1 cup of peanuts
1 cup of water
2 T ground yellow peppers (or tumeric or cumin)
Oil
4 Medium red-skilled potatoes, peeled and cooked whole
4 Hardboiled eggs
4 Lettuce leaves
2 Tomatoes
Cheese (queso fresco or farmers cheese)

Toast the yellow peppers over a flame, split them and take out the seeds. Grind on a stone or in a blender with a small amount of water. Toast the peanuts on a dry skillet and grind them with the water. Cook peanuts and pepper mixture for about 20 minutes, until it thickens to the consistency of gravy. Slice the eggs, tomatoes and cheese. Assemble by placing lettuce leaves on the plate, top with the whole potatoes and the sauce, sliced cheese on top. Arrange eggs and tomatoes around the plate. This dish can be served warm or cold. Serves four people.

This article is provided by Round Earth Productions, an independent production company that provides in-depth global reporting for radio, print, television and web distribution. Major funding for this story came from the W.K. Kellogg Foundation. For more information, visit roundearthproductions.org.