Customs and Cuisine of Peru
Located in South America, Peru is divided in three main geographical zones: the Pacific coast, the Andean highlands, and the Amazon rainforest.
Peru is one of the countries along the Ring of Fire, a belt of active volcanoes and earthquake epicenters bordering the Pacific Ocean. Up to 90% of the world’s earthquakes and 75% of the world’s volcanoes occur within the Ring of Fire.
With its western border on the Pacific Ocean, Peru is bordered on land by Ecuador, Columbia, Brazil, Bolivia and Chile. A multi-ethnic country of Amerindians, Europeans, Africans and Asians, Peru is also home to one of the oldest civilizations in the world, the Notre Chico as well as the Inca Empire. Spanish (82.9%) is the official language, but Quechua (13.6%) and other languages are spoken in Peru as well.
After remaining almost static for about a decade, Peru’s malnutrition rate began falling in 2005, when the government introduced a coordinated strategy focusing on hygiene, sanitation, and clean water. School enrollment has improved, but achievement scores reflect ongoing problems with educational quality. Many poor children temporarily or permanently drop out of school to help support their families. About a quarter to a third of Peruvian children ages 6 to 14 work, often putting in long hours at hazardous mining or construction sites.
Agriculture is Peru’s most important commodity. While most who inhabit the provinces rely solely on their crops, they export almost as much as they keep for themselves. An example is quinoa, where the demand for it from the U.S. has created shortages in their own country.
One of the world’s most popular vegetables, papas (potatoes), were first grown in Peru, and Peru continues to produce the most potato varieties and has been referred to as the “Potato Capital of the World.” In addition, it has at least 150 varieties of sweet potato and 35 varieties of corn.
Aji (chili pepper) is a major force in creating spicy Peruvian dishes. Other herbs like mint, oregano, parsley, and cilantro are commonly used. Local cuisine includes stuffed peppers, guinea pig, fermented corn liquor, sweet corn with cheese, and grilled bull or cow heart.
The variety of climates and landscapes from Peru’s main agricultural areas has really helped establish the cuisine as one of the most interesting in South America. From the Pacific Ocean comes a bounty of fish. Ceviche, marinated fish, is considered one of the iconic dishes of Peru. The mountain or highland diet consists of basic staples of potatoes, corn, rice and various meats. And in the Amazonian rainforest you will find a diet rich in fresh fruits and vegetables, bananas, plantains, and yucca, along with meat.
The Andes of Peru are home to some incredibly loud, bright and tasty festivals!
Popular festivals include:
Carnavales (during most of February):
The whole town turns into a great water fight, as water balloons and water pistols are a favorite way to celebrate carnavales. Chutanakuy is another carnavales celebration that consists of a giant tug-of-war between the two sides of town and lots of chicha (corn liquor) consumption.
Choquekillka (50 days after Easter): This is Ollantaytambo’s (where Sacred Valley Health’s office is located) biggest festival of the year. It is an over-the-top, four-day bonanza of feasting, drinking, dancing, costumes, music, fireworks, a beauty pageant and a bullfight.
Fiesta de Compadres/Niño de Melchor: During this festival, Ollantaytambo residents and Quechua villagers meet at the central point of Marcaqocha, an Inca and Catholic religious site. They celebrate the reciprocal ties between the town and the rural communities and the apparition of the Niño de Melchor, a young Jesus who appeared dressed in Quechua clothing. This includes great typical food, a bullfight and lots of water and silly string fights.
Sources:
Sacred Valley Health
CIA World Factbook
Food by Country
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