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WORKSPACE
Gallery of Student Work: Cultivating Peace / Recipes for Life
PEACE DIARIES BOOK, VOLUME TWO / Fall 2003
OCA (tuberosa de la acederilla)
Oca is one of the most relevant products within the thousands of traditional products that grow in Andes soil. However, although its highly nutritive properties, it still remains unknown outside the Andes Mountains.
Scientific Name: Its scientific name is tuberosa de la acederilla.
Meaning and characteristics: This small tuber is the second in importance within native products that were cultivated and consumed by our intercessors during the Inca Period. Although its XXI centuries of age, Oca is still being cultivated specially in Peruvian Andes, including the ceja (rim) of the mountain lands, particular case of Amazonas and Huanuco and also in Andes of Argentina and Venezuela; where it is exported to the European and Asian markets, and where they also foment its harvest and commercialisation with countries such as: Himalayas, North China or Africa, to be successfully commercialised in Japan and some European markets. In this same way, its harvest is being encouraged in North and Central America, particularly in North California and Oregon. More than dozen varieties of the product have been introduced to the market, which are basically sweet and can be consumed either cooked or uncooked. Others are lightly acid and preserve this mild flavour, even after being cooked. In the High Plateau (Puna), some varieties can double their sugar content when left in the sun for some days. Their taste can be therefore, comparable to dry apples or pears, or some other kind of dry fruit. They look like carrots or like long potatoes to the eye, but they also have some shinny wax cloak and a variety of pink, white, yellow and purple colours. Ocas are like potatoes, because they grow piling their stems up together, in order to stimulate the development of the tuber. They grow in dry climates, and regenerate for the growing process rapidly, even in tough soil conditions. Normally, they would have twice the performance of a potato harvest, in the same conditions. Ocas grow in high altitudes compared to other kind of harvest, and they have good results in poor soil. A soil with a ph between 5.3 and 7.8 will be preferred. The tuber starts to grow at the end of the summer, when the sun brings its rays into the earth 12 hours a day. Some researchers think the larger amount of sunlight Oca receives, the better it grows. In the Andes, they will normally grow in lands that are between 7,000 and 14,000 feet above sea level, and will take them between 6 and 9 months to be ready for the generous harvest.
Ecologic Soil Oca production is possible in any soil that is over 2,000 meters above sea level. Its only problem will be possible frosts. Nowadays, they are growing at sea level, for their commercialisation, at latitudes such us 40.13 and 46.24 in North New Zeland. Commercial production in Peru and New Zeland gives out an average of 7 to 10 tons p/ha, considering experimental plots in Peru that achieve 40 tons per hectare. Ocas can be stored, without refrigeration, for many months. Incas were able to store them for several months without refrigeration. Nowadays, people living in the Andes use this same kind of storage system, keeping the Ocas in their adobe, or sun-dried brick basements, built-up for that purpose. Some people divide the harvest and leave part of it to dehydrate, with a process that consists basically on exposing the crop to the sunlight during the day, and to the frost during the night. The product, once dehydrated is called “chuno (cornstarch)”, and it remains good for several years. Rich says that Ocas are a nutritive alternative to other kind of crop like carrot, corn or potato. Nothing will stop the eventual advance of this crop to North America. They are already aware of Oca’s intrinsic properties, and are already working with different Oca varieties, such us white, red, yellow, orange and others.
Potages that can be prepared with Oca Conserva de Pote.
Conserva de Pote is a milk based delightful dessert.
Ingredients: (for 6 people) 1 kg. Ocas ½ kg. Sugar 1 litre of milk Cinnamon and clove
Preparation: First, cook the Ocas. Then, peal it completely. Mince the Oca, until it becomes some kind of hushed paste. Afterwards, cook the Ocas with milk and sugar, stirring up constantly. Let it cool down for a couple of minutes, and it will be ready to be served.
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Martin Esquicha Bernedo Director: Julio Prada Montes Tutor: Nelly Arquinego Gallegos Professor: Ana Maria Rodriguez Student: Lirben Garcia Criollo Work: “Comida Peruana” Grade: 3rd. B
2002
Native Peruvian Food
A large variety of highly nutritive dishes exist in Peru, for example “Novoandina Food.” What is Novoandina Food? Peru has a variety of dishes known since pre-inca period. Novoandina Food has its basis in the Andes and the continental countries. These recipes belong to pre-Hispanic period, although the chronicler did not mention them; but we have to be proud of them and let the world know about Novoandina food, for tourists to come not only because of our history, but also for out gastronomic delightfulness’.
Product:
ALPACASummary: During the Inca period, Alpaca meat was only to be enjoyed by the royal family. However, with the conquerors arrival to the Americas, this kind of meat disappeared, and the noble Alpacas would only serve for their wool. After five centuries, Novoandina cuisine recovers the tradition with varied recipes. How is Alpaca to be eaten? The ideal thing is to eat a young Alpaca (not more than 2 years old). Taste depends on the cut: legs, arms, ribs, chops, loins or neck. Alpaca products are also consumed (kidneys, heart, liver and stomach) and are cooked in the same way lamb or cow products are.
Recipe:
ALPACA STEWED
Ingredients: 600 grams Alpaca meat (legs). 4 spoons vegetable oil. 200 grams diced bacon. 1 big onion cut brunoiseg style. 3 minced cloves of garlic. 1 big can, tomato paste. ½ spoon, sugar. ½ litre, red wine. 1 kg. tomato pure. 2 bay leaves. 3 rosemary branches. ½ cup, black mushrooms. ½ cup, black and white prunes Salt and Pepper.
Preparation:
Cut the Alpaca meat into small pieces, add some onion, salt and pepper, and cook lightly to a brown colour. Add the Onion, garlic and bacon, and after some minutes, add the tomato paste with a little sugar. Cook to med-high heat for 15 minutes. Rise temperature and add the wine. When alcohol evaporates, turn heat down and add the rest of the ingredients stirring with a wooden spoon. Cook for 40 minutes. Serve it with carrots, green peas and sweet potatoes.
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Student: Julio Prada Montes. 3rd. B School: Martin Esquicha Bernedo.
THE QUINUA
Dear reader, now we will talk about “The Quinua” This grain is native to Lago Titicaca (Titicaca Lake), as remains found in pre-hispanic tombs can demonstrate. Some years later, Incas encouraged its harvest from North Colombia to the south part of Chile. Sweet and savoury dishes can be prepared with Quinua.
QUINOTO
This is the national version of the typical Italian Risotto. It tastes good with chicken, prawn or shellfish.
Ingredients: ½ kg. Quinua 2 spoons, unsalted butter. 1 spoon, olive oil. 3 spoons, minced onion. 2 minced garlic heads. ¼ cup, white wine. ¼ cup, cream. 1 cup, broth. Parmesan cheese, salt and pepper.
