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Other ingredients vary widely and typically include onions, beans, squash, or pumpkin. It is mainly eaten in winter. In Ecuador, a variant known as yahuarlocro is popular. It incorporates lamb entrails and lamb blood into the recipe. In Peru, locro is a rather thick stew with macre pumpkin as the main ingredient.
The Bolivian anticucho is a dish based on thin beef heart fillets marinated in spices, oil, and vinegar, cooked on skewers and over charcoal, and then served hot, mainly accompanied by roast potatoes and spicy sauce or peanut llajua. The anticucho is widely known as one of the favorite night delicacies dishes in innumerable parts of Bolivia.
Its most basic ingredients include ají peppers, water, oil, garlic, cilantro, and salt. [2] [3] Ingredients are usually blended together using a blender or food processor. [4] Ají has been prepared in Andean countries such as Bolivia, Colombia, and Peru since at least the time of the Incas, who called it uchu.
Huminta (from Quechua umint'a [1]), huma [2] (from Quechua possibly uma head) or humita (possibly employing the Spanish diminutive -ita) is a Peruvian dish that dates back to pre-Hispanic times. A traditional food from the Peruvian Andes , it can be found in Peru, Bolivia, Chile, Ecuador, and Argentina.
The most important ingredient in all Peruvian cuisine is the potato, as Peru has the widest variety of potatoes in the world. American food critic Eric Asimov has described it as one of the world's most important cuisines and as an exemplar of fusion cuisine , due to its long multicultural history.
The dish is primarily made in the central Peruvian Andes in three regions: 1) The upper Huallaga valley, in Huánuco and Pasco vicinity, where it is made with pork and seasoned with chincho and huacatay, two local herbs; 2) in the Mantaro valley and neighboring area around the cities Huancayo, Tarma, and Jauja; they use lamb and a different ...
The base ingredient of the drink is corn culli or ckolli, which is a Peruvian variety of corn known commonly as purple corn which is abundantly grown and harvested along the Andes Mountains. Its history and consumption was already widespread in pre-Columbian times, prior to the establishment of the Inca Empire. The current preparation can be ...
They were discovered in Peru and may have been the first plant that was brought up under civilization by the native farmers. [ 7 ] [ 8 ] The Andean domestication took place around 2000 BC [ 9 ] and produced a large-seeded variety (lima type), while the second, taking place in Mesoamerica around 800 AD, produced a small-seeded variety (Sieva ...