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Machu Picchu Peru

In the homeland of potatoes
Most of the products from which are preparedtraditional dishes, can not be called low-calorie, but they are all environmentally friendly and have a rich history. Take at least the potatoes that appeared on our tables thanks to Columbus. Recently, scientists have proved that the birthplace of root crops is not Belarus, as many people think, but Peru, and there are more than four thousand species here! Folk legend says that the cult of the Incas was taught by the god Viracocha himself, and the descendants of the Indians still cherish this tradition. Here you can find sweet potatoes, dehydrated and carapulk (almost no expiration date). Another strategic product of Peruvian cuisine is maize, in our corn. Here it is full of different colors - black, purple, red and even violet-red-yellow. In honor of the main products of the country, Peru even established special holidays, during which potatoes and corn are eaten several times more than on a normal day.

Peruvian food, in contrast to acute, Indian or Thai,is quite "edible" for an ordinary European. In addition, gastronomic masterpieces of the Incas have long had not only nutritional, not medicinal properties. The Indians had no spices, instead of them they used aromatic and medicinal herbs in which they knew. With the arrival of the conquistadors, olive oil, lemons, garlic and spices were added to the dishes. Interestingly, in Peru you will not find any tomato juice, no herring, no red caviar, no black tea and even black bread. But generous marine resources have created a delicious coastal cuisine. For example, "sebiche" - for Peruvians not just food, but a culinary symbol of the country, which, however, is widely exploited in Spain and the Mediterranean countries. It's raw fish or seafood, pickled in lime juice with onions and vegetables. And in the mountainous areas, the jungle and the coast, you can try different interpretations of it - with beans, corn and potatoes.

Trembling with potatoes is embodied inmany Peruvian dishes, and especially in "huankaina papas", known as "Peruvian potatoes": cook it in a uniform and serve with a green salad, with a sauce of cheese, milk, lime juice, cream, pepper and onions. Even in Peru they love "salta-do" - vegetables baked with herbs in the oven - a dish that is harmless for the figure! Portions in Peru are truly royal, you can safely take one dish for two, or even for three. But the choice of purely Peruvian desserts is small, the Indians do not like cakes! Therefore, the sweet is served mainly European delicacies. But if you want something authentic, you can try "Masa Morra Morad" - a pudding made from purple corn with cinnamon and cloves. And, of course, drink all the cocktails "Pisco sur" from grape vodka, lime and yolk. Pisco sur, by the way, also has its own holiday, like the national symbol of the country along with potatoes and maize.

Guinea pigs with coca
Furry rodents for us - pets, and inPeru is a source of protein. The guinea pigs ate before the Incas, during and after the Incas. Fried, boiled, smoked and grilled piglets are sold directly on the streets, causing a stupor among the Europeans. The Kui fruit (as they are called here) is growing at the speed of light, they eat what is under the arm - the best source of meat, according to the Peruvians, is not found. Therefore, the festival of guinea pigs became traditional here. At the festival competitions and competitions are held: for the heaviest, fastest and most elegant guinea pig. Well, the crown dish - "kui ay bin" (fried guinea pig with potatoes and maize). And, of course, we can not fail to mention the coca leaves. In Peru, they are sold in markets in large bags, by weight, as we have seeds. For Peruvians this means for all occasions. Coke is chewed with oxygen starvation, headache, colic, temperature, fatigue and impotence. It is brewed like tea and added to salads and cocktails. It is amazing that the holiday of the coca has not yet been approved at the official level, although for simple Peruvians it continues all year round.

Cocktail "Pisco Sur"
Per serving:
0.5 limes
1 yolk
1 tablespoon of powdered sugar (or sugar)
50 ml of Pisco grape vodka
Dissolve the sugar in the grape vodka and add the lime juice. The resulting mixture is poured into the blender. Add egg yolk and crushed ice to 3/4 cup. Whisk until ice dissolves. Serve in glasses.
Sebiche
For 2-4 servings
500 g of peeled shrimp
juice of 3 lemons
juice of 3 limes
100 g of cucumbers
100 grams of crushed red onion
1 chili pepper (without seeds)
200 g of tomatoes
1 avocado
1/2 bunch of cilantro
To the boiled shrimp, add the juice of lime and lemon,peeled and cut into small pieces of cucumber, chopped red onions and chili. Remove the refrigerator for one hour. After the marinade with shrimps, add tomato slices, avocado and a large chopped cilantro. Stir, add salt to taste. Spread the sebiche in the kremanki.
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