The Amazonian cuisine in Peru is characterized by being easily prepared; its main ingredients are bananas, cassava, and river fish such as catfish, tarpon, paiche, palometa, and piranhas.
In the Amazon rainforest, a great variety of fruits such as passion fruit, papayas, parchitas, custard apples, mangoes and “pawpaw” predominate.
All of them are used to make “guarapo” style drinks that are part of the table of this community in the jungle area of Peru. Drinks made with fermented sugarcane are spirits highly consumed in this part of the Peruvian territory.
Additional drinks based on blackberry, milk liquor and “pur pur” are used for spirits made from syrup, seeds, and fruits of these plants, some of them typical of the Amazon rainforest.
But when it comes to gastronomy, there are delicious dishes that are characteristic of that eastern region of Peru.
River fish, snails, beef, chicken meat, ram, guinea pig, and palmitos (obtained from the palm or coconut palm) are used to prepare the best jungle delights in South America.
It is a typical Peruvian food that is served almost daily at the table of the citizens of the Amazon; it consists of a dish provided with fresh fish of any kind.
It is cleaned and cut in a transversal way, then placed on a banana leaf, other seasonings such as onion, tomatoes, and peppers are added to taste.
All this mixture is covered with a banana leaf in the form of a bed and tied with wick finally cooked in the oven or on the grill and served accompanied by green bananas roasted with charcoal, or with a creamy cocona salad. This dish becomes a delicacy of Gods.
It is a typical dish of the San Juan festivities; the main ingredient is chicken that is usually cut into pieces, fried and prepared with rice.
In the same bowl where the chicken was fried, the eggs and rice are added, then the banana leaves are softened with heat, and the rice preparation is wrapped with a small chicken dam in the middle.
It is tied well and boiled taking care that water is not incorporated into the preparation. People consume it with fried plantain, cassava root, and hot peppers.
It is prepared with a snail called “Chulo,” a large native animal of the Amazon rainforest, made with sweet and spicy chili, garlic, tomatoes, onion, saffron, and yellow or white potato is added to thicken it. It is accompanied in turn with rice and banana.
The Chota or palm heart is obtained from the coconut palm, jusara, acai, and pejibayo. It is eaten raw, chopped, and seasoned; it can be mixed with other fresh ingredients.
This fish of the Amazonian land is one of the largest and oldest freshwater species in the world.
It is widely used in a wide variety of dishes, whether roasted or steamed. The technique used to cook it does not matter; it is used to prepare a tasty Amazon-style ceviche.
It can be accompanied by salad, fried bananas, rice, cassava, or beans. It is also made as a dried mince with tomato onion and peppers. As you have noticed, the essential ingredient is fish, a fundamental food in the Amazon.
The jungle versions of ceviche will take you on a culinary adventure where eating natural, healthy, and nutritious is a constant.
The large number of specialties based on river fish and peppers give jungle-style to the menu of the day. Don’t forget to complete this gastronomic scenario with coconut milk.
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