Spicy dried fava bean dish

The name can be misleading: the FIA ​​clarifies that “dry fava bean” (haba seca) does not necessarily mean a dehydrated fava bean. The term refers instead to the dry or thick consistency of the stew.
The documented recipe uses fresh fava beans, llama jerky, and ají color (a type of mild red chili). The family history recorded by the FIA ​​links the small farm (chacra), grandmother, mother, and daughter, clearly illustrating the transmission of culinary knowledge.