The typical dishes of the Peruvian Amazon region are rated among the best recipes in the world due to their great variety of ingredients, flavors and textures, which are the result of the influence of all cultures that have been arriving in the country.
Below you have an index with all the points that we are going to deal with in this article.
It consists of a stew whose base ingredient is beans, both white and black, which are seasoned with mote and coriander. Some recipes also add corn or even pine nuts, although these ingredients are optional.
The rolled meat mince is another of the star dishes of the Peruvian Amazon and is similar to the popular empanadillas among Spanish tapas.
For its elaboration, minced meat is needed (usually of veal, although it can also be done with chicken meat), onion, eggs, breadcrumbs and spices to taste.
Tacacho with jerky
This dish is not only popular in the Peruvian Amazon, but in all the cuisine of Peru, although the original recipe comes from the Amazon rainforest.
The word tacacho It comes from the Quechua language and is originally written taka chuwhose literal meaning is hit him.
The tacacho consists of a dough obtained from crushing bananas when it is still green and it is mixed with pork rinds, dissolved butter and spices to taste.
For its part, the cecina is dried and smoked pork grilled and marinated with spices typical of the Peruvian jungle.
The humitas are also known as humintas (in singular humita, term adapted from Quechua and originally written jumint’a).
These are corn cob leaves, called locally chala or panca, stuffed with a paste made with corn and seasoned with spices from the Peruvian jungle.
Cassava is also known as cassava, tapioca or Guacamota, this last term used more in Mexican cuisine.
Its shell is rough and hard, so it is not edible. Therefore, the yucas are peeled and then cooked, so that the pulp softens.
Depending on the variety, it can be whitish or yellowish in color. Cassava, when ready, is mixed with boiled rice, chicken meat, boiled eggs, olives and various spices. All this is wrapped in a bijao sheet, closed and boiled for about 90 min.
This kind of soup or soup is also very popular in Amazonian cuisine. It is cooked with chicken cut in prey, peeled peanuts (called peanut in the area), cornmeal, garlic, sacha coriander (variety of herbaceous plant common in the Amazon rainforest), cassava and chopped onion. Its flavor can be classified as intense and the texture is thick.
This dish consists of a stew or stew based on fish and various mollusks, such as: hake or sea bass, squid, mussels, grouper, shrimp, octopus … All of them are mixed with boiled rice and vegetables (pepper, carrot, tomato, etc. .).
Like the fish casserole, this stew is prepared in a similar way, except that instead of fish, it carries lamb meat.
It also includes sweet potato (also known as sweet potato, sweet potato, chaco or Sweet potato), roasted potatoes, corn, squash, green pepper and assorted vegetables.
Roasted guinea pig with potatoes
The guinea pig is a rodent of the Andean region of South America that can be found in Peru, Bolivia, Ecuador and Colombia. Guinea pig meat is rich in omega 3, low in fat and contains high levels of protein.
For this particular dish, the guinea pig is seasoned with salt, pepper, pisco and garlic the night before the day it will be eaten.
Then, fry in plenty of oil until the skin looks golden and the texture is crispy. It is usually served with potatoes, white rice, tomatoes, onion, lettuce leaves …
The region of the Peruvian jungle where more trouts are raised is Huancayo. To fry the trout, they must be soaked in milk, batter in flour and, finally, fried in abundant oil.
The result is that the trout stays golden and crispy. You usually add a couple of slices of lemon and some fresh parsley leaves chopped and scattered on top.
This dish is widely consumed in Ayacucho, Cusco and Puno. It stands out for being very rich in proteins, minerals and vitamins, as well as potassium, iron, phosphorus and other essential nutrients.
This candy is actually popular throughout Latin America. These are small rounded cupcakes made of margarine, sugar, flour, cornstarch and egg yolks, from which you get the dough that will make up the alfajores.
For the filling, dulce de leche is usually used, but the preferred filling can be used: custard, chocolate, vanilla cream … Some versions of this dessert include grated coconut.
The cocadas are typical balls of Peru, as well as the rest of Latin America and Spain, where they are known as Coquitos. They are prepared with fried coconut zest and mixed with cinnamon and dissolved sugar. All this is mixed into a ball.
This dessert is typical of November 2 or Day of the Dead Faithful in the Andean regions of Peru, Bolivia, Argentina, Ecuador, etc. and they also know each other by the name of bread dolls, bread wawas or even tantawawas.
It is a loaf of wheat bread that is molded in the shape of a child or baby and decorated with colored sugar and, sometimes, filled with custard or some other sweet ingredient. The term guaga means in Quechua little boy.
It is, in fact, a drink that is taken to accompany the bread guagas. It is prepared with cornmeal, babaco (a fruit that grows in the Andean region), pineapple, blackberry, naranjilla and strawberry (known as Strawberry in Peru). It is usual to dip the guagas in this drink.
It consists of a homemade dessert with a texture similar to flan. It is also a very popular dessert in Chile. The base is prepared with condensed milk, cold milk, eggs and vanilla essence. Once the base is prepared, liquid caramel is added.
This dessert is made with purple corn, which is why it is dark purple in appearance. This fruit is grown in the Andes of Peru, as well as Argentina, Ecuador and Bolivia.
It is also used in Mexico. Actually, it is a dessert that is taken in the month of October to commemorate the Lord of Miracles.
Jungle drinks or drinks
As in their meals, in the Peruvian jungle there is a wide variety of exotic drinks, which are referred to in the area as Jungle drinks, which are popularly recognized for their curious names and for their aphrodisiac powers.
Among the main ones we have the guarapo or huarapo, a drink based on the juice of sugarcane after being boiled and fermented.
This is followed by the calzón or RC breaker, which is prepared based on brandy and roots of jungle plants; in some areas, it is also known as cot breaker. Other similar spirits are: the burning daddy, the screaming just and the breath of the devil.
He too milk liquor, which is prepared with whey and brandy, is very popular and, in addition, the manufacturing process is simpler than that of other spirits in the jungle.
It requires a short period of maceration time and the preparation does not take too many steps to follow, since not too many ingredients are needed (brandy, vanilla extract, lemon, sugar, milk, glycerin and ethyl alcohol).
Finally, the uvachado, which owes its dark purple color to the fact that it is prepared with black grapes that grow in the Peruvian jungle.
In many cases, the grapes are left floating in the liquor and can be accompanied by a slice of lime to give it a touch of acid.
Another drink that can not be missing as a basic ingredient the aguardiante is chuchuhuasi, which is made with the root of the plant of the same name that grows in the Condorcanqui area.
Liquor pur pur It owes its striking name to is made with seeds of the pur pur fruit, as well as syrup and brandy.
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