Peruvian cuisine

Peruvian cuisine refers to the traditional foods and cooking practices of Peru. It is a blend of Amerindian and Spanish food with strong influences from African, Arab, Italian, Chinese, and Japanese cooking.

Etymology

The term "Peruvian cuisine" originates from the country name "Peru". The word "Peru" is derived from Birú, a local ruler who lived near the Bay of San Miguel, Panama, in the early 16th century.

History

Peruvian cuisine has a history of over 5000 years, dating back to the Inca civilization. The Incas cultivated potatoes and corn, which are still staples of the cuisine. The Spanish introduced new ingredients to the region, such as beef, chicken, and rice.

In the 19th and 20th centuries, the cuisine was influenced by Italian, Chinese, and Japanese immigrants, who introduced pasta, stir-fry, and sushi techniques to Peruvian cooking.

Ingredients

Peruvian cuisine uses a variety of ingredients, including corn, potatoes, and chili peppers. Other common ingredients include quinoa, kiwicha, and a variety of fruits like lucuma and cherimoya.

Peruvian cuisine also includes a variety of meats, such as alpaca, chicken, duck, and guinea pig. Seafood is also a significant part of the cuisine due to Peru's long coastline.

Dishes

Some popular Peruvian dishes include ceviche, a seafood dish; lomo saltado, a stir-fry dish; and aji de gallina, a chicken dish.

Beverages

Peru is known for its traditional beverages, such as chicha, a fermented corn drink, and pisco, a grape brandy.

See also

• Latin American cuisine
• Andean cuisine

References

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