Cuisine of Peru 

Peruvian cuisine is considered one of the most diverse in the world. Thanks to its pre-Incan and Inca heritage and to Spanish, African, French, Sino-Cantonese, Japanese and Italian immigration (mainly throughout the 19th century) it combines the flavors of four continents. With this eclectic variety of traditional dishes, the Peruvian culinary arts are in constant evolution, and impossible to list in their entirety. Suffice it to mention that along the Peruvian coast alone there are more than two thousand different types of soups, and that there are more than 250 traditional desserts. 

From Peru, the Spanish brought back to Europe foods which would become staples for many peoples around the world. From its interaction with Africa through Spain, Peru imported diverse foods such as bananas, and yams. 

Potatoes: Potatoes, originally from Peru, were considered livestock feed in Europe until French chemist Antoine-Augustin Parmentier began serving dishes made from the tubers at his lavish banquets. His guests were immediately convinced that potatoes were fit for human consumption. Parmentier's introduction of the potato is still discussed in Europe today.  

Maize: Maize is native to all of Central and South America.  

Tomatoes: Tomatoes were introduced to Europe from Latin America. 

Cultivation of ancient plants 

Some plants that have been cultivated by the ancient societies of Peru have now been rediscovered by modern Peruvians and are carefully studied by scientists. Due to the characteristics of its land and climate and due to the nutritional quality of its products, some Peruvian plants will play a vital role in the nutrition of the future: this is true for quinoa, which is an excellent source of essential amino acids, and kañiwa which appear to be and are prepared like cereals but are not cereals. Root vegetables such as maca and real cereals like kiwicha are also plants nutritionists are researching today. 

For many of Peru's inhabitants, these food stocks allow for adequate nutrition even though living standards are poor. The abandoning of many of these staples during the Spanish domination and republican eras has brought down nutritional levels in the country. Some of these food stocks have been used by NASA for astronaut food, like quinoa, kiwicha and maca. 

Regional differences 

The cuisine of the coast 

The Pacific Ocean is the principal source of aquatic resources for Peru. Peru is one of the world's top two producers and exporters of fish meal for use in livestock feed. Its richness in fish and other aquatic life is enormous, and many oceanic plant and animal species can only be found in Peru. As important as the Pacific is to Peru's biodiversity, freshwater biomes such as the Amazon River and Lake Titicaca also play a large role in the ecological make-up of the country. 

Every coastal region, being distinct in flora and fauna populations, adapts its cuisine in accordance to the resources available in its waters. 

Ceviche, with its many different variations (pure, combination, or mixed with fish and shellfish) is a good example of this regional adaptation. The chupe de camarones ("cioppino of prawns") is one of the most sophisticated dishes of Peruvian coastal cuisine. It is made from a thick shrimp stock soup, potatoes, milk and chili pepper. 

The cuisine of Lima 

A center of immigration, Lima has incorporated unique dishes brought there from other regions and cultures. Creole cuisine is the most widespread in this cosmopolitan city. The city's ubiquitous bakeries are another culinary treasure. 

The cuisine of the Andes 

In the valleys and plains of the Andes, the locals' diet continues to be based on corn (maize), potatoes, and an assortment of tubers as it has been for many hundreds of years. Meat comes from indigenous animals like llamas and guinea pigs, but also from imported livestock like sheep and swine. 

As with many rural cultures, most of the more elaborate dishes were reserved for festivities, while daily meals were simple affairs. Nowadays, the festive dishes are consumed every day, although they tend to be on the heavy side and demand a large appetite. 

The pachamanca is a very special banquet in and of itself. Cooked all over the Andean region of Peru, is made from a variety of meats (including pork and beef), herbs and a variety of vegetables that are slowly cooked underground on a bed of heated stones. It demands skillful cooks to create and a large number of guests to consume.  

Andean cooking's main freshwater fish is the trout, raised in fisheries in the region. Currently, ostrich meat is being raised from farms in Arequipa, although its consumption is not widespread and limited to urban areas. 

The cuisine of the jungle 

Naturally, jungle cuisine is made using the products local to the area. Although many animal species are hunted for food in the biologically diverse jungle, two standouts are the paiche (the world's largest freshwater fish) and turtles. Hunting turtles is prohibited in Peru, therefore turtle-based dishes are scarce and expensive and not sold à la carte in restaurants. Among the fruits of Peru's jungle is the camu camu, which contains 40 times more vitamin C than the kiwi. Exotic fruits such as mango and pineapple are also in abundance. 

Everyday Peruvian cuisine 

Peruvian cuisine is often made spicy by means of ají chili pepper, a basic ingredient. Some ají peppers are not spicy but serve to give color to dishes. Rice often accompanies dishes in Peruvian cuisine. Fine Peruvian cuisine emphasizes the mix of colors and ingredients.