1

INDEX

1. General Information 2. Brief History of Peru 3. Introduction to Peruvian Cuisine 3.1. Peruvian Cuisine Backgrounds 3.2. Ingredients 3.3. Traditional Recipes

3 5 6 7 8 17

Culinary Arts | 2
2

General Information
Peru, owes its name from the ancient quetchua: piruw. It is said that the name came from an existent former region. After, in the sixteenth century, the Spanish adapted to Peru. The Republic of Peru, is the third largest country in South America after Brasil and Argentina. Approximately one third of the population lives in the urban area of the capital city, Lima. Other major cities include Arequipa, Chiclayo,Cusco, Huancayo, Iquitos, and Trujillo. Population: 29 millions

Peru also exhibits demographic diversity. The Inca people lived on the th land that became Peru until the 16 century when the Spaniards conquered South America and destroyed the Inca Empire. Peru developed under Spanish control until it became independent in 1821. As a result, in modern Peru, the two dominant ethnic groups are the indigenous class (people of Andean descent who are direct ancestors of the Incas) and the mestizo group, which represents people who are a mixture of indigenous and Latin descent. Other ethnic groups present in Peru include growing African, Chinese, and Indian populations. Because of the influence of the Spanish, Christian religions, in particular Roman Catholicism, are prevalent throughout Peru. A smaller number of Peruvians identify themselves as Protestants. In addition, many ancient Incan practices continue to be followed and celebrated, particularly in the Cusco region of Peru. Such ceremonies often involve music, singing, dancing, and food. Music and art both contribute to the cultural practices throughout Peru, with many musical instruments made from ingredients native to Peru, such as the zampoa (1), a wind instrument used in the Andean region. Many types of dances are used in ceremonies, such as the ritual hunting, war, and harvest dances. The most popular type of dance is reserved for courting purposes, the marinera nortea. Decorative pottery, earthinspired sculptures, and Spanish baroque-style paintings represent the art produced in Peru.

Language
Spanish is the language most widely spoken in Peru (80% of the population) followed by Quechua, the native language of the Inca people (16%). Both languages are official languages of the country. Another official language, spoken by a small number of indigenous Peruvians in the Andes region as well as in Bolivia and Argentina, is Aymara. In addition, throughout the Amazon jungle there are as many as 43 different dialects spoken.

Geography
Peru is divided in three geographic regions: The coast, The highlands (Andes) and the Jungle (Amazonia). The Coast (12%) territory, has warm climate along the coastline that includes superb beaches, deserts and fertile lands. The Highlands (28%) territory, is a region of varied terrain and temperate climate, dominated by snow, and has the worlds highest navigable lake, Lake Titicaca. Amazonia (28%) has a tropical climate, lush vegetation and abundant fauna that is part of one of the planets largest natural reserves.

Brief History of Peru

Evidence of civilization in Peru dates back to 6000 BC along the coast and in the highlands around the Andes. These early inhabitants survived by planting corn and learning to domesticate alpaca, llama, and guinea pigs. Growing and using cotton was also crucial to survival, along with basket weaving and pottery making. Such cultures include the Paracas, Moche, and Nazca people. Eventually, the inland populations began to grow in power to form city states and then empires prior to the Incas. The total Inca population is believed to have been approximately 12 million people. In the 15th century the small city state of Cuzco was formed by the Incas and their leader Manco Capac (1). Over the next hundred years the Inca Empire would expand to conquer Peru, much of Ecuador, parts of Bolivia, and northern Chile. The Inca civilization was highly developed when the Spanish arrived in 1531. Spanish Conquistador Francisco Pizarro (2) conquered the Incas and captured Cuzco in 1533. The Spanish soon discovered gold and silver in the Andes Mountains and Peru became a great source of Spanish wealth and power. In 1535 Francisco Pizarro established the city of Lima. Lima became the capital of the area and is a major world city to this day. Peru declared independence in 1821. With the help of South American liberation heroes Jose de San Martina and Simon Bolivar(3), Peru was able to defeat the Spanish and become a free country. In 1866, Peru won a brief war with Spain but was humiliated by Chile in the War of the Pacific (1879-83), which resulted in the loss of lucrative nitrate fields in the northern Atacama Desert. Peru also went to war with Ecuador over a border dispute in 1941. The 1942 treaty of Rio de Janeiro ceded the area north of the Ro Maran to Peru but the decision was fiercely contested by Ecuador. Border issues have continually flared up, usually around January, the month when the treaty was signed. The quarrel has died down in recent years, as both countries work to impress potential foreign investors (who tend to be scared off by territorial disputes), and a treaty is in the works that should finally bring an end to this conflict. Cuban-inspired guerrilla uprisings in 1965 led by the National Liberation Army were unsuccessful, but a series of nationwide strikes coupled with a violent insurgency by the Maoist Shining Path (Sendero Luminoso) guerrillas caused political instability in the 1980s.

