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Toribio Mejia, an archaeologist and Julio C. Tello’s main research assistant, writes in his research of the word tacui tacui, which in Quechua means "to mix." The Huarochirí Indians gave this name to a dish featuring a mix of potatoes, shrimp and ají peppers.
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Years later, the dish was transformed by Africans who changed the ingredients but kept and perfected the technique. Thus tacu tacu was born, prepared by slaves who mixed rice and beans and then ate them with pleasure.
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