ANDEAN CORN BEER.

The Andean corn beer (Chicha de Jora) was the traditional beverage of the ancient Andean people, and
the tradition still lives on today. It is a fermented alcoholic beverage derived from the Andean Jora corn. The way in which the corn beer is made and defined change depending on the region.
Generally speaking the Andean beverage is made with Andean Jora corn, a type of malted corn from the highlands. The specific type or combination of corn used in the making of "chicha de Jora" shows where it was made. Some add quinoa to give it consistency; then it is boiled. During the boiling, the liquid extracted from the mashing process is stirred and aereated so as to prevent over boiling, and then the beverage is placed in huge earthen vessels for several days with a hard form of sugar (Chancaca) that acts as an agent helping in the fermentation process. The liquid is then left seal and unattended for a week or so. Then the beverage is sieved. This is to separate the corn from the desire chicha.
The Andean corn beer has been prepared and consumed in communities throughout the Andes for millennia. There is archaeological evidence that elite women were responsible for brewing it. The ancient Andean people placed a great significance on their beer and the brewing process became a ritual carried out by  such small group of women. The Incas continued with the tradition and used the corn beer (chicha) for their ritual purposes and consumed it in vast quantities during religious festivals. Mills in which it was probably made were found in Machu Picchu. Women also were the ones who were taught the techniques of brewing the Jora corn in feminine schools (Aclla Wasi).
The traditional way in preparing the beverage is becoming increasingly rare. Only in a small number of towns and villages in Peru, Bolivia, Ecuador, and Colombia, it is still prepared. The brewing is still very popular throughout southern Peru.
There is a town called Chincheros that lies between Cuzco and Urubamba in the Sacred Valley. The town square features a giant statue of a man in traditional dress that looks like he is tipping back a jug of the homebrew beverage.
In Cuzco area, especially in the countryside, many "chicherias" are recognizable by the red flag or bag hanging on a pole outside. Often the recipient of the Andean beer will first drip a portion of the foamy top on the ground with the phrase "Pachamama, Blessed Earth." Pachamama is Quechua for "Earth Mother." This tradition of spilling the first portion of the beverage is a toast common in the highlands explained as giving the first fruits to the Mother Earth.

PERUVIAN ARROZ CON LECHE.

Rice is not native to the Americas but was introduced to Latin America by the Europeans at an early date with the Portuguese explorers that arrived to Brazil and the Spanish introduced its cultivation to several locations in Central and South America.
The origin of rice is buried in obscurity and the depths of time. Till today, we do not know when it was first discovered and perhaps this one fact we will never come to know. It is associated with wet, humid climate, though it is not a tropical plant. Puddling the soil and turning it to mud to break it down and prevent too much water running away and transplanting rice seedlings were refined in China. Both operations became integral parts of rice farming and widely practice to this day. With the development of puddling and transplanting, rice then was introduced in many civilizations in the the Old World, and it became truly a staple food that arrived very early to America lands during the process of Europe's great Age of Exploitation of new lands.
Brazil is Latin America's biggest rice producer, being the 9th larger producer worldwide and the biggest outside Asia.
Every country in Europe and Latin America claims this lovely pudding as their own, but some historians say this was a dessert known since ancient times in the Mediterranean lands. There, they cooked the rice in goat's milk and sweetened it with honey and dates. From this part of the world it found its way to the Middle East, and the Arabs introduced it in Europe, through Spain in the Middle Ages. The Spanish people who emigrated to the Americas brought their Arab cooks and recipes, along with sugar, rice and milk, unknown to the New World. With the passage of time it was improved with the touch of the flavor called Peru, the land of the king's food.
Peruvians are, and have always been fond of everything sweet. This dessert that sweetens life, Arroz con Leche (Rice Pudding), is one of our favorites. Since the time that it arrived the Rice Pudding was and still is a staple in every household, in pastry shops and restaurants. Street vendors all over the country sell this comforting and delicious dessert served always warm, especially in winter time.
To this popular recipe you can add raisins, grated coconut, dried apricots, rum, amaretto or whiskey instead of vanilla essence.