Melt fats in the saucepan, and sauté the onion and garlic without cooking them. Turn heat down and add Quinua, the wine and the hot broth. Let it cook, until grains swell. Before serving, add cream, Parmesan cheese, and check salt and pepper. The mixture must be creamy.
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Assignment: Education for Work. Student: Valverde Bravo, Mario G. School: martin Esquicha Bernedo. Grade: 3rd B – Morning period. Teacher: Ana Rodriguez Potestad. 2002
THE YACON
It looks like an apple on the inside, and it is eaten uncooked, which allows feeling its properties. Their leaves are consumed like mate, and can treat hypertension cases. The roots carry some kind of sugar that does not cause dental decay. Formula:
C6 H12 O6 + C6 H12 O6 = C12 H22 O11 + H2 O Fructose
AIM: Basic purposes of Yacon Salad and Yacon Juice are to help diabetics with their diets and to avoid colon cancer.
YACON SALAD:
Ingredients: Yacon Strawberry Banana Apple Algarrobina Condensed Milk
Procedure: Rinse and peel the fruit. Cut in small pieces and mix all together on a clean container. Add Condensed Milk and Algarrobina (for people who do not suffer from diabetes). Note: Algarrobina and Condensed Milk are not recommended for diabetics. Add fruit, besides Yacon, depending on the season.
YACON JUICE:
Ingredients: Yacon Water Sugar
Procedure: Rinse and peel Yacon fruit. Cut into small pieces and liquefy adding water and sugar to taste. Note: sugar is not recommended to diabetics.
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WORK Student: Reategui Davila Alejandro Estaban Course: Assignment: Education for Work Teacher: Ana Maria Reyes School: Martin Esquicha Bernedo Director: Julio Prada Montes Grade: 3rd B 2002
THE JUANE
Introduction: Juane is a typical dish from the Peruvian jungle; generally, best know in Inquitos and San Martin.
Ingredients: 1. Chicken parts. 2. Vijao leaves. 3. Palillo. 4. Minced garlic, cumin, pepper and olives. 5. Eggs. 6. Rice.
Preparation: First, boil chicken parts. Then, prepare dressing with garlic, palillo, cumin and pepper. Afterwards, adding consommé, boil the rice until it is ready. Let it cool down. Add dressing to chicken parts. When rice is already cold, add beaten egg. Wrap everything with Vijao leaves, and tie them up. At last, boil the juane for 15 minutes.
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Assignment: Education for Work Work # 1 Student: Pastor Pena Jeancarlo School: Martín Esquicha Bernedo Teacher: Ana Rodriguez Potestad Director: Julio Prada Montes Sub-Director: Luis Palacios Huarhua Tutor: Nelly Yolanda Arquinego Gallegos Grade: 3rd Section: B 2002
TOCACHO CON CECINA(Tocacho with Cured Meat)
Tocacho con Cecina is a typical food of the jungle. Here is the recipe:
Ingredients: Cow meat Oil Fried banana Salt
Preparation: Carne de Cecina is cured meat. This meat takes one week at sunlight to be dried out. To prepare this food, fry the cured meat. On another saucepan fry again, the already fried banana, and then crush it, until you have small pieces. This food has to be served hot, for it to be more tasteful. It can go together with some hot beverage, such as coffee, tea or mate de coca.
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Martín Esquicha Bernedo Director: Julio Prada Montes Tutor: Nelly Arquinego Gallegos Teacher: Ana María Rodriguez Student: Tania Sáenz Ramírez Work: “Comida Peruana” (Peruvian Food) Grade: 3rd B 2002
NATIVE PERUVIAN FOOD
Peruvian Food is nutritive and rich in proteins, since we have diverse typical dishes and a variety of mixed vegetables, for example: Maca is from Peru and very well paid in other countries. We do not appreciate the value Maca has. Did you know that for a long time, wheat was ground with two big rounded stones, tight one to each other?
Let’s remember the origin of: Peanut America Eggplant India Artichoke Africa
“THE COCA”
Although the dark legend upon it, Coca has extraordinary nutritive and medicinal properties, especially those regarding the digestive system. Not in vain, Incas considered it the sacred plant of the empire.
PAN COCA (Coca Bread)
These rolls are fast and easily cooked. You can use ground Coca leaves or any other herb that you wish. Before being served, they should be warmed in the oven for a few minutes, so they stay crispy. * In Peru, Coca is used by people living in the Sierra (Mountain Range), to numb their mouth. Now, check this recipe:
Ingredients: ½ kg. Wheat flour 2 spoons, baking powder 80 grams, margarine 2 spoons, full of Coca 1 egg ½ cup, Agua de Coca (Coca water) ½ cup, fresh milk Salt and sugar
Preparation: 1. Add baking powder directly to the flour, or dilute it in warm milk before, if preferred. 2. Knead for 20 minutes, adding the rest of the ingredients little by little. 3. Cover with linen cloth and let it rest for a couple of hours, until its volume is doubled. 4. Make any size balls with it, and dye its surface with egg yolk. Let it rise once more. Put rolls in a previously fatd dish, and bake for approximately 20 minutes (medium heat).
(Drawings page 3)
MASHWA(Tropaeolum Tuberosum)
Botanical name: Trpaeolum tuberosum R & P Family: Tropeaolaceas. Common names: mashwa, mashua (Peru, Ecuador), isano, anu (Peru, Bolivia), maswallo, mazuko, mascho (Peru), cubio (Colombia). Mashwa seems to be originally from Central Andes (10-20 lat. S); its harvest would have been expanded because of pre-Columbian migrations towards Colombia (8 lat. N) and Northern Argentina and Chile (25 lat. S). Although its rusticity, there are no evidences of its introduction in other countries, probably because it does not taste good when eaten it for the first time. It is cultivated together with Ulluku, Oca and Native Potatoes, in approximately 30-1000 m2 plots, and it is difficult to know its cultivated area, as well as its production. However, 6000 hectares are estimated to be harvested in Peru every year, with an average yield of 4-12 t/hectare. 70 t/hectare were obtained in experimental conditions. Mashwa is very rustic from an agronomic point of view, given that it is cultivated in poor soils, without using any fertilizers or pesticides; and even in those conditions its performance can be twice the potato’s. Its association with Ulluku, Oca and Native Potato could be explained by the insecticide properties of the plant. These tubers are qualified to be anti-aphrodisiac since Incas times; thus, they were included in soldiers’ diet. Nowadays, it is proved that testosterone level is reduced in male rats fed with mashwa.
Habits and nutritive Properties:
Mashwa has a great importance in feeding poor people from the rural areas at the High Andes. It can be parboiled, roasted or prepared as Thayacha. This means exposing the tubercle to the night frost; and the day after, it is eaten with cane honey.
Botanic Description: Herbaceous annual plants with erect growth when tender, and prostrated stems with compact foliage when fully grown. This puts the plant in an advantageous situation when competing with bad herbs. When seen for the first time, these tubercles look like Ocas, but their conic shape, variegated leaves, and the concentration of the leaf buds in the distal part, distinguishes them; as well as the bitter taste. Vegetative cycle of the leaf can vary between 220 and 245 days. Unlike Oca and Ulluku, they produce a large quantity of viable seeds.
