Search results
Results from the WOW.Com Content Network
Peruvian cuisine is often made spicy with ají pepper, a basic ingredient. Peruvian chili peppers are not spicy but serve to give taste and color to dishes. Rice often accompanies dishes in Peruvian cuisine, and the regional sources of foods and traditions give rise to countless varieties of preparation and dishes.
Masato: Drink made of cooked, smashed, and fermented yucca cassava, with sweet potato or sugar. Piraña bite: Made with rum and cocona. Ponche Ayacuchano: Drink of peanut, sesame, and other spices. Ponche de maca: Drink made of maca, a local root with energizing properties.
Inca cuisine originated in pre-Columbian times within the Inca civilization from the 13th to the 16th century. The Inca civilization stretched across many regions on the western coast of South America (specifically Peru), and so there was a great diversity of unique plants and animals used for food.
العربية; Asturianu; Azərbaycanca; বাংলা; Башҡортса; Български; Català; Čeština; Dansk; Deutsch; Ελληνικά; Español ...
A famous dish from the Peruvian Andes is pachamanca. [9] From the mixture of German, native cuisine, and the Chiloé Archipelago in the southern Andes comes valdiviano and curanto. The wetter areas of Peru produce sugar cane, lemon, bananas, and oranges. Chancaca is popular as well as carbonara, sancocho, huevos quimbos, potato pie, and ch'arki.
The search engine that helps you find exactly what you're looking for. Find the most relevant information, video, images, and answers from all across the Web.
Ceviche, cebiche, sebiche, or seviche [a] (Spanish pronunciation: [seˈβitʃe]) is a dish consisting of fish or shellfish marinated in citrus and seasonings, and is recognized by UNESCO as an expression of Peruvian traditional cuisine and Intangible Cultural Heritage of Humanity.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!