Easy to Make Traditional Peruvian food

Easy to make traditional Peruvian food, Traveler’s who travel into South America and get the chance to explore Peru quickly discover that Peruvian cuisine is an extremely serious art. It shouldn’t come as an issue in a country that is home to not just three but just one of the best restaurants in the world. However, even if you cannot visit Peru this year, you can still indulge in mouthwatering Peruvian food. I’ve put together an assortment of some of my most simple Peruvian recipes available from any place.

The Peruvian landscape is highly varied, with a stunning collection of desert, ocean, rainforest, mountain scenery, and mountains. Peruvian cuisine and culture further enhance its diversity.

From when Hiram Bingham first introduced the mysterious capital city Machu Picchu to the world’s attention around 1911, Peru was a bucket list item for many. Yet, while the remarkable diversity of Peru’s culture and rich tradition receive the most media attention, Peru’s culinary scene is often left unnoticed.

During our 2-week stay in Peru with our kids, we could taste the food served in Peru, which sets the country apart from other countries in the world. If you’re looking to try these Peruvian food items to get a sense of what to expect or revisit your own experiences in Peru, these simple Peruvian recipes will allow you to put a touch of Peru in your mouth. You’ll be glad to know that these Peru food recipes are kid-friendly!

Easy to make traditional Peruvian food

Read More: How much Aji Amarillo paste equals one pepper

What Is Peruvian Food Like?

Peru has been South America’s major center of trade for thousands of years. Its distinctive landscape and array of micro-climates have compelled the ancient civilizations to change and develop to keep their population well-fed. This agricultural engineering can be seen in numerous locations across the country, like the fields with terraces in Maras and the Sacred Valley.

However, if you’re thinking, “what’s Peruvian food like?’ the answer can sometimes be complicated. And the majority of it is based on your location, Peru, where you live. Peruvian food can be classified into three distinct areas. 

Food from the seaside towns of Peru like Lima, the capital city of Lima, as well as foods from mountains, such as Cusco, which is Cusco, the capital city of the Incan empire, and food from the Peruvian Amazon region.

Whatever place you travel to in Peru, there are certain essentials you’ll see on the menu. Potatoes come to mind. And with more than 4,000 varieties available across the country, there’s no surprise that they are popular. Corn is also standard. It’s not just steamed and buttery, either. Corn is used to make numerous tortillas, wraps, and shells you’ll see all over Peru.

However, one of the most exciting changes in Peruvian food over the last two centuries is the infusion of Asian influences. This has created one of my favourite types of Peruvian cuisine, Chifa cuisine. This mix of Chinese with Peruvian influences is available all over the country from Lima through Puno and is a must one of the things try while in the country.

There’s also a well-known food item popular in Peru that many tourists may have yet to be expecting. Cuy is a dish that you’ll want to try or be away from. It’s all about what you think regarding Guinea Pigs. These adorable creatures have been a popular food item across many countries in the western part of South America. If you visit the numerous Incan ruins scattered across Peru, you will likely see a tiny room with holes drilled into the surface. This is the place where Guinea Pigs were raised for millennia.

Check out: Aji amarillo Sauce Viva Chicken Recipe

Here Are My Favorite Peruvian Recipes To Make At Home

For me, traveling doesn’t stop at the airport. The journey may continue for hours until I’m home and can relive my memories. When I’m looking to go back to one of my favorite places, I’ll make my way toward the kitchen since one of the best ways to travel is to recall the food that initially made you enthralled with a place. However, I understand as well as you do time is precious.

To get started, I start with the most straightforward Peruvian recipes and work up from there. I’m confident that I’ll be returning to Peru soon. However, in the meantime, I could create any of these Peruvian meals, then relax as the flood of memories floods my brain.

Then, heat the oven and put it on the apron. These five delicious Peruvian recipes will transport you back to Peru’s exotic cuisine.

Peruvian Oven-Baked Sweet Plantain Recipe

There’s no better way to begin or finish your Peruvian dinner than with a delicious snack of baked plantains. These delightful and sweet snacks are available throughout Peru. We first tasted them on the first day of our trip to Lima. However, the most delicious taste of these sweet plantains we enjoyed during our trip throughout Peru was in Colca, the town. Colca while we saw Colca’s Andean Condors.

With only one ingredient and a tiny amount of cooking time, it is among the easiest Peruvian recipes anyone can prepare and take home to enjoy. To add a twist to dessert, add some cinnamon or frosting sugar over the caramelized plantains.
Oven-baked plantains can be a tasty and healthy option in Peruvian food. This simple Peruvian recipe is made with just one ingredient and is perfect for driving to serve as an appetizer before any social gathering.

