Why Is Peruvian Cuisine Rich Since Ancient Times Till Now?

By: Maydaa Abo El-Nadar

CAIRO, Dec. 21 (SEE)- The reason behind Peruvian food quality and its biopersity is its eco-system. Out of the 114 eco-global systems, Peru embraces 84.

No wonder Peru has more than 4,000 potato types and products such as the quinoa is available in various colors: white, yellow, beige, purple, blue, grey and black.

Amongst Peru’s agricultural products: potato, mashua, caigua, oca, stools, corn, peanuts, chili pepper, peanuts, bean, quinoa, pumpkin, arracacha, and kiwicha. Fruits and herbals include: guava, cherimoya, tomato, pacae, passion fruit, lucuma, tuna, muña, huacatay, avocado, mamey, and tomato. Meat and fish products include: bonito, caballa, corvina, camaron de río, cangrejo, spondilus, pato, chita, llama, venado, and cuy.

On the other side, gastronomy’s high importance for the Peruvians culture comes from their ancient civilization called Inca. The Inca Empire, also called 'Tahuantinsuyo', processed a sophisticated agricultural system. To receive rain and high snows’ and mountains’ water, cultivation was implemented on terraces (Platforms) constructed on 3000 m above the sea.

The empire covered more than 2 million km2, starting from southern Colombia, crossing Ecuador, Peru, Bolivia, and northeastern Argentina, to Chile. Before the arrival of the Spaniards, during the Inca Huayna Capac’s government, the population surged to 14 million inhabitants. The population feeding process was assured by an adequate social organization and a complex agricultural system.

Worth noting is that potato is very important for the Peruvian cuisine. In the Inca’s language Qechua, potato was called Kausay which means the substance of life. They used to eat it raw, cooked, and as an accompaniment to soap. According to the International Potato Center, Incas cultivated about 2000 varieties.

Potato seed can be cultivated at any climate thanks to its high adaptability. It was brought to Europe in the sixteenth century and it saved the continent from great famines.

French Pharmacist Antoine-Augustin Parmentier (1737-1813) promoted potato in France and Europe as food source for human and made known its qualities. Thanks to him, potato stopped being food for animals.

One of the Peruvian rich dishes that include potatoes is called 'Pachamanca'. In the 'Qechua' language, 'pacha' means earth while 'manca' means pot. The dish is a mixture of meat, vegetables, tubers, corn, and herbs cooked with hot stones in a deep ground’s hole that is then covered. It is native to the central highlands and takes from 4 to 5 hours to be prepared. Nowadays, it is very popular in gastronomy and served for festivities.

Corn was also another fundamental product in the pre-Hispanic cultures. It was consumed fresh, boiled, in flour, like masses’ bread, tamales, tortillas, or macerated (Chicha).

Throughout history, several cuisines enriched the Peruvian one. These cuisines were Arab, Spanish, African, French, and Italian.

When Spanish conquerors arrived in Peru, they introduced new species of animals and plants. Meats of cow, hen, and sheep were added to the guinea pig and the alpaca. Dairy products were incorporated to the chili sauces. The Peruvian dishes with Spanish influence include: 'ocopa', 'rocoto relleno', and 'aji de gallina'.

It is interesting how Arab gastronomy entered the Peruvian cuisine. Arabs ruled southern Spain for 800 years. When Spaniards came to Peru, they brought spices with Arab influence. Also they brought dishes such as 'Alfajor'. The word is derived from the Arabic word 'Al Hasu' that means stuffed. 'Alfajor' entered the Iberian Peninsula during the period of Al Andalus (Muslim Spain or Muslim Iberia) with the Arabs’ entry to the European content. According to the chronicles of the time, a poet describing Alfajor’s preparation said, “Soft and sweet like the sigh of a woman.” In addition to 'Alfajor', the Peruvian dishes with the Arab influence include: 'cocadas', 'pastel de chocolo', 'suspiro de limeña'.

The Peruvians were delighted by the African rhythms, dances, as well as their gastronomy. African peoples introduced to the Peruvian cuisine rice, barley, wheat, olives, oils, vinegars, various fruits and vegetables, and new cooking techniques such as baking, frying and pickling. Also Peruvians incorporated African aromatic honeys and spices into their corn cakes of the Incas.

On 28 July 1821, Peru proclaimed her independence from Spain thanks to José de San Martín and his forces. The Criollos (Latin Americans who were full or near full Spanish descent) were fascinated by the French revolution and were quickly inspired by French culture. Liberator Martín promulgated a decree of free entry to all foreigners to Peru.

It is estimated that by 1857 there were about 20,000 foreigners from Europe in Peru. When French came to Peru, the Peruvian cuisine changed. Amongst the Peruvian dishes that carry French seal: 'Estofado', 'crema volteada', 'bavarois de chirimoya', 'crepes con manjar', 'mousse de lucuma'.

Italians, mainly from Liguria and the port of its capital Genoa, immigrated to Peru. Known as clever merchants and traders Italians were attracted by Peruvian islands’ massive guano’s deposits, bearing in mind that Genoa was economically suffering at the time. The boom of this immigration was between 1840 and 1880. Italians set themselves up as cooks, offered food services, and opened pastries, bakeries, and ice-cream shops. This was how the Italian cuisine enriched the Peruvian one. 'Paneton', 'butiffarra', 'menestron', and 'tallarines verdes' are amongst the Peruvian dishes carrying the Italian flag.

Summing up, thanks to Peru’s geography and eco-system, ancient civilization, and what Peru’s cuisine inherited from other ones, Peruvian gastronomy has been enjoying this prestigious status.

Regarding Peruvian restaurants, their fame not only echoed across Latin America but also worldwide. To give an example, the magazine Restaurant chose in 2016 chose the 50 best restaurants worldwide. Peruvian restaurant Central topped the list and was placed the fourth. In the same year, the Latin America’s 50 Best Restaurants Award named Central the first.

Peruvians are proud of their culinary culture not only in Peru but worldwide as well. On 16 December 2018, the Spanish Cultural Center Cervantes in Cairo, Egypt, hosted an event about Peruvian gastronomy. During the evening, a lecture was given by the Peruvian Ambassador to Egypt Paul Paredes Portella. The lecture was pided in three parts, Peruvian gastronomy in the ancient times; presence of foreign cuisines in the Peruvian one, and Peru’s culinary status nowadays. The lecture was followed by a buffet where guests enjoyed delicious Peruvian food.