Salsa de maní explained

Salsa de maní is a common table sauce in South American cuisine,[1] associated with the cuisine of Ecuador. One way the peanut sauce is used in the local cuisine is to dress potatoes and llapingachos.[2] [3] [4] It is also served with spondylus, a type of spiny oyster.[5]

Notes and References

  1. Book: Janer, Zilkia . Latino Food Culture . ABC-CLIO . 2008 . 45 . 9780313087905 .
  2. Book: Foley, Erin . Ecuador:Third Edition . Cavendish Square Pub. . 2016 . 127 . 9781502617019 .
  3. Book: Fusté, Olga . Cocinando Para Latinos Con Diabetes . 29 February 2012 . American Diabetes Association . 9781580404259 .
  4. Book: Novas . Himilce . Silva . Rosemary . Latin American Cooking Across the USA . Knopf . 2016 . 9781524732417 .
  5. Book: Legault, Alain . Ecuador, Galápagos Islands . 1997 . 208.

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