Grizzly Publishing - Peruvian Cookbook: Traditional Peruvian Recipes Made Easy

Peruvian Cookbook

Traditional Peruvian Recipes Made Easy

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Introduction

F irst and foremost , I want to give a huge thank you for purchasing my book, Peruvian Cookbook: Traditional Peruvian Recipes Made Easy.

Many dont realize it, but Peru is truly one of the most culturally rich countries on this amazing planet. With a unique history and a vast depth of migration and culture, this amazing country has developed into a hub for travelers and holiday goers alike.

But its important to note that this great place has so much more to offer than amazing scenery and gorgeous landscapes it offers hiking, super friendly people, and a relaxed way of life rarely seen in the western world.

And of course, I should also add that the food is absolutely incredible!

Like a number of other countries, Peru has been heavily influenced by the immigrants that once populated it. While this has obviously had an impact on its hospitable culture, it has had an even larger impact on their cuisine.

Heavily influenced by a unique combination of the indigenous Inca, the Spanish, the Chinese, and the Japanese, there is a reason that traditional Peruvian cooking stands alone as some of the most interesting on the planet.

Modern day Peruvian cooking now revolves around the implementation of three traditional staples, corn, potatoes, and Chile peppers. While as standalone ingredients these three may sound a little underwhelming, when combined into the numerous dishes native to Peru, they become so much more than a simple ingredient they become an absolute delight to the taste buds.

Moreover, with the heavy Spanish influence placed upon this great nation, Peru has slowly integrated pork, fish, and poultry into its cooking regime, in conjunction with numerous traditional Spanish cooking methodologies.

And the result?

A grouping of rich and interesting flavors and textures that can only be found in this amazing country.

Over time, the local food and its preparation has evolved to become one the most important parts of Peruvian culture. It is thought of as so much more than just simply cooking, but rather as a personal way to express the Peruvian history and the collective identity of its population.

With this all this in mind, Peruvian cuisine is among the most varied (and dare I say, best) in the world.

It not only reflects that history and background of this great country, but also provides a representation of its three main geographical zones; the coast, the Andean highlands and the jungle. This amazing collaboration between history, culture, and location and has created a cuisine unlike any other and this amazing mix of flavors, textures, and smells, will leave its mark for years to come.

So, although Peruvian cuisine has only truly been recognized on an international scale over the last few years, it has quickly made an imprint on all who taste it.

In short, prepare to be amazed!

Chapter One: Peruvian Breakfast Recipes

Tacu Tacu (Beans and Rice)

S erves: 4

Ingredients:

• 1 x 400 g tin of haricot beans
• 300 g long-grain white rice
• 4 medium-large free-range eggs
• 2 cloves of garlic
• 1 plantain
• 1 onion
• 1 fresh red chili
• olive oil
• hot chili sauce

Method:

1. Start by cooking the rice according to packet instructions, then drain and cool.
2. Peel and slice the plantain about 1.5cm thick. Peel and finely chop the garlic and onion, then finely slice the chili. Drain the beans.
3. Add a couple of good lugs of oil to a large non-stick frying pan over a medium heat and fry the plantain for a few minutes on each side, or until golden and crisp. Set aside and keep warm.
4. Return the pan, with any leftover oil, to the heat. Fry the garlic, onion and chili over a medium-low heat for 5 to 10 minutes, or until softened and lightly golden.