Food
of Peru and Recipes of Peru
 Peruvian
Cuisine incorporates some wonderful flavours and ingredients.
Quinoa,
an ancient grain known as the “Mother Grain” to
the Incas, is a delightful ingredient that is used in drinks,
desserts, salads, and soups, to name just a few. Eaten for
breakfast, lunch and dinner, this Andes-grown grain is the
most protein-packed of all the grains.
Potatoes
also feature heavily in Peruvian food and there are
more than 100 varieties grown throughout the country, including
the purple potato which has recently become a gourmet food
in North America. It’s believed that the potato actually
originated in Peru.
Meats
and fish figure prominently in the Peru menu and
Ceviche, a lemon or lime marinated raw fish dish is considered
by many to be the national dish.
Other
foods that are prominent in the Peruvian diet include corn
and maize, sweet potatoes, peppers, and rice.
Try a couple of
the following recipes and enjoy the delicious cuisine of Peru.
For more unusual ingredients (quinoa in particular), check
small ethnic grocery stores, or natural food stores.
Salsa Criolla,
Zarza - Creole Onion Condiment
This is
one of the most common table condiments throughout Peru.
Ingredients:
1 large red onion chopped
4 tbsp. fresh lime juice
¼ tsp while vinegar
1 tsp olive oil
2 tsp chopped fresh cilantro
sea salt
Mix all
ingredients together and serve immediately.
Ceviche
Ceviche
is traditionally served with cold slices of sweet potatoes
or corn on the cob in Peru. It is a common and traditional
dish that is considered the specialty of the nation. It is
important to note that only fresh fish should be used (if
fresh fish is only a dream for inlanders, substitute canned
tuna and shrimp for the real thing – it won’t
be as good, but it will be much better than previously frozen
fish and there will be less left to chance health-wise).
 Ingredients:
1 pound fresh white fish, cut into small pieces
½ Cup of fresh lime juice (key limes are the traditional
ingredient)
1 fresh jalapeno chili, minced
1-3 cloves of garlic, minced
Sea salt and freshly ground black pepper, to taste
1 small red onion, peeled and cut into strips
1 ripe tomato, diced
1 tablespoon fresh cilantro, chopped
2 to 3 tablespoons extra-virgin olive oil
Marinate
the fish in the lime juice for 4-6 hours in the fridge. This
“cooks” the fish and makes it safe to eat. After
about 2 hours of marinating, add the garlic, jalapeno, salt
and pepper and stir well. Serve on a bed of lettuce with onion,
tomato, cilantro, and olive oil arranged on top. For a traditional
serving, arrange cold pieces of sweet potato and slices of
corn on the cob around the dish. Enjoy!
Quinoa
Salad
Ingredients:
 4
cups cooked quinoa (cook in ratio of 1 part quinoa: 2 parts
water, 2 cups raw will yield about the right amount)
1 jalapeno pepper, seeded and finely chopped
1 small cucumber, peeled, seeded, finely chopped
1 large or 2 small tomatoes, seeded and finely chopped
¼ cup fresh mint, chopped
¼
Cup fresh lime juice
1/3 Cup extra-virgin olive oil
½ tsp fresh ground pepper
1 tsp sea salt
Toss the
jalapeno pepper, tomato, cucumber and mint with cooled quinoa.
In a separate bowl, whisk together the lime juice, olive oil
and salt and pepper until creamy. Pour over quinoa mixture
and toss again. Serve with a flourish.
Peruvian Causa
-
(Layered chilled potato salad.)
adapted from NUEVO LATINO BY Douglas Rodriguez
2 yellow
potatoes, peeled and cut into small pieces
2 blue potatoes, peeled and cut into small pieces (if you
cannot find blue potatoes, use another variety)
2 white potatoes, peeled and cut into small pieces
Pinch of saffron
4 ½ Tbsp butter or margarine
sea salt
Olive
Mixture
1/3 cup of finely chopped kalamata olives
1/3 cup finely chopped green olives
3 cloves of minced garlic
11/2 Tbsp. minced capers
2 Tbsps. Finely chopped parsley
1 roasted red bell pepper, peeled & chopped
1 tbsp olive oil
juice of 1 lemon
Boil each
of the 3 types of potatoes in separate pots. Add saffron to
the yellow potatoes. Cook all potatoes until tender (about
20 mins.) Drain the potatoes, and mash each type separately
adding 11/2 TBsp butter or margarine and sea salt to each.
In a mixing
bowl, combine all the ingredients for the olive mixture..
Line a
9X4 loaf pan with plastic wrap, extending the wrap over the
edges of the pan. Layer one variety of mashed potatoes in
the bottom of the pan and spread evenly. Spread ½ of
the olive mixture on tope ot the potatoe layer and add a layer
of another variety of potato, another layer of olive mixture
and finish with a potato layer. Fold the plastic wrap over
to cover the top and chill in refrigerator overnight. Lift
the plastic wrap carefully onto a serving platter, remove
plastic wrap. Slice the causa. Serve with Huancaina Sauce.
Huancaina Sauce
3 Tbsp.
vegetable oil
1 white onion, chopped
3 cloves garlic, minced
2 hard-boiled eggs, sliced
1 Tbsp ground turmeric
1 can evaporated milk (or soy milk)
3 ounces goat cheese or feta cheese
3 ounces cream cheese
½ cup ground almonds
Heat oil
in a pan, add onions, garlic, & eggs. Saute over medium
heat until the onions are transparent, approximately 5 mins.
Add the tumeric and continue to simmer for an additional 1
to 2 mins. Stir in the milk and simmer for another 3 mins.
Add mixture to food processor and process until smooth. Add
cheeses and almonds. Chill in the refrigerator.
Frijal Colado
- Sweet Black Bean Puree Dessert
 2
cups dried black beans
Soak overnight in cold water
Drain,
Place beans in saucepan, cover with water. Bring to boil and
simmer over low heat until tender (1/2 to ¾ of an hour.
Drain the beans , saving 1 cup of the liquid.
Put beans
into food processor and puree until smooth.
1 tsp.
ground cinnamon ½ tsp ground cloves
3 cups brown sugar (can use maple syrup) 3 Tbsp. ground
sesame seeds
1 cup evaporated milk or 1 cup soy milk or 1 cup cocoanut
milk
Bring
the reserved liquid to a boil, add cinnamon, cloves and sugar
and mix well. Add the pureed beans, milk and the ground sesame
seeds, simmer, stirring continuously until thickened. Let
cool to room temperature. |
