Elaboración de un recetario a base de ají rocoto
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Date
2023
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Journal ISSN
Volume Title
Publisher
PUCE - Ibarra
Abstract
Este artículo científico tiene como objetivo motivar el consumo del ají rocoto capsicum pubescens a través de la creación de un recetario para aprovechar su aporte nutricional. La investigación adopta un enfoque mixto en base al análisis del contenido de 12 recetas las cuales ayudarán a fomentar el consumo del ají rocoto. Además, se llevaron a cabo encuestas y entrevistas con el propósito de recopilar información acerca del conocimiento que tienen las personas acerca del ají rocoto. Como resultados se logró obtener información y recopilar 12 recetas de los chefs y propietarios de restaurantes los cuales fueron entrevistados. Por otra parte, se destaca que se va a obtener debido a la creación del recetario. En conclusión, la elaboración del recetario a base de ají rocoto permitió rescatar y poner en valor la riqueza de la cultura gastronómica relacionada con este ingrediente tradicional. Se pudo evidenciar la diversidad de platillos y técnicas culinarias que utilizan el ají rocoto como protagonista, lo que contribuye a preservar y difundir la herencia culinaria de la región.
This scientific article aims to motivate the consumption of capsicum pubescens rocoto pepper through the creation of a recipe book to take advantage of its nutritional contribution. The research adopts a mixed approach based on the analysis of the content of 12 recipes which will help promote the consumption of rocoto pepper. In addition, surveys and interviews were carried out with the purpose of collecting information about the knowledge that people have about rocoto chili. As results, it was possible to obtain information and collect 12 recipes from the chefs and restaurant owners who were interviewed. On the other hand, it is highlighted that it will be obtained due to the creation of the recipe book. In conclusion, the elaboration of the recipe book based on rocoto chili allowed to rescue and value the richness of the gastronomic culture related to this traditional ingredient. It was possible to demonstrate the diversity of dishes and culinary techniques that use the rocoto pepper as a protagonist, which contributes to preserve and disseminate the culinary heritage of the region.
This scientific article aims to motivate the consumption of capsicum pubescens rocoto pepper through the creation of a recipe book to take advantage of its nutritional contribution. The research adopts a mixed approach based on the analysis of the content of 12 recipes which will help promote the consumption of rocoto pepper. In addition, surveys and interviews were carried out with the purpose of collecting information about the knowledge that people have about rocoto chili. As results, it was possible to obtain information and collect 12 recipes from the chefs and restaurant owners who were interviewed. On the other hand, it is highlighted that it will be obtained due to the creation of the recipe book. In conclusion, the elaboration of the recipe book based on rocoto chili allowed to rescue and value the richness of the gastronomic culture related to this traditional ingredient. It was possible to demonstrate the diversity of dishes and culinary techniques that use the rocoto pepper as a protagonist, which contributes to preserve and disseminate the culinary heritage of the region.
Description
Keywords
Ají, Ají rocoto, Recetas, Recetario