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Posted by on Jul 2, 2012 in missions, NonVeg | 2 comments

Aji de Galliana

Aji de Galliana

Let me introduce you today to my sweet friend Rebekah.We met couple years ago at child birth class of all the places (don’t laugh !) even if we have been going to the same church but never really did strike the conversation.Odd, i know !Time has passed since then.Couple of kids later and insert couple of missionaries trip(for her family),we have still maintained our friendship.

She  is not only a sweet friend and sister in Christ to me,she has also been my mentor in early years as i was seeking Christ and conduit to build relationship in then new church.I still ask her advice and benefit from her knowledge.She personifies love for our Savior Jesus Christ.

Peru living and Llama(Photo Credit :Walter Collis)

Peru living and Llama(Photo Credit :Walter Collis)

Rebekah has been missionary in couple of Latin American countries and most recently to Peru,home to Machu – Picchu in the stretch of Andes mountain with her family. They followed and lived through,what Christ has called us to do 

“Therefore go and make disciples of all nations, baptizing them in the name of the Father and of the Son and of the Holy Spirit.” – Matthew 28:19

Because of the decision Rebekah and her family took and continues to do,it is easier to explain mission to our kids.My daughter understands that her little friend,Rebekah’s boy,only a month older then her,went to Peru with her mom and dad to tell people about Jesus,who would not know Jesus otherwise and we can do the same.

Aji de Galliana

Aji de Galliana

As she was sharing gospel with her Peruvian friends,she also learnt something from them.Culture and Food.Another interest of mine,could you have guessed?I tasted ‘Aji de Galliana’ at superbowl party this year.I was a fan of this yellow,peppary dish then.I ate it with chips that day but was later told it is one of the popular Peruvian meal,eaten with rice, potatoes and hard boiled eggs.

This is what i have learnt about this dish.

Aji De Galliana (A-Hi , G-a-ina)<‘l’ is silent , ‘j’ is ‘h’>

  • ‘Aji’ is a star of this dish.So the name.It is VERY SPICY Yellow Latin american pepper.It looks like ripe yellow Jalapeno with higher spice level .It can be found in latin market.Rebekah shared some of her frozen ‘Aji’ with me.I used 2 ‘Aji’ deseeded  and i had to use ‘Crema’ to mellow the heat.You can substitute with less spicy pepper but then make sure to change the name of the dish too.
  • Purple Peruvian potatoes would be great but i used regular boiled potatoes,sauted with salt,pepper turmeric lightly.
  • I kept the ingredients almost same but tweaked the cooking method little.
  • It can be very well used as spicy chicken dip for party.I ate leftover with tortilla chips next day..
  • My husband liked the dish but since it was too spicy my kids couldn’t eat it.(They didn’t starve,i assure you).
Aji Pepper

Aji Pepper

As we ate this meal,we looked for  Peru in the map and prayed for Peruvian people that they get to know the Christ and those who have heard the gospel from missionaries like my friend Rebekah and her family,may their faith be stronger.We also prayed for Susie and Arnold Austin,who are doing the missionary work there and other who are planting the seeds of faith currently. 

Rebekah shared the recipe with me from her friend Marisol Arse Quispe.I tweaked the method little and set out to make ‘Aji de Galliana’ for our dinner.It does not look as ‘Yellow’ as i have tasted it,may be i didn’t use enough ‘Aji’ but it tasted and had aroma quite similar to what i tasted,i must say! We will have this dish in our rotation menu,if we can find ‘Aji’.

Aji de Galliana


  1. 2 Chicken Breast
  2. 2 Boullian Cubes
  3. 3 slices of whole wheat bread
  4. 1/2 - 1 cup milk
  5. Mixture Gravy
  6. 1/2 Onion chopped
  7. 1 Garlic
  8. 2 Aji Amarillos (large-deseeded)
  9. 1 Tablespoon Oil
  10. 1 Teasppoon Cumin
  11. 1/2 Teaspoon Pepper
  12. 3 Tablespoon Mexican Crema(optional)
  13. Serve with
  14. cooked rice
  15. boiled/sauted potatoes
  16. hard boiled eggs(1/2 per person)


    Prepping Chicken
  1. Boil the chicken with the chicken boullian cube around 20 mins.
  2. Once cooked,wait till it is cool enough to handle and shred it.
  3. Mixture gravy
  4. While chicken is cooking,soak the bread slices in 1 cup of milk.
  5. While bread is soaking,heat oil in pan.
  6. Add onion and garlic and saute it until it wilts.Add cumin and pepper.
  7. Add Aji Amarillo.
  8. In a blender,add sauted onion and garlic,Amarillo,soaked bread.Blend it.
  9. Pour the blended mixture back to pan.
  10. Add shredded chicken to the pan.Add leftover milk from soaking.
  11. Season it with salt.
  12. Taste it.
  13. If it is too spicy for you,add 3 Tablespoons of mexican crema
  14. Serve the aji de galliano with good helping of rice and boiled potatoes.
  15. Add 1/2 hardboiled egg per person.
  16. Add Purple Oilves if desired.
  17. Enjoy.


  1. I LOVED this recipe.. and am hoping to find the Aji here..surely gonna cook this one !

  2. love the new emphasis on missions – REALLY cool way to teach kids about culture, food, geography, AND GOD! awesomeness!

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