Instructions

  1. Preheat oven to 450°F
  2. Coat a nonstick cookie sheet with cooking spray
  3. Peel the plantains and trim the ends
  4. Cut the plantain horizontally into 1/2 inch slides
  5. Arrange the plantains on the cooking spray in a single layer.
  6. Coat the top of the bananas with cooking spray.
  7. Bake for 10-15 minutes turning occasionally.
  8. They should be done when the plantains are soft and have a golden-brown crisp on the ends.

Peruvian Citrus Ceviche Recipe

There are few foods that are more associated with the coastal cities of Peru, like Lima or Paracas, such as ceviche. Ceviche made with citrus is a perfect blend of the fruit’s sweet acidity and the fish’s fantastic taste. Ceviche is one of the Peruvian national dishes. It’s a straightforward Peru recipe. However, it’s one that you must be mindful of. Use only fresh fish for the Peruvian Ceviche recipe.

Ceviche can be lightly sweet and delicious. I enjoy eating it when fresh fish melts into your mouth during the summer heat. It’s the simplest of these delicious Peruvian recipes. However, you must ensure you use only the best fresh fish. Try wrapping it in a fajita shell to make an energizing soft-shell ceviche taco.

Peruvian ceviche is an integral part of the culture of Peru as Machu Picchu itself. Ceviche recipes combine citrus’s sweet tartness with fresh seafood’s fantastic taste.

Check out: Peruvian yellow sauce How to make it.

Ingredients

  • 1/2 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 1 tsp fresh ginger. Grated
  • 2 tbsp extra virgin olive oil
  • 1 lb fresh sea bass. Diced in 1/4 in cubes
  • 1/2 cup fresh cilantro. Chopped
  • 1 small onion. Diced
  • 2 small avocados. Pitted, peeled, and cubed
  • salt and pepper to taste
  • 4 corn tortillas

Instructions

  1. In a medium bowl, combine lemon juice, lime juice, orange juice, ginger, and olive oil.
  2. Add the sea bass. Toss to coat.
  3. Cover and marinate in the refrigerator for 2 hours. The flesh of the fish should come out white and opaque.
  4. Add cilantro, onion, and avocado. Season with salt and pepper to taste.
  5. Serve on a corn tortilla

Easy to make traditional peruvian food

Peruvian Confetti Quinoa Recipe

Another important ingredient in the diet of Peru is the quinoa. It’s as vital in Peruvian diet as corn and potato. Peruvian diet as potatoes and corn. This delicious, light and nutritious Peruvian quinoa recipe is an excellent side dish or an excellent lunch choice by itself. If you’re looking to find simple Peruvian dishes that’re easy nutritious, delicious, and healthy this recipe is a great way to begin.

Quinoa is among the main ingredients that are part of Quinoa is a staple of the Peruvian diet. Quinoa, a superfood with a lot of health benefits, makes an excellent and nutritious rice substitute. This delicious and vibrant Quinoa salad recipe is an excellent dish to serve as a meal or as a meal on its own.

Ingredients

  • 1 cup uncooked quinoa. Washed and drained
  • 2 cups water or chicken or vegetable broth
  • 1/4 tsp salt
  • 1 small onion. Diced
  • 1/2 bell pepper. Diced. (I used a combination of orange, red, and green for color)
  • 1 tbsp olive oil
  • 2 tbsp chopped water chestnuts

Instructions

  1. In a medium-sized pot, bring water or broth to a boil.
  2. Add quinoa and salt. Reduce heat and cover.
  3. Simmer for 15-minutes until all the water is absorbed.
  4. In a small pan, saute onion and pepper in olive oil.
  5. Once quinoa is cooked, add onion and pepper to the cooked quinoa.
  6. Add water chestnuts before serving.

Read More: SOLTERITO AREQUIPEÑO (PERUVIAN SALAD)

Estofado de Pollo is an excellent example of a traditional Peruvian recipe. It’s easy and delicious. It’s delicious and easy to make. Peruvian chicken stew is great for dinner or lunch. It’s delicious, hearty, and a wonderful recipe for classic Peru food. This is among my favorites of these simple Peruvian recipes. It’s delicious, light, and ideal for cold days like those in the Andes mountains.

Estofado of Pollo is a delicious Peruvian recipe that can be turned into various food ideas with just a few minor adjustments. It’s great in combination with quinoa, rice, or pasta. It can also be used with a few variations, and it could be used to make an ingredient in sandwiches.

