Yellow ají is one of the ingredients of Peruvian cuisine and Bolivian cuisine. It is used as a condiment, especially in many dishes and sauces. 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. In Colombian cuisine, Peruvian Cuisine, and Ecuadorian cuisine, ají (sauce) is also a common condiment.