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Shambar is a traditional soup of the Trujillo region in northern Peru and the result of the fusion of Andean, Criollo and Spanish cooking techniques, ingredients and seasoning.
A good shambar is made of wheat, several types of beans, peas, chickpeas, and at least three different kinds of meat like smoked pork, ham, pork skin, ears or tail and chicken.
Seasoned with aji panca, hierba buena, cumin and garlic, this hearty and thick soup provides plenty of nutrients and strengthens the body. Traditionally this classic of the northern Peruvian cuisine is only eaten on Mondays.
