Inca cuisine

Inca Cuisine refers to the traditional foods and preparation methods used by the Inca Empire, a large empire in pre-Columbian America. The Inca Empire was centered in what is now Peru, and extended throughout western South America. The cuisine of the Inca Empire is known for its use of a variety of foods that were cultivated in the Andean region, including potatoes, maize, quinoa, and beans.

History

The Inca Empire was established in the 13th century and lasted until the Spanish conquest in the 16th century. During this time, the Incas developed a complex agricultural system that allowed them to cultivate a wide variety of crops in the harsh Andean environment. This agricultural abundance led to a rich and diverse cuisine that was based on the staple crops of potatoes, maize, quinoa, and beans.

Ingredients

The primary ingredients in Inca cuisine were potatoes, maize, quinoa, and beans. These were supplemented with a variety of other foods, including guinea pig, llama, alpaca, and a variety of fish and shellfish from the Pacific Ocean. The Incas also consumed a variety of fruits, including lucuma, chirimoya, and guava.

Preparation Methods

Inca cuisine was prepared using a variety of methods. Potatoes were often freeze-dried, a process known as chuno, which allowed them to be stored for long periods of time. Maize was often ground into flour and used to make a variety of dishes, including tamales and chicha, a fermented maize beverage. Quinoa was often boiled and served as a gruel or used to make bread.

Influence on Modern Cuisine

Inca cuisine has had a significant influence on the cuisine of modern-day Peru and other Andean countries. Many traditional Inca dishes, such as ceviche, pachamanca, and cuy, continue to be popular in these regions. In addition, many of the crops that were cultivated by the Incas, including potatoes, maize, quinoa, and beans, continue to be staple foods in these areas.

See Also

• Peruvian Cuisine
• Andean Cuisine
• Pre-Columbian Cuisine