A very simple recipe to kick off our month of ancient Andean recipes. This invented meal is composed of some of the kinds of ingredients the Norte Chico, first civilization of South America on the coasts of Peru, might have had available for a hearty supper.
Potato, Sweet Potato, Edo, and corn (not yet cooked)
The people living at Norte Chico in modern Peru got most of their direct food from the ocean, but they also traded that surplus of marine life for a very diverse rest of the diet. Up in the mid and highlands of the Andes, all kinds of foods were being cultivated and domesticated.
There are so many unique roots to South America that I just can’t get my hands on, but I’ve got some domestic versions of some of the main ones. Potato, sweet potato, and any other starchy root like Cassava, Malanga, or Edo. Continue reading “Grilled”Anchovies” and Roots (Simple Andean Supper )”