Our cooking lessons in Lima

We concluded our Cenfotur visit at chef Francisco Lozano’s class on jungle cuisine, where we tasted smoked meat cooked with yuca.

January 15, 2015 17:13
Cooking class

Cooking class in Lima. (photo credit: YAKIR LEVY)


Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

When we were invited to a cocktail party for international journalists at Cenfotur, a school of tourism and cuisine in Lima, Peru, we were glad to learn that it included a cooking lesson by veteran chef Nicolai Stakeeff.

Stakeeff taught us how to prepare lomo saltado, or stir-fried beef tenderloin, which may be the best-loved specialty of Peru. First the chef seared bite-size pieces of meat in a skillet over high heat, and then added red onion strips, minced garlic and strips of Peruvian yellow chili peppers called aji amarillo. After sautéing the vegetables briefly, he finished the dish with tomato strips, which he just warmed through, seasoning it with salt, pepper, cumin, soy sauce, wine vinegar and cilantro (fresh coriander); he noted that some chefs add green onions (which Peruvians call Chinese onions), ginger or oyster sauce.With the beef, Stakeeff recommended the traditional accompaniments – French fried yellow potatoes and cooked rice. (See recipe.)


Related Content