MAIN INGREDIENTS
Frejol colado is a traditional Afro-Peruvian dessert consisting of black beans, sugar, milk, and spices. The beans are skinned, mashed into a purée, then cooked with sugar, milk, and spices such as cloves, sesame seeds, and anise seeds until the dish develops a thick texture.
Before serving, frejol colado is usually garnished with toasted sesame seeds. The dessert was first prepared over 400 years ago, and it is believed that it originates from Chincha and Cañete. Nowadays, it's traditionally prepared for Easter, though it can be consumed at any time of the year.
Kamby arro is a traditional version of a rice pudding. The name is derived from the Guarani words for milk - kamby, and rice - arro. The dessert is made with milk, rice, sugar, and lemon zest. There is also a version in which vanilla is added to the rice pudding for extra flavor.
Before serving, kamby arro must be chilled and it is always generously dusted with cinnamon.
Arroz con leche is a flavorful dessert with a long history, dating back to the period when Spain was under the Moorish influence. Today, this rice pudding is popular in Spain (especially in the North) and throughout Latin America, always consisting of a few key ingredients: cooked rice, milk, sugar, cinnamon sticks for flavoring, and either lemon or orange peel.
Some are baked in the oven, while the others are made on the stovetop. The dessert can be served warm or cold, and it is recommended to garnish it with some ground cinnamon on top.
MOST ICONIC Arroz con leche
Curau is a Brazilian dessert made with the juice of an unripe maize, sugar, and milk. Once it has been cooked, it is poured into individual bowls and garnished with a sprinkle of powdered cinnamon. It can be eaten warm when it is more of a pudding-like consistency or cold when its texture will resemble a custard or a flan.
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