• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Chipa by the Dozen
  • Home
  • Recipes
  • About
  • Navigation Menu: Social Icons

Home » Bolivian Recipes

Papas a la Huancaina (Spicy Peanut Sauce)

Published: Aug 26, 2020 · Modified: Aug 26, 2020 by Lizet

↓ Jump to Recipe

These Bolivian-style papas a la huancaina have a creamy, spicy sauce made with roasted peanuts and ají amarillo or yellow chili pepper. An easy and delicious appetizer.

A dish with simple ingredients and a sauce that transforms it into something very delicious and comforting.

plate with lettuce, potatoes with spicy peanut sauce, slices of eggs, tomatoes, and olives

History

Papas a la huancaína is a Peruvian dish well known internationally.

There are different versions of how it originated in Peru. One version says it appeared at the end of the 19th century when “yellow potatoes a la huancaína” was served as an appetizer to the banquet offered to the Peruvian Captain of the Ship Miguel Grau Seminario.

It is said that the creator of this recipe bought the potatoes in the city of Huancayo - in the Mantaro River Valley, then to honor this region the name was given to the recipe "Papa a la Huancayo - Huancaína".

Another version says that at the time the Central Railroad, which runs from Lima to Huancayo, was built, it was the people of Huancayo who provided food for the workers.

At lunchtime the women brought food. One of these women was nicknamed "La Huancaína", she brought in her baskets some tasty potatoes slathered in a cheese sauce and decorated with eggs.

The workers began to call these potatoes "those of the Huancaína", that's how the name stuck.

Bolivian-style Papas a la Huancaina

I wasn't able to find data on how this Peruvian dish got to Bolivia. Among Bolivians, we suspect that a Bolivian who visited Peru brought the recipe or the recipe idea to Bolivia.

For this dish, the sauce is the most important. For some reason, the one who brought the recipe to Bolivia, decided to change the ingredients to what was more common in the country.

The sauce went from being based on cream with crackers to roasted and blended peanuts.

How to make it

The preparation of this sauce varies from house to house.

Some use raw peanuts and blend it with milk, and others roast the peanuts and use water to blend it.

Today's recipe was made with the help of my aunt Gley who lived for several years in La Paz, Bolivia where this dish is eaten more frequently.

This sauce has yellow chili pepper or ají amarillo. This chili pepper (Capsicum baccatum) is highly appreciated in Peruvian and Bolivian Andean gastronomy.

ground yello chilli pepper, and dried Bolivian chilli pepper on a plate

This yellow chili pepper in my opinion is not very spicy (at least the one we can get in Bolivia). It gives it a rich, mildly spicy, and sweet flavor to the sauce.

In Bolivia this chili pepper is found dry and ground for sale in any market.

On Amazon you can find it in a paste form or ground.

(As an Amazon Associate I earn from qualifying purchases)

When using dried chili peppers in this recipe, you should soak them in warm water. If desired, it can be cut in half and seeds removed before continuing.

  • raw peanuts in a clear bowl
  • roasted peanuts in a clear bowl

Once the chili peppers are ready, the peanuts are roasted on a pan with a splash of oil.

Then it is added to a blender along with the chili peppers, and a little water to be able to blend it.

spicy peanut sauce in a bowl

Once blended and creamy, heat a saucepan with a little oil and cook the sauce for about 5 minutes, adding salt to taste.

The sauce is a bit thick. If you want it a little more liquid, add more water. Remember that it thickens as it cools.

How to serve it

This spicy peanut sauce is served over boiled and peeled potatoes.

plate with lettuce, potatoes with spicy peanut sauce, slices of eggs, tomatoes, and olives

The dish begins with a bed of lettuce leaves, on which the boiled potatoes with the sauce are placed. It is accompanied with slices of tomato, hard-boiled eggs, cheese, and green or black olives.

Variations

Although this dish is easy to prepare, I found another way to make it faster.

You can use peanut butter, a little water, and chili pepper to make the sauce.

If you use this technique, look for a peanut butter that does not contain sugar.

You can use ½ cup of peanut butter and ½ cup of water. If it's too thick, you can add more water.

Recipes you might like:

  • fried rice in a bowl with plantain, fried egg, and avocado
    Bolivian fried rice and beef (majadito tostado de carne)
  • Bolivian Peanut Soup
    Bolivian Peanut Soup
  • Majadito Batido de Pollo (Bolivian Chicken and Rice)
    Majadito Batido de Pollo (Bolivian Chicken and Rice)

If you liked the recipe above, please consider rating the recipe and leaving a comment below! and share your picture on Instagram with the hashtag #chipabythedozen

Recipe

plato con papas, huevos, tomates, aceitunas, y lechuga
Print Recipe
4.60 from 10 votes

PAPAS A LA HUANCAINA (SPICY PEANUT SAUCE)

These Bolivian-style papas a la huancaina have a creamy, spicy sauce made with roasted peanuts and ají amarillo or yellow chili pepper. An easy and delicious appetizer.
Prep Time10 minutes mins
Cook Time5 minutes mins
Course: Appetizer
Cuisine: Bolivian
Servings: 6
Calories: 618kcal
Author: Lizet Bowen

