Marco Antonio Zúñiga Zamalloa, 37, moved to the Netherlands in 2012 to take a job as Assistant Professor in the Computer Science Department. Originally from Peru, he notes that what he really misses are from home are the dance parties but, as it is hard to take a photo of those, he’s shown here with aji colorado, a key ingredient in Peruvian food.

Due to agricultural restrictions, he can’t bring the aji peppers in whole. So he settles for jars of aji colorado, a paste made of the sun-dried peppers. “Meal time is important in Peru and most of the food is cooked from scratch and many dishes use aji” he says. Now he uses the peppers when he cooks for his own family.

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