Ecologic and Phyto-geographic Aspects: Mashwa is produced from Colombia up to Bolivia, between 3,000 and 4,000 metres above sea level, with a bigger concentration between 3,500 and 3,800 metres above sea level. In spite of the poverty of soils, extreme temperatures, radiation and variety of rain and wind conditions of the Andes, the plant grows rapidly, repealing insects and nematodes, eliminating weed and maximizing photosynthesis. The proportion of dry matter reaching the tubercle can by up to 75 per cent. Wild Mashwa species can be found in the lomas (hills) at the coast, at the ceja rim of the forrest, and in a likeable way, with the mashwa cultivated at the Andes. Ornamental Tropaeolum can be found in the cost gardens and the Andes. Weed mashwa called Kita Anu grows sporadically in corn or tubercle fields at the Sierra (mountain range). Cross-pollination, tendency towards auto fecundation, and aesthetic selection, must have contributed in the manifestation of different morph types. It can be said, that the diversity of Mashwa is smaller than the Oca, and slightly lesser than Ulluku’s. Nevertheless, variations on the tubercle’s colour, shape, leaf bud characteristics and pulp, were found. The tubercle’s skin colour may vary from ivory white to dark purple, passing through yellow, orange and different tones of purple. Over the skin, pink or purple variegated colourations can be seen, as well as coloured bands that appear on the apex and below the buds. Tubing on the buds is more frequent in shortened-conic tuber clones, than in enlarged-conic or ellipsoidal tubers. In the region between Central Peru and the North of Bolivia, the largest variety of colours and shapes can be found.
Mashwa Collections in South America.
Mashwa, same as Ulluku and Oca, has been widely collected along Peru, Ecuador and Bolivia during the last 10 years. Peru’s field collections, kept and evaluated at Ayacucho, Cajamarca, Huancayo, Cuzco and Puno, exceed the quantity of 300 assents. Most of them are kept in vitro at the Universidad Nacional Mayor San Marcos (Mayor San Marcos National University) biotechnology laboratory, Lima. Ecuadorian’s Mashwa collections are stored and evaluated at the experimental station of Santa Catalina, Quito.
Harvest Practices
They are cultivated in the same agro ecologic zone, and soil requirements, as well as harvest practices are very similar to those of potato, and that is why they are presented together. “Melgas” cultivation appears as a tradition in the north part of Peruvian Sierra. After farming, the plot is divided into 3 to 5 zones, and different Andes tubercles are sowed on each of those areas. At the high plateau and the agro ecologic zone from Puna Semihúmeda, tubers are mixed and planted. At the agro ecologic zone Quechua, however, Oca and Ulluku are planted together with corn. This harvests react with great efficiency to agriculture labours, in terms of fertilization, hoe, and most of all, to plague and disease control; increasing its production up to 40-50 t/hectare, comparable to the potato higher standards.
Improvement Perspectives and Limitations Because of its taste, Mashwa could have better possibilities of expanding as animal feed. In that sense, some clones with up to 11 per cent protein content appear with good chances. A census performed by Centro Internacional de la Papa (Potato International Centre), Cuzco, Peru, in 1989; about Mashwa production limiting factors, showed the following results: lack of appropriate soil, 28 percent; harvest low performance, 17 percent; seed shortage, 17 percent. Population growth and the consequent increasing soil pressure would be limiting factors, not only in Cuzco, but in other parts at Andes as well. Harvest low performance would not be a real limiting factor, since Mashwa responds fine to a good soil management. Seed shortage could be easily solved. Basic research items:
§ Unwanted substances functions. § Long-term cultivation period. § Tubercle conservation. § Diverse agro ecologic conditions selection. § Rural and urban consumption patterns.
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Subject: Peruvian History Subject: Native Products in Ecologic Soils. Pte: Evelyn J. Enciso Luna Teacher: Nelly Arquinego 4th C 2002
Eight Natural Regions in Peru (Words in the drawing) Coast Andean Region Amazon Jungle Occidental Flank Oriental Flank
The image shows a transversal cut of Peruvian territory, where we can observe the precise location of the eight natural regions.
1. Coast 2. Quechua 3. Puna 4. High Jungle/Forest 5. Yunga 6. Suni 7. Janca/Mountain Cord 8. Low Jungle/Forest less than 500m
COAST This region is located between Mar del Peru (Peruvian sea) and the Andean foothills. Its oriental limit is the 500 metre high coast. The most important agricultural products in the region are: sugar cane, rice, potato, corn, etc.
Corn Frijol Canario (canario bean) Rice
QUECHUA REGION Quechua region is located between 2,500 and 3,500 metres above sea level, at the occidental flank and inter Andean valleys found in the mountain cords. Quechua means temperate climate lands. Potato, corn, wheat, oca, olluco, mashwa, broad bean, barley and other products are cultivated in this area.
Potato Lettuce Peas
SUNI REGION Suni region is located between 3,500 and 4,100 metres above sea level, and the word means high lands. Barley, caniwa, kiwicha, quinua, olluco, mashua, Tauri, and other products are cultivated in the region.
PUNA REGION Puna region is situated between 4,100 and 4,800 metres above sea level, and it means mountain sickness. Andean plateaus make up Puna region. Quinua, potato, llacon, and other products are cultivated in the region, depending on season and weather conditions.
JANCA REGION (or Mountain Cord) Janca region, situated over 4,800 metres above sea level, is the highest region in Peru. Janca means white. There is little vegetation because of the cold weather.
RUPARUPA OR HIGH FOREST REGION Ruparupa is situated in the lower lands of Andean oriental flank. It extends from 500 to 2000 metres above sea level. Yuca (cassava), pituca, banana and orange are the main products harvested in the region.
LOW FOREST REGION This region extends form below 500 metres above sea level, up to the Andes mountain cord. Main products: coffee, tea, cacao, palta (avocado), pine, papaya (pawpaw), etc.
Palta Cacao, Palm tree Oil
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TRUTH AND RECONCILIATION YEAR
School: Martín Esquicha Bernedo Assignment: Education for Work Director: Julio Prada Montes Tutor: Manuel Horna Teacher: Ana María Rodriguez Potestad Student’s name: Linda Quispe Vargas Grade and section: 4th A Academic Year: 2002
Andean products, such as grains, tubercles, roots, fruits, in addition to aromatic and medical products, have great potential as nutritious and tasty food. However, productive countries are sub utilizing that food, transformation and conservation potential. Andean grains as quinua (Chenopodium Quinoa Willd), Canihua (Chenopodium Pallidicaule Aellen), kiwicha (Amaranthus Caudatus and tarwi L.), and tarwi (Lupinus Mutabilis Sweet) are valuable products in the Andes.
