There’s something about staying in a hotel that’s just so luxurious and grand, and it’s safe to say that there’s nothing quite like it. Of course, a huge part of that comes down to the interior design – because most houses certainly don’t look like the five-star hotels dotted around the world. While it can be easy to imagine yourself checking out with the linens secretly hidden under your arms or the ornate vase stashed in your purse, you’ll be happy to know that you no longer need to turn to a life of crime. That’s because you can now buy decor from your favorite hotels online.
Carefully Curated Pieces
One of the greatest things about hotel decoration is the fact that everything is chosen for a reason, and every single ornament, lampshade, and wallpaper pattern is perfectly curated for that specific room and that specific hotel. Normally, interior designers are pulled in to bring the magic to life, and they often have their own network of stores, independent boutiques, and contacts that can offer them these pieces.
A World Away
Because of this, it can often seem as though creating your own hotel chic look in your own home is a world away from what you can actually create. Yet, what if we told you that it was now easier than ever? That’s all thanks to a collaboration between Condé Nast Traveller and Maison Flâneur, who are known for having some of the biggest connections within the hotelier and interior design realm. Every month, the magazine will curate an exclusive selection of homeware items from hotels across the globe, and you will be able to buy them right there and then. You can find this tool on their website – and it really is as simple as that.
So, who said that you couldn’t turn your home into a hotel? It’s now easier than ever with this decor.
Ají negro is a fermented sauce and a traditional Peruvian condiment It’s made by indigenous women from the Huitoto and Bora communities in the Peruvian Amazon. It has probiotic qualities that are so powerful they’re said to extend the lifespans of the people who consume it. The condiment is also produced in parts of Brazil, but there, it’s known as tucupí negro. It’s widely known by top Lima chefs, but outside of South America, no one knows it.
Forgetting About About Ají Negro – the Peruvian Condiment
The reason why most people have never heard of ají negro is the ignorance and shame that surrounds indigenous Amazonian cuisine. Until only recently, people who would visit the village of Pucaurquillo were served canned tuna or spaghetti. Women who produce the black sauce were often ashamed of offering their own Peruvian traditions since the government spent years introducing European-influenced foods to the region.
However, when chef Pedro Miguel Schiaffino, a top Peruvian chef, and owner of the Malabar and Ámaz restaurants in Lima, Peru, visited the village, he helped the women see the value of their cuisines and traditional foods. In fact, after tasting ají negro, Pedro helped the women produce it to sell it to restaurants.
How Ají Negro is Made
In terms of appearance, ají negro looks like a regular condiment. However, the process of making it is quite extensive. It starts by hacking at cassava roots using machetes and pulling up the thick, trunk-like tubers. It’s important to know whether the cassava is poisonous or not. In fact, boiler or cooked cassava can be toxic. There are specific ancient techniques that allow these women to safely ferment it and transform it.
The cassava is washed and peeled raw then soaked in water for a few days. Once the starch is removed from the sieved liquid, the broth is reduced for hours, and then it’s left to thicken for a few days.