Quite briefly about the Peruvian cuisine can be said so: the fusion of multinational culinary traditions.
Spanish-Indian roots of Peruvian cuisine
When the Spaniards arrived in what is now called Peru, the traditional agricultural products of the indigenous Indians were corn, sweet potatoes and some root vegetables. Potatoes were prepared with soups and stew, using for cooking dug holes in the ground, filled with hot stones. Fruit trees grew in the river valleys, and, of course, their fruits were actively used. The source of protein was fish and seafood, often eaten raw, and in forests and mountains hunters extracted rabbit, deer, wild sheep meat. Poultry Inca and Quechua were not bred, and also hunted ducks, quails, pigeons and partridges.
Until now, the elements of the pre-Hispanic cuisine of the Incas are corn, from which women make corn beer-chiche, and spices, for example, several varieties of hot chili and marigold, added to flavor the stew.
The Spaniards brought their customs to Peru, but it should be noted that Spanish cuisine itself has been influenced for centuries by Arab culture, and the conquistadors have also brought black slaves to the American continent. In the middle of the XIX century in Peru, the first immigrants from China, and then from Japan, contributing to the cuisine of Peruvians.
During the first 150 years of the Spaniards' stay in Peru, the traditional Inca cuisine gave way to Creole cuisine. Began to eat meat of domestic animals and milk, based on cream and spicy spices appeared a variety of sauces. In the diet of Peruvians were introduced barley, rice, wheat, olives, oil, vinegar and many new for the region, vegetables and fruits, which are perfectly acclimatized. The Spaniards also added new ways of cooking - frying and pickling. Arab influence was in the use of herbs such as cumin, coriander, cinnamon, cloves and sugar cane.
Modern national cuisine Peru: the global mix
After gaining independence from the power of Spain in 1821, foreigners from all over the world were allowed to enter the country, and French immigrants, whose presence forever changed Peruvian cuisine, added an element such as mousse.
Chinese immigrants, together with their unique identity, introduced peas, ginger, soy sauce into use. Soon after the appearance of the first Chinese immigrants in wealthy families of the capital of Lima and other cities, it was considered very prestigious to have a Chinese cook. And in our days in Peru, anyone can visit a fancy Chinese restaurant, choosing it from a large number of similar establishments.
Immigrants from Japan turned the Peruvians' view of fish and seafood. If before the fish were marinated in chicha, the Japanese taught to prepare fish dishes with lime juice and onions, giving them a unique elegance.
Today Peru's national cuisine is considered one of the best in the world, numbering several thousand traditional dishes and continuing to evolve continuously.
The best dishes of Peruvian cuisine
In conclusion, it remains to name the most typical dishes of Peruvian cuisine:
- Seviche, the "first dish", - stewed fish cooked with lemon and chili pepper. Rokoto - stuffed hot pepper stuffed with meat and raisins.
- Papa-a-la-huquaina - potato dish with cheese and yellow pepper sauce.
- Pachamanka is a typical dish of the Peruvian highlands of several types of meat, which is prepared for several hours in a pit under the ground.
- Lomo saltado is a veal dish that is served with white rice and French fries.
- Ahi-de-galhina - thick soup with chicken, cooked with milk and bread, passed through a blender, parmesan cheese, nuts and spices.
- Anticichos - shish kebab from beef, champignons, pepper and onions.