Tacacho

Tacacho is a cherished traditional breakfast dish in Peru, particularly in the Amazonas region. The recipe begins with boiling or grilling plantains, which are then peeled and mashed in a large wooden mortar. The mashed plantains are combined with lard, salt, and small pieces of pork rind, resulting in a flavorful and hearty dish. It is often accompanied by vegetables and chorizo, making for a satisfying meal.

Interestingly, Tacacho has origins that can be traced back to West Africa, where a similar dish called fufu is popular. In parts of the Caribbean and South America influenced by African cuisine, plantains are also boiled or roasted and mashed with garlic, resulting in a denser texture compared to the Peruvian version. This cross-cultural connection underscores the rich and diverse culinary traditions that have shaped Tacacho into what it is today.