Lacking ingredients to make their own pastries, Iqueño Afro-Peruvians invented a dessert with whatever they had. They smashed pre-cooked black beans, and removed the skin with an artisanal strainer. The paste grew thicker by adding Chancaca, milk, ground cloves, anise and sesame seeds. Their invention, the delicious Frejol Colado, became an essential dessert in colonial Lima.

This Afro-Peruvian dessert was originally eaten in Holy week. But today Frejol Colado is enjoyed all year round. It has the consistency of peanut butter, thus matching perfectly with a toast or crackers.