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Empanadas (meat turnovers) were introduced by the Spanish during the colonial period, and later modified, possibly due to lack of Spanish ingredients (olive oil, codfish, smoked paprika, etc.). In Peru, they are filled either with chicken, beef, or cheese. Olives, and sometimes hard boiled eggs and raisins gives them a unique taste.
Arroz con pato a la Chiclayana: Tender duck meat cooked in black beer and cilantro. Asado de picuro: Roasted meat of tasty Amazonian rodent. Asado de venado: Roast deer meat with rice and green banana. Asado de zamaño, cutpe and sakino: Roasted pork, guinea pig, and peccary.
Olluquito with pork (con cerdo) and white rice from the Uco District, Huari Province, Ancash, Peru Olluquito with chicken and white rice from Lima, PeruOlluquito, olluquito con carne (with meat) and olluquito con ch'arki (with dried llama meat) are traditional dishes in Peruvian cuisine made with ulluku (Quechua, hispanicized spellings ulluco, olluco) a root vegetable that also has edible leaves.
The Spanish strung the meat on sticks as skewers. The Spaniards also brought enslaved Africans, who were concentrated in Lima and the coast of southern Chico de la Ciudad de los Reyes of the Vice-royalty of Peru. In those days, the Spanish dismissed offal as food for slaves; the Spanish generally cooked with the "prime" cuts only.
Peru is hoping its famous cuisine will live up to its reputation at the Asia-Pacific Economic Cooperation Forum, serving world leaders its iconic ceviche, quinoa and Chinese fusion dishes.
Lomo saltado is a popular, traditional Peruvian dish, a stir fry that typically combines marinated strips of sirloin (or other beef steak) with onions, tomatoes, french fries, and other ingredients; and is typically served with rice.
Causa is best described as a sort of mini casserole, with the top and bottom consisting of yellow potato and the filling typically of any white meat. [3] In the ancient Peru, it was prepared with yellow potatoes, which have a soft texture, and kneaded with crushed chilli peppers, although it can also be made with any other variety of potato.
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