Aji de Gallina question
The recipes I am seeing on the web have bread (white or whole grain) as an ingredient. I guess my first question is, is this a traditional recipe (i.e pre-Columbian) and second, what would be the traditional substitute for bread? I was thinking masa harin, going on the assumption that the bread is for thickening the sauce. Thank you.
Recommended by Food52
As to using masa I have never seen corn meal used to thicken broths, whole kernels of hominy are common in stew type dishes but not ground corn.
Not sure that masa harina wouldn't work, but it might change the flavor of the end product. If this was indeed as Pre-Columbian dish, then it makes sense that the corn would have been used. But this dish looks like it's from the Old World, so I would say no to the masa harina.