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One of the most widely-consumed foodstuffs in Peruvian cuisine.
This corn has been planted in Peru since at least 1200 BC.
The ancient Peruvian farmers achieved a degree of sophistication
in the selection and creation of new varieties which adapted
to varying terrains and climates.
Sixteenth-century
Spanish chronicler Bernabé Cobo wrote how in ancient
Peru one could find corn (known locally as choclo) in every
color under the sun: white, yellow, purple, black, red and
mixed. Today, farmers along the Peruvian coast, highlands
and jungle grow more than 55 varieties of corn, more than
anywhere else on Earth.
Native historian Inca Garcilaso de la Vega, in his Royal
Commentaries of the Incas, wrote in detail on eating habits
in colonial times. In those days, corn was a key part of
nutritional needs, and the locals called it Sara, eating
it roasted or boiled in water. On major occasions, they
milled the kernels to bake a type of bread called tanta
or huminta. For solemn events such as the Festival of the
Sun (Inti Raymi), they would bake breadrolls called zancu.
The Peruvian corn was also roasted and called the same today
as it was then: cancha (the predecessor of popcorn).
Today, Peru features regional varieties on ways to prepare
delicious dishes based on corn. In northern Peru, the locals
are particularly fond of pepián, a stew based on
grated corn kernels mixed with onion, garlic and the chilli
pepper and which takes on a particularly heightened flavor
when cooked with turkey. Arequipa inhabitants prepare a
dish called soltero (beans, corn, onion and dressing made
from fresh cheese). In the jungle, one of the most typical
dishes, inchi cache, is made from chicken cooked in a stew
made of roasted corn and peanuts. Desserts include the sanguito
(made from yellow cornflour, cooking fat, raisins and a
sugarcane molasses called chancaca).
Peruvian Corn is also used to make cornmash pastries called
tamales and humitas, which can come in a wide range of colors
and flavors (green, brown and yellow; sweet and savory);
peruvian corn is also the main ingredient of the chicha
morada (drink made from purple corn) or chicha de jora (fermented
corn beer) and the sweet purple corn jelly called mazamorra,
for special occasions. |
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