Cooking The South American Way - ISBN:0822580101

Cooking The South American Way

Date: 27 April 2011, 06:56

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If you were to create a meal featuring a dish from each country in South America, you’d be savoring some of the best food in the world. The variety of spices, tropical fruits and vegetables, and international influences in South American cooking makes it difficult to label as one cuisine. Each region offers its own special foods to the mix.
In the northern countries, such as Venezuela and Colombia, the cuisine is strongly influenced by the Spanish colonists who settled this area in the late 1500s. Fresh citrus juices, olive oil, wine vinegar, oregano, and cumin flavor the seafood for which these coastal countries are well known. In mountainous Ecuador, Bolivia, and Peru, potatoes, which grow in abundance in the area’s rich soil, and a nutritious grain called quinoa play prominent roles in the cuisine. Peru is famous for its spicy food, seasoned with the hot aji amarillo, a yellow chili pepper. In Argentina, Chile, Paraguay, and Uruguay, cattle abound. Regional specialties almost always include beef, and barbecued meat is popular. Brazilian cuisine is especially delicious, featuring exotic tropical fruits and vegetables, fresh seafood, and dende, a palm oil introduced by African slaves long ago. The recipes provided in this book include a sampling of dishes from throughout South America. With such a variety to choose from, there’s no doubt you’ll find something to your liking.

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