QUINUA It is a vitamin rich and energetic food, and good for human growth and mantainance. It is more than 4,000 years old, and was eaten by Incas and other civilizations in America. It is cultivated in Peru’s soil at 3,000 or 4,000 metres above sea level, and it’s highly nutritive value is compared to mother’s milk. Its amino acid balanced composition and high lysine content, is frequently limited in vegetal food. Quinua is one of the most nutritive products in the world, similar to casein, for that reason Quinua Project CIP-DANINA is being developed at the International Potato Centre (Centro Internacional de la Papa – Cip). The aim of the project is to increase quinua production and consumption at the Andes, in order to fight the high under nourishment rate, as well as introduce the product to foreign countries that demand quantities now out of stock. Production and consumption is encouraged by a high quality product elaboration. This products are flakes, flour, potatoes, pasta, breakfast cereals, etc.
RECIPES
QUINUA SOUP
Ingredients: Quantity: Quinua ½ kg Sweet potato 1 kg Broad Bean ½ kg Cheese 2 units Minced parsley ½ bunch Milk 1 cup Yellow pepper 100 grams Oil ¼ litre Onion 1 unit Garlic and Salt to taste
Preparation: Brown chopped onion, garlic and yellow pepper on a saucepan with hot oil. Add boiling water, and rinsed quinua. Cok for 20 minutes and then had broad beans and sweet potatoes cut in half. Cook well and then add salt and milk. Add Parmesan cheese and serve with chopped parsley.
QUINUA TAMALE:
Ingredients: Quantity Quinua 200 grams Chicken 100 grams Eggs 2 Olives 50 grams Onion 1 Yellow Peppers 50 grams Oil ¼ litre Red Peppers 50 grams Parsley 1 bunch
Preparation: Grind quinua and mix with yellow and red peppers, oil and salt until you get a dough. Make dressing for the stuffing with onions, yellow peppers and chicken. When the stuffing is already cooked, fill adding hard-boiled egg, olives and parsley. Then, wrap with leaf that covers the corn cob and cook for about 5 minutes before serving.
CAUSA DE QUINCA
Ingredients and Quantity:
1 kg Quinua 50 grams Yellow peppers 4 Eggs ¼ kg Peas ½ kg Chicken 6 Lemons
Preparation: Rinse and parboil quinua without any salt. Once cooked, squeeze quinua making balls and add dressing made with yellow peppers, parboiled chicken, lemon and salt. Serve decorating with lettuce, eggs, peppers and parsley.
DESSERTS QUINUA VOLTEADA (Turned Quinua) Ingredients: Quantity: Quinua ½ kg Milk 1 litre Sugar ½ kg Cinnamon to taste Vanilla essence to taste Butter to taste
Preparation: Parboil Quinua with cinnamon. Blend and put in a pot adding milk. Let rest and thicken. Finally add vanilla essence. To prepare the caramel, cook sugar adding water and orange rind. Put caramel on a baking tin and then add the prepared stuff as well. Let cool down and turn the tin to get the whole dessert out of it. Serve.
ZAMBITO DE QUINUA Ingredients: Quinua Milk Sugar Clove Cinnamon Vanilla essence Orange rind Raisin Chancaca (brown sugar loaf)
Preparation: Boil Quinua together with cinnamon, clove and chancaca until it is thick enough. Cook sugar and add a little ground orange rind. Mix quinua with cooked sugar and milk, and then add vanilla essence. Serve with raisins.
PONCHE DE QUINUA. Ingredients: Quantity: Quinua ½ kg Eggs 2 Sugar ½ kg Cinnamon and Clove to taste Milk 1 litre
Preparation: Rinse quinua and put it into boiling water with cinnamon and clove until it is well cooked. Then, scramble together with the eggs and the milk, squeezing, after removing the boiled water.
KIWICHA. KIWICHA SOUP
Ingredients: Quantity: Kiwicha ½ kg Potato 1 kg Milk 1 cup Onion 1 unit Tomato ¼ unit Charqui (jerked beef) ¼ kg Salt to taste
Preparation: Toast Kiwicha. On a pot, prepare dressing with tomato, onion and garlic. When ready, add water. When boiling, add the kiwicha and cook for 30 minutes. Then put in the charqui and sweet potato. When done, add salt to taste, milk and serve.
KEKE DE KIWICHA
Ingredients: Quantity: Kiwicha 2 cups Flour 2 cups Sugar 2 cups Butter 100 grams Milk 2 cups Baking powder 2 spoons Vanilla essence 2 spoons
Preparation: Scramble egg yolks with sugar and butter. Then, add the flour and baking powder. After that, add scramble the egg white too, and add it as well. Fat a baking tin and add the dough to it. Bake.
MASHWA.
TORTILLA DE MASHWA (Mashwa Omlet)
Ingredients: Quantity: Mashua 1 kg Chuno (cornstarch) 1 kgPork meat ½ kg Spring onion 1 bunch Chopped parsley 1 cup Eggs 3 Wheat flour 150 grams Salt to taste Oil
Preparation: Parboil and squeeze mashwa. Brown the onion and garlic with a little butter. Then, include red pepper and the pork meat. To decorate, chop some parsley, hard boiled egg and serve with chuno (cornstarch).
MERMELADA DE OCA Ingredients: Quantity: Oca 1 kg Green apples 250 grams Sugar 1 kg Lemons 5 (citric acid) Pine 1
Preparation: Parboil Oca and then peel and crush it with a fork. Put crushed oca, green shredded apples, sugar and citric acid in a pot. Boil stirring up constantly.
CAYYA
REFRESCO DE CAYYA (Cayya drink)
Ingredients: Quantity: Cayya 1 kg Sugar ¼ kg
Preparation: Boil Cayya and let it soak, if possible in a mud made recipient. Serve.
MACA
DULCE DE MACA Ingredients: Quantity: Dry maca 1kg Honey or sugar to taste Cinnamon, clove to taste Water 1 litre
Preparation: Rinse maca correctly and let it rest in water for one day. Parboil it, and cut it into small pieces. Blend adding sugar or honey.
OLLUCO
FLAN DE ULLUCO Ingredients: Quantity: Ulluco 1kg Milk 1 jar Chancaca (brown sugar loaf) 1 Vanilla 1 teaspoon Maicena (cornstarch) ¼ kg Cinnamon, suga to taste Raisins 100 grams
Preparation: Parboil previously rinsed ulluco. Let it cool down and blend with the same liquid. Put chancaca in a pot together with cinnamon, sugar, clove and mix with blended ulluco. Add cornstarch and wait before adding milk. Cook over a low flame until its ready and add vanilla and raisins. Remove caramel from fire and add it to the previous cooking.
KEKE DE CHUNO DE ULLUCO
Ingredients: Quantity: Harina de Chuno de ulluco (ulluco flour) ¾ kg Harina preparada (special flour) ¾ kg Eggs ¼ kg Milk 1 jar White sugar ½ kg Ulluco shredded ¼ kg Butter 50 grams Oca ½ kg Vanilla essence a few drops Baking powder 1 bag
Preparation: Deposit egg whites and sugar in a recipient and whisk until stiff. Add egg yolks, butter, cornstarch, vanilla essence, special flour and ulluco shredded. Stir properly, put into a baking tin and bake it over low heat for 1 hour.
