{"id":222,"date":"2019-05-21T20:04:58","date_gmt":"2019-05-21T19:04:58","guid":{"rendered":"https:\/\/qapaqtenerife.com\/?p=222"},"modified":"2024-02-18T20:52:01","modified_gmt":"2024-02-18T20:52:01","slug":"ingredientes-basicos-de-la-cocina-peruana","status":"publish","type":"post","link":"https:\/\/qapaqtenerife.com\/en\/cocina-peruana\/ingredientes-basicos-de-la-cocina-peruana\/","title":{"rendered":"ESSENTIAL INGREDIENTS OF PERUVIAN CUISINE"},"content":{"rendered":"

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There are many ingredients used in Peruvian cuisine, but in this post we will talk about the most representative and in our opinion, essential to prepare the most outstanding dishes of our menu.<\/p>\n\n\n\n

\"Papa\" (potato)<\/strong><\/h3>\n\n\n\n
\"Papas<\/figure>\n\n\n\n

Although the original name \"papa\" comes from Quechua, when this tuber was taken to Spain, confusion was created by its similarity with the \"patata\" (sweet potato) (known in Peru as \"camote\"), which had already been introduced there from the Caribbean islands, for which the word \"potato\" appeared, as a mixture of the two words: papa + batata = patata. <\/p>\n\n\n\n

Although in most of Spain the term potato is used, Some areas of Andalusia and in all Canary Islands where only the original word \"papa\" is used.<\/p>\n\n\n\n

Since the Spanish introduced this tuber in Europe, the term potato was the most widespread in the rest of the countries and consequently in the rest of the world, except for exceptions resulting from regional interpretations (etymological reference<\/a>).<\/p>\n\n\n\n

Clarified this point, let\u2019s continue with the post.<\/p>\n\n\n\n

Potato is never missing on the table of Peruvians. The most important dishes that have potato as a basic ingredient of Peruvian cuisine are:<\/p>\n\n\n\n

 \"Papa a la huanca\u00edna\" (potato huancaina style), Stuffed potato, Potato pie causa<\/strong>, \"carapulcra\", \"cau cau\", \"chanfainita, potato \"ajiaco\" and much more.<\/p>\n\n\n\n

Even before the arrival of Spaniards to Peru, the potato was part of the diet of the natives. Currently, this tuber is one of the most used ingredients in Peruvian cuisine and many other countries. It is consumed as a main course or as an accompaniment.<\/p>\n\n\n\n

As a curious fact, note that in Peru there are about 3000 varieties of potato, although of all of them the following stand out: yellow, huaico, canch\u00e1n, black, white, peruvian, tomasa and huamantanga. <\/p>\n\n\n\n

The difference between them lies in the use they will be given. Either for frying, or for a sancochado or the preparation of dishes in special festivities. <\/p>\n\n\n\n

In the qapaq restaurant, due to logistical difficulties, we use potatoes from local crops, so the varieties of potatoes that include our dishes are the most representative of the Canary Islands, depending on the season (papa bonita, autodate, chinegua...)<\/p>\n\n\n\n

Choclo (corn)<\/strong><\/h3>\n\n\n\n
\"maiz
Ma\u00edz \/\/ Choclo<\/figcaption><\/figure>\n\n\n\n

Peruvian corn named as choclo<\/strong> in Peru which means corn on the cob<\/em>. <\/p>\n\n\n\n

This, like quinoa, was an important part of the diet of the pre-Inca and Incas. <\/p>\n\n\n\n

According to archaeological studies, the Peruvian inhabitants cultivated and consumed corn 5000 years ago, being a basic ingredient of their diet.<\/p>\n\n\n\n

During the Inca empire such was the importance it had, that it\nused to make offerings at religious ceremonies. It was also customary to put corn cobs next to valuables in Inca tombs.<\/p>\n\n\n\n

Peruvian corn varieties<\/strong><\/h3>\n\n\n\n
\"choclo\"<\/figure>\n\n\n\n

In Peru exist 35 varieties of corn, but these could be classified, according to some authors, in two main classes:<\/p>\n\n\n\n

1) That grown in temperate and cold regions, which is small and medium in size, somewhat flattened and round and of different colors, among which are varieties of white, yellow, purple or black corn, lead, pink, painted, red and coffee.:<\/p>\n\n\n\n

2) Grown in the warm region, which is large, flat and long in size and of homogeneous white or cream colour.<\/p>\n\n\n\n

Corn is one of the main ingredients of Peruvian food, as it is found in many dishes, prepared in different ways. Here are some ways corn is consumed in Peru:<\/p>\n\n\n\n