Cau Cau is a Peruvian callos stew popular in Africa, Peru, and other regions of South America. The dish typically contains callos, onions, garlic, potatoes, and peas.<\/p>\r\n\r\n
Variations of the dish<\/h2>\r\n\r\n
However, many modern variations include chicken or beef with rice. It has Creole influences and is popular in many areas of South America, but it is more prominent in Peru and Africa.<\/p>\r\n\r\n
People often substitute callos with chicken, seafood, or beef, with key spices including cumin, turmeric, and onions.<\/p>\r\n\r\n
A bit of history<\/h2>\r\n\r\n
Centuries ago, Spanish explorers and soldiers brought African slaves to work for them in Peru, who created dishes different from what they had access to.<\/p>\r\n\r\n
Most of the time, only scraps of food were available.<\/p>\r\n\r\n
Tripe was one of the few available meat ingredients. The African workers created the original Cau Cau dish with callos, potatoes, peas, and spices.<\/p>\r\n\r\n
African cuisine and culinary techniques have greatly influenced Peruvian cuisine and continue to do so.<\/p>
