Thursday, 22 January 2015

5 Fantastic Peruvian Grains to Try

With all the diets and super food information out there, you've probably heard of some famous Peruvian grains, such as quinoa. Grain is technically a misnomer since they're seeds, legumes, and roots. Affordable and healthy, they're much better than rice. People believe that these grains are anti-aging, anti-oxidant, anti-carcinogenic, anti-hypertensive, and anti-lipedemic. 

Believed to be eaten by people long ago, they invoke thoughts of the ancient Incas. These grains were a staple in their diet. Wonderment and amazement surrounds the Incan culture, similar to that around the anceitn Romans and Greeks. To this day scientists still can't figure out how Manchu Picchu was formed, or how the rocks were moved there since that area of Peru doesn't contain any massive rocks. You'll notice that the names of these grains aren't Spanish. They're Quechua. One of the languages spoken by the indigenous people of Peru.

Your local health food store will probably have them, if not you can always order them off iHerb (and get up to $10 off your first order by using code: LNQ216).


Source: Allyson Kramer
Kañiwa
Similar to quinoa, this seed is high in protein and amino acids. It's also a great source of iron and is gluten-free. Make sure you rinse kañiwa thoroughly before cooking. The grains are covered with a bitter coating that must be removed before cooking. Some people say that it's better to lightly toast it and then cover it with water. You'll want to use 1 part kañiwa to 2 parts water and drain thoroughly.

Source: Peru this Week

Kiwicha
Also a gluten-free seed, kiwicha is red, gold, and purple.  It's high in fiber and protein and has a number of essential minerals. Sometimes referred to as the mini-quinoa, it is also know as amaranth. During the Day of the Dead celebrations, kiwicha is popped and sugar is added to make a alegria, a candy.


Source: Veg Kitchen

Maca
Commonly known as Peruvian ginseng, this root has commonly been used as a supplement. You can add it to cold dishes or drinks, but be careful about adding it to anything hot as the heat can cause it to lose its health benefits. 



Quinoa
Source: The Kitchn
Technically not a grain, but a seed that is high in protein and doesn't contain gluten. It's easy to cook. Rinse thoroughly! The seeds have a coating on them and if you don't rinse it off the quinoa will taste very bitter. You add 1 part quinoa to 2 parts of water and boil. Once the water reaches a boil, cover the pot, and turn the heat down low. Wait until the quinoa is soft. It should take about 15 minutes. Drain and put back into the pot. This will help it dry out more and make sure the quinoa is fluggy and not soggy. Wait about 15 minutes and serve.


Source: Cuzco Eats
Tarwi
Better than soybeans, this legume is high in protein and amino acids. Sometimes called chocho, it takes longer to make than quinoa, kiwicha, or kañiwa. You'll have to soak it in water for about a day before using. You can eat it whole or mash it similar to potatoes.




Conclusion
Here are some more posts that might interest you.
If you're interested in finding out more about Peruvian gastronomy, check out these books. There are also lots of Peruvian remedies that use traditional Peruvian foods.

Remember to learn Spanish if you're going to go to Peru. It'll help you assimilate to the culture and you'll be able to communicate easier. If you're looking to learn Spanish, Fluenz Spanish, Rosetta Stone, and Synergy Spanish.

The Ultimate Peru List recommends:

Monday, 12 January 2015

Why Peruvians Put Things Off Until Tomorrow

Growing up I hear the story of the grasshopper and the ants. During the summer the ants worked hard and stored food for the upcoming winter. The grasshopper, on the other hand, played all summer. When winter came he had nothing. Luckily, the ants took pity on him and gave him food. It reminds me a lot of the Peruvian mentality.

Because Peru is generally a warm country, planning really isn't needed and the country can't move forward. There are a lot of theories (source) about why this may be true. If you're really interested in this topic, I recommend reading Why Nations Fail: The Origins of Power, Prosperity, and Poverty and How Rich Countries Got Rich and Why Poor Countries Stay Poor.

http://www.centerforfinancialinclusion.org/storage/images/Peru_chart.png
Source: http://www.centerforfinancialinclusion.org/storage/images/Peru_chart.png
1. Cold air makes people more vigorous and increases the size of their brain. (Source)

2. Frost makes the soil fertile and crops grow better in places further from the equator.

3. Due to the fact that there are a lot of diseases around the equator people have to spend more time and effort trying to prevent the diseases and can't use their time to do other things.

4. Animals were domesticated away from the equator so those countries have had a head start.

5. People in warmer climates have year-long access to food and can live day by day.

6. Heat makes people lazy. No one wants to work when it's really hot.

7. In cold climates you can't do much during the winter except think.

What do you think?

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