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Guide To South American Epicurism

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Margi Cintrano View Drop Down
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    Posted: 18 March 2012 at 05:43
 
Written by: Margaux Cintrano.
 
SOUTH AMERICA AND THE CARIBBEAN ISLANDS OF HISPANIC HERITAGE, WHAT´s COOKING ?
 
Firstly, there are 13 distinct countries in South America, of which I have travelled to seven and lived for brief periods in two, and thus, each region in each country has totally different traditional dishes ... The African slave trader influence, the Spanish conquistadors, the Portuguese navigators, The French, the English, the indigenious Indian products from the Amazon, jungles and mountainous regions, the coastlines and the plains ... thus, the Asian migration, and their neighbors, the North Americans and Mexicans and the European influences particularly the Italians and the Germans. Here are some of the products which unmask the uncountable products available and how to´s.
 
1) COLOMBIAN AREPAS:  These tasty corn flour pancakes filled with cow variety Mozzarella and Ricotta, are a mainstay in Colombia. They are usually grilled or fried in oil and are quite popular in Miami too. The basic recipe is: 1 cup arepa corn flour precooked, 1/4 pound Mozzarella, 1 cup plus two tablespoons water and 1/4 corn or vegetable oil and a frying pan. Toss together the arepa flour, cheese and 1/8 teaspoon salt in a medium size bowl, then stir in the water until well incorporated. Let stand until enough water is absorbed creating a soft dough to form, about 2 minutes only. Form 3 level tablespoons of dough into 1 ball and flatten between your palms, gently pressing to form a thick 1/4 inch patty 2 1/2 Inches wide. Transfer to wax paper lined surface and form more disks with remaining dough. Now, heat the oil in a large cast iron skillet, over medium heat until it shimmers, then fry the arepas in 2 batches, turning over once, until a deep golden color forms, about 8 minutes total per batch. Drain on paper towels. Serve with maramalade or whipped cream and strawberries. They are delicious for a Sunday Brunch or appetiser where they can pair with salty appetisers that pair with mozzarella. 
  
 
2) TUBER YUCA: Pronounced " yoo ka ", and called Cassava or Manioc in many parts of the English speaking world, this root tuber hails from the west coast of Africa. This vegetable looks like a waxy thick medium brown club or thick branch and is quite fibrous and renowned for its flour which tapioca and breads are prepared. In the Caribbean, particulary The Dominican Republic, Cuba and Puerto Rico, it is peeled of its thick barky covering, then fried like French fried potatos or boiled  in salted water in wedges and dressed with a Salsa Mojo, garlic, lime, olive oil, onion and vinegar. It is also commonly used in stews adding a tremendous amount flavor too, in the Latin American world.
 
3) TUBER YAUTÁ or MALANGA : White yautía pronounced " Jau tee ah " is similar however distinct from yuca, and though treated in common ways, it is nutty and more potato like than yuca. It is prepared in childrens´ milk shakes in Cuba, Puerto Rico and the Dominican Republic. The exterior of the Malanga, is shaped like a small to medium sized club with a hairy brown coconut like exterior.
 
4) PAPAS CRIOLLAS: Tiny ancient indigenious Inca Peruvian yellow extraordinairely creamy potatoes also common in Galicia, Spain, the northwestern corner on the Atlantic; are an essential ingredient in Andean cultures, Peru and Colombia. They are lovely boiled to accompany fish, meat and chicken dishes or used in soups, and potato dishes, where potatoes are the main star. A Peruivan specialty, of fame worldwide are the delicious PAPAS RELLENAS, wherein, the potatoes are stuffed with ground meat, vegetables or chicken or sausage or shrimp, breaded and fried and sold as Street Food or in Tabernas as a Tapa or Appetiser.
 
