From the mid-19th century, Peru received a significant influx of Chinese immigrants, who were brought in by major Peruvian landowners to work their lands.
How did chifa come about?
The coolies — as the Chinese laborers in Peru were known — signed contracts that stipulated they would work for 8 years on these haciendas, performing domestic and labor tasks, and afterward, they were free to go.
The contracts also specified that landowners had to allocate a portion of land for the Chinese to cultivate foods from their region. Many describe the conditions under which the coolies performed their work as semi-slavery.
As they regained their freedom, the coolies moved to the main cities of Peru, where they chose to establish food establishments. It was there that the mixture between Peruvian cuisine and Chinese gastronomy began to develop.
This is how Peruvian chifa cuisine was born. Chifa is the union of two Chinese words that together mean "to eat rice."
Gradually, the large Chinese community that developed in Peruvian lands incorporated products from Peruvian cuisine into their recipes, and today, Peruvian chifa has gained international renown. The term chifa not only refers to this culinary fusion but also denotes the restaurants where these dishes are served.
Chaufa rice
The most emblematic dish of Peruvian chifa cuisine is undoubtedly chaufa rice. Its name actually comes from a distortion of a Chinese word, chaufan, which refers to fried rice in China.
Chaufan was adapted to Peruvian cuisine, resulting in the famous Peruvian chaufa rice. This dish features several typical aspects of Chinese gastronomy. First, it is prepared in a wok over very high heat, as is traditional in China for this utensil.
The main ingredients of Peruvian chaufa rice are pre-cooked rice, different types of meat such as pork or beef, chopped into small pieces, onions, chili peppers, chopped eggs, and the essential soy sauce.
Just like Chinese chaufan, Peruvian chaufa has become a widely spread dish throughout Peruvian cuisine, mainly because of its flavor and simplicity. Nowadays, competitions are held in Peru to see who can prepare the fastest chaufa rice.
Sweet and sour flavors win hearts
Besides the international recognition of Peruvian chaufa rice, many dishes within Peruvian chifa cuisine have also captured the tastes of Peruvians.
An interesting fact is the great acceptance of the flavor combination that creates delicious sweet and sour dishes, very typical of Chinese gastronomy.
Many of the most renowned dishes in Peruvian chifa are accompanied by the exquisite tamarind sauce, a sweet and sour condiment used to season pork, chicken, or even varieties of fried rice with vegetables.
Fried wantan is one of the best examples of this flavor combination. Wantan is a small empanada made with very thin dough and filled with ground pork and spices; it is then fried in oil and served with tamarind sauce.
Pork with tamarind sauce is another icon of the sweet and sour cuisine that adorns Peruvian gastronomy. It consists of pork pieces sautéed over a bed of chopped vegetables, then drizzled with tamarind sauce.
Of course, soy sauce is an irreplaceable ingredient in every Peruvian chifa dish. It contributes the necessary salty flavor with a touch of sweetness that enhances the flavors of the ingredients.
Just like Chinese cuisine and Peruvian chifa, which require the right ingredients, there is one more essential element: the traditional wok. A deep, cast-iron pan with a rounded shape that allows for better heat distribution across all foods. In the wok, you can sauté, fry, and even boil ingredients.
All you need is a stove with a very high flame, fully embracing the sides of the wok.
Two nations, two completely different cultures, have ended up offering the world a wonderful culinary fusion: Peruvian chifa, and this deserves recognition.