MAZAMORRA DE MACA Ingredients: Quantity: Maca 1 kg Harina de Maca (Maca flour) ½ kg Sugar to taste Cinnamon clove to taste Milk 1 litre
Preparation; Rinse dry maca and parboil it. Then blend and mix it with maca flour and milk. Add sugar, cinnamon and clove. Serve hot.
ANDEAN FOOD POTENTIAL IN GLOBAL DIET
Andean grains like quinua (Chenopodium quinoa willd.) canihua(Chenopodium pallidicaule aellen), kiwicha(Amaranthus caudatus L.) and tarwi (Lupinus mutabilis Sweet), are valuable products in the Andes.
Among sub-utilized tubercles in the Andes we have Oca (Oxalis tuberose Mol,) olluco (Ullucus tuberosus Loz. ) and mashua (Tropaeolum tuberosum R. and P.). Andean roots are arrachas (Arracacia xanthorrihza Brancoff), llacon (Polymnia sonchifolia Poeping and Endricher), chagos (Mirabilis expansa R.and P.), maca (Lepidium meyenii Walpers), achira (Canna edulis L.) and chijuro (Valeriana henrici). There is also a great variety of fruits, such as cherimoya (Annona cherimolia), lucuma (pouteria lucuma), sachatomate (Chiphomandra betacea), ahuaymanto (Physalis peruviana), granadilla (Passiflora edulis), pepino (Solanum muricatum), pacae (Inga edulis), lulo (Solanum quitoensis), papaya serrana (Carica candamarcensis), and sauco (Sambucus peruvianus).
Most of the demand is on organic products, and it is estimated that production does not satisfy such demand. Consumer’s interest on those kinds of products is due to the importance given to natural, nutritive and healthy diets.
Only in America, 25 root and tuber species were domesticated, including worldwide know products, for instance potato, sweet potato and cassava or manioc. Nine of those species are from the Andes, with underground edible parts. Three of them are tubercles (Oca, Ulluco and Mashua), and the other six are roots. Among the last ones we find maca, arracacha, yacon, etc. Maca is the only member of the Brassicaceae specie (Cruciferae), domesticated in the Andes and in relative to turnip, radish, and “2” mustards.
With this presentation, we desire people from this region and from our country become acquainted with our products and their nutritive characteristics, in addition to the many ways in which they can be cooked. By this means, we hope consumption and consequent production of these goods are increased.
Andean Tubercles and Roots Project
This project, made to preserve bio diversity of Andean roots and tubercles, is the result of successive meetings, expositions, proposals and analysis in the different farmer’s ranches.
In this sense, Andean products like ulluco and maca are economically profitable resources, and therefore, appreciated goods. A detailed diagnosis of these zones (as potential and problems of products like ulluco, maca, oca, arracacha, yacon, Andean potatoes, etc) would help to make an integrated proposal. Farms surrounding Provincia de Concepcion, are considered as extremely poor. However, with a sustainable technical and scientific contribution regarding bio diversity, (considering family and community union as the obvious beneficiary), it is possible to establish some basic and self-sufficient models of enterprise organizations that encourages self-management, and can make a positive impact on farmer’s activities, increasing his life quality.
MARTIN ESQUICHA BERNEDO
“ HIGHER OUTPUT WHEN CONSUMING NATIVE PRODUCTS”
Subjet: La Meca Director: Julio C. Prada Montes Sub-director: Luis Palacios Huarhua Teacher: Ivonne Gutierres Grade and section: 5th B Members: Escalante Fernandez, Karen Castillo Coila, Guisselle Zavaleta Chaparro, Milagros
Maca is a wild plant that has been domesticated in the Meseta de Bombon (Central Andes of Peru) between 3,000 and 4,000 metres above sea level. Maca belongs to cruciferous family and is one of the four plants that grow at the Andes at temperatures between 4 and 7 degrees Celsius during the day, and –10 degrees at night. There is a whole variety of macas, but Lepidium Peruvianum Chacon is the most common given its nutritive properties and other benefits.
This plant has been considered a valuable food since pre Hispanic times, becoming the aborigine’s food, according to various reports, and being exchanged with other neighbour civilizations.
Only nobles had the privilege of eating Maca, at the Ancient Peru. Even then, maca’s nutritive properties were well known, even without any laboratory test. In that sense, maca has had a great economic importance during pre Hispanic times. Cobo E. says about maca in his book “Historia del Nuevo Mundo”: This plant is grown in the most tough and cold soil at the Sierra, where no other plant for human maintenance grows (Part 1, page 170). Maca has been, during Colonial times, part of the tribute the peasant had to pay to the Encomendador (from Encomienda). After Spanish Conquest, the plant was set apart and it was almost extinguished -but first scientific studies, presented by Dr. Gloria Chacon de Popovici in her Thesis in 1961, brought the plant out of ostracism- until, again Dra. Chacon published “La Maca y su Habitat” and “La Importancia de lepidium Peruvian Chacon en la Alimentacion y la Salud del Ser Humano y Animal 2000 Anos Antes y Despues de Cristo y en el Siglo XXI”. Maca took revenge and chemistry laboratories, and science departments at Peruvian universities added value to it. In 1995, maca commercialisation boom occurred and international corporations started to import the product. This product, which resists frost and hail, was offered to Gods, same as corn and potato; although it does not appear in huacos (pots found in pre-Columbian Tombs).
Rediscovering maca’s properties implied a reconsideration of people’s interest on the product. Many authors consider maca the XXI century product.
HISTORY, ORIGIN AND DOMESTICATION
Plants in the company of flowers (Angiosperms) first appeared 300 millions of years ago, according to the studies made by palaeontologist Hill (1996), evolving in the northern, central and south areas of Peru; among them was maca.
When men got into the Andes, 20 thousand years BC, he found many plants and animals; they were pickers by then, but evolved to be hunter at Luricocha-Huanuco, Junin or Ayacucho, learning how to make hunting tools. However, they also learned how to domesticate and grow plants and animals 5,000 years BC.
According to historic evidence, Maca domestication started at the beginning of Christian era, in the zone of San Blas or Junin, grown by Chinchaycocha settlers, Pumpush culture among them. It’s extension towards the ecologic Alto Andino zone could have been encouraged by Yaru or Yaro culture, and by Ayarmarcas coming from the south; who gave great importance to this crop making it part of their daily diet (Matto, 1975); Rick (1979), Antunez de Mayolo (1977), Rostworoswshi (1978), Waldemar (1976), refer to Yaros as advanced cattle farmers, practicing also an intense agriculture, being maca one of the cultivated products.
