Peruvian Cuisine and Recipes
Peruvian Recipes, Food and Cooking
by Country - February 2003
down for Traditional Recipes from Peru
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Peru Featured Ingredient
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of the Incas, The Republic of Peru is situated in South America.
three main geographical regions: desert along the western coastline
bordering the Pacific Ocean, mountainous in the central region and in the
east and low-lying tropical plains in the Amazon River basin each
with varying climates which affects the food grown and eaten in the
Times, History and Influences on Peruvian Cooking
1100 to 1300, the Inca tribe migrated into the area although one of the oldest
dishes of Peru which is still prepared today, dates back 1500 years, pre-Inca.
It's called Pachamanca which means "food cooked under
ground." In this recipe, meat, root crops and corn are placed in the
bottom of a leaf-lined pit and seasoned with cinnamon and cloves. A final layer
of leaves are used to seal the food in, then the whole thing is topped with hot
stones, covered with earth and left to cook for 12 hours.
the varying climates in the three main regions, Peru had a wealth of "indigenous"
crops and livestock to feature in everyday cooking, with its staple foods being
corn and potatoes and not forgetting fish and seafood which were abundantly
caught along its extensive coastline. Grains such as Kiwicha and Quinoa were
also staples of the Inca diet, being high sources of protein.
1532 the Spanish invaded the country in search of riches and found them in
the form of large deposits of gold and silver. They stayed until 1821 by which
time they had introduced vegetables and herbs such as lettuce,
onions, coriander, parsley, oranges and limes, plus wheat, chicken,
pork and lamb as well as elements of their culture and cuisine.
Day Peruvian Cuisine
differs by region. Whilst potatoes, corn and rice are still the staples of
everyday cuisine, the three varying climates each have their own influences on
what is cooked.
the costal region, as one might expect, the concentration is on
seafood and shellfish with other favourites being kid and chicken. In
the central highlands, a more substantial style of cooking prevails: meat
served with rice or potatoes being the mainstay of the diet. In
the Amazon jungle regions, the diet consists mainly of fish such as river trout,
supplemented with tropical fruit and vegetables such as sweet potatoes and
plantains. Wild boar, turtle, monkey and piranha fish are some of the more
exotic ingredients used.
A common ingredient used throughout Peru is Ají, a hot chili pepper which
is used to spice up many dishes.