2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
There is an unprecedented phenomenon in Peru today. Food, which is commonplace in many countries, is tantamount to religion.
Over the years, it has become a driving force that creates producers, chefs, entrepreneurs, restaurateurs and consumers. Today, more than 80,000 young Peruvians have chosen to study gastronomy instead of playing football.
Peruvian cuisine was born from a fusion of ancient culinary traditions from the pre-Columbian era with the rich cuisine of the Spaniards, enriched by delicious and aromatic Arabic influences, to which was later added the heritage of slaves from Africa. All this is ideally complemented by the skills of French chefs.
The whole cultural diversity creates a colorful mix, or so-called mistura, in which tastes and techniques from four continents are intertwined to create the astonishing richness of Peruvian cuisine. The fusion style in Peruvian cuisine has existed for five centuries.
Peruvians themselves claim that there is no more diverse cuisine than theirs - the number of traditional dishes is known - they are 491. In this respect, only France, China and India can compete with Peru. Suffice it to say that along the 2250 km long Peruvian coast there are over 2500 different types of soups and more than 250 traditional desserts.
Classic Peruvian cuisine is attractive because of the unusually bright and colorful colors and because of the spicy notes due to the hot peppers, which have hundreds of varieties and which are the main ingredient. It also attracts with its bold and harmonious aroma and taste combinations.
The greatest charm of this tradition undoubtedly comes from the ingredients - these are products with inspiring names and unique taste such as maca - extremely useful and tasty root, kamu kamu - the rounded fruits of the Amazon bush, which are considered a superfood, yakon - continue crispy and a slightly sweet root from the Andes, cherimoya - a juicy and tasty Andean fruit, rocco - a kind of peppers, similar to kambi, kamote - a sweet potato, ahi - various kinds of hot peppers or lukuma - a fruit from the high coastal valleys.
In some very high parts, llama, alpaca and wildlife meat are still eaten today. Common to all Andean areas of Peru is the use of guinea pig or kui meat, an animal that has been part of the local culture for thousands of years and whose meat is low in fat and high in protein.
See appetizing recipes for Trout in Peruvian, Anticuchos, Soup a la Cryola, Ceviche.
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