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Chicha morada: Alcohol-free drink of purple corn juice. Chimbango de tres higos: Liqueur prepared with red, black, and green figs. Chuchuhuasi: Cordial made from a bitter and astringent root, very popular in western Peru. Coconachado: Made from the cocona fruit, sugar, and cordial. Guarapo de caña: Fermented and sweetened sugar cane juice.
Ceviche is found in almost all Peruvian restaurants on the coast, the shortly marinated seafood morsels are typically served with camote (sweet potato), and kernels of Peruvian choclo serrano. It can also be spelled "cebiche" in Peru. It is the flagship dish of coastal cuisine, and one of the most popular dishes among Peruvians.
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Purtumute is a typical dish of the Amazonas Region in Peru. [1] [2]The dish is prepared by stewing several types of beans and corn, seasoned made with coriander. [1]A variant is chipasmute, prepared not with stewed corn grains but with sweetcorn grains, mixed with green beans and seasoned with coriander and sometimes peanuts.
The dish is considered a popular Peruvian comfort food, and the name translates to "chicken chili" or "hen's chili" in English. [2] Ají de gallina is composed of a sofrito base made by sautéing red onion, garlic, and ají amarillo together, and adding shredded poached poultry and stock.
[10] [11] On the other side, it may also be possible that causa limeña was a patriotic dish during the Peruvian-Chilean Pacific war. At the time, women would help the soldiers by offering them this cold dish. [12] While this dish is called causa in Lima, in the northern city of Trujillo the name is used to designate any spicy dish. [7]
Picarones are also featured in traditional Latin American music and poetry. This dessert is mentioned in the autobiographical memoirs Remembrances of thirty years (1810-1840) ( Spanish : Recuerdos de treinta años (1810-1840)) by Chilean José Zapiola , who mentions that picarones were typically eaten in Plaza de Armas de Santiago (Chile ...
The juane is one of the main dishes of the cuisine of the Peruvian jungle and is widely consumed on June 24, the feast of St. John the Baptist (), hence the name. [1] It is known that after the arrival of the Spanish people to Incan lands, missionaries popularized the biblical account of the beheading of St. John.