 In Peru the chilis are mostly used fresh, and in Bolivia dried and ground.Common dishes with ají "amarillo" are the Peruvian stew "Ají de gallina" ("Hen Chili"), "Papa a la Huancaína" and the Bolivian "Fricasé Paceño", among others.In Ecuadorian cuisine, Ají amarillo, onion, and lemon juice (amongst others) are served in a separate bowl with many meals as an optional additive.