However, the 1990 presidential election of Alberto Fujimori and the capture in 1992 of inspirational Sendero Luminoso leaders has brought a sustained period of peace. Today Perus President is the socialist Ollanta Humala, Peru has once again become a favorite destination among adventure travelers from around the world.

Introduction to Peruvian Cuisine

Perus unique blend of geography, demographics, and history result in traditional cuisine unlike that of any other country. During the Inca Empire, breakfast and dinner were the main meals of the day. Meals were centered on the abundant crops, namely corn (maize) and potatoes. Beverages were often consumed at the end of the meal, not during. A seasoning used by Incas that is widely used in modern Peruvian recipes is aj, which is a hot pepper used to make sauces for meat or vegetables. The Spanish influence presents itself in the form of the hundreds of soup and stew recipes, particularly in the coastal region. In addition, wheat, sugarcane, and chicken were introduced by Spaniards. New fusions have emerged as the immigrant population increases from Europe, Africa, and Asia. According to the connoisseurs, the Peruvian Cuisine is not only the best cuisine of Latin America, but also is amongst the best of the World, alongside the Chinese, Italian and the French cuisines. It is not only known for its exquisite taste, but also for its variety. Recipes such as Ceviche (raw fish marinated in lemon juice), Pachamanca (meat and vegetables cooked underground), Chupe de Camarones (shrimp soup), Aj de Gallina (spicy chicken) and Juane (cornmash pastries) are just a few of the dishes served in Peru.

Ceviche ( Fish marinated in lime juice)

Pachamanca (Roast cooked over stones)

Chupe de camarones (Shrimp chowder)

Lomo Salteado ( beef sauted with Aji de gallina (Chicken in spicy nut sauce) Juane de gallina (Rice tamale stuffed onions, peppers, cilantro) with chicken)

Peruvian Cuisine Backgrounds

Perus ecological and climate diversity has given rise to a major supply of fresh produce that satisfies not only all people interested but also the most demanding chefs. The rich Peruvian fishing grounds abound in fish and shellfish species. The heart of the succulent coastal gastronomy such as rice, fowl and goat are the key ingredients of Perus north coastal cooking. In the Andes, meanwhile ingredients such as the potato and sweet corn in all its varieties along with cuy (guinea pig) and aji chili pepper are the basis of highland cooking. The jungle adds its own touch with wild game and a side serving of fried banana and yuca root. Local fruit varieties such as chirimoya (custard apple) and lucuma produce incomparable deserts. The rich mix of Western and Easter cultural traditions have a huge influence in Peruvian cuisine. Over the course of centuries, Peru has felt the influence of Spain in its stews and soups, Arab sweets and desserts, African contributions to Creole cooking, Italian pastas, Japanese preparations of fish and shellfish and Chinese culinary methods, which have given birth to one of the most popular gastronomic tradition in Peru: Chifa. Finally, if all of this is compounded by the strong migratory movement that occurred in the second half of the twentieth century from the rural areas of Peru to the towns, the result is a varied and colourful cuisine. The originality of Perus cuisine stems not just from its traditional cooking, but it also continues to incorporate new influences, preparing exquisite and impeccable dishes that have been dubbed the New Peruvian Cuisine.

Chifa
Chifa, or Peruvian style Chinese food, is amongst the most popular foods in the Andean nation. With literally one Chifa restaurant on every street corner, this has long been one of the most widely eaten fast foods in the country and especially in the capital city Lima. Chifa is also very representative of the Peruvian culture in that it contains a wealth of different influences and flavors.

Ingredients
Peru is famous throughout South America for its food. Perus Quality cuisine draws from a wide variety of unique products that it has bequeathed to the world.

As a major fishing nation, fish is abundant and prepared with imagination. The primary ingredients found in nearly every Peruvian dish are rice, potatoes, chicken, pork, lamb and fish. Most of these meals include one of the different kinds of "aji", or Peruvian hot peppers, which are mainly : yellow aji pepper, red aji pepper and rocoto pepper. Another major contribution of the Andes is the aj chili pepper. Some varieties such as the rocoto are used in spicy sauces, while others like the brightly-colored aj colorado are boiled and gutted to soften the hot chili pepper taste for use as a mild seasoning.

Chicken, pork and lamb were introduced to Peru 500 years ago when the Spanish came to America. Other ingredients, like potatoes and tomatoes, were already being grown in the Peruvian Andes and were taken by the Spaniards back to Europe.

