10 Facts About Peruvian cuisine

Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Inca, and cuisines brought by immigrants from Europe ; Asia ; and Africa.

Four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, Amaranthaceaes, and legumes.

The most important ingredient in all Peruvian cuisine is the potato, as Peru has the widest variety of potatoes in the world.

Many foods from Spain are now considered Peruvian cuisine staples, including wheat, barley, oats, rice, lentils, chickpeas, broad beans, garlic, cabbage, broccoli, cauliflower, artichokes, onions, cucumbers, carrots, celery, lettuce, eggplant, wine, vinegar, olives, beef, pork, chicken, numerous spices, bananas, quince, apples, oranges, limes, apricots, peaches, plums, cherries, melons, figs, pomegranates, honey, white sugar, almonds, walnuts, cheese, hen eggs, cow's milk, etc.

Peruvian cuisine is often made spicy with aji pepper, a basic ingredient.

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Naturally, Amazonian Peruvian cuisine is made using the products local to the Amazon rainforest.

Peruvian cuisine Picarones are made of squash or pumpkin dough and sweetened with chancaca, raw cane sugar melted into a syrup.

Likewise, the Humboldt Current of cold oceanic waters that run through the Pacific Ocean off the Peruvian cuisine coast allows the existence of a great variety of fish and shellfish.

Peruvian cuisine was an Afro- Peruvian slave that lived in Lima, Peru.

Peruvian cuisine went to the procession for Senor de los Milagros which means Lord of Miracles.