Smart Eating #3 Peru Englisch

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tiradito
Tiradito is a Nikkei fusion cooking dish.
Japanese salmon sashimi is drizzled with
Peruvian ají amarillo sauce. It goes with
chuclo (white, sweet Andean maize)
and lime, originally introduced by the
Spaniards.
Regional and fusion cuisines
If all the different characteristics
of the country
and agriculture are combined
with the many immigrant
influences, a dizzying number
of regional and fusion
cuisines are obtained, which
go on developing over the
years. They are what makes
Peru the diverse, seductive
food paradise that is loved
all over the world.
cocina criolla peruana
The original inhabitants of Peru integrated the
ingredients and cooking techniques of the
Spanish colonial settlers (Creoles) and the African
slaves into their cuisine. Peruvian criolla
cuisine is mainly to be found in Peru's coastal
and central regions, where the early immigrants
first settled. It is still the everyday cooking
of Peru to this day. Typical dishes: ceviche,
anticuchos, ají de gallina
Chifa fusion cuisine
Chifa is the fusion of Chinese dishes with
Peruvian ingredients. It is characteristically
prepared in a wok, the simple concept of
which was received by Peruvians so to speak
with open arms. A hearth, a pot, fresh ingredients
– that's all that is needed. You will find
chifa restaurants and street stands everywhere
in Peru. Typical dishes: lomo saltado or tallarin
Nikkei fusion cuisine
Nikkei cuisine was produced by the marriage
of fresh, flavoursome Peruvian ingredients
with the elegant art of Japanese cooking. The
exciting feature lies in the contrast between
the two cultures: the minimalistic and orderly
characteristics that define Japan and the colourful
and chaotic features that could be used
to describe Peru result in a unique, harmonious
fusion. The common element lies in the
importance which both cultures attach to
fresh fish. Typical dishes: tiradito, pancayaki
Andean cuisine
The cuisine of the Andes is traditionally based
chiefly on maize, potatoes, quinoa and a variety
of other tubers. In this region, alpacas and
guinea-pigs are still eaten to this day. The
most famous dish is called pachamanca. On
public holidays or at social events, a pit is dug
in the earth. Meat, potatoes, vegetables and
herbs are then cooked slowly on hot stones.
cocina novoandina
Peru's star chefs are modernising Inca cuisine,
see page 32.
Amazonian cuisine
In Peru's rain forests, there are many dishes
based on freshwater fish, which are combined
with yucca, palm hearts and plantains. However,
river snails, tortoises and frogs are also
on the menu. The rain forest is a treasure
house of fruit, and the range of fruit and vegetables
is immense. However, reaching these
treasures of the impenetrable jungle is a difficult
business.