Cut one end of the aji (stem end) with a knife. Seed and clean inside the aji and wash thoroughly (it is better to use gloves). Soak aji in hot water with salt and sugar for 1 hour. Drain and let dry.
Heat oil in a pan and sauté onions and garlic until cooked. Add meat. Cook stirring for 5 minutes. Add hardboiled eggs, olives, raisins and parsley. Correct seasoning. With a small spoon stuff aji, carefully. Set aside.
Heat oil in a deep skillet and add onion. Cook until golden. Add tomatoes, ají paste and chicken bouillon. Place aji in skillet and cook in this sauce,at low heat, for 30 minutes.
Peel each aji gently and place in a serving dish. Pour sauce over them.
Serve with white rice and sprinkle with chopped parsley.