The rich Peruvian fishing grounds, the ancient agricultural techniques of the Andes and the rivers and cloud forest of the Amazon produce an endless variety of native ingredients which come together to create the peerless flavor and aroma of Perus cooking. The best-known Peruvian products both at home and abroad are tubers and cereals.

The Potato
Peru has grown potatoes since the dawn of time, and its 4,000 varieties have adapted to several different climates. The potato (Solanum Tuberosum), originated in the upper reaches of the Andes. However, it was not until the Spaniards took potato samples back to Europe in the sixteenth century that the tuber rose to become a universal foodstuff. In fact, slightly less than a century after it was brought over to the Old World, the potato was already massively consumed, and turned out to be a key energy source for the working class during the industrial revolution. Peruvians are particularly fond of the papa amarilla, a potato with a yellow interior not grown anywhere else on Earth. Other popular tubers include the Peruvian camote (sweet potato) which is used to garnish a variety of dishes, plus the yucca (cassava), olluco and oca. According to ancient legend, when the mythical founders of the Inca empire,the brothers Manco Capac and Mama Ocllo, emerged from the waters of Lake Titicaca, the first thing the god Wiracocha taught them was how to sow potatoes. Possibly due to his time-honored origin, the farmers of the Andes have managed to create a series of varieties that have adapted to a wide variety of climates. There is even a popular saying: Thats more Peruvian than potato a reference to the unmistakable stamp of Peruvian origin on the tuber. It is a compliment that does justice to this age-old fruit of the Andes.

The Peruvian corn

Peru is also home to some 35 varieties of maize, more than anywhere else on Earth. Corn is cooked in many ways in Peru: on the cob, ground with a mortar and pestle, boiled, toasted, ground into the sweet mazamorra jelly and fermented into the chicha beverage. Is one of the most widely-consumed foodstuffs in Peruvian cuisine . It has been planted in Peru since at least 1200 BC. The ancient Peruvian farmers achieved a degree of sophistication in the selection and creation of new varieties which adapted to varying terrains and climates. Today, farmers along the Peruvian coast, highlands and jungle grow more than 55 varieties of corn, more than anywhere else on Earth, white, yellow, purple, black, red and mixed.

Other native cereals

Native Andean cereals such as kiwitcha (1,2) and quinoa (3)are also highly regarded abroad for their nutritional qualities.

Kiwitcha
Kiwitcha, which has a purple flowered appearance, is similar to quinoa in the ease with which it can be grown and the high levels of protein, fiber, and iron.

10

Quinoa
It contains all the amino acids needed by the human body, making it a rare plant-based complete protein. In addition, it is gluten free, a good source of fiber, and rich in minerals such as iron. When prepared, it resembles couscous and has a nut-like flavor.

Fish
Because of Perus location between the Amazon River and the Pacific Ocean, there are thousands of fish species present. Near Lima and towns along the Pacific Ocean, sea bass or other white fish, scallops, and mussels are common. Within the Amazon River region freshwater fish, such as trout, is consumed in addition to piranha and paiche, which is believed to be the largest freshwater fish in the world.

The Peruvian Paiche

The Paiche (Arapaima gigas) it is one of the largest freshwater fish in the world, reportedly with a maximum length in excess of 3 m and weighs up to 200 kg . As one of the most sought after food fish species in South America, it is often captured by spearing for export. Consequently, large paiche of more than 2 m are seldom found in the wild today. The fish also has the ability to breathe air from the surface due to a lung-like lining of its throat, an advantage in oxygen-deprived water that is often found in the Amazon River. This fish is, therefore, able to survive extensive drought periods by gulping air and burrowing in the mud or sand of the swamps. Peruvian sea teems with over 700 fish species, from flounder to Pacific Bonito, and 400 types of shellfish, including lobsters and sea urchins. Highland lakes, offer superb trout fishing, while the enormous paiche fish species abounds in the jungle rivers.

11

The Peruvian fruits

Since the time of the Incas, fruits such as bananas, pineapple, avocado, plums, and papayas have been consumed. Spanish invaders brought citrus fruits, apples, and cherries to South America. Peru has also made a major contribution to the worlds dessert trolley with four extraordinary fruit varities: cherimoya(1), guanabana(2), granadilla(3), lucuma(4) and Camu-Camu (5).

12

Herbs and Plants Huacatay

Huacatay, or sometimes referred to as Peruvian Black Mint, is an herb which grows naturally in the Andes. It has been used throughout the region's history as a flavor additive to food. Today, huacatay is used in everything from chili sauces to a variety of regional dishes, with the most flavorful being perhaps the delectable pachamanca (1). Pachamanca: Different meats, corn, potatoes, lima beans, herbs and spices for aromatizing are put into a pit, dug in the ground and lined with burning stones. Hours of cooking result in one of the most delicious Andean dishes.

