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Peru is
best known for its Inca heritage and outstanding natural beauty.
However, increasing numbers of visitors are discovering Peru's hidden
gastronomic delights and letting their taste buds travel through the
length and breadth of this delicious country. Peruvian food is
considered one of the most varied of the world and a new culinary
style called 'Novoandina Cuisine' which was created in Peru by the
interest of gourmets to rescue and revalue the native ingredients and
methods from areas such as the Andes, Amazon and Coast into one
technique. The constant evolution of Peruvian food led to the capital
of Lima being declared as the 'The Gastronomic Capital of America Latina'.
Peruvian
people have always loved to experiment with their cooking and their
timeless yet simple meals are a historical journey through the legacy
of their rich cultural heritage, from the influence of their
ancestors such as the Inca's. Added to this, Peru's unique
geographical conditions of the Andean highlands, lush Amazon and
extensive coastline also ensure that fish and seafood play a starring
role on the menu. It is not all about Pisco and Guinea Pig, there is
much more to make mouths water!
Amazonian
Cuisine
Loreto,
Ucayali, San Martín and Madre de Dios Regions
Peru is home
to the source of the Amazon, a rich and varied tropical jungle which
is full of exotic delicacies. 'Chonta' or palm tree heart salad is a
delicious entrée. Meats and plantains are ever present in the
main dishes, such as grilled banana plantains (tacacho) with
deep-fried beef (cecina) served with chopped onions and dried meat,
or stuffed bananas, (a banana dough stuffed with beef and peanuts).
Grilled
delicious wild meat called 'Picuro' or pork cooked in a peanut and
corn sauce, is also wrapped in banana leaves and cooked over a fire.
Soups include 'Inchicapi' chicken soup with peanuts, coriander and
manioc and 'Carachama' fish soup cooked also with banana plantain and coriander.
To quensh
thirst, 'Aguajina' is a refreshing drink made from the chestnut
colour jungle fruit 'aguaje' which grows from the Moriche Palm tree
and is rich in vitamin C. A popular alcoholic option is 'Masato' a
fermented manioc fruit and sugar beer.
Lima Cuisine
Lima is the
traditional City of Kings and the capital of the country and gateway
to Peru with excellent restaurants serving national and international
cuisine. Its culinary legacy inherited superb pre-Hispanic and
colonial cooking traditions and was nurtured by Western and Oriental cooking.
Creole food,
the mix of Spanish and local cuisines, includes highly-recommended
'Causa', a cold chicken or shellfish potato pie with tomatoes and
avocado; 'Tamal', a hot dry corn mash filled with hot peppers and
chicken or pork wrapped in banana tree leaves for slow cooking and
renowned 'Sancochado', a beef, chicken, pork, potato, corn, cabbage
and vegetables chowder, served with various sauces.
Most people in
the UK love Chinese food and Peruvian versions are very popular and
include 'Chaufa' Cantonese rice, and beef-sauté with onions
and tomatoes and also a red pepper, tomatoes and soy sauce, which are
local favourites.
African-Peruvian
food includes grilled beef kebabs, 'Cau-Cau' tripe and potato stew
in coriander, yellow peppers and herbs, and 'Tacu-Tacu, a hot-fried
beans and rice dough stuffed with beef or shellfish.
Andean Cuisine
Cajamarca,
Amazonas, Ancash, Junín, Pasco, Huancavelica, Apurímac,
Ayacucho, Cusco and Puno regions
The Andes are
a breathtaking mountain range and the gastronomy in relatively simple
using firewood ovens to combine meats, tubers, grains and herbs into
tasty cuisine.
Starters
include corn with Andean cheese, Chochos salad, 'mote con
chicharrón' or large white boiled corn and deep-fried pork.
Sensational main courses include 'Pachamanca' (beef, lamb, pork and
guinea pig cooked on hot stones with broad beans, potatoes and
humitas, in a hole covered with leaves and soil).
Desserts are a
must to restore sugar levels in the altitude and include ricotta and
molasses syrup, 'Cocadas' (coconut and molasses) and jellies (made of
mulberries and elderberries).
Northern Cuisine
Tumbes,
Piura, Lambayeque and La Libertad Regions
Peru's north
features a coast of superb white sandy beaches and uninterrupted
bays, which is an ideal region for sun seekers and watersports
enthusiasts. Eat at classic restaurants and local 'chicherías',
literally corn beer bars where food is prepared over a wood fire in
earthen pots.
Due to the
extensive coast it is no wonder then that fish is featured highly in
the cuisine. Zesty fresh lime-juice marinated fish and shell fish
served with a hot pepper sauce, onions, yams, corn on the cob, or
boiled corn is a popular dish as is 'Chinguirito', dried and salted
guitarfish. Also the popular and tasty 'Ceviche' which combines
freshly caught fish and seafood mixed with Spanish onions, lemon
juice, salt, and a touch of chilli pepper.
Meat dishes
are particularly mouth watering and kid stew is popular. It is served
with squash cooked in corn beer and beans or green corn tamales, also
try 'Chabelo' stew prepared with shredded grilled beef and grilled
banana plantains with duck and rice, cooked in malt beer. For the
sweet tooth the region serves 'King-Kong', a cake made with egg yolks
and creamed pineapple and milk custard which is infamous in the
region as when the 1920's film was shown in the city people compared
the cake mould with the gorilla.
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