

Prepare the peanut sauce by sauteeing in a heavy saucepan the onion in the hot oil, with the “color” until transparent. Add the cumin. Add 2 cups of the milk, salt and heat. Blend the peanut butter with one cup of the milk and add to the saucepan with the chli. Heat and simmer until the sauce is thick and luxurious.

Drain the potatoes and cabbage. Pour the sauce over them and merely heat.

Please let me know how your classmates enjoyed this Andean dish!