Shambar (Shambar)
Overview
Shambar is a thick, hearty soup from Trujillo on the northern coast of Peru. It combines peeled wheat with several legumes, usually beans, chickpeas, broad beans and peas, cooked slowly with smoked ham, pork skin and other pork cuts. A sofrito of onion, garlic and chilli gives it depth, and it is finished with fresh mint or coriander. It is served with toasted corn kernels called cancha and a spicy ají sauce, which diners add to their bowls. It is very filling and is traditionally eaten for Monday lunch.
History
Shambar comes from the La Libertad region, where wheat and legumes from the Andes meet the cooking of the coast. Eating shambar on Mondays is a well-known local custom, and many restaurants in Trujillo serve it only on that day. It is considered one of the signature dishes of the region. Cooks in Trujillo debate the right balance of legumes and meat, and each household has its preferred version of the dish.
Main ingredients
Wheat, beans, chickpeas, smoked ham, pork, mint or coriander. The soup is built on pork broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Recipe outline serves 4 · ~180 min
Ingredients
- 150 g peeled wheat, soaked
- 300 g mixed dried beans, chickpeas and broad beans, soaked
- 300 g smoked ham and pork
- 1 onion, 3 garlic cloves, ají paste
- mint or coriander
- cancha to serve
Allergens: Contains: Gluten. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Cook the wheat and legumes with the pork in 3 l water for about 2 hours.
- Fry onion, garlic and ají and add to the pot.
- Simmer until thick, stirring often.
- Add herbs, season and serve with cancha and ají.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.