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

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

Unique taste and a intense dark purple tone. This variety of corn grows in the Andean region of South America, and it's been used in Peruvian cuisine for more than two thousand years. In fact, it was called "moro sara" in the Inca Empire. Today is still one of the most iconic ingredients in Perú. Purple corn is the main ingredient of the refreshing "Chicha Morada" and the traditional "Mazamorra". Purple corn (Zea Mays) is rich in anthocyanins and therefore has some nutritional benefits that are worth mentioning. It' has antioxidant and anti inflammatory properties, and it also helps controlling hypertension. 7 Facts About Purple Corn: 1. "Chicha Morada" is the most traditional drink in the country, and it's made with Purple Corn, sugar, water, pineapple and cinnamon. 2.  Some ancient cultures in South America - before the Incas - were already preparing drinks with Purple Corn. 3. It's also used as colorant by many in

Green and unique. Everybody loves " Arroz con Pollo " in Peru. Sure, the obvious combination of chicken and rice is not tied exclusively to this country. Actually it has mediterranean roots. But this version is quite different and certainly delicious. People in Lima prepare this dish really often every week, because it's simple, tastes really good and the ingredients are easy to get anywhere in the country. Adding corn or even dress the rice with the popular "huancaina" sauce are even greater variations. Ingredients: 1 chicken in pieces 1 onion diced in really small parts 1 smashed garlic 1 spoon of aji amarillo 1 diced carrot 1 cup of coriander 3 cups of rice 1 portion of beans 1 sliced pepper Preparation: Remove the skin and marinate the chicken with salt, garlic and aji amarillo for 50 minutes. Brown the chicken with oil for three minutes, using a pot. Put the chicken aside for a while, and use the same pot to cook the onion, carrot, aj

Ah, chicken. It actually is the number 1 consumed protein in many countries around the world. Peruvian culinary traditions have found many ways to cook it, so we have created a ranking for you to inspire: 14. Coca-Cola Chicken Creative meal with a super-secret ingredient that contributes a sweet flavor (we're talking about Coke). Easy to cook and always served with white rice. 13. Salpicón Peruvian Salpicon is inspired in the European dish but with a local twist. Uses a lot of vegetables and shredded chicken. Makes a great entry for lunch time. 12. Peanut Sauce Chicken This dish has a tasteful mixture of spicy and sweet flavors. Peanut and other ingredients are easy to find at any supermarket around the world. Goes great with yellow potatoes and rice. 11. Chicken Diet A popular soup in Peru, this light meal has no spicy condiments. It contains mostly noodles, chicken and vegetables. 10. Aguadito with a slightly thick consistency, Aguadito is maybe the m

Peruvian dishes and drinks are mostly result of unlikely fusions that turned out to be delicious. Chicha Sour is an uncanny drink that combines two of the most iconic products in Peru: purple corn and pisco. This is the sweet sister of the widely known "Pisco Sour" and a must in fancy bars of every city in the peruvian coast. The unique taste of this Pisco Sour Chicha and it's cold preparation - which includes ice and lemon - makes it the perfect cocktail for the summer. Ingredients for an amazing Chicha Sour: 6 ounces Pisco 2 ounces chicha syrup 1 ounce lemon juice 7 ice cubes 4 drops Angostura bitters 3 spoons egg white Chicha Sour Preparation: To prepare chicha syrup, boil chicha morada and add sugar until it gets syrup texture. When its ready and cold, put the syrup in a cocktail shaker, alongside the ice, pisco, lemon and egg white. Shake it for 30 seconds and serve. Add two drops of Angostura bitters on each cup. And enjoy!

Some traditional dishes in Peru have a strong influence from African immigrants that arrived in the XVIII century. One of those are the anticuchos, which are small pieces of grilled skewered meat, usually beef heart. The meat acquires a strong taste when marinated in vinegar and spices (such as cumin, aji pepper and garlic) and often come with a boiled potato, salad and corn. Ingredients: • 1 Beef heart or 500 grams / 2 lb of beef rump steak • Salt • 3 to 4 cloves of smashed garlic • ½ cup of red wine vinegar • 2 tablespoons of olive oil • 1 tablespoon of ground cumin • 1 large chili peppers, finely chopped without seeds Preparation: Work on the beef heart in order to get rid of veins and fat. Cut the heart or rump steak in small 3 to 4cm (1 to 1½ in) cubes. In a large bowl mix the vinegar, oil, salt, pepper, crushed garlic, chili pepper and ground cumin. Add the heart cubes and let the heart marinate for several hours or overnight. If you are using rump steak you do no