Pacheco (1988), says Bombonmarca (Junin) inhabitants used to practice developed agriculture and cattle raising, applying an irrigation channel system that conducted water from nearby lakes. In that sense, it became an economic centre where maca, potato, and alpaca and llama fibres were stored. Commercialisation then occurred with towns located in Junin and the Valles Interandinos, bartering charqui, fibres, salt, maca and other products.
TAHUANTINSUYO
Once Incas conquered Pumpush and Yaros, Junin High Plateau (Altiplanicie de Junin) turns out to be a political and strategic centre; becoming a distribution centre between Cusco and Cajamarca, where Inca organization knew how to take advantage of the pre-Inca cultures living in the zone.
Maca expansion should be also credited to Collas culture, coming from the south. Under Mitimaes system they cultivate maca intensively, making Junin High Plateau the point of interaction between Cusco and Chinchaycocha region. According to XVI and XVII articles, Inca troops were fed with maca, since the plant was supposed to give strength and vitality to the soldiers.
CONQUEST AND VICEROYSHIP
When Spaniards arrived, they saw maca’s expansion and apogee. Journalist Cobo (1653) tells that maca grows in the toughest and coldest soils, and that Peruvian aborigines have no other food than maca. Antonio Vasquez de Espinoza refers about the existence of maca in Castrovirreyna. Cieza de Leon (1995), comments about small quantities of corn being harvest in the zone, because of the cold weather.
When conquerors got to know about maca’s properties, they introduced the plant into their own diet, making people pay their annual taxes with 300 cargoes of half a maca fanega (approximately 15,000 kilograms). They also used the plant to feed animals introduced by them: colts, mares, porks, donkeys and chickens.
Guaman Poma de Ayala (1613) refers to Maca as a nutrient Aborigines used for health purposes and sometimes as medicine for “Taky Oncoy” disease. According to Pablo Macera it was used as a hallucinogen by an anti-colonizing religious movement. Pierre Duviols reports, after reading Cristobal de Albornoz’s paper, that the movement is known as “Confesion de la Maca (maca confession)” and it used to make certain people speak truly.
REPUBLICAN
Walpers (1843) identifies the specie as Lepidium Meyennii Walp; name given after Mr. Meyennii harvests the plant at Pisacoma (Puno Department). Weberbau (1945) also describes de existence of Lepidium Meyenni Walp between Candarave and Carumas (Moqueguea Department)), which is Lepidium Meyennii Celidium sub-specie. 1961 Chacon develops a phytochemical research of the Maca, and extends his taxonomic investigation, identifying it as Lepidium Peruvian Chacon Sp. Nov. (L. Meyennii Walp) being this name ratified by biologists at Herbario de la Universidad Nacional San Marcos.
According to Pulgar Vidal (1985), Maca’s terminology origin comes from “Chibcha” language MA meaning Heights and CA meaning sublime. It is also possible that Incas named the plant as Maca, justifying their supremacy over Ayarmarcas, given that maca had always existed in the Andes.
WHERE IS MACA CULTIVATED?
There are still evidences that show maca was harvested in huge extensions of Alto Andina zone, Peruvian and Bolivian territories. But currently, maca is only cultivated in Provincia de Junina and Ribera del lago Chinchaycocha, including Meseta del Bombon (counting Vico, Shelby, Villla de Pasco, Ninacaca en Cerro de Pasco; Carhuamayo, Uco, Huayre, Ondores, Matacancha, Pari, San Pedro de Cajas, Huamanripa, San Blas, Rmaycancha).
MACA’S DESCRIPTION AND CHARACTERISTICS
Maca is a herbaceous plant, and has the following characteristics:
Root: global rounded form. It has various colours, form light yellow to purple and black, passing through pink. It’s transversal diameter is three to six cm. And longitudinal diameter form 4 to 7 cm.
Leaves: composed by a wide sheath, large petiole with flat superior face, compund limb, 6 to 9 cm. Long.
Fluorescence: compound and rarely simple cluster. Flowers form groups, are axillaries and hermaphrodites, green coloured –light, small- 4 free petal corolla lightly curved towards the apex. 6 tetradinamus stamens, 2 of them being fertile, and the rest sterile, small and to the side of the fertile gynaecium. Binocular ovary.
Fruit: lightly thin, with only one seed on each cell. Red coloured, 1-2 mm. wide.
BASIC ECOTYPES
We cannot talk about varieties, but ecotypes, which are well defined by their coloration.
1. Yellow 2. Creamy white 3. Red 4. Purple 5. Black 6. Lead 7. Red and creamy white 8. Red and yellow
Yellow and purple are preferred. Lead colour is very popular, due to it’s difficult cooking.
MACA’S NUTRITIVE VALUE.
(100 gr.) Composition
MACA AND NASA
Maca is a Peruvian plant, cultivated thousands of years ago by Incas, for their nutritional, medical and fertilizing properties, being all scientifically recognized in the XX century.
Senior Carlos Noriega, a Peruvian-American astronaut at the NASA, said, “Peruvian scientists should present NASA some of their projects”. Dr. Chacon was so impressed by Noriega’s sayings that she decided to get in touch with him and share with him her idea that maca should be studied as a alimentary supplement and for the reproductive process in space, given that animals reduce their reproductive capacities in space. Result: NASA is using the plant as an alimentary supplement in space.
NASA has been using maca lately –as mentioned before- in astronauts diet, because according to reports form the same organization, it helps to keep a good shape, and maintains lucidity and reflexes, necessary to accomplish important and dangerous missions.
MACA’S BENEFITS Incas, Peruvian aborigines, have used maca because of their medical and nutritive characteristics. It contains vast quantities of amino acids, carbohydrates and minerals, including potassium, calcium, phosphorus, zinc, magnesium, iron and vitamins A, B1, B2, B12, C and E.
Maca for adults: This root has been traditionally used and suggested to treat stress, control and stabilize blood pressure, reduce fatigue, increase energy and mental clarity, vitality, and athlete’s resistance. It reinforces the immunologic system, stimulates red globules production, improves Thyroidal function, reduces colesterol, prevents osteoporosis and increases libido. As aphrodisiac, maca fights sexual impotence, as well as male and female infertility. It also alleviates menstrual irregularities and hormone disturbs, including menopause. Maca is not a hormone; it stimulates and strengthens hormonal system to keep your body healthy, working through hypothalamus and pituitary gland to balance the endocrine glandules. Maca is becoming popular among body builders, as a natural substitute to anabolic esteroids, given to the large quantity of steroidal glycides present in the root. Many doctor prescribe maca for older people and to combat osteoporosis, obtaining great results.
Dr. Freddy Madrid Gironda and Dr. Jorge Aguila Caloderon have helped in many researches, on Peruvian anaemic kids, obtaining same results than with older people. Kids with problems to concentrate improved those symptoms significantly; they became more awake and concentrated people, and their anaemic situation improved substantially.