Ingredients:
1 cup of white rice
7 cups of water
1/2 cup of orange peel.
1 tin evaporated milk
1 tin sweetened condensed milk
1 teaspoon vanilla essence
1 cinnamon stick
7 cloves.
cinnamon powder
Preparation:
Pour water into a heavy saucepan with the cinnamon stick and the cloves. Bring to a boil for about 30 minutes in medium heat. Take away the orange peel and the cloves and add the rice and bring to a boil again in slow heat with a lead on for about 15 minutes.
Take the lid off and stir the mixture and continue cooking for about 10 more minutes in slow heat or until the water in no longer visible. Add the evaporated milk without stopping the stirring bringing it to a boil again until the mixture thickens again. Then add the sweetened condensed milk continuing the stirring until it gets creamy. Stir in the vanilla essence and pour the creamy rice into personal servings containers to let it cool. Sprinkle it with cinnamon powder and eat it cold or hot.
Preparation time: 5 minutes.  Cook time: 45 minutes.  Serves: 8

In Cuzco there is a different tradition for serving this dessert. It is served accompanied by a dessert made of from the purple corn, the king of the corns. Along the way it follows an Andean tradition called dualism where people around the world are organized into two parts that come together and make a whole. In this case the two served together are the white and the purple, the Europeans and the Andean people, rice and corn. This is like how Cuzco was divided in Inca times into Hanan Cuzco, the upper half and Hurin Cuzco, the lower half of the city.

CHARQUI, DRY LLAMA MEAT.

For thousands of years dried meat has been man's travel ration of choice. it provided a nutritious non-perishable and light-weight stable for men who had to be constantly on the move. It has played an important role in the survival of the Andean highlanders. Easily transportable, nutritious and boasting a prolonged life, no wonder "Charqui" was an important subsistence resource.
During the time of the Incas, "Charqui" was a luxury food to the royal class and was made available to the common folks during ceremonial occasions and military service. "Charqui" was demanded as a form of tax to be deposited in the state storehouses along the Inca road system to provision the army.
The Andean people continued the process of drying llama meat,"Charqui." The process started with salting de-boned meat of domesticated llamas to prevent it from spoiling. The strips of meat removed form the animal were pounded between to stones to make it thinner still and exposed to the natural elements in high altitudes during the driest and coldest months between May and August. The principal purpose and outcome of the process of drying the meat was to reduce water content, which inhibited the microbial growth, decreased overall bulk and weight, and caused a proportionate increase in salt, fat, protein and ash content by weight. The technique spread all over the Americas and then spread to Europe and the name eventually became modified to "jerky." Today jerky is mass produced for the North America and overseas market, and the most popular varieties are beef, pork, and turkey. Llama "Charqui" meanwhile still remains popular in Peru and the rest of the Andean lands of South America.
"Charqui" is made by different methods in different parts of South America: for example in Bolivia, what is called Charqui is dried meat with fragments of foot and skull left, and in Ayacucho region in Peru, meat simply dried on the bone is called Charqui. Meat dried at high elevations can be done with cold temperatures alone; meat dried at lower elevations is done by smoking or salting.
Llama is an animal that has been domesticated to transport goods for more than eight or so thousands of years by the Andean people. It was considered a sacred animal and never occurred a case of raising the animal only for the purpose of consuming its wool or meat. The animal was sacrificed as an offering to the forces of the universe for the continuity of their existence in the high high lands during ceremonial dates along the year. Then its wool was used for clothing and its meat for meals after the ceremonial festivity was concluded and everybody shared the meal until it was completely consumed.
The llama's meat is high in protein and low in fat making it a much leaner meat than other animals. The flavor lies somewhere between that of lamb and beef. It is definitively considered a healthy meat option to avoid cholesterol.
The Andean cuisine is very different from normal Peruvian food in general. The different specialties offer a complete llama dish with the flavor of unique grains, andean tubers of the region, and roots.
Preserved llama's "Charqui" can be later re-hydrated through prolonged water soaking and in this way it is commonly consumed in soups and stews.
The most popular way of preparing Llama "Charqui" is in the traditional dish "Olluco with Charqui."

Ingredients:

250 grams Dry Charqui
4 cups of Ollucos (or Yellow potatoes)
1 cup Chopped purple onion
2 tablespoon Aji panca paste
2 tablespoon Aji mirasol paste
1 tablespoon Garlic chopped
1 cup of chopped fresh tomatoes
2 tablespoon White Vinegar
1/8 cup Oil (Vegetable or Canola)
2 tablespoon Parsley freshly chopped
1/2 Tsp Salt
1/2 Tsp Pepper
1/2 Tsp Cumin


Instructions:

Re-hydrate the Charqui by soaking it in water for 24 hours. Break apart the meat by threading it to the thinest possible way and set it aside. Heat a pan on medium to high heat and add oil. When the oil is very hot fry all together the Charqui with onions, garlic, aji panca, aji mirasol. When everything is very golden in color, add the ollucos (andean potatoes), tomatoes, vinegar, salt, pepper, and cumin. Put a lid over the pan and let it cook in very low heat for about 30 minutes or until the ollucos are soft in texture. Serve with rice and fresh parsley.

