Peruvian food is an interesting assortment of recipes from the indigenous Peruvian cuisine and the various cuisines of the immigrants mainly the Spanish. The basic Peruvian recipes have been influenced by Asian (Japanese and Chinese), Italian and West African cuisines. Ceviche( a tangy raw fish dish) is the National dish of the Peruvians. Some of the most popular Peruvian dishes include Humitas( corn tamales –an appetizer), Ensalada de Pallares( Salad made with lima beans), rocotos rellenos( pepper stuffed Peruvian food), Arroz con Pollo( a rice dish ), and dulce de leche(a creamy dessert sauce used on cakes, ice cream etc.).
Classification of Peruvian Cuisine
Peruvian Food differs across the country as per the regional cuisines which can be categorized into five major types:
• The coastal cuisine – This Peruvian cuisine is largely influenced by the Spanish, and to a certain extent, the Asian and African cuisines. The Ceviche, the most revered dish of the country belongs to this cuisine.
• Lima and central coastal cuisine – The Lima cuisine is dominated by the Creole-style of cooking. Arroz con pollo, a fondly eaten rice and chicken dish, has gained wide popularity in the region apart from the Ceviche and Papa Rellena( a dish with stuffed potato and Sancochado( a broth made from vegetables and beef).
• Northern coastal cuisine – This cuisine has a greater influence of the indigenous Indian cuisine apart from the usual Spanish, Asian and African influence. This cuisine is different from the former two cuisines in also that, the region being climatically warmer and geographically distant, has evolved unique recipes that are specific to the region. Shambar (a soup made of meats like the Peruvian ham and pork rinds, and beans), Seco de Cabrito( a stew made with goat meat) and Cebiche de Conchas Negras ( a black shelled Ceviche) are some of the most popular dishes of the region.
• The Andean Cuisine – Peruvian food of this region mainly comprises of dishes made with maize, a variety of tubers and potatoes. Cuy chactado( a dish made with fried guinea pig), Olluquito con charqui( made with a tuber resembling potatoes of the region), and Rocoto relleno( an Arequipa preparation made with the hot and spicy rocota chillies)
• Jungle Cuisine – Paiche (freshwater fish) is the major ingredient of the jungle cuisine though meat of hunted animals, such as the majas, the agouti or sajino, is also a staple food item. Jungle fruits like the camu camu, mammee apple and guanabana also form an important part of Peruvian diet.
History and Culture of Peruvian Cuisine
Peruvian Food history can be dated to the period of the Incas and even before that when potatoes, maize and spices were the ingredients mainly used by them. Later the purity of the native Peruvian cuisine was lost with the advent of the Spanish and later the Chinese, Japanese and African and European settlers. Olives, vegetables, a variety of fruits including vine grapes were brought by the Spaniards and in the middle of the 16 th century. Aji( known as chili peppers) was one of these exotic ingredients that was widely incorporated in the Peruvian cuisine since it was introduced to it. In the 19th century, Peruvian food included items from the Cantonese cuisine and Fondas(Chinese eateries), appeared.
Ingredients Commonly Used by Peruvian Recipes
Peruvian Food is made mainly using potatoes, corn (the most common varieties of corn used were maize, sweet corn and purple corn) and beans. Rice, meat (pork, chicken and beef) and wheat were included with the advent of the Spaniards. The modern Peruvian cuisine includes Quinoa ( a cereal grain), Kiwicha(a herb) and Chili Pepper( a spicy fruit used as a vegetable). Red tomatoes and sweet potatoes are other widely used vegetables in Peruvian recipes. Peanuts and fruits like, lucuma(eggfruit), Camu Camu, Cape Gooseberry, Chrimoya and guanabana(soursop) are some of the common culinary fruits of the region. A variety of spices including cloves, cinnamon, nutmeg, anise and oregano) were also brought by the Spaniards.
Cooking Methods Adopted by Peruvian Cuisine
Peruvian food is cooked with an aim of not only it being palatable, but also visually appealing. To get a blend of perfect taste and color, a lot of importance is laid on the ingredients chosen and proportion of their usage. Each of the traditional dishes cooked has a prescribed method of preparation which differs from the method adopted for other dishes. However, the processes across the different regions for generic dishes are similar. Non-stick pans and pots are a couple of the commonly used cooking equipments of the cuisine.
Traditional/Festive/ Gourmet/Everyday/Fusion Peruvian Recipes
• Traditional – Ceviche, by far, is the most traditional dish of the Peruvians. Cau-Cau, a stew made from the stomach meat of the cow with potatoes is another dish that is commonly served with peas. Tamales (Spanish steamed dish made from mashed corn and beef), Antichuchos( grilled beef heart brochettes) and Humitas( a steamed dish made by filling beef in mashed corn) are some of the other traditional dishes of the region . The Peruvian cuisine has a long list of traditional dishes.
• Festive – Chichas is a traditional beverage of the Peruvians, especially drunk during Inti Raimi( a festival of the sun-God).
• Gourmet- Arroz con pato( a duck and rice dish from the Northern region), anticucho( dish made by skewering ox heart) and arroz verde con pollo( a fragrant coriander rice topped with chicken) from Lima, aldo de cabeza de cordero ( a broth made from sheep head) from the Andes, and juane( a rice tamale including chicken) from the Jungle cuisine are some of the mouthwatering gourmet dishes of the Peruvian cuisine.
• Everyday – Everyday food, collectively called the Comida Criolla includes dishes made of common ingredients like potatoes, maize, other vegetables and fruit, and meat.
• Fusion- Lomo Saltado( Asian influenced stir-fried beef), Quinoa Lasagna, Ceviche de Mango, Anticuchos de Jamon y Piña Picante ( ham and pineapple kebabs ) are some of the popular Peruvian recipes. A complete meal includes various dishes. Typically, the Humitas or Causa Rellena con Pollo ( a salad made with yellow potatoes and chicken) may be served as an appetizer, followed by Ensalada de Choclo ( a corn salad including Queso Fresco). Ceviche and arroz con pollo are a couple of the most important main dishes. Peruvian breads make another important main course item which may be followed by dulce de leche desserts. Pisco( a brandy made from grape) is a popular beverage which may be included in the meals.
Peruvian Cuisine Trivia
Lima is the place of origin (6000 B.C.) of the widely popular Lima Bean. Peruvian Cuisine.