Ingredients

  • 4 chicken legs and thighs
  • Salt and pepper
  • 4 tbsp vegetable oil
  • 1 small onion. Diced
  • 2 garlic cloves. Finely diced
  • 2 tbsp tomato paste
  • 1/2 cup white wine. I usually use a Pinot Grigio or a Gewurztraminer
  • 2 cups chicken broth
  • 1 bay leaf
  • 4 medium yellow potatoes. Peeled
  • 2 medium carrots. Peeled and sliced
  • 1/2 cup green peas
  • 1/2 cup raisins
  • 4 cups penne pasta

Instructions

  1. Season the chicken with salt and pepper
  2. Heat 2 tbsp of oil in a saucepan over medium heat. Sear the chicken pieces until golden on both sides. Transfer to a bowl and set aside.
  3. Add remaining oil to the saucepan. Once heated add onion and garlic. Stir and cook until soft. Approx. 7-minutes.
  4. Add tomato paste and stir. Cooking for 3 minutes.
  5. Add chicken to the saucepan.
  6. Add wine and bring to a boil.
  7. Add chicken stock and bay leaf.
  8. Cover. Lower heat to low and simmer for 30 minutes.
  9. Add potato, carrots, peas, and raisins. Continue cooking for 15-20 minutes or until all vegetables are soft.
  10. Serve over pasta.

Read More: Peruvian Food

Peruvian Picarones (Peruvian Donut) Recipe

Picarones, also called Peruvian donuts, are the most famous Peruvian street snacks. These tasty treats are simple to make. There are several methods to prepare these delicious treats, including pumpkin, butternut squash, and sweet potato. This recipe is made with butternut squash.

The classic Peruvian recipe is available across the nation. Picarones can be found in almost every home, restaurant, and prominent street corner in major cities. I’m excited to go there again in Peru and buy them from a vendor.
Picarones, also known as Peruvian donuts, is a tasty dessert that everyone who visits Peru should have a taste of. They are available in virtually every restaurant, home, or street corner shop.

Ingredients

  • 3 cinnamon sticks
  • 2 tsp whole anise seeds
  • 1 lb butternut squash
  • 1 lb sweet potato
  • 1 lb pumpkin
  • 1 tbsp instant yeast
  • 1 tsp. cloves
  • 1 tbsp sugar
  • 2 eggs
  • 1 tsp salt
  • 1/4 cup Pisco (can be substituted with any brandy)
  • 3 cups flour
  • 1 orange
  • 2 limes
  • 1/4 cup molasses
  • 1 1/2 cup brown sugar
  • 4 cups vegetable oil

Read More: BEST PERUVIAN SANCOCHADO RECIPE

Instructions

  1. Fill a large pot with water and bring to a boil.
  2. Add 2 cinnamon sticks, 2 tsp. anise seed, and 1 tsp. cloves.
  3. Peel sweet potato and cut into large chunks. Cut the pumpkin into large chunks.
  4. Add sweet potato and pumpkin to the boiling water. Cook until soft. The pumpkin will cook faster and will need to be removed first.
  5. Strain and reserve 1/2 cup of the cooking water. Set aside.
  6. When the pumpkin and potato have cooled, mash them. use 3/4 cup sweet potato puree and 3/4 cup pumpkin puree.
  7. In the bowl of a stand mixer dissolve the yeast and sugar in the cooking water. Let rest for 5 minutes.
  8. Add eggs, salt, sweet potato, and pumpkin puree along with the Pisco. Mix on medium using a dough hook. Personally, I do this with my Kitchenaid mixer. It saves a lot of time over doing it by hand.
  9. Add the flour gradually and continue mixing with the dough hook until smooth (approx. 5 minutes). The dough should have a sticky and smooth consistency. If it is too liquidy, add up to a 1/2 cup more flour.
  10. Cover the mixture and let rise in a warm location. It should double in size in about 2 hours.
  11. Once the dough has risen, heat oil in a pot to 350 degrees Fahrenheit. You can use a simple cooking thermometer to check this.
  12. Dip your fingers in the salted water and form the donuts by grabbing a handful of dough and stretching it into a ring around two fingers. Place the dough quickly into the oil. Cook for approx. 20 seconds.
  13. Flip the donut using large, flat wooden tongs or the end of a long wooden spoon.
  14. Allow the donuts to reach a golden brown color (approx. 30 seconds). Then remove and place on a paper towel.
  15. Serve warm, drizzled in the warm syrup.

Read More: BEST PERUVIAN TAMALES CRIOLLOS RECIPE

For Syrup

  1. Juice the orange and limes. Set the juice aside.
  2. Place molasses, sugar, orange rind, lime rind, orange juice, and lime juice, 1 cinnamon stick, 1 tsp. cloves, and 1/2 cup water in the large saucepan and bring to a boil. Stir constantly
  3. Reduce heat to low and simmer for 15 minutes or until the mixture thickens slightly. It should achieve a thick, syrupy consistency.
  4. Strain to remove the rinds and spices.

Leave a Comment