Tired of the usual Sunday roast? Join Enchanting Travels on a taste-tingling, global journey and discover mouthwatering traditional Peruvian cuisine.

Peruvian cuisine has evolved from both local and immigrant traditions and is influenced by Peru’s geography.

During your travel in Peru you can enjoy the abundant seafood from the coast, tropical fruits from the jungle and a wide range of unusual and nutritious varieties of grains from the Andes.

Chilli peppers are also popular in the food, adding extra spice to the table.

In the 15th century the Incan Empire had a well-established agriculture system that used elaborate irrigation terraces and channels to help with food cultivation on the steep Andean lands.

Potatoes were the first cultivated crop in Peru and so features heavily in Peruvian recipes.

A private tour of Peru is a perfect way to tickle your tastebuds! Until then, our friends at the rainforest lodge Posada Amazonas have provided Enchanting readers with delicious recipes that utilize Peru’s native ingredients and time-honored methods to cook at home.

Quinoa Soup

Known as the mother grain and sacred by the Incans, quinoa was a most important native ingredient for pre-Hispanic Andean civilizations. The first grains would be sown by a golden tool.

Eaten widely across Peru and Bolivia, traditional quinoa is a modern-day superfood with its impressive nutritional value, not to mention it’s gluten-free!

Quinoa is thought to have originated in Lake Titicaca, Puno and it is harvested at over 3,500 meters above sea level.

Ingredients

  • Washed quinoa
  • Oil
  • Minced (pressed) garlic
  • Yellow hot pepper
  • Cumin
  • Grated cheese
  • Chopped chives
  • Finely chopped cilantro
  • One chopped hardboiled egg
  • Diced potatoes
  • Seasonings: salt, pepper

Method

Boil the quinoa in a pan of water for 10 minutes. Strain the quinoa and keep aside, but keep the water.

Heat the oil in a separate frying pan and add red pepper, garlic and cumin.

Add the fried red pepper, garlic and cumin to the strained water, as well as the diced potatoes and a little salt. Boil until the potatoes are soft.

Finally, add the quinoa and chives.

Turn off the heat and add the fresh cheese and cilantro. Season to taste and serve with chopped hard eggs.

Top Tip: Hungry? Snack on tacachos, made from flame roasted plantains/ bananas that have been grinded in a mortar and mixed with lard and a sprinkle of salt. Tacachos are a speciality in the East of Peru.

Carapulcra

The famous Carapulcra is the result of another Peruvian dish called Pachamanca, which is a mixture of meats and vegetables that has been cooked in a ground pit of hot stones. Potatoes of Pachamanca are cut into small pieces and then dried outdoors, which means they stay unspoiled.

Carapulcra comes from the quechua words Kala meaning “hot stone” and Purka meaning “hollow” in the floor. It stands as a recipe of its own once the dried, chopped potatoes have been rehydrated and cooked.

Ingredients

  • Crumbled dried potatoes
  • Meat (often pork but you can also use beef, chicken or a vegetarian substitute)
  • Chopped onion
  • Garlic paste
  • Hot pepper pastes (Mirsaol and Panca)
  • Red wine
  • Broth (preferably meat)
  • Peanuts
  • Cloves
  • Cocoa or smooth peanut butter
  • Oregano
  • Seasonings: salt, pepper

Advance Preparation

Toast the dry potatoes with the cloves and then soak them overnight.

Method

Chop your meat into pieces, season with salt and pepper and then gild them in oil in a large pan.

Lightly fry the onion, garlic paste and the hot pepper pastes. Then add the wine, ensuring the pan is on a simmering flame. You can then add the potatoes you rehydrated from the day before, as well as the broth, and cook the meat until it is tender.

Toast some peanuts in a separate frying pan and mince them. Finally, add the peanuts and your cocoa or peanut butter to your pan

Posada Amazonas provides mouthwatering local cuisine. To try Peruvian cuisine first-hand, plan your trip with us!

DISCOVER PERU TOURS

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