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Peru is major exotica! Peruvian cuisine is a fantastic mélange of flavours, textures, and ingredients combined so that 1plus one often equals 3. In fact, Peruvian cuisine could be the next big thing in the world of food.
I landed in the Andes Mountains, at the old capital Cusco and was greeted by a charming, smiling Peruvian lady resplendent in a brilliantly multi-coloured poncho. She offered me a cup of coca tea- the local way to help cope with the thin, cold air encountered at 3000 metres above sea level. We made our way through the cobblestone streets in a taxi passing fantastic town squares, children leading llamas back home, and locals dancing and playing flutes.
Peruvian Cuisine is a mixture of Latin, Incan, European, Native American, African, Japanese and Chinese influences. It is produced using the bounty only a country with such differing climatic zones can offer. Fish, pipis, vongole, mussels and other fantastic seafood are caught along Peru’s 2000 km of Pacific coastline, while many diverse animals, plants, cooking styles and dietary habits are added to the ingredients list from Peru’s tropical Amazonian north. Peruvian cuisine is certainly a lot more than llama and roasted guinea pig, although, you can buy that too!
The main ingredients used in Peru are chicken, pork, lamb, fish, rice, beans, corn and potatoes. However, most meals utilize the red or yellow Aji or rocoto peppers to spice things up. The most famous Peruvian dish is Ceviche, which is comprised of raw fish marinated in lemon juice and served with onions, sweet potato and aji pepper. A large white corn known as “choclo” usually accompanies it. Pachamancha tastes wonderful and is a special meat and vegetable dish cooked in the ground with hot stones. Beans and rice accompany most meals.
Quinua – a grain sacred to the Incas, and similar to cous cous, is packed with proteins and vitamins and is used in soups, stews and breakfast cereal. Peruvians even have a blue corn they use to make drinks and desserts. Some of the best Peruvian desserts are a combination of African spices and syrups, and, Incan corn puddings. A popular example is Mazamorra Morada a dessert made from purple corn and molasses that hails from Lima. When cane sugar arrived every convent in Peru developed its own dessert each guarding their recipe jealously. Fresh white cheese is widely available and excellent with local berries.
The Spanish brought sheep, chickens, goats, olives, vinegars and oils to Peru as well as coriander, cumin and cloves. They are also credited with the introduction of ovens, and the pickling of fruits and vegetables. The national drink of Peru is pisco sour, made from a grape introduced by the Spanish. The Chinese brought ginger, snow peas, soy and stir-fries to the menu. The Japanese brought shoyu, miso, and an appreciation of seafood. The French introduced mousses at the time of Peru’s independence, while the Europeans introduced lettuce, eggplants, onions, coriander, parsley, figs, limes and cherries.
Peruvians love to celebrate. I arrived for the festival of the sun (Inti Rami), which occurs on the Winter solstice and involves thousands of locals singing, dancing and re-enacting Incan sacrifices to the gods for future prosperity. Pork seems to be the main meat for celebrations; however, the best meal was the freshwater cray in today’s recipe.
On my last night in Peru I eagerly awaited dinner with a gorgeous local lady I met 5000 metres high on Macchu Pinchu. Being a big man I allowed her to choose whatever she wanted from the menu. All the usual suspects were there beef, chicken, fish, fresh marron and - guinea pig for two. Being a true patriot she ordered the guinea pig for two, which arrived whole- resplendent with protruding teeth and stiff heaven pointing legs. You may think venison or duck is game meat but really guinea pig is game. I ate the chips and salad, guinea pig being an acquired taste I had not yet acquired. However, who am I to judge, as I am sure she would do a double take if we dined together on kangaroo. |