Nowadays, there is certain confusion about maca and the different species commercialised. The only specie who’s properties have been supported by researches, is “lepidium Peruvianum Chacon”, named in honour of Dr. Gloria Chacon de Popovici. This specie is known to have all the alkaloids that give maca, the properties and benefits named before. There are other wild macas, that do not grow at the appropriate height of 11,000 to 15,000 feet above sea level in the Andes Mountains, and do not carry the same medical and nutritive properties “Lepidium Peruvianum Chacon” does.
Some companies mix maca with some other herbs when selling the product. Sometimes, it is hard to determine the proportion of maca in those products. Researches have determined that make works better when consumed pure, with no other herb or product. Our maca powder is 100% maca. We use only roots and leaves, these last ones in small proportions, because they have little importance. Some resellers crash the leaves, and mix them with the root, reducing the product’s quality. Although they can call it “Maca Pura” (pure maca) it is not. Be sure ours is totally pure, and has no other ingredients or chemical products.
Totally against maca industrialization, Dr. Gloria Chacon, recommends its consumption purely, just as Incas used to have it 2000 years ago. Our 180 gr. MACA IMPERIAL has the best and most pure maca, and it does not make you gain weight.
MACA IMPERIAL is recommended as a dietary supplement because of its minerals, chemical compounds, vitamins, proteins, amino acids, carbohydrates, tanines, alkaloids, etc. MACA IMPERIAL favours bone calcification, stimulates the formation of red globules, strengthens the immunology system, stimulates the reproductive system, and can help to treat malnutrition, osteoporosis, stress, Aids, tuberculosis, etc.
HOW TO USE IMPERIAL MACA
Powder can be diluted in water, milk, chocolate, yoghurt, juices or any other drink. It is easily mixed and has it’s own taste. Maca Imperial is an ideal product to be consumed before athletic activities. Some people prefer to mix it with some protein drink and add a banana, strawberry or any other fruit. Recommended dose is one daily teaspoon for kids, and two teaspoons a day for adults. For better results, consume regularly. Due to maca’s energizing properties, avoid consuming it before going to bed.
NATIVE PERUVIAN FOOD
Corn: is the most domesticated and developed plant in the Vegetal Kingdom. It’s origin and evolution remains as a mystery to us, given that it had come as a very developed crop and no other transitional plant was found.
While many cereals present varieties that grow wildly and are preserved by nature, corn only knows as the harvested specie (Zea Mays). Several theories regarding corn’s evolution have been presented during the last century. The most popular accepts Teoncitle de Chalco (Zea mays ssp mexicana) as corn direct ancestor.
Potato: Vavilov hypothesis suggests that the origin of a cultivated crop, could be found in the region where that product is more diverse. For potato, that would be the region of Central Andes in Bolivia and Peru.
Quinua was probably the first specie, and then the wild potato. Potato’s domestication system was probably adapted to other kind of tubercles grown in the Andes, such as oca (Oxalis tuberose), mashua (Tropaelum tuberosum) ulluco (Ullucus tuberosus) and other roots.
Unfortunately, there is no register of the introduction of potato in Spain; it is supposed to be after Andean Plateaus were discovered, between 1565 and 1570, but it is still unknown who introduced it, and from where. What is know, though, is who introduced the camote (sweet potatoe), found in Antillas, Mexico, and other regions with warm climates. From Spain, it passed to Portugal, Italy and France. It probably arrive England in 1590, adapting itself easily in Scotland and Ireland as well, where the harvest was totally destroyed by Phytophtora infestans fungus, producing starvation and poverty to the population.
During the four decades that Andes Conquest lasted, potato remained almost hidden, since a large quantity of producers and consumers of the crop were exterminated. Priest Juan Eloy Valenzuela, in 1809, found a wild potato plant, giving it the name of Solanum Papa. That same year, naturalist Francisco Jose de Caldas wrote: “Turmas o papas (potatoes) that make food from the cold soil, grow admirably in light, spongy, and manured terrains.
Quinua: It was the first Andes harvest, and Inca’s basic food, since they considered it sacred. “Chenopodium Quinua
”, called Madre Grano (mother grain) by Incas, has been cultivated for more than five thousand years, in regions between 3,000 and 4,000 meters above sea level, with precipitation varying form 200 to 400 mm. annually, as grains found next to mommies from the Ancient Emporium testify. Recent bio-archeological investigations show that super-cereals as quinua, kiwicha, corn, beans, and tubers as potato; were part not only of Inca’s, but also of Maya’s and Aztec’s diet.
Quinua’s nutritive properties can be compared to mother milk. It is a balanced food, superior to any animal food, like meat, milk, eggs, and fish. Quinua grain analysis show a high content in proteins, carbohydrates, minerals and vitamins, which make it appropriate to people making great physical efforts, for instance athletes, children, pregnant women, convalescents, and unnourished people. Grains have the rest of the essential amino acids that human body does not metabolize. Lysine is empathized, which is very important in brain cells development, as metonina is in insulin metabolism. It is also rich in calcium and magnesium. Moreover, it is used to make bread, jelly, ice cream, marmalade, cakes, cookies, etc.
Quiwicha: It is ideal for human diet, also because of its perfect balance. Flour is used to make tamales, bread, tortillas, and desserts.
Quiwicha was hardly disrespected by conquerors. They even threatened to punish with death, anyone who cultivated it. Quinua was also an object of discredit. The reason for such aggressions is that Spaniards thought these products were gold, when first arriving to America, basically, because of it color. When realizing it was not, they rose in anger, and despised the crops. In addition, it was eaten by aborigines. That is one of the reasons for its disappearance and forgetfulness. The other reason has to do with the difficulties in harvesting and cleaning the tiny grains. It is cultivated principally between 2,000 and 3,800 metres above sea level, in tempered and cold climates. Grains come inside pods, very similar to green peas, and are also know as chocho or chuchis muti. It is full of proteins, greases, iron, calcium and phosphorus. It is considered very appropriate for children, pregnant women, or during pre-weaning period. It is capable of reaching milk, meat, cheese and egg properties, when combined with cereals as quinua.
It can be eaten in stews, purée, sauce, ceviche Serrano, soups, pepian, desserts and drinks. Tarwi flour is used in industrialized processes, up to a 15% proportion when baking; in view of the fact that it increases caloric and proteic values of the product.
Chuno: It is a potato flour, obtained in a very old way, on a propitious atmosphere: cold Andean nights, low humidity, and the burning sunlight under a clean sky. Chuno elaboration must be considered as natural potato dehydration.
Recipe: Budin de Maiz (Corn Pudding) 1 cup, corn 1 cup, prepared flour. ¼ cup, oil ½ cup, powdered milk ½ kg, strawberries ½ cup, lemon or orange.
