Peru ( South America) – 5 September 2021

Peru is located in the continent of South America. It has Ecuador and Colombia to the north, Brazil to the northeast and east, Bolivia to the southeast, Chile to the south, and the Pacifica Ocean to the west.

The capital is Lima.

The official languages are Spanish, Quechua locally), and Aymara (locally).

The climate has three broad climatic regions based on the three main topographic regions of the Costa (temperatures range from 66F to 72F), the Sierra (temperatures range from 47F to 52F), and the Amazonia (temperatures range from the 60’sF to the mid-90’sF).

The staples are potatoes, beans, rice, beef, eggs, lamb, fish, corn, chicken, chili peppers, squash and much, much more (https://www.eatperu.com/peruvian-cuisine/).

https://www.britannica.com/place/Peru

PERUVIAN CEVICHE (https://www.makeamiracle.net/post/2017/09/22/peruvian-ceviche):

• 9 oz Mahi Mahi, or other mild, white fish cut into chunks
• 5-6 limes (Persian with yellow on skins have the best flavor)
• ½ red onion, thinly sliced
• 2 small habanero, rocoto or aji limo peppers, thinly sliced
• 2 TBSP chopped cilantro
• Salt and pepper to taste

1. Squeeze limes and set aside.
2. In a large, cold, stainless-steel bowl add fish, salt, pepper, lime juice and peppers.
3. Add cilantro and red onions.
4. Fish starts to turn white immediately.
5. Serve cold when fish is white, approximately 10 minutes.
6. Add sliced cooked sweet potato and corn kernels for true, Peruvian ceviche.

CORNBREAD (https://www.quericavida.com/recipes/cornbread/79e589ae-33f0-4fad-bca4-bbb872a9dd6d):

•  cans (15.25 oz each) whole kernel sweet corn, drained
• 1-1/2 C Original Bisquick mix
• 1 can (14 oz) sweetened condensed milk (not evaporated)
• ½ C butter
• 1 TBSP baking powder
• 4 eggs

1. Heat oven to 325F.
2. Spray 13×9-inch glass baking dish with cooking spray.
3. In blender, place all ingredients. Cover and blend on medium speed until smooth. Pour into baking dish.
4. Bake 55 to 65 minutes or until top is golden brown and toothpick inserted in center comes out clean.

PERUVIAN SUSPIRO de LIMENA (Caramel Meringue Parfait) (https://www.internationalcuisine.com/peruvian-suspiro-de-limena/):

• One 12oz can evaporated milk
• One 14 oz can sweetened condensed milk
• 3 eggs
• 1 C sugar
• ¼ C port wine
• 2 TBSP water
• ½ TBSP cinnamon, ground

1. In a heavy saucepan cook the evaporated milk and the sweetened condensed milk over low heat, stirring constantly with a wooden spoon until the mixture thickens and turns a pretty caramel color (about 30-40 minutes). Take off the heat.
2. Separate the egg whites from the yolks and use a wire beater to beat the egg yolks in a bowl. Add a couple of TBSPs of the hot milk mix and keep beating for a few seconds. Pour everything in the saucepan and mix carefully and reserve. Peruvians call this manjar blanco.
3. In another saucepan mix the sugar, port wine and water. Make it boil over high heat for 6 minutes without stirring. The syrup is ready when it forms a caramel thread when dropped from a spoon.
4. Meanwhile, beat the egg whites with an electric beater at high speed until soft peaks form. For the whites to grow perfectly, they must have no trace of yolk, and the bowl must be dry and clean.
5. Add the hot syrup in a thin and steady stream, beating vigorously until the resulting meringue is cold.
6. Pour the cooked milk mixture (manjar blanco) in individual cups or a larger container, cover with meringue in a decorative fashion, and dust with ground cinnamon.
7. Serve at room temperature or cold from the refrigerator.