was in 2008 when, thanks to Susana Bedoya , I got the wonderful book MamaPapa , who promptly showed up at Libroscocina.
few more followed - pots & cajamarca seasoning, and Spicy Picanterías Arequipa, ...- This allowed me to have a slight idea of \u200b\u200bthe gastronomic activity that is being developed in Peru, which
addition to the activity carried out by the great Acurio - Cebiches, tiraditos and art raw fish - is truly important.
The fact is that for months that exchanged information and, following the earthquake Lorca, very close to my area, Susan is interested for my state. Fortunately I was able to reassure her and used to send an article -THE LEGACY OF ARAB AL-Andalus PERUVIAN FOOD- that appeared in CHASQUI therefore have relied on the FTAA summit, which was eventually suspended for riots and protests that took place in Arab countries.
clicking on the title, appears PDF , where you can read the full text. Anyway, I take to copy a few paragraphs of the letter of Susana Bedoya:
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As the first conquerors arrived several hundred Moors and Moorish, as Juan Jose Vega in his article "The Moorish influence and arrears: three specific cases", which indicates that the Moorish, called "slaves white ", were mistresses of several English and in many cases they became wives. "It was they who left a special stamp in Peruvian culture Creole notably coast, forever. "
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The conquerors brought many unknown animals, including cattle, pork and goat. Later, the chicken and rabbit. They also brought food like eggplant, coriander, wheat, grapes, onions, garlic, spinach, parsley, rice, beans, chickpeas, lentils, sesame, cumin, oregano. Also, peach, prune, almond, orange, sour orange, lemon, fig, lime, dates, sugar cane, among others.
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The pickled fish, a dish very popular and the fruit of cultural miscegenation, is likely to be of Arab origin. The name is iskebég which became escabetx . Later adopted the name we know. A English marinade ingredients of that time was added in Peru, the chili pepper, green chili and sweet potatoes. However, there are still discussions about the Roman or Arabic origin of this dish, but all matches is Arab.
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Ad game cocks . Léonce Angrand. 1937 Watercolor
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English traditions of Arab origin have been preserved especially in sweets. Let us see some Peruvian desserts Arabic influence.
Alfajor or gingerbread. "Alajú" means filling. It consisted of a paste of almonds, walnuts and sometimes pine nuts, toasted bread crumbs fine species, and honey well done. Estébanez Serafin Calderon, Malaga, said: "Next to the candy laboriously made are the citron, the gingerbread, nougat and a thousand other sugars race still mora 15. In Lima, prepared with blancmange and honey, and formerly with molasses syrup, coconuts and walnuts. The gingerbread of Trujillo was famous throughout Peru in the late nineteenth century, as noted by Rosario Olivas Weston.
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Rice pudding . This dessert is eaten all over Peru has also preserved in Spain and several Latin American countries, which has slight variations, the more sweet, with raisins or nuts, and so on.
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Susana Bedoya Garland
* Journalist by Jaime Bausate School and Mesa. He studies art at the Pontificia Universidad Catolica del Peru and dining with several national and international chefs at the National Institute of Arts and Tourism (INAT).
He served as head of cultural activities in the Publishing Fund of Congress and as coordinator of culture in the National Library of Peru. His essay "The influence of Arabic cuisine in Peru" was published in the book Arab Footprint in Peru (Congress Fondo Editorial, 2009). He has lectured on the subject of Arab-Peruvian cuisine in the Palestinian Arab Club
Peruvian National Library of Algeria and the Centro Cultural de la Universidad Nacional Mayor de San Marcos. Preparing the forthcoming publication of his book Al-Andalus to Peru: influence of English cuisine Arab Peruvian cuisine.
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