This Bolivian recipe is made with a spice called yellow aji which, unfortunately, is not readily available in the US so I make it with curry powder. Of course the flavor varies completely but it is still a wonderful dish! If you happen to have yellow aji (aji amarillo) that is great! You can use it in lieu of the curry powder. You can also make this sauce with very little potatoes that can be served as an appetizer or side dish. We are going to eat it as a complete meal tonight.
For this super easy and tasty vegetarian recipe you will need the following:
24 fingerling potatoes, boiled
4 eggs, hard boiled, peeled and halved
1 large cucumber, peeled and sliced
8 radishes, washed and trimmed
2 tomatoes, quartered
16 Kalamata olives
8 slices Farmers cheese
1 tablespoon yellow aji or curry powder
2 cups peanut butter
2 cups milk
Make the sauce:
Heat about 1 tablespoon of olive oil in a saucepan. Add the aji or the curry and cook for 1 minute, until fragrant. Add the peanut butter and slowly whisk in the milk. The sauce will thicken as the peanut butter gets hot but keep on whisking in the milk until it is smooth. Remove from heat.
On four plates, arrange a bed of iceberg lettuce, 6 potatoes, sliced cucumbers, 1 halved egg, tomato slices, radishes, 2 slices cheese and Kalamata olives. Cover with peanut sauce. Serve with extra sauce on the side. Enjoy!