Ingredients

  • Spicy Peanut Sauce:
  • ½ cup raw peanuts
  • 2 teaspoons vegetable oil
  • 2 cups water
  • 2 ají Paca (or 3 tablespoons yellow chili pepper)
  • 1 garlic clove, miced
  • 1 teaspoon salt
  • For serving:
  • lettuce
  • 2 tomatoes cut into slices
  • 4 hard-boiled eggs, sliced
  • 6 slices of cheese
  • 6 to 8 olives
  • 12 small potatoes, boiled and peeled

Instructions

  • Over the stove flame, roast the chili pepper, one at a time. Turning so that everything is roasted.
  • Place the chili peppers in a bowl and cover with hot water for 5 minutes.
  • In a frying pan, pour oil and peanuts. Cook over low heat until the peanuts begin to brown. Stirring constantly.
  • To a blender, add chili peppers, salt, peanuts, and 1 and a half cups of water at room temperature. Blend for 2 minutes, or until creamy.
  • n a saucepan, simmerthe peanut mixture, garlic and ½ cup of water over low heat for 5 minutes. Stirring constantly so it doesn't stick.
  • To serve: Cover a plate with lettuce. Add the potatoes with spicy peanut sauce. Add egg slices, olives, tomato slices and some cheese.

Notes

This sauce can be stored in the refrigerator for up to 1 week. Heat in the microwave before serving.

Nutrition

Calories: 618kcal

plate with lettuce, potatoes with spicy peanut sauce, slices of eggs, tomatoes, and olives

More Bolivian Recipes

  • first shot marraquetas. Bolivian style french rolls.
    Marraquetas (French Bread Rolls)
  • first shot of plate with rice and chicken salpicon
    Salpicón (Bolivian Style Chicken Salad)
  • Bolivian peanut soup
    Bolivian Peanut Soup
  • bolivian rice pudding in a glass
    Bolivian Rice Pudding

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Jon

    June 15, 2022 at 3:01 pm

    I'm sure it's very good, but crema la huacaína does not have peanuts. Huancaina is queso fresco, aji escabeche, culantro, galletas Ritz, y Leche condensada. Ahora, la crema ocopa has peanut and Huacatay en lugar de culantro.

    Reply
    • Maria C

      December 05, 2022 at 3:16 am

      Jon that’s the Peruvian version, the Bolivian version has peanuts.

      Reply
  2. Debra

    January 06, 2021 at 8:58 pm

    Love how simple this sauce was to make!!

    Reply
  3. Capri

    January 06, 2021 at 4:45 pm

    These look delish! I cannot wait to try the recipe!

    Reply
  4. Sondra Barker

    January 05, 2021 at 6:27 pm

    Looks so yummy and fresh!
    -Sondra Barker
    https://www.cuisineandtravel.com/

    Reply
  5. Leslie

    January 05, 2021 at 5:35 pm

    Great recipe!!!

    Reply
  6. Catherine

    January 04, 2021 at 7:01 pm

    This stuff is incredible!

    Reply
  7. Emily Flint

    January 04, 2021 at 6:23 pm

    Such wonderful flavor combinations!

    Reply
  8. Angela

    January 04, 2021 at 4:38 pm

    Looks wonderful!

    Reply
  9. Christina

    January 04, 2021 at 3:04 pm

    This was excellent!

    Reply
  10. Amanda Marie

    January 04, 2021 at 2:36 pm

    These look really good. I have a friend from South America that brought something like this to a potluck and I loved it. Can't wait to try.

    Reply

Primary Sidebar

Lizet's photo, creator of Chipa by the Dozen.

Hello! I am Lizet.

Welcome to my blog. This is a collection of the most beloved recipes between my family and friends. Some are my own creations and some are copycat from the many found on the internet, but with a twist using ingredients I can find in Paraguay. I hope you enjoy them!

More about me

Favorite Recipes

  • Easy Tangerine Cake
    Easy Tangerine Cake
  • Bolivian peanut soup
    Bolivian Peanut Soup
  • Freshly made Portuguese Coconut Buns (Pão De Deus) on a white plate.
    Portuguese Coconut Buns (Pão De Deus)
  • small cup with ceviche
    Ceviche Colombiano - Authentic Colombian Shrimp Ceviche

Bolivian Recipes

  • cuñape in a wood bowl
    Cuñapé (Gluten-Free Cheese Bread)
  • varias salteñas en un bol de madera
    Salteñas (Bolivian Baked Empanadas)
  • 3 pukacapas en un plato
    Pucacapas (Bolivian Spicy Cheese Empanadas)
  • plate with lettuce, potatoes with spicy peanut sauce, slices of eggs, tomatoes, and olives
    Papas a la Huancaina (Spicy Peanut Sauce)

Footer

Recent Posts

  • Mashed Yuca Root (Cassava Mash)
  • Marraquetas (French Bread Rolls)
  • Floating Island Dessert

Copyright © 2025 CHIPA BY THE DOZEN