Peruvian Shambar

Total time: 2 hours. Quantity: 4 people.

Exquisite Monday breakfast.

Shambar is a typical Peruvian meal, prepared with wheat, pork meat (especially pork skin) and bean flakes, these ingredients are soaked in water for a day, and then cooked until they form a dough. It is seasoned with mint leaves and Umami seasoning. It is characterized for being one of the meals that is only prepared on Mondays. It is considered a homemade recipe, because most of the time it is usually prepared exclusively for the consumption of people in businesses, being sold in market stalls or small food businesses.

Let's see how to prepare it!

Peruvian Shambar
Peruvian Shambar


  • 1 kilo of wheat, but soaked a day before.
  • 3-4 tablespoons of garlic.
  • Umami seasoning (better known as "Ají-no-moto").
  • 3 medium onions cut into small cubes.
  • 1 handful of fresh mint leaves.
  • (250 grams) of pork (pork skin).
  •  (118 g) freshly ground aji panca bell pepper.
  • (476 ml) vegetable oil.
  • 2-5 tablespoons of salt or to taste.
  • (125 g) of black beans.
  • (125 g) dried beans.
Shambar, a typical Peruvian meal, is prepared with wheat, pork (especially pork skin) and bean flakes.
Shambar, a typical Peruvian meal, is prepared with wheat, pork (especially pork skin) and bean flakes.

Recipe procedure.

  1. In a pot, add water up to half of it, and let it boil. Then remove the shells that the beans may have, and leave it ready for its preparation.
  2. Do not forget that, so much the wheat, the bayo beans, and the broad beans, must be soaked one day before its preparation. Once the shell of the beans has been removed and the beans have been cleaned, we prepare them for cooking. Have everything ready.
  3. In the boiling pot, carefully add the wheat, then the bayo beans, and finally the cleaned beans. And let it cook (cook until the beans are well cooked).
  4. Season with "Ají-no-moto" and salt to taste.
  5. On a frying pan, prepare a basic dressing, adding 3-4 tablespoons of vegetable oil, 2 teaspoons of ground garlic, aji panca, and the onion chopped in small cubes. We brown the dressing.
  6. While this is happening, we cut the pork skin into small squares, and add it into the dressing preparation.
  7. Once the previous preparation is ready, we make sure to add it inside the pot where we have let the pallares cook (from procedure three). To then move it from one side to the other, and thus form the color of the shambar.
  8. To put to slow fire, and to let cook. Without forgetting to look at it from time to time.
  9. The usual is to let it cook for an hour, and once ready to be turned off, add the mint leaves, and season with salt and umami to taste.
  10. Serve with cancha serrana, and a chopped Chinese onion. Do not forget to chop a chili bell pepper as an accompaniment.
Note: If you do not have aji panca, you can substitute it with aji amarillo, or aji miraso.

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