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Pachamanca
Pachamanca (from Quechua ''pacha'' "earth", ''manka'' "pot") is a traditional Peruvian dish baked with the aid of hot stones. The earthen oven is known as a '' huatia''. It is generally made of lamb, mutton, alpaca, llama, guanaco, vicuna, pork, beef, chicken, or guinea pig, marinated in herbs and spices. Other Andean produce, such as potato or chuño (naturally freeze-dried potato), ''habas'' (fresh green lima beans in pods), sweet potato, mashua, oca, ulluco, cassava, yacon, plantain, humitas (corn cakes), ears of corn, and chilli, are often included in the baking. The dish is primarily made in the central Peruvian Andes in three regions: 1) The upper Huallaga valley, in Huánuco and Pasco vicinity, where it is made with pork and seasoned with '' chincho'' and '' huacatay'', two local herbs; 2) in the Mantaro valley and neighboring area around the cities Huancayo, Tarma, and Jauja; they use lamb and a different seasoning; and 3) in several places of Ayacucho departm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Huatia
A huatia (), ''watya'' or ''wathiya'' () is an earth oven, earthen oven which dates back to the Inca Empire. This type of oven is commonly associated with the peasants in the southern regions of the Andes in Peru, Bolivia, and Chile. Although the term is often used simply to refer to any simple dirt cooking pit, this is not considered the ''proper'' way to build a huatia. The most traditional construction (although perhaps not the most common today) is to carefully build a dome or pyramid from rocks over a dirt pit using nothing but gravity to hold the dome together. This dome/pyramid must have an opening in which to place other rocks, kindling, and the food to be cooked. A fire is built inside (special rocks such as volcanic rocks must be selected which can resist the heat) until the rocks become sufficiently heated. Once the food (meat and potatoes most often in addition to herbs) is inside the dome/pyramid is allowed to collapse, either by the action of the heat or by manual i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peruvian Cuisine
Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Andean and Amazonian cuisine, and cuisines brought by immigrants from Europe (Spanish cuisine and Italian cuisine), Asia (Chinese cuisine and Japanese cuisine), and Africa ( Maghrebi cuisine and West African cuisine). Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru. The four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, Amaranthaceae (quinoa, kañiwa and kiwicha), and legumes (beans and lupins). Staples brought by the Spanish include rice, wheat and meats (beef, pork and chicken). Many traditional foods—such as quinoa, kiwicha, chili peppers, and several roots and tubers—have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods and culinary techniques. Chef Gastón Acuri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guinea Pig
The guinea pig or domestic guinea pig (''Cavia porcellus''), also known as the cavy or domestic cavy ( ), is a species of rodent belonging to the genus ''Cavia'', family Caviidae. Animal fancy, Breeders tend to use the name "cavy" for the animal, but "guinea pig" is more commonly used in scientific and laboratory contexts. Despite their name, guinea pigs are not native to Guinea (region), Guinea, nor are they closely related to suidae, pigs. Instead, they originated in the Andes region of South America, where wild guinea pigs can still be found today. Studies based on biochemistry and DNA Hybrid (biology), hybridization suggest they are domestication, domesticated animals that do not exist naturally in the wild, but are descendants of a closely related cavy species such as ''Montane guinea pig, C. tschudii''. Originally, they were domesticated as livestock (source of meat) in the Andean region and are still consumed in some parts of the world. In Western society, the guin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chuño
() is a preserved potato product traditionally made by Quechua and Aymara communities of Bolivia and Peru, and is known in various countries of South America, including Bolivia, Peru, Chile and Northwest Argentina. It is a five-day process, obtained by exposing a bitter, frost-resistant variety of potatoes to the very low night temperatures of the Andean Altiplano, freezing them, and subsequently exposing them to the intense sunlight of the day (this being the traditional process). The word comes from Quechua , meaning 'frozen potato' ('wrinkled' in the dialects of the Junín Region). Origins The existence of dates back to before the time of the Inca Empire in the 13th century, based on findings that have been made of the product at various archaeological sites. Specifically, they have been found at Tiwanaku, site of a culture which developed in the Collao Plateau, a geographic zone which includes territories of Bolivia and Peru.. It had been described in 1590 by Spanis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tropaeolum Tuberosum