Prep Time: 15 Minutes
Cooking Time: 40-45 Minutes
Serving: 4

ANDEAN OREGANO.

Oregano is an aromatic herb that plays a fundamental part in Peruvian cuisine. The fresh and dried leaves are used as condiment in various staples dishes. Fresh oregano is added to salads and the dried ones to stews and soups. The dried oregano retains its flavor in a way that is more aromatic than in its fresh state.
Oregano, as a name, comes from Spanish and Latin "origanus" that is a compound word, "oros" (mountain) plus "ganos"(beauty/brightness), hence, "the beauty of the mountain."
Oregano is a perennial herbaceous plant, growing from 20-80 cm  (7.9-31.5 in) tall, in fairly dry soil, with full sun. The flowers are purple, produced in erect spikes, characterized by an opposite and aromatic leaves. Climate, season, and soil composition affect the aromatic oils present in the plant. Among chemical compounds that contribute to the flavor we find the following:
-Carvacrol that inhibits the growth of several bacteria strains.
-Thymol that has strong antiseptic action.
-Limonene that gives its fragrance to mask the bitter taste of alkaloids.
-Pinene that is highly repellant to insects.
-Ocimene that are oils with pleasant odor with anti-fungal properties.
-Caryophyllene that has an anti-inflammatory effect.
In the Andes oregano is added to soups and broths. When people make up fresh soup they add just a little oregano when they serve the dish so that its intense flavor can disperse throughout it.
Oregano is also used to cure strong stomach concerns due to the fact that in the Andean Highlands the digestive system functions different than at sea level. People place the fresh herb in a cup and let it rest for a few minutes in hot water. Once the oregano has let loose its color it is ready to be drunk and will calm stomach issues. If people do not have any water nearby then they will chew a little dried oregano and it will calm them.

THE FOOD OF TITICACA LAKE.

The vast and legendary Titicaca Lake was the heart and sacred place of the Inca and pre-Inca civilizations. It is the largest Lake in South America and the highest navigable Lake in the world.
The Titicaca Lake stretches 8,300 sq km across two countries, of which 4,966 sq km corresponds to Peru and 3,334 sq km to Bolivia, and sits at a high altitude of 3,812 m. It measures 195 km length and 65 km width and it reaches until 304m depth. It is home to natural and artificial islands.
The Peruvian site is also home to natural and artificial islands, highlighting the floating islands of the Uros, Amantani, Anapia, and Taquile Island.
The Lake Titicaca is without doubt one of the most important natural patrimonies of humanity. The importance of the Lake in Andean culture is immense: its waters have always meant a source of life for humans and has served through different times as sustenance for them.
The Lake has an important meaning in Andean mythology, according to the Legend, from its water emerged Manco Capac and Mama Ocllo, sons of the sun god, founders of the Inca Empire.
All over the Lake there are incredible green mountainsides that have pre-Inca agricultural terraces. Over the centuries, these terraces have been maintained and are still in use. There are lambs, sheep, goats, cows and pigs everywhere around the Lake.
There are two main groups of descendants from ancient civilizations -Quechua  and Aymara- speaking people. Puno, Peru is the only place in the World where you can find people from the two groups living unanimously together. Above Puno towards the North, there are only Quechua-speaking people, while in the South are the Aymara-speaking group.
The people of the Titicaca Lake have created their unique culture and way of living. There are over 60 little floating villages on the Lake that the Uros people have constructed with natural resources. Using reeds (Totora, a strong aquatic plant), they build temporary houses that float atop the water surface. The tide washes over their houses at times, so new layers of reed need to be laid every two weeks for better resistance. Every village host 8 Uros families. The Uros also use the same reeds to build boats and huts.
The people of the Titicaca Lake lead a very simple life, catching food from the Lake, exchanging fish for any products they need and getting all their basic necessities from the environment.
Fish is their main staple. They do not eat any red meat. They combine the fish with potatoes, andean potatoes, and quinoa. Quinoa soup is the most common meal and trout is the primary source of food. Due to the peculiar atmospheric conditions caused by the region's high altitude, people eat lightly as food takes longer to digest than at sea level.
The Uros weave their own clothes and their textiles are beautiful. They use very bright colors and their tapestries tell the story of the floating island.
In other words, the Uros are completely self-sufficient. They do not need money as they get everything they need from the natural surroundings. The island community is based on collectivism. You simply obey the rules or you must leave the island. They do not compete against each other.