5) PLANTAINS ( PLATANOS MACHO ): This vegetable is NOT a fruit nor a banana. Originating in western Africa and carried with the Slave Traders, they had become popular in the Caribbean islands of Cuba, The Dominican Republic, Puerto Rico, and in South America, Brazil, Colombia, Venezuela and Ecuador predominately. They are also quite popular in the Central American nations and in souteast Asia. They are simmered in stews and / or double fried and served as a side dish. The fried specialty is often called TOSTONES on cartes.
 
6) LLAPINGACHOS ( ECUADORIAN PANCAKES ): Llapinggachos pronounced: yop in gah chos, are a rural mountainous turf, mashed potato specialty, a fried patty form,  having a crisp exterior and filled with a soft tender cow variety cheese and highly seasoned.  They are spiced with cumin, orange yellow colored annatto or achiote seed oil, peanuts and cow cheese similar to a Münster.
 
7) CHICARRONES: There are two dishes in three distinct parts of Caribbean Latin America, that utilize this word. They are simply pork rinds in Cuba however, they are chicken nuggets in the Dominican Republic or Puerto Rico. Coloquially this word, means Rusty, Oxidized, as in rust.
 
8) BATATAS: a batata is a sweet potato or yam variety from western Africa, with an orange interior. A BONIATO is an African sweet potato with an ivory whitish interior and a round shape.     
 
9) PARCHA: Passion fruit juice.
 
10) KIPE: This is the Dominican version of KIBBEH, which are deep fried pockets of bulgur dough, often stuffed with meat and raisins.
11) MABÍ: this is a non-alcoholic beverage made from ginger, sugar, and the bark of a tree called Mabí, or Snake Bark Tree. it is quite tasty and has a foamy top with a deep sepia body, like a coca cola in color and is quite thirst quenching. Often called MALTA SODA in Miami Beach.
 
12) POLLO GUISADO: This translates as Stewed Chicken or Cooked Stove Top Chicken, and cosists of bell peppers, chicken, tomatoes, lemon and onion, and is quite popular in the Dominican Republic the on the Upper Westside of Manhattan in Little Dominicana.
 
 13) YANIQUEQUE :  This Dominican Island dessert is created from deep fried dough and is coloquially called a Johnny Cake.
 
14) GANDULES: Gandules are a legume, called Pigeon peas which are very common in Domincan traditional cuisine. They are soaked overnight in salted water and then rinsed thoroughly. They are always served with rice in the Dominican Republic.
15) CUY, OR COBAYO: If you find yourself in Peru or Ecuador during your visit to South America, you may be offered this local delicacy...grilled Guinea pig.
 
 
 
 16)  CEVICHE = is a cold seafood, fish and shellfish dish which has been marinated in the following ingredients: aji amarillo, a yellow chili pepper, red onion, cilantro, orange and lime juice. Each Cebichería has their own take on the marinade and ingredients in Lima, Peru from where the dish hails. Many other South American countries and Mexico have this appetiser as a starter.
 Here is Hoser's version with flounder, scallops, onion, cucumber, peppadews and lime and orange juice:
17) GUANABANA = soursup is a tropical fruit from Colombia, which has a green cactus like exterior and a soft white sweep pulp interior. This pulp is blended with milk or cream to create Batidos, a malted milk shake. It is also a popular juice in Latin American countries, Central America and southern Florida.
 
 
PERÚ ...
 
The Incas, the Spanish Conquistadors, the African Slave Traders and Asian immigrants, have all had a hand in stirring the vast melting pot of this fabulously rich culinary pot called Perú on the Pacific Coast of South America. To top it off, the Europeans, the North Americans, the Native Indigenious and other South Americans have further explored the mountains, the jungles and the coast for their gastronomy. During my trip to Lima, Macchú Pichu and Cuzco, I had the wonderful journalistic experience to interview Chef Gastón Acurio, the Ferrán Adriá of Perú. Here are some of the vast products and dishes one shall find in Peru ...
 
1) Ají Amarillo = a yellow chili, used in Peruvian cuisine.
 
2) Ají de Gallina = a shredded chicken dish served in a delicious spicy cream sauce.
 
