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South American cuisine has many influences, due to the ethnic fusion of South America. The most characteristic are Native American, African, Spanish, Italian, Portuguese, and Indian - South Asian . However, there is a mix of European , North American , and indigenous cuisines. [ 1 ]
Paila marina is a common fish soup in Chile and other South American countries. A paila is an earthenware bowl. South American cuisine – Some of the richest food products of South America come from the middle of the continent, the Amazon basin. For example, the Amazon region provides a plethora of fresh fish and tropical fruits. [32]
Native to Amazon. Domesticated and cultivated in South America, Central America and Caribbean. Indian Potato- roots of two native species- Apios americana and Apios priceana; Jerusalem artichoke - specific species of sunflower with large, edible root. Lily Bulbs- several species in Lilium family
Tex-Mex is a term describing a regional American cuisine that blends food products available in the United States and the culinary creations of Mexican-Americans influenced by Mexican cuisine. [19] Mexican cuisine varies by region, because of local climate and geography and ethnic differences among the indigenous inhabitants and because these ...
Some traditional foods featured in the cuisine include: Atole (a drink made using masa) [12] and Chocolate Atole (with the addition of chocolate) also known as champurrado. [13] Two classic maize dishes are: boiling maize in water and lime, mixing with chili peppers and eating as gruel; dough preparation for flat cakes, tamales and tortillas ...
[55] [56] Once Carolinian and Georgian planters in the American South discovered that African rice would grow in that region, they often sought enslaved Africans from rice-growing regions because they had the skills and knowledge needed to develop and build irrigation, dams and earthworks. [57]
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Manihot esculenta is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes. As a food ingredient, cassava root is somewhat similar to the potato in that it is starchy and bland in flavor when cooked. Cassava can be prepared in similar ways to potato; it can be boiled, mashed ...
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