Peruvian kitchen

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Ceviche with corn
Aji de gallina
Lomo saltado

The Peruvian cuisine is the national cuisine of Peru . It emerged from the union of numerous influences based on the traditional Inca cuisine . In the colonial era , influences from Spanish cuisine dominated . In the 19th century, elements of various immigrant cuisines were adopted, including African, Chinese, Japanese, Italian, French, and English. As early as the beginning of the 20th century, Auguste Escoffier counted Peruvian cuisine as one of the “best kitchens in the world” after French and Chinese . It has received more attention in Europe in recent years. According to the Peruvian Ministry of Foreign Trade and Tourism, 1.3 million tourists came to the country for food in 2013. They made up 40% of the total number of visitors.

Influences

Indigenous peoples

The indigenous peoples who inhabited the area of ​​today's Peru in the pre-Columbian period (including the Inca ) cultivated beans , chillies, potatoes, corn and quinoa , used aromatic herbs and mastered techniques for drying and preserving food. Peru is considered the original home of the potato, and around 2500 varieties of potato are available in the country. Alpacas , ducks, llamas , guinea pigs and turkeys were kept as livestock . Guinea pigs are still kept as farm animals in Peru today and are called Cuy . Up to 65 million of these animals are said to be eaten here every year. The llamas not only provided meat, but also wool, leather, fat and manure. Sweet potatoes and sweet corn were sugar sources, which were used for desserts, such as corn, sweet corn and quinoa were processed into a warm pudding.

Spaniards

The Spanish conquerors established pigs, cattle and chickens as meat suppliers in the 16th century and also introduced ginger, garlic, coriander, citrus fruits and onions with their cuisine. Another plant that was first cultivated by the Spaniards in what is now Peru is sugar cane , which made it possible to produce desserts with a European flavor. Slaves from Africa were dependent on self-sufficiency and changed recipes from their homeland by forcibly using the ingredients available to them, for example parts of slaughtered animals that were considered to be inferior. The use of molasses as an alternative sweetener also goes back to the slaves of African descent, often used on sugar cane plantations.

Immigrants from the 19th century

Immigrants who have shaped today's cuisine in Peru were the Chinese contract workers hired en masse after the end of slavery from the 1850s, the Italians who increasingly immigrated from the mid-19th century and the Japanese who settled in large numbers from the end of the 19th century . Peru was the first Latin American country to establish diplomatic relations with Japan in 1873. In April 1899 a first group of 790 Japanese arrived in Peru to work in sugar cane fields. Today, around 100,000 Peruvians are of Japanese descent, and their influence on Peruvian eating habits can be found in a fusion cuisine called “Nikkei cuisine,” which combines Japanese methods of preparation with Peruvian ingredients.

Regional kitchens

Peruvian cuisine is not a homogeneous national cuisine , but consists of several regional cuisines .

The cuisine of the coastal region was mainly influenced by the indigenous people, Africans and Chinese. Fish naturally plays an important role here. Typical dishes are ceviche , a salad made from marinated seafood and chupe de camarones , a creamy soup made from shrimp , potatoes, milk and chilli . Arequipa is considered to be the origin of this soup .

In central and northern Peru with the centers Lima and Trujillo , the cuisine was shaped by the Spanish as well as by African, European, Chinese and Japanese immigrants. Here rice is often used as a side dish. The cocina criolla is also very common . The immigrants from China have adapted their own kitchen to the conditions in Peru, it is called here chifa and made the wok popular as a kitchen appliance in Peru.

Two types of tamales

In Lima, many street stalls offer the local specialty anticuchos , marinated and spiced beef hearts on a skewer that are grilled and often served with potatoes or corn. They are eaten outdoors as finger food , but are also offered in Creole restaurants. Another popular fast food is tamales : cooked corn-based dough with meat or cheese, wrapped in a banana leaf. They are also often eaten for breakfast, along with a sauce called salsa criolla . Another popular dish is Papa a la Huancaína , sliced ​​boiled potatoes on lettuce with a spicy cheese sauce and olives .

Roasted guinea pig ( Cuy chactado ) with side dishes

The kitchen of Peruvians in the Andes has traditionally been based primarily on corn, potatoes and various other plant tubers . Even today local alpacas and guinea pigs kept as pets are eaten here, sheep and pigs are imported. Everyday food used to be very simple, elaborate recipes were only available for festive dishes. The most famous dish in this region is called pachamanca , a feast. It is a stew made from different types of meat such as pork and beef , herbs and vegetables that slowly simmer on hot stones. Another traditional variant is to heat Pachamanca in a deep hole in the ground, embedded in banana leaves. The earth produces the necessary heat. The typical food fish of this region is the trout , which is farmed here. Another traditional dish is cuy chactado , which is roasted guinea pig. Boiled guinea pigs can also be part of a pachamanca.

The dishes in the Amazon rainforest region of Peru ( Loreto province ) are different again . They use specific fish, fruits (such as camu camu ) and tubers as well as ingredients that are mainly found in that tropical region. The Amazon is a rich source of animal food, so river snails, frogs and freshwater fish like the arapaima are caught and prepared or delivered to restaurants across the country.

