PERUVIAN FOOD AND NATURAL PRODUCTS

Here we want to offer you a small guide of tipical products and food of Peru. We also want to show the world, some natural products who grow in Peruvian soil, wich in many cases, are use to cure some medical problems.

The Corn

Although the Inca Society is known as cradle of the potato, they also , just like other América's large civilizations, were a civilization of the corn, the cultivation in the Perú is known at least from 1200 years a.C. The antique Peruvian farmers achieved sophistication in the selection and new adaptable varieties creation to the various geographic and climatic spaces. The chronicler Bernabé Cobo narrates that everybody could find all colors corn in the antique Perú: White, yellow purple color, black. Nowadays, in the coast,in the Andes and in the jungle, the farmers develop 55 varieties, more than nowhere else worldly.

The control of corn areas was vital to the Empire. Unlike the tubers, whose cultivation was belonging to facultative the ethnoses and of the families, the corn was considered state subject. Oceans of vessels and textiles with performances of corn on the cobs and ceramic glasses in order to the maize liquor in archeological excavations found give bill of the corn's importance the pre-hispanic Peru. The corn had always a sacredness In the antique Perú and mythical. The myth on the urban foundation imperial, the Cusco, for part of the brethren Ayar, indicate that they seated civilization's base and they began to teach the men to sow corn.

From the corn, 2 drinks are produced The Chicha of Jora, drink with true alcohol grade, drink in many places of the Andes is one . And the other, the Chicha Morada, a refreshment is of sweet taste and it has no alcohol Grade.

One of the typical desserts in the Peru, is created starting from the Maiz dwelt. The famous Mazamorra Morada, here is the recipe.

 

Mazamorra Morada

• 1/2 kilo dark purple- corn
• 1 kilo sugar
• 2 lemons
• 1 apple
• 1 quince
• 3 liters of water
• 2 cups flour of sweet potato or chuño
• 200 grams of morello cherries
• 200 grams of guindones
• 200 grams sun-dried peaches
• 3 clavos de olor
• Cinnamon powder

Preparation

Right after parboiling the dark purple corn in the water quantity specifya, filtering and placing on a pot the dark purple water and put again to the fire. Next, we add the sugar, the clove , cinnamon, and the fruit (pecks in little squares ),the gindones and the sun-dried peaches ( washed and integers ); cook slowly. When the fruit is soft, we add the sweet potato flour ( previously dissolved in hot water ). Giving up slowly for a brief time. Finally, add the lemons's juice ( don't withdraw until It boil ). put it in a small dish and serving cold ( powdering with cinnamon ).