THE AGARROBO (CAROB) TREE.

The Algarrobo has been in South America since the Pleiocene Epoch that extends from 5 million to 2.5 million years before present time. It is a very common tree of Northern Peru.
The Peruvian Algarrobo's name is usually translated into English as "Carob." The Algarrobo Tree can harvest timber (heavy and durable) and produces a fruit pod with a "carob taste,"high in natural sugars.
The Peruvian Agarrobo has the form of a big legume tree, like a massive bush bean plant. It bears spines, spies of greenish-yellow flowers, and long pods filled with small brown seeds. From the pods is extracted a syrup that is called "Algarrobina" which has great demand in Peruvian gastronomy.
The Algarrobo trees are long-lived trees, and can live for over a millennium. It grows quickly and have a complex root system that allows them to absorb water at different depths and lateral roots that capture rainfall easily; this is one of the main characteristics that make them capable of surviving in extreme drought conditions. The tree is very efficient at extracting moisture from the soil where it germinates that is able to kill nearby plants by depriving them of water, as well as by shading them out by its wide rounded canopy that makes a good shade.
The Peruvian Algarrobo has a very high standard in nutrients because it grows in drier areas near the Coast. It can be found in areas where other plants do not grow. This is a great food because of its high quantity of vitamins and proteins. It is used to heal anemia and to have beautiful, glowing skin. It is also good for strengthening the lungs and the body stamina.
Algarrobo is an important component of Peruvian gastronomy. Once the Algarrobo fruit are mature the people in the Peruvian North (Piura and Lambayeque)boil the beans making them to concentrate the natural sugars. Then the mass is run through a press. The extract is filtered and is submitted to evaporation to arrive at a point which it resembles a viscous product, named "Algarrobina Syrup." The syrup is used in countless dishes, but most notably in the delicious cocktail called Algarrobina. You can also combine the syrup with different fruit juices in order to fortify them. People also add the syrup to fruit salads as a slight dressing to convert it into a super salad filled with vitamins and minerals.

PERUVIAN OLLUCO.

Olluco (Papa lisa = edible skin) comes from the high plains of the Peruvian Andes and is one of the most widely grown and economically important root crop cultivated in the highlands since ancient  times. Next to potatoes and corn it was an important staple food of the Incas.
Olluco looks like a bright colored potato, yellow in color with red or purple spots on the outside,  but is quite different. The tuber has a somewhat watery texture and not suitably for frying or baking. The shiny and smooth skin of the tuber is completely edible, and the leaf is also edible and is similar to spinach. It also comes in different shapes and sizes.
Olluco can grow in nutritionally poor soil but moist is its preference, however it tolerates drought, with lots of sunny light. It does not grow in the shade. The tubers are not formed until late in the season so a mild autumn is required for good yields. The flowers are hermaphrodite.
Olluco is the main ingredient in the classic Peruvian dish "Olluco with charqui." Charqui is the dried alpaca meat used by the Andean people in their culinary dishes . Olluco's neutral taste is the key in this dish because the charqui meaty flavor is absorved by the slimy tuber.
Olluco is very nutritious and at the same time a good source of carbohydrates. Fresh Olluco tubers are made up of 1 to 2% protein, 14% sugars and starches and 85 % moisture. The tubers are also a rich source of vitamin C, providing about 23 mg of vitamin C per 100 g servings. The fiber level content is moderate and absolutely no fat content.
Olluco was used by the Incas  and the pre-Incas cultures extensively because of its longer storage life compared to potatoes. It maintain its freshness for almost a year when stored in a dark and cool place at at ambient temperatures.
Olluco can be freeze dry and kept for a long time. When compared to the fresh tubers, the dried ones are more tasty and flavorful.

OLLUCO with CHARQUI recipe (serves 3 people):
- 3 garlic cloves smashed.
- 1 medium purpled onion chopped.
- 2 tablespoon of vegetable oil.
-1/8 cup of Panca Pepper paste.
- 3 cups of Olluco cut into julienne strips.
- 1/4 cup of water.
- 1 cup of charqui cut into julienne strips.
- salt and pepper.
Fry the garlic in hot oil, and then add the onion until it is cooked to a golden brown. Add the 1/8 cup of Panca Pepper paste to the onions and garlic. Add the Olluco and the water with salt and pepper. Mix the Olluco with the onion and garlic, then add the charqui. Mix all together and cook until the Olluco is tender. If you want to serve it with rice, cook the rice in a separate pot.