Food culture

A traditional preparation method is cooking food in the huatia , a clay oven that was already known to the Incas. Traditionally, the oven is built in a hole in the floor made of rocks and bricks. The stones are heated by burning wood, then the food is placed in the oven and covered with earth until it is done. The term "huatia" is now used synonymously for cooking pits.

Huariques are mostly small restaurants in the cities that offer few dishes based on traditional recipes that have been passed down through generations within a family. Stuffed turkey is popular as a Christmas roast in Peru. A typical Christmas biscuit is the Italian panettone cake, of which around 20 million pieces are sold in Peru during the season. Like the panettone, many desserts are primarily consumed on certain religious holidays and are associated with them.

Vegetables as a central component of a main course are more popular in Peru than in other South American countries.

Cocina Novoandina

Cocina Novoandina ( Spanish New Andean cuisine ) is a current trend v. a. in Peruvian cuisine , to make traditional recipes and preparation methods of the Andean region usable for modern gastronomy. On the one hand, this project is of course linked to economic motives, but on the other hand, it is also intended to strengthen and spread the local culture. Gastón Acurio , Bernardo Roca Rey, Luis la Rosa and Virgilio Martínez Véliz are among the best-known representatives of this cuisine. Lima is considered the capital of Cocina Novoandina, as several cooking schools have made their mark here with this concept in recent years - the trend can, however, also be observed in other large cities in Peru such as Huaraz , Cusco or Huancayo .

While the original Latin American cuisine has experienced very strong influences from the Spanish conquerors and partly from other immigrant groups in the last few centuries, attempts are now being made to rediscover and market the old recipes and methods of preparation. The fact that the taste has changed should be taken into account. The Cocina Novoandina is therefore developing new recipes on a traditional basis.

The Cocina Novoandina works with rural production cooperatives to support the rural population. In 2007 the catering association Apeca was founded with the aim of creating fairer and more efficient structures in the food chain. Market access is to be made easier for small farmers and fishermen.

Typical dishes

Carapulcra
Rocoto Relleno
Tacacho
Papa a la Huancaína

Soups and stews

  • Carapulcra (stew made from dehumidified potatoes and pork)
  • Chupe de Camarones (soup made from shrimp, potatoes, rice, vegetables and milk)
  • Estofado (a stew made from meat, potatoes, corn, and carrots)
  • Parihuela (soup made from fish and (or) seafood, potatoes or yuca)
  • Seco de Carne (beef stew with coriander, in northern Peru as Seco de Cabrito with lamb and beer)
  • Shambar (stew with pork, grains and beans; typical of northern Peru)
  • Sopa a la Criolla (noodle soup with meat)

Desserts and pastries

Picarones
Suspiro de limeña
  • Afroz (rice pudding with molasses)
  • Alfajores (small sandwich biscuits with cream filling popular throughout Latin America, traditionally with dulce de leche in Peru)
  • Frejol Colado (sweet black bean pudding)
  • Machacado de Membrillo (thickened, sugared quince jelly )
  • Mazamorra morada (jelly made from purple corn cooked with sugar, cinnamon and pieces of fruit; in the Huánuco region, alternatively made with pumpkin)
  • Picarones (deep fried dough ring made from sweet potato flour and yuca served with syrup)
  • Rosquitas (ring-shaped, juicy biscuits)
  • Suspiro de Limeña ( sigh of a Lima woman , dulce de leche with a meringue top)

Snacks

  • Canchas (corn kernels roasted and salted in oil)
  • Chifles (fried and salted plantain slices that are eaten like chips, often still warm)

beverages

Pisco sour

literature

Web links

Commons : Peruvian Cuisine  - Collection of Pictures, Videos and Audio Files

Individual evidence

  1. ^ A b c Nicole Anliker: The national pride on the plate. In: Neue Zürcher Zeitung. May 27, 2015, p. 7.
  2. ↑ Telegraph.co.uk: Haute cuisine? You find it, of course, in the Andes. Retrieved January 5, 2018 .
  3. ↑ Morales: Ceviche - Peruvian Cuisine. P. 12.
  4. ↑ a b Morales: Ceviche - Peruvian cuisine. P. 114.
  5. ↑ Morales: Ceviche - Peruvian Cuisine. P. 86.
  6. ↑ Welt.de: 60 million guinea pigs for the saucepan. Retrieved January 21, 2018 .
  7. ↑ a b Morales: Ceviche - Peruvian cuisine. P. 164.
  8. ↑ Morales: Ceviche - Peruvian Cuisine. P. 169.
  9. ^ Daniel M. Masterson, Sayaka Funada-Classes: The Japanese in Latin America . University of Illinois Press, Champaign 2004, ISBN 978-0-252-07144-7 , pp. 35 .
  10. ^ Ministry of Foreign Affairs of Japan: Japan-Peru Relations (Basic Data). Retrieved April 15, 2018 .
  11. ↑ Vogue.com: The Fusion Cuisine You Did not Know You Needed. Retrieved April 15, 2018 .
  12. ↑ Morales: Ceviche - Peruvian Cuisine. P. 120.
  13. ↑ Morales: Ceviche - Peruvian Cuisine. P. 68.
  14. ↑ Morales: Ceviche - Peruvian Cuisine. P. 106.