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 The World | The Americas | Peru

PERU





Map of Peru
Hola

LOCATION:
Western South America, bordering the South Pacific Ocean, between Chile and Ecuador

CAPITAL CITY:
Lima

POPULATION:
29,546,963 (July 2009 est.)

LANGUAGES:
Spanish (official), Quechua (official), Aymara, and a large number of minor Amazonian languages

WEBSITE:
www.peru.info/perueng.asp

Recipes From Peru



Peruvian cuisine is considered by many to be the most refined in South America. The influence of the native Quechua population is very strong in Peru, and many Peruvian dishes reflect a combination of local ingredients and Spanish foods. A high-protein grain called quinoa thrives in Peru’s high altitudes, and many varieties of corn are grown in the lower areas. Potatoes, from purple to creamy white in color, are also grown in the high sierras. A favorite seasoning is ají, a tiny fiery native Peruvian chile. Peruvians also enjoy abundant seafood, especially shrimp and scallops. Pork and mutton are consumed widely, and many types of vegetables and fruits are enjoyed.

Suspiro de Limeña

This classic Peruvian dessert is very sweet. It is said to have been named by the famous Peruvian poet José Gálvez, whose wife, Doña Amparo Ayarez, was famous for her cooking. When asked why he gave it this name, he reportedly replied, “Because it is soft and sweet like the sigh of a woman.” (Suspiro means “sigh,” and Limeña translates as “a woman from Lima.”)
Find this recipie on Page 60 of Kitchens of the World

Ají de Gallina

This ají and chicken recipe is based on a dish made with a kind of chicken known as hualpa in Quechua, from the name of the ruling Atahualpa Inca of the pre-Colombian era. It was cooked with ají, a fiery native chile. This dish is a perfect example of the fusion of Spanish and Quechuan ingredients. The addition of bread, nuts, and cheese to the hot spicy chicken gives an added dimension to this very traditional dish. Serve with rice and boiled potatoes.
Find this recipie on Page 61 of Kitchens of the World