Five staples of Andean cuisine
When you combine high altitude, low rainfall and bitter winters you get hungry people. This week’s blog looks at five cornerstones of the Andean diet. Corn Choclo, the most common variety of Andean corn or is much paler than its North American cousin and its kernels are larger, starchier and chewier. Choclo is eaten on the cob (usually with a slice of cheese as choclo con queso) but it also makes its way into soups, stews, humitas and ceviche. What’s more, it’s the base for the quintessential drink of the Andes: chicha, or corn beer.
To market, to market... (Photo: Tomas Sobek)
While choclo is the most common variety of maize in the Andes, it is by no means the only one. Colors range from white and yellow to red, purple, and black, and Peru alone boasts over 50 varieties. One of the most eyecatching (and delicious) variants is maíz morado, or purple corn which is the base of api morado – one of the most delicious hot beverages I’ve ever tasted. Potatoes The potato was first …