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6 comments   Listen   Print   article:311652:37::0
Digital Journal Reports

article imagePhoto Essay: ‘Foods of the coast, the mountains and the jungle’ Special

By Igor I. Solar
Sep 18, 2011 in Food
Lima - Peruvian cuisine has a tradition of thousands of years stretching from the Inca culture to this day and it has been enriched by influences from Spain and from Chinese, Japanese and African immigrants.
Peru is a country extremely rich in history and in the variety of its cuisine. The foreign influences have affected the original Inca cookery that was already ample based on geographic diversity. Depending on the region, there is a wide variety of available foods that originate in the sea, food adapted to the environmental conditions of the Andes, and the vast variety of food products offered by the Amazon rainforest and its rivers.
Peru has about 2000 edible marine and freshwater species of fish and shellfish. At least 2500 varieties of potato genetic resources have been identified in the Andean region. There are about 600 varieties of fruits, 150 varieties of corn, several kinds of tomatoes and chillies, etc. This huge range of resources has allowed the development and description of no less than 490 different typical dishes.
Peruvians are well aware of this and in October 2007, Peruvian Cuisine was declared cultural heritage of the Peruvian nation. Each year takes place in Lima a National Gastronomy Fair called Mistura that celebrates the cuisine from all regions of Peru. Restaurants showcasing Peruvian cuisine have sprouted in many countries not only in South America, but also in North America and Europe. International culinary websites include extensive sections of typical Peruvian recipes.
Samples and tastings of Peruvian dishes can also be found in public places such as plazas and parks in Lima. Digital Journal visited a Food Fair which takes place every weekend from 9 AM to 9 PM on the waterfront of the Rimac River, just two blocks from the Presidential Palace. The photos below show part of the colourful variety of foods offered.
Stuffed Rocoto  a very hot red chilli pepper  often found in peruvian dishes.
Stuffed Rocoto, a very hot red chilli pepper, often found in peruvian dishes.
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Guinea pigs  known as  cuy  are domesticated and grown for food in the highlands of Peru and Bolivia...
Guinea pigs, known as "cuy" are domesticated and grown for food in the highlands of Peru and Bolivia. They are usually roasted and a whole cuy is served on a plate.
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Typical dishes from the Andes Mountains are tastefully prepared and served to the visitors at the we...
Typical dishes from the Andes Mountains are tastefully prepared and served to the visitors at the weekend food fair by the river.
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Peruvian ladies from various locations bring colourful regional dishes to the Food Fair by the Rimac...
Peruvian ladies from various locations bring colourful regional dishes to the Food Fair by the Rimac River in Lima.
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Freshness and hygiene are always an important concern at the gastronomical exhibition.
Freshness and hygiene are always an important concern at the gastronomical exhibition.
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A large variety of delightful desserts is also available to the visitors at the Food Fair.
A large variety of delightful desserts is also available to the visitors at the Food Fair.
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Confortable sitting and shadding is provided to the people attending the weekend food fair.
Confortable sitting and shadding is provided to the people attending the weekend food fair.
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Food Fair at the Grand Boulevard Alameda de Chabuca Granda  next to the Rimac River in Lima  Peru.
Food Fair at the Grand Boulevard Alameda de Chabuca Granda, next to the Rimac River in Lima, Peru.
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article:311652:37::0
More about Peru, Seafood, Potatoes, Peruvian cuisine, Ceviche
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