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Quechua woman with llamas in the Department of Cuzco Girl, wearing indigenous clothing, with llama near Plaza de Armas in Cusco. Quechua people cultivate and eat a variety of foods. They domesticated potatoes and cultivated thousands of potato varieties, which are used for food and medicine. Climate change is threatening their potato and other ...
Partido Nacionalista Peruano. Hilaria Supa Huamán (born 28 December 1957) is a Peruvian politician, human rights activist, and an active member of several Indigenous women's organizations in Peru and around the world. She was a Congresswoman representing Cusco from 2006-2011, as a member of Ollanta Humala's Partido Nacionalista Peruano party.
24 December 1950 (age 73) San Francisco de Pujas, Ayacucho, Peru. Awards. Order of Merit for Women (2010), Visionary Award (2011) Tarcila Rivera Zea (born 24 December 1950) [1] is a Quechua activist, member of the United Nations Permanent Forum on Indigenous Issues since her election on 5 April 2016 [2][3] and awarded with the Visionary Award ...
Ñusta, which roughly translates to "princess" in the Quechua language, is a term for a highly noble or upper-class woman of Inca or Andean birth. Inca noblewomen were essentially part of the Inca Empire also called "Tawantinsuyu" where they spoke the traditional Inca spoken language "Quechua." [1] Ñustas were not full descendants of Inca royalty.
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).
Taki Unquy. Taki Unquy (Quechua, Hispanicized and alternative spellings Taqui Ongoy, Taki Oncoy, Taqui Honcoy, Taqui Onccoy, Taki Onqoy) was a millenarian Indigenous movement of political, religious and cultural dimensions which arose in the Peruvian Andes during the 16th century (c. 1564 - c. 1572) in opposition to the recent Spanish arrival.
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 ...
Traditional anticuchos are made with beef heart slivers ranging from 2 cm x 2 cm to about 5 cm × 5 cm, roasted on a metal skewer about 30 to 40 cm (16 in) long and 3 × 3 mm in diameter. They are seasoned with salt to taste, and sometimes with vinegar. A popular dressing is a sauce made from garlic, onion, aji panca, cumin, black pepper, and ...