To understand the importance of the Peruvian jungle cuisine, it is essential to value the enormous territorial influence that the jungle possesses.
The generous jungle
Known as Peruvian Amazon, the jungle occupies 13% of Peru's total territory. Its hot tropical climate offers such a broad biodiversity that, when talking about gastronomy, it provides a fundamental contribution of animals and plants for the preparation of dishes.
Many ethnic groups inhabit the Peruvian jungle, maintaining their cultural traditions intact over the centuries. From these traditions, a wide variety of exotic dishes emerge that utilize every product generously provided by the Peruvian jungle as an inexhaustible source of resources.
The 193 fruits that can be collected in the Peruvian jungle form an endless source of delicious fruit juices, desserts, and other dishes. A true gastronomic journey through the Peruvian jungle should begin by discarding all known fruits from our thoughts and opening the door to a variety we never imagined.
The camu camu, a little-known fruit worldwide, round and with a red shell, has 30 times more Vitamin C than an orange. The macambo, a cacao relative, can be found in Peruvian Amazon villages where its seeds are sold toasted like popcorn and has an exquisite flavor.
One of the most iconic fruits of the Peruvian jungle is the green plantain, the base of many typical dishes, including the well-known Peruvian tacacho.
The green plantain is not originally from the Peruvian jungle, but it found a habitat there to which it quickly adapted, and today it is one of the main crops of the area.
Dishes for all tastes
Entering the Peruvian jungle feels like stepping into the world's largest food market. A festival of aromas and flavors will rapidly seize our senses. It’s the sign that we are about to discover a unique gastronomy. Amazonian cuisine will astonish us.
The most emblematic dish of the region is Peruvian tacacho, also known as tacacho with cecina. Made from mashed green plantain with butter and salt, it is served with a delicious portion of cecina or dried, seasoned pork.
Peruvian tacacho is enjoyed throughout the whole Amazon region of Peru.
Another highly recognized dish from Peruvian jungle cuisine is the juane. This quite distinctive name refers to an XL tamal made with rice and boiled hen's leg.
The Amazon River is an endless source of gastronomic resources. Its vast variety of fish provides numerous options for jungle cuisine. Parguera, paco, gamitana, piranha, shirui or golden dorado are some species that can be caught in the Amazon. From these resources, the patarascha is born—a dish made with seasoned fish wrapped in bijao leaves, then grilled over hot coals.
Desserts and drinks from the jungle
The different communities inhabiting the Peruvian jungle seem to have a great predilection for making beverages, which are the product of the rich contributions that nature offers.
The most representative drink of the Peruvian jungle is masato, a beverage made from macerating seven different tree barks and roots, combined with honey and aguardiente. Masato is considered an aphrodisiac.
Uvahado is a brew prepared from black grapes, honey, cinnamon, and plenty of aguardiente. It’s served very cold. As we can see, most drinks born from the depths of the Peruvian jungle share the use of honey and aguardiente. They are all pleasant-tasting, refreshing beverages with a high alcohol content.
The desserts of the Peruvian jungle are the result of the abundance of fruits available to its communities. They give a wide variety of flavors and colors to sweet dishes. Banana and coconut are essential ingredients in jungle desserts.
Considered one of the world's top chefs and most innovative, Ferran Adrià has stated openly that the next gastronomic revolution will come from the Peruvian Amazon. A new step towards rescuing traditions and products that cannot be found anywhere else in the world. Peru and its cuisine are inexorably heading to become a major center in world gastronomy. So be it.
