Green Split Pea Tacu Tacu with Fried Bizcochito Bananas
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ½ cup vegetable oil, divided
  • ½ cup scallions or red onion, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons aji amarillo paste (optional)
  • 3 cups leftover cooked green split peas
  • 1½ cup leftover cooked rice
  • 8 ripe bizcochito bananas
  • 4 eggs
  • Salt and pepper
  • 2 cups salsa criolla
  • 4 cilantro sprigs
  1. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add the scallions or onion, garlic and aji amarillo, and cook until everything is very soft.
  2. Add the split peas, stirring frequently with a wooden spoon, pressing to mash the peas. Add the rice. Continue to cook until the mixture looks like a thick puree.
  3. Heat 1 tablespoon oil in a small frying pan over medium heat. When hot add about ½ or ¾ cup of the split pea mixture, and fry until the edges are golden brown. Using a plate turn upside down and return to the pan. Continue frying in the other side.
  4. In another frying pan heat more oil. Peel the bizcochito bananas and fry until golden.
  5. Fry the eggs one by one, seasoning with salt and pepper.
  6. Serve the tacu tacu with a fried egg on top, and place two fried bananas on the side.
  7. Garnish with salsa criolla and a few cilantro sprigs, and serve immediately.
Recipe by PERU DELIGHTS at