Here are three representative dishes of Perú
Chicha Morada
It is the most important drink of Peru and consumed in all
regions. It is the national drink par excellence[2]
Preparation
Traditional preparation (made at home)
Ingredients for one jar
- · 1 kilo of purple corn
- · 1/2 ripe pineapple
- · 3 cloves or to taste
- · Cinnamon to taste
- · 4 liters of water
- · lemon juice (2 lemons)
- · sugar to taste
- · 1 quince pieces (optional)
- · 2 blocks israel chopped (optional).
The traditional preparation involves boiling purple corn in
water with peel of pineapple and chunks quince, and putting a pinch of cinnamon
and clove. Once boiled preparation, strain and cool to add sugar, chopped fruit
and lemon.
Add sugar to taste and 2 lemons. If you can serve it with
cut apples into cubes. After the preparation, the color will become more
intense.
It can be served at any occasion and doesn't have a special
presentation.
Pre-manufactured product
The pre-manufactured product is sold in sachets containing
powder made based on sugar, artificial flavors acidifying and to which only water
must be added; although its consumption is massive because of the advantages of
low cost and sweet, do not achieve the characteristic taste of traditionally
prepared chicha or contain antioxidants derived from purple corn.
Curiosities
Consumption figures of chicha in Peru has reached even the
Coke sale. Is almost mandatory in restaurants, supermarkets and others.
Olluquito with charqui
Ingredients
- · 1 kilo of olluco
- · 500 grams of charqui
- · 1 onion, julienned
- · 1 cup broth
- · 3 cloves of minced garlic
- · 3 tablespoons chili pepper paste
- · 1/2 cup minced yellow pepper
- · 1 tsp white pepper
- · 1 teaspoon cumin
- · Salt and pepper
Wash the ollucos in plenty of water and cut into strips.
Soak the charqui before to don't salt the preparation, and then ravel it.
Make a dressing with the garlic and onion. Then add the
chili pepper, yellow pepper, pepper, cumin, chopped onion.
Then add the meat and ollucos. Simmer for half an hour
without adding water until obtain tender ollucos. Season to taste.
This dish is served with white rice and garnished with
chopped parsley.
Tip: This recipe can also be prepared with beef, chicken or
pork instead of charqui. In Lima is very common to prepare with beef.
Ceviche
"The dish is typically made from fresh raw
fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Additional
seasonings, such as chopped onions, salt, and cilantro, may also be added. Ceviche is usually accompanied by side
dishes that complement its flavors, such as sweet potato, lettuce, corn,
avocado or plantain".[5]
Ingredients
- · 1 ½ pound fresh fish fillets and top quality (corvina, dorado, halibut)
- · 1 red onion, cut into very thin slices
- · 1 cup freshly squeezed lemon juice, lemons subtle about 10-15 (or 35-40 type key lime little lemons or limes 8-10 big in the US)
- · 1-2 yellow peppers or habaneros, halved, seeded and deveined
- · 2-3 sprigs fresh cilantro
- · Salt to taste
- · Finely chopped cilantro to taste
Preparation
Choose a fresh fish fillet. Wash the fish carefully and let
it dry. Then cut the fish into cubes. Then put salt and pepper on fish and let
marinate for an hour. Put it in a bowl.
Squeeze lemons over fish. Season with pepper, let stand 3
minutes and add the cilantro and onion. Stir gently and let stand for about 10
minutes in the refrigerator before serving until the onion is completely soft.
Serve accompanied by side dishes. Be with yucca, potatoes
or sweet potatoes, corn, lettuce and sweet potatoes.
[1] http://enperu.about.com/od/Comidas_y_bebidas/tp/Diez-platos-fundamentales-de-la-cocina-peruana.htm
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Peruvian Food