The Multi-Faceted Flavours of Peru

Enclosed between the Andes Mountains and the Amazon River basin sits Peru; a country with a distinct South American culture formed by an Incan heritage and the influx of Spanish conquistadors. A rich heritage, varied terrain, and influential flavours provide an insight into the lives of the Peruvian people.

But the best part, at least for us, is the food.

Traditional Peruvian food contains flavours such as Aji (hot peppers), garlic and limons (local lemons). Arroz (rice) is a staple accompaniment to most meals. The primary ingredients in Peruvian meals are rice, potatoes, meat and fish – not forgetting the array of spices. Peru boasts over 200 indigenous potatoes in the Lake Titicaca area alone. A commonly used meat is Alpaca, which is used along with chicken, beef and pork.

The national dish of Peru is Ceviche – seafood marinated in lemon, Aji, coriander and garlic. Coastal Peruvian cuisine has thick, rich sauces.

When travelling to Peru, don’t shy away from the terrain-inspired cuisine. Peruvian cuisine can be categorized into three cuisine zones: the Criolla y Marinero (the coastal zone), the Highland zone, and the Jungle zone.

Highland cuisine uses spices and preparation methods to enhance the natural taste of the meats. One dish, Pachamanca, consists of a variety of meats being cooked on hot stones in a hole in the ground, allowing the natural juices to create a tender piece of meat.

The third zone, the jungle, has an abundance of natural flavours. One particular fruit is the Chirimoya, a fruit that looks like an avocado but tastes sweet like strawberries and cream. Now that’s the kind of fruit I could really get into.


— Gurvinder Kaur