Peruvian Cuisine - Recipes, Ingredients and Traditions of Peruvian gastronomy for the world

This fried starter is quite popular in many South American countries, with slight variations per city. Some peruvians say it was first prepared by soldiers who fought in the Pacific War. While walking long distances for several days, these soldiers would have to carry food with no bags, nor how to refrigerate it. Such a problem made them come up with a smart idea. They would cook and season the meat, and mix it with boiled potatoes until it would became a sort of dough. They would placed the meat inside and then fried it to make it consistent. True or not, that recipe is now wide spread in Peruvian culture, as part of street food tradition in many cities around the country. Try it yourself: Ingredients 3 large potatoes (if you have access to peruvian varieties such as white and yellow potatoes, it would be perfect) 1 peace cassava 300 grams of ground beef 1 yellow pepper 1 onion 2 teaspoon minced garlic 1 teaspoon of peruvian ají panca 1 tablespoon tomato sauce Parsley 2 eggs Flour Sa

There's one very particular dish in Peruvian cuisine that stands out for it's ingredientes and cooking process, and that is  Cau Cau . It is a stew commonly prepared with chopped potatoes, yellow pepper and chicken or tripe (cow stomach). The origin of this dish, as well as that of its name, has several theories and not everyone agrees. In the first place, the creation of the cau cau is associated with the time of the Spanish colony, where Indian slaves and non-white people had limited access to ingredients and only had the frequently discarded parts. Hence the use of liver, intestines and stomach of the cow. Is it a coincidence that the pronunciation of the name Cau Cau sounds very similar to "Cow Cow"? Perhaps, but it also leads to amusing speculation about the origin of the recipe. Cau Cau Ingredients: 1.6 pounds tripe (mondongo) 2 tablespoons butter 2 sprigs spearmint Oil1 chopped onion 1 teaspoon garlic 1 cup diced carrots and peas 3 tablespoons yellow pepper ¼

Known as one of the main seeds in Peruvian agriculture landscape, Kiwicha has been a popular ingredient for decades. The scientific name - Amaranthus caudatus Linnaeus - shows that its part of a large family of short-lived plants with dense flowers, and are cultivated in many parts of South America. The plant is also knows as "Amaranth" or "Love-lies-bleeding" and actually has a long history in the continent. There's clear evidence that it has been planted and manipulated 4 thousand years ago by the the Inca population. Kiwicha has an outstanding nutritional value and was considered by the Incas as a super food, even though they never used that term of course. A serving of pure grain has 15 to 18% protein (which helps build bones and muscles). To this is added a high percentage of calcium, iron, phosphorus and zinc. It's also rich in vitamin A - which has antioxidant properties and preserves the health and proper functioning of specific tissues, such as the

This traditional dish originated in the andean city of Arequipa, but is now popular all over the country. Some say it's been prepared since the age of the Inca's empire. Messengers back then use to travel by running from city to city, carrying around a bag called " Ocopa ", with chili, pleanuts and herbs. The star ingredient is the Peruvian Black Mint herb, known as "Huacatay" in the Andean country. The presentation resembles the also famous Huancaína Potatoes, but with a lot of green color in it. Ingredients 2 pounds white potato 1 pound onion 1 pound white cheese (peruvian Queso Fresco) 7 ounces roasted peanut 6 green peppers (seeds or veins removed) 1 cup evaporated milk 4 mirasol peppers (seeds or veins removed) 1 cup black mint (peruvian huacatay) Olives (to decorate) 4 boiled eggs Lettuce leaves Oil and salt Preparation First boil, peel and cut potatoes into slices. In a frying pan, fry the green peppers, mirasol and the chopped onion. Put the fr