13

Maca, Ua de Gato and Hoja de Coca

Various medicinal plants been discovered in Peru's amazon jungles as well as the Andes mountains and their benefits are known worldwide. For example, Maca (1), a hardy perennial plant cultivated high in the Andes Mountains at altitudes from 8,000 to 14,500 feet, was consumed for both medicinal and nutritional reasons by the Andean population in Peru's highlands. Today, marketing has amplified maca's reported virtues of increased energy and sexual performance among its users. (1) Another plant is Ua de Gato (2), a woody vine found in the Peruvian Amazon. While it has been known to treat asthma, rheumatic disorders and diseases of the urinary tract, it's primary function is as an anti-inflammatory remedy. Also, the Peruvian Ashninka tribe has considered it a general health tonic for more than two thousand years. And we can't forget Coca leaves (3), which play an especially significant role in the Andean cultures of Peru. The Quechuas used it as a messenger from the Gods. Chewing the leaf served as a stimulant to overcome exhaustion, hunger, and thirst. It also was used as an anaesthetic to alleviate the pain of rheumatism, wounds and sores.

(2)

Today, the leaves are commonly used to make an herbal tea, with mild stimulant effects that help with altitude sickness.

14

Party time! Pisco and Pisco Sour

Pisco, a brandy that results from the distillation of fermented fresh grapes "mosto" or "must" (the grape juice or pulp), was the maritime port where the export of the distilled Peruvian spirit was carried out. The first grapes were brought from the Canary Islands to the Ica Province in 1551. Local wine makers soon started making a grape brandy and then shipped to other Spanish colonies. The spirit was stored in the famous "Botijas" (clay storage jugs), crafted by a tribe of potters, The Piskos, whose earthen containers carried their same name. Pisco is the basis for Peru's most famous cocktail, the Pisco Sour. The iconic drink has taken on a whole new social persona in Peruvian culture: It now has its own day. "Pisco Sour Day" is the first Saturday of every February.

15

Inca Kola, the Peruvian soft drink

Sometimes referred as the Golden Cola, it has (some say) a taste similar to bubble gum or pineapple. Its one of just a handful locally produced colas in the world that was never able to be beaten by the worlds biggest corporate; Coca~Cola company.

.
Chicha Morada
Chicha Morada is a refreshing drink made from purple corn. It is usually served cold or at room temperature and is sweet in taste. In Lima, Chicha Morada is very popular in restaurants and is sometimes consumed more than soda. The purple corn is also good for reducing high blood pressure and it has antioxidants.

Chicha de Jore (Fermented)

Chicha is a term used in some regions of South and Central America for several varieties of fermented and non-fermented beverages, many derived from maize and similar nonalcoholic beverages. Chicha can also be made from yucca root, grape, apple or various other fruits. While chicha is most commonly associated with maize, the word is used in the Andes for almost any homemade fermented drink, and many unfermented drinks. Many different grains or fruits are used to make "chicha" in different regions.

16

Traditional Recipes
The freshness of the fish and the seafood is what creates the Ceviche. Freshly caught fish and seafood mixed with purple onions, lemon juice, salt, and a touch of chili pepper. Sweet potato and corn accompany the dish.

Ceviche (serves 4 people)

Ingredients: 200 gr. of white fish, cubed into 3 cm. x 3 cm. pieces tsp. blended garlic 1tsp. blended aji verde pepper (aji amarillo or escabeche aji pepper) tsp. aji limo pepper, finely chopped, (to taste) 5 or 6 key limes, juiced (2 oz.) 1 handful of red onions, thinly sliced Salt and white pepper Garnish: ear of corn, stripped 1 sweet potato, boiled Preparation: First, place the fish in a bowl and season with the garlic, salt, white pepper, aji verde pepper and aji limo pepper. Mix thoroughly in order for the fish to be well seasoned. Next, add the juice of freshly squeezed and strained key limes. Mix for a minute. Before serving, add the onion. Lastly, serve the ceviche with the sweet potato and the kernels of corn.

Suspiro a la limea (serves 4 people)

Ingredients: 1 can of sweetened, condensed milk 1 can of evaporated milk 3 egg yolks 3 egg whites cup of Port wine cup of sugar Cinnamon powder Vanilla Preparation: Make manjar blanco (caramelized milk paste) with the two types of milk constantly stirring them until it reaches the desired consistency. Then, remove from the heat. Next, add the yokes and stir to avoiding curdling. Then, add the vanilla. Make syrup with the sugar and the Port wine. Make a meringue by beating the egg whites until they are stiff. Then, pour a very thin stream of the hot syrup into the egg whites. Beat until it is cool. Serve the manjar blanco with a covering of meringue in a dessert bowl. Sprinkle with cinnamon powder.

17