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Axi

Peruning Uaras shahridagi bozorda yashil ahi sousi

Axi (ispancha: ají) — achchiq sous boʻlib, qalampirning shu nomli (Capsicum baccatum) naviga asoslangan boʻlib, unda odatda pomidor, kashnich, piyoz va suv ham mavjud[1].

Retseptlar

Axi Boliviya, Kolumbiya va Peru kabi And mamlakatlarida hech boʻlmaganda uni uchu[1][2] deb atagan Inklar davridan beri tayyorlangan[3].

Retseptlar muallif va mintaqaga qarab, taʼmdagi afzalliklarga qarab sezilarli darajada farqlanadi. Kolumbiya va Ekvadorda taom anʼanaviy ravishda achchiq emas, shuning uchun ozgina xushboʻy ifor va achchiq taʼm uchun axi deyarli hamma taomga qoʻshilishi mumkin. Odatda u goʻshtli antikuchos va chugchukaras, shoʻrva, chorizo yoki empanada kabi taomlarga qoʻshiladi[4].

Chilida axi chileno („chili axisi“) deb nomlanuvchi shunga oʻxshash nav mavjud boʻlib, unda qoʻshimcha ingredient — limon sharbati mavjud[5].

Manbalar

  1. ↑ 1,0 1,1 „Culinary History of Peru“. Cultural Expeditions, Inc.. 2008-yil 9-mayda asl nusxadan arxivlangan. Qaraldi: 2008-yil 21-iyul.
  2. ↑ Villacorta, Manuel; Shaw, Jamie. Peruvian Power Foods: 18 Superfoods, 101 Recipes, and Anti-aging Secrets from the Amazon to the Andes. Deerfield Beach, FL: Health Communications, Inc., 2013 — 98—103-bet. ISBN 978-0-7573-1722-4. 
  3. ↑ Matsuhisa, Nobuyuki. Nobu: The Cookbook (angl.). — Tokyo: Kodansha, 2001. — P. 79. — ISBN 978-4-7700-2533-3.
  4. ↑ McCausland-Gallo, Patricia. Secrets of Colombian Cooking (angl.). — New York: Hippocrene Books (angl.)rus., 2004. — P. 158. — ISBN 978-0-7818-1025-8.
  5. ↑ Kijac, Maria Baez. The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, with 450 Recipes (angl.). — Boston, MA: Harvard Common Press (angl.)rus., 2003. — P. 263. — ISBN 978-1-55832-249-3.

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