Peruvian cuisine of the Amazonas department

Amazonas (Amazonas Departmen) is a northern Peruvian department bordering Ecuador, the landscape of which consists of mountain ranges covered with moist forests and indented by deep gorges with rivers and waterfalls. Economically it is an agricultural region that produces rice, various types of corn, cassava, bananas, sugarcane, cocoa beans, coffee, lemons and aguaje.

Prior to the Spanish conquest, Amazonas was part of the multinational Inca Empire, a culture that reflected a mixture of many indigenous traditions and Spanish customs, including gastronomy.

Casuela

Casuela (cazuela) - the general name of many South American dishes of meat and vegetables, derived from the name of the clay container for cooking.

Amazonian casuela includes chicken, beef, and lamb stews along with sweet potatoes, potatoes, corn, courgettes, carrots, green peas and green beans. Sometimes the dish is prepared with fish, noodles, or rice and is seasoned with oregano, parsley, and green hot peppers.

Fried guinea pig (cuy frito)

A product found in most of the highlands and the Peruvian jungle. Gutted and soaked in spices, guinea pigs are fried on a grill or charcoal and served with herbs, slices of hard-boiled eggs, sauces, stewed potatoes and fried peanuts, and chicha.

Meatloaf (carne arrollada)

The base of the meatloaf (carne arrollada) is prepared from low-fat ground beef and beaten eggs.

Its filling consists of hard-boiled eggs, bread, boiled carrots, parsley, ham, boiled bell peppers, garlic and onions. The filled roll is tied up and placed in the oven. The composition of the components may vary depending on the region.

Stuffed plane trees (platanos rellenos)

These are vegetable baked bananascut in half lengthwise.

They are topped with a mixture of ground beef, tomato, peanut, onion and garlic stewed together. The culinary product is seasoned with oregano and sauce, sprinkled with grated cheese on top and placed in the oven again.

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Juanes de yuca

This is typical easter dish... It is a product wrapped in banana or calathea leaves, stuffed with grated boiled cassava, chicken meat, beef or aparaima, tropical freshwater fish with bright red meat. Cassava Juan ingredients include green hot peppers, eggs, bell peppers, onions, garlic, and spices. Their preparation technology is similar to tamals and umita, which are also popular in this region.

Tacacho

A rather fatty dish, the name of which is translated from the Quechua Indian language as "stressed".

It is made from grilled bananas, mashed and shaped into balls, filled with bacon, bacon and bacon. Served tacacho with corned beef or prosciutto, herbs and slices of ham.

Portumute

A traditional dish of the Amazonian Peruvian peasants.

It is made on the basis of several types of beans, mote and boiled corn kernels and flavored with a sauce based on coriander. One variation of portmute is called chispamute, which is characterized by the addition of fresh corn kernels rather than boiled ones.

Elena