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PRESENTATION OUTLINE
PERU
KYNDALL KEATON AND SOFIA ALCAMO
WHERE IS IT LOCATED?
Located: South America/Located in
perceptual region of Latin America
Capital: Lima
Population: 30.38 million
Language: Spanish
Currency: Sol
Flag Colors: Red and White
Government: Constitutional Monarchy
Peru was once part of the great Incan Empire and later the major vice-royalty of Spanish South America. It was conquered in 1531–1533 by Francisco Pizarro. On July 28, 1821, Peru proclaimed its independence, but the Spanish were not finally defeated until 1824. For a hundred years thereafter, revolutions were frequent; a new war was fought with Spain in 1864–1866, and an unsuccessful war was fought with Chile from 1879 to 1883 (the War of the Pacific).
Peru Flag
Located
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DISHES OF PERU
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MAIN DISH
SYMBOLIZE?: TRADITIONAL
Lomo Saltado
Directions
Cut the steak in long pieces 1/4 by 1 1/2 to 2 inches. Season the steak with salt, pepper and garlic, to taste.
In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F. Add the fries and fry until golden. Remove them to paper towels to drain.
Add 1/8 cup of vegetable oil to a medium skillet over medium heat. Once the oil is hot add the rib-eye. After the meat has browned add the onions and cook until they soften. Add the tomato, vinegar and the soy sauce. Pour in the beer and simmer until the vegetables are cooked through. Remove the beef mixture to a serving plate and top with the fries. Garnish with parsley and serve with white rice.
Calories:498
Sodium:121.69g
Trans-fat:27.3g
Carbs:37.8g
Proteins:26.3g
Sugars:6g
SIDE DISH
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Picarones
Peel the sweet potatoes and cut in medium sized squares. Peel and chop the pumpkin. Put in a heavy saucepan with the aniseed, add water to cover, and cook over medium high heat until soft. Drain, reserving the water, and process in the food processor or mash the sweet potatoes and pumpkin to form a soft puree.
Cool the water to lukewarm. In a bowl put one cup cooking water and the sugar; add the active dry yeast, stirring until dissolved. Cover and let rest for 10 minutes in a warm place, until it forms a sponge.
Put the potato and pumpkin puree in a large bowl; add the activated yeast. Add the flour, and mixing with your hands add ½ cup of the cooking water, until the dough is no longer sticky, and feels soft and silky. Cover with a kitchen towel
and let rest in a warm and quiet place, until double or triple in volume, at least two hours.
When the dough is ready, heat a good amount of oil in a big saucepan to deep-fry the picarones.
This is a fundamental step and requires skill and training. With practice, you will get there. Have a bowl with cold water nearby; with one wet hand, take a portion of dough, and quickly try to make a ring shape with your thumb while you put it in the hot oil. With a long wooden stick, turn the picarones around (you can use a kitchen fork to do this).Serve drenched with syrup.
For the syrup:
Chop chancaca and put in a saucepan with cinnamon sticks, cloves, fig leaf, star anise, pineapple peels, and orange. Cover with water and cook over medium heat, stirring occasionally until the chancaca is dissolved and forms a thick syrup. Strain discarding the solids, cool to room temperature, and put in a jar to have it ready to pour over picarones. You can substitute chancaca with molasses syrup or muscovado sugar.
Calories:178
Sodium:60g
Trans-Fat:0g
Carbs:12g
Protein:10g
Sugars:16g
DESSERT
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Peruvian Dulce de leche Jelly roll
Calories:160
Sodium:140g
Trans-Fat:4.5g
Carbs:25g
Proteins:5g
Sugars:21g
DRINK
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