Peruvian cuisine. What do locals eat in Peru? скачать в хорошем качестве

Peruvian cuisine. What do locals eat in Peru?

National cuisine of Peru. What do ordinary people eat in Peru. Peruvian cuisine is the cuisine of Peru, which is a mixture of the Inca, Japanese, Chinese and European culinary traditions, which may vary depending on the regions of the country. Culinary varieties - there are three types of Peruvian cuisine: Creole, nikkei and chifa. Creole was born before the new era of the Incas, later it was introduced to the Spanish culinary traditions. For Creole is characterized by products such as rice, maize, pork, chicken. It has sweet spicy and sour tastes. Nikkei appeared as a result of the migration of the Japanese to Peru, one of the most popular nikkey dishes - rolls with spicy sauces. Chifa is the traditional cuisine of Peruvian Chinese, a typical example of this style can serve as wok, in which Peruvian chili is added. Products: Seafood - Peru is supplied with fish thanks to the Peruvian current, which moves along the western shores of Peru from the south, and also due to the El Niño current. On the coast of the country there are many seafood. Meat - own meat production is very poorly developed. Meat is imported from countries such as Argentina, the United States, Uruguay, etc. From the Andes came the tradition of eating guinea pigs. In some places Peru eat llama. Pork and chicken are the most popular in the country. Milk products: Dairy products are very popular, especially in the Cajamarca and Kipa regions. In the mountain regions, cheese is prepared with a rennet enzyme, which can not stand up and is always eaten young. Potatoes and corn: In Peru, a large variety of potato species, it is grown even in the Andes at an altitude of more than 3,500 m above sea level. The food is yellow, black and purple corn. Fruits, vegetables and other plants: Peru grows tomatoes, kinoa, avocado, asparagus, olives, grapes, oranges, figs, blueberries, lime. In food eat moonbeam beans, lucuma, carob. They are cultivated in gardens and fields, and also grow in the forests of the Amazon. Peppers - there are more than 100 kinds of peppers. Pepper ahi limo taste like lime. Coca leaves - Andean farmers chew coca leaves growing at the foot of the mountains. Coca suppresses feelings of hunger and helps in overcoming fatigue. Her leaves are sold in Peruvian supermarkets. As a drink is used mate-de-coca (brewed from the leaves of coca tea). They are used in the preparation of sauces, desserts and cocktails. Of these, make an alcoholic drink Coca-pisco. Dishes: Seviche is a dish made from white sea fish, peeled and cut into pieces, which usually last for several hours in a marinade of leche de tiger, made from hot pepper, onion, garlic, lime or orange. This dish is usually eaten in sevichera, specially designated for this dish establishments. Lomo-saltado - roast with vegetables, which is a mixture of Creole and chifa. As side dishes, Peruvian potatoes (in the form of fries) and Chinese rice are served to the dish, which are served together. Sultado can be translated as "made in a large amount of oil." Antikuchos - kebab-like shish kebabs, prepared mainly from marinated pieces of veal heart. The dish appeared at the time of the Spanish conquistadors, who replaced the Incan cuisine with lamb meat with beef. Carapul - a dish of pork, chicken, peanuts, chili and dehydrated potatoes. In Peru, a karapulka was prepared by slaves from Africa Pachamanka is a dish from different types of meat, corn and various types of potatoes. Prepared in a pit, which is covered with stones, inside the pit, a fire is kindled, then the coals are extracted from it and the ingredients are placed there. They are covered with banana leaves, which are covered with earth. It is baked for about several hours. Beverages: Pisko - strong alcoholic drink from grape wine of fresh fermentation. In the process of one distillation, an aromatic 43-degree liquid is obtained. The grapes from which pisco grows grow on the shores of the Pacific Ocean, from Lima to the Chilean border. Due to the cold current, water practically does not evaporate, and as a result, rains happen very rarely in the places where grape grows. The earth is very warm, resulting in a large amount of sugar in the grapes, due to which high-grade wine is obtained. In pisko it is forbidden to add water, and also to change structure and color. Based on the drink make cocktails, for example, pisco sauer. Between Peru and Chile, there is a dispute over whose drink can be called pisco. Unlike the Peruvian drink, the Chilean pisco is bred with water. Chicha - Low-alcohol drink, taste like beer. It is made from corn bread, which is chewed by women. The enzymes present in the saliva make the starch into sugar, resulting in fermentation. Chicha Morado is a soft drink reminiscent of mulled wine.