Mix corn together with prepared flour, sugar, oil, mil and lemon. If you wish, you can add ½ cup of raisin. Beat with wooden spoon. Put mixture on a previously buttered baking tin. Bake to moderate heat for 25 to 30 minutes, until is browns. FRUITY FOOD FROM THE FOREST
Granadilla Scientific name: Pasiflora mitida HBK Common name: Granadilla (Peru) Family: Passiflraceae
Distribution: It is native specie, probably from the Amazon, and distributed in the river basin of Brasil, Colombia, Ecuador, Venezuela, Suriman, Guyana. In the Peruvian Forest, it is cultivated at Loreto, San Martin and Ucayali. Atmosphere adaptive conditions are: medium biotemperature, ranging from 25,1 to 17,2 degrees Celsius. 3419 mm Maximum annual precipitation. Minimum average of 936 meters variable altitude above sea level. Develops correctly in non-floodable terrains.
Utilization: It is used for the preparation of juices, ice cream, in a domestic way; and for the elaboration of nectar at industrial level.
Assignment: Education for Work School: Martin Esquiche Bernedo Grade: 4th Section: B Teacher: Ana Rodriguez Student: Osonio Julca Jack
SOUTHERN NATIVE FOOD QUINUA Quinua, that has almost every protein needed for human growth, has been the basic food for many centuries. Incas ate Quinua every day, same as we consume rice. When people go sick, they would be on a Quinua mono diet for five days in order to strengthen his organism.
TARWI Tarwi is a bean that contains 48% of proteins and 25% of fats. It can be combined with rice, quinua or corn, to increase its nutritive value.
KIWICHA It is also known as achis or achita at Ancash, as gamaya in Arequipa, or as coyo in Cajamarca. Unlike quinua and tarwi, kiwicha is not bitter. It is used to prepare stews, soups, jellies and beverages. It is also rich in proteins and it’s consumption favours growth, and organism development.
CHARQUI Charqui is salted cow meat, exposed to sunlight during the day, and moonlight during the night. It is used to prepare exquisite food, such as olluquito con charqui. It is also used to prepare soups.
ANDEAN CROPS NUTRITIVE VALUE
(Table – only first column) in 100 grams Protein Fat Carbohydrates Iron Calcium Carotene Thiamine Riboflavin
Assignment: Education for Work Belongs to: Iyari Joel Montoya Torres School: Martin Esquicha Bernedo Year: 3rd B (morning) Teacher: Ana Maria Rodriguez P. 2002
TYPICAL FOOD AT SAN MARTIN
Food from San Martin Department is characterized for being easy to prepare, but that does no mean it is not as tasty as typical food from other departments.
INCHICAPI: Ingredients: Peanut Pepper Onion Chicken Yuca Pumpkin
Preparation: Boil the chicken pieces, together with the other ingredients. Aside, crush the peanut with corn flour until it becomes a kind of dough, and add cumin, onion and sihuanco. Then, add it to the rest of the foodstuff, and stir constantly. To be served hot.
JUANES Ingredients: Chicken Rice Eggs Olives Hojas de Bijao and spices.
Preparation: Boil chicken and, when broth is ready, remove chicken and add rice and cook it. Aside, prepare dressing with achiote, butter, garlic, cumin and tomato. Mix the dressing with the rice, and wrap with Hojas de Bijao. Juanes must be cooked for 1-½ hours.
POROTO SHIRUMBE Ingredients: Beans Pork ears and legs
Preparation: Parboil the beans, and pork parts on a big pot. Aside, on a saucepan with butter, cook minced garlic, chopped onion and mishquina. Then, put everything in the pot. Finally, add small pieces of bacon, yuca, and salt. Serve with rice and fried bananas.
BUNUELOS DE YUCA Ingredients; Yuca Salt Eggs Sugar Baking Powder
Preparation: Parboil salty yucas, and once cooked, squash them. Add egg yolks, sugar, and baking powder. Whisk egg whites until stiff, and add them too. Mix well, and the make small balls. Fry them on very hot oil. Serve with miel de chancaca (chancaca honey), caramel, orange and lemon juice.
APICHADO DE CHANCHO Ingredien Pork Minced peanut Corn Onion
Preparation: Brown pork pieces and then boil them on a big pot. Little by little, add minced peanut and corn. Stir stew constantly to avoid curd formation. Then, fry minced garlic, chopped onion and mishquina on a saucepan, to be added to the big pot. Add salt and cumin to taste. Can be served with rice, beans or fried bananas.
1. Martin squicha Bernedo School
“Guiso y Cebiche de Tarwi”
Subject: Encouraging native products consumption
Director: Julio Prada Monte
Teacher: Ana Maria Rodriguez Podesta
Student: Franco Amblodegui B.
Assignment: Education for Work
Grade and section: 3rd A
2002
CHOCHO OR TARWI
Aim: Encourage nutritive and native products consumption within our country.
Overview: It is an herbaceous leguminous plant, originated in the Andes region. Its harvest extends all over Peru, Ecuador and Bolivia. It grows between 2,000 and 3,000 meters above sea level. Its scientific name is Lupinus Mutabilis Sweet, and belongs to the leguminous family. Its stem is quite hard. Tarwi can reach be from 0,8 to 2,0 metres high. It is cultivated in areas between 2,000 and 3,800 meters above sea level, in temperate climates. Edible grains come inside pods, and are used when dry, after having removed its bitter taste.
Nutritive Value: Tarwi is full of proteins, fats, iron, calcium and phosphorus. It is considered a compound food, and with a great caloric value. It is used for making, purees, sauces, cebiche Serrano, soups (tarwi cream) stews (pepian), desserts (mazamorras con naranja) and beverages (papaya juice with tarwi flour). It is also used, industrially to make bread (up to 15%), because of its caloric value.
Project: GUISO DE CHOCHO (CHOCHO STEW)
Materials: Tarwi Potatoes Condiments Oil Parsley
Preparation: Cook chocho dry grains for two hours, and then soak for seven days. Chocho, now soaked, is milled, and then put into a pan, where it is fried with oil, chopped onion, cumin, pepper, ajinomoto. Finally, add cooked and peeled potatoes.
CEBICHE DE CHOCHO PROJECT
Chocho Onion Yellow Pepper Lemon
Procedure: Chop and rinse the onion correctly. Cut pepper into very small and thin pieces. Mix those three elements together, and add salt, lemon, cumin and a little oil, to taste.
2. YEAR OF TRUTH AND NATIONAL RECONCILIATION
Better Performance, Consuming Native Products.
Members: Puza Garcia Karol Flores Ventosilla Cynthia Rodriguez Colmenares Miluska
Grade: 5th. High School
Section: “B”
2002
GREAN BEANS
Scientific name: Arveja Common name for herbaceous plants, from leguminous family.
It is a cultivated herb with seeds that are rich in starch. They are part of human diet, since they have high protein content. It has a few flowers, generally two; growing in bunches. The fruit of this herb is a legume.
Legumes: Sub-family papi lionadas, they present double wrapped flowers; mono symmetric, just like butterflies.
Nutritional Value: They have proteins, because of the starch.
Benefits: Used in human diet, mostly in salads.
Altitude: Quechua Region (2,500 an | |||||||||||||||||||||