One of the most unique Afro-Peruvian desserts is Frejol Colado, or black bean pudding. It may look like chocolate, but make no mistake, this dessert is made from a
black bean purée that is slow cooked with milk and sugar, and infused with the ﬂavors of anise and cloves, until you can serve it topped with toasted sesame seeds. The only word that can describe it is manjar, which can be roughly translated as sweet delicacy or nectar, that is unlike anything you’ve ever tasted.
Nico Vera is a Peruvian chef and Pisco mixologist based in San Francisco, California, where he promotes Peruvian food and culture through pop-up dinners and cocktail classes. You can find his recipes and calendar of events on his blog, Pisco Trail.