''Tropaeolum tuberosum'' (mashua, see below for other names) is a species of flowering plant in the family Tropaeolaceae, grown in the Andes, particularly in Peru and Bolivia, and to a lesser extent in Ecuador as well as in some areas of Colombia, for its edible tubers, which are eaten cooked or roasted as a vegetable. It is a minor food source, especially for native Amerindian populations. Mashua is a herbaceous perennial climber growing to in height. It is related to garden nasturtiums, and is occasionally cultivated as an ornamental for its brightly coloured tubular flowers. The leaves are peltate, roundly five-lobed with a petiole that twines weakly but is not truly a tendril. The root is tuberous. Alternative names This plant is commonly called mashua in Peru and Ecuador, but other names include: In Boyacá, Colombia, it is also named nabu Agronomy The plant thrives even in marginal soils and competes well with weeds. It is well-adapted to high-altitude subsistence ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato
The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. Genetic studies show that the cultivated potato has a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated there about 7,000–10,000 years ago from a species in the '' S. brevicaule'' complex. Many varieties of the potato are cultivated in the Andes region of South America, where the species is indigenous. The Spanish introduced potatoes to Europe in the second half of the 16th century from the Americas. They are a staple food in many parts of the world and an integral part of much of the world's food supply. Following millennia of selective breeding, there are now over 5 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lima Beans
A lima bean (''Phaseolus lunatus''), also commonly known as butter bean, sieva bean, double bean or Madagascar bean, is a legume grown for its edible seeds or beans. Origin and uses ''Phaseolus lunatus'' is found in Meso- and South America. Two gene pools of cultivated lima beans point to independent domestication events. The Mesoamerican lima bean is distributed in neotropical lowlands, while the other is found in the western Andes. They were discovered in Peru and may have been the first plant that was brought up under civilization by the native farmers. The Andean domestication took place around 2000 BC and produced a large-seeded variety (lima type), while the second, taking place in Mesoamerica around 800 AD, produced a small-seeded variety (Sieva type). By around 1300, cultivation had spread north of the Rio Grande, and, in the 1500s, the plant began to be cultivated in the Old World. The small-seeded (Sieva) type is found distributed from Mexico to Argentina, generally ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweet Potato
The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant in the morning glory family, Convolvulaceae. Its sizeable, starchy, sweet-tasting tuberous roots are used as a root vegetable, which is a staple food in parts of the world. Cultivars of the sweet potato have been bred to bear tubers with flesh and skin of various colors. Moreover, the young shoots and leaves are occasionally eaten as greens. The sweet potato and the potato are in the order Solanales, making them distant relatives. Although darker sweet potatoes are often known as "yams" in parts of North America, they are even more distant from actual yams, which are monocots in the order Dioscoreales. The sweet potato is native to the tropical regions of South America in what is present-day Ecuador. Of the approximately 50 genera and more than 1,000 species of Convolvulaceae, ''I. batatas'' is the only crop plant of major importance—some others are used locally (e.g., ''I. aquatica'' "ka ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxalis Tuberosa
''Oxalis tuberosa'' is a perennial herbaceous plant that overwinters as underground stem tubers. These tubers are known as uqa in Quechua, oca in Spanish, yams in New Zealand and several other alternative names. The plant was brought into cultivation in the central and southern Andes for its tubers, which are used as a root vegetable. The plant is not known in the wild, but populations of wild '' Oxalis'' species that bear smaller tubers are known from four areas of the central Andean region. Oca was introduced to Europe in 1830 as a competitor to the potato, and to New Zealand as early as 1860. In New Zealand, oca has become a popular table vegetable and is called yams (although not a true yam). It is available in various colors, including yellow, orange, pink, apricot, and traditional red. Cultural significance Grown primarily by Quechua and Aymara farmers, oca has been a staple of rural Andean diets for centuries. Of all Andean root and tuber crops, oca is currently seco ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Andes
The Andes ( ), Andes Mountains or Andean Mountain Range (; ) are the List of longest mountain chains on Earth, longest continental mountain range in the world, forming a continuous highland along the western edge of South America. The range is long and wide (widest between 18th parallel south, 18°S and 20th parallel south, 20°S latitude) and has an average height of about . The Andes extend from south to north through seven South American countries: Argentina, Chile, Bolivia, Peru, Ecuador, Colombia, and Venezuela. Along their length, the Andes are split into several ranges, separated by intermediate depression (geology), depressions. The Andes are the location of several high plateaus—some of which host major cities such as Quito, Bogotá, Cali, Arequipa, Medellín, Bucaramanga, Sucre, Mérida, Mérida, Mérida, El Alto, and La Paz. The Altiplano, Altiplano Plateau is the world's second highest after the Tibetan Plateau. These ranges are in turn grouped into three majo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