3) Ají Limo = a chili pepper used in ceviche.
 
4) Ají Mirasol = a hot chili with smoky aromas used with fish dishes.
 
5) Ají Panca = the most common chili pepper used in Perú.
 
6) Ají Rocoto = a very piquant chili pepper.
 
7) Alfajores = a shortbread dessert with caramel sauce.
 
8) Arroz con choclo = rice with maize.
 
9) Butifarra = This is not the Catalan Pork Charcuterie Variety. This butiffara is a Peruvian Sandwich made with: Criollo sauce, lettuces and Ham.  
 
10) Carapulcra = this is a dried potato stewed pork dish with chicken.
 
11) Cau Cau = a traditional tripe dish cooked with chilies, parsley and potatoes.
 
12) Chicha de Jora = fermented yellow or red maize made Beer.
 
 13) Chicha morada = a non alcoholic violet corn juice.
 
14) Choclo = this is Peruvian white corn which has the largest kernels of all corn varieties.
 
15) Corvina = Pacific Coast Sea Bass from the Peruvian, Ecuadorian and Chilean Coasts.   
 
 16) Escabeche = cooked marinated fish which is served as an appetiser in Peru.
 
17) Humita = a maize dough filled with cheese stuffing or chicken and wrapped in a corn husk.
 
18) Inchicapi = is a soup made with:  manioc, peanuts, chicken and coriander.
 
19) Juane de Gallina = a rice tamale stuffed with chicken.
 
20) Locro = a soup made with avocado, corn and potatoes.
 
21) Leche asada = a dessert called Baked Custard.
 
22) Lomo Saltado = this is fried beef prepared with tomatoes, onions and chili peppers.
 
23) Mazamorra Morada = a violet colored maize variety that is combined with sweet potato preserves or marmalade and is then cooked with lemons, dried fruits, cinammon and cloves.  
 
24)  Parihuela = a scrumptuous fish stock and shellfish soup similar to the delicacy in Marseilles, France, a Bouillabaisse. Chupe is also a shellfish soup however, prepared with shrimps, milk, chili peppers and corn, similar to a fish and shellfish chowder and it is very thick.
 
25)  Pescado a la Chorrillana = fried fish fillets prepared with wine, tomato and onions.
 
26) Pisco = the national alcoholic beverage and cocktail of Perú, a liquor made of clear grapes.
 
27)  Rocoto relleño = stuffed chili peppers with beef and vegetables. 
 
28) Sauce criollo = this is a common sauce made of: coriander, mint, onion, ají amarillo and fresh lime juice.
 
29) Tacu tacu = a reheated bean dish with rice.
 
30) Tamales = a maize dumpling stuffed with meat and then steamed.
 
31) Tiradito = a ceviche made without onions.
 
 
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 02 March 2015 at 14:06
Much of that would never fly at Joe's Place in Reynosa, MX

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2015 at 14:26
We have a Mexican Guide where your recommendation would fit.

This is the continent of South America, and it has nothing to do with Mexico which is in North America .. The 13 nations in South America have completely different cuisines.



Have a nice evening.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2015 at 14:43
   Wow...what a nice assortment of food!

  I'll have to investigate this cuisine a little more, nice post Margaux 

Dan
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2015 at 14:57
Dan,

The best of South America, is Peru .. It is the only country in South America which had banned Monsanto GMOs ..

The Incan potatoes date back about 3,000 years. A must try are the :

1. Peruvian violet potatoes

2. Chupe : a prawn or shrimp thick chowder which can also be prepared with lobster and sea scallops or fish ..

3. Ceviche of choice .. Octopus, sea scallops, prawns or shrimps or Corvina .. or Grouper ..

Absolutely amazingly delicious.

4 .. Of course, a carnivore´s dream would be a Rib eye or cut of steak preferred with Chimicharri sauce, which is Argentine BBQ and a parsely garlic pesto ..



Have fun ..
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