Earthy creaminess from pijuayo, the bright aroma of sweet chili, and the lively acidity of cocona. A warm Amazonian cream that coats fish, chicken, or cassava without hiding them. Regional, deep, and full of jungle character.
Cook the pijuayo in water at a medium boil for 25 to 30 minutes, until a knife goes through without resistance. Drain, let it cool slightly, peel, and remove the seed; keep only the tender pulp.
Heat the vegetable oil and cook the red onion for 5 minutes, until soft and glossy. Add the garlic, sweet chili, and salt; cook for 3 more minutes
Turn what you find into an experience you can actually bring to your kitchen.
Blend the cooked pulp with the sofrito, vegetable broth, cocona, and sacha culantro. Process for 45 to 60 seconds, until smooth, thick, and warmly colored.
Return the sauce to the pot and cook over low heat for 4 to 5 minutes, stirring often, until glossy and spoon-coating. If it gets too thick, loosen it with a splash of broth; it should be creamy, not pasty.
Serve warm over fish, chicken, cassava, or roasted vegetables. The sauce should feel silky, with clean acidity and an Amazonian herbal finish, not like a heavy purée.
