Cold dishes of the countries of the South American continent. Traditional dishes of south america

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South American cuisine is characterized by an abundance of natural meat, roasted on special grills, on coals. These dishes are prepared for both lunch and dinner. The most consumed meats are beef and pork.

The use of first courses is limited. From snacks, various vegetables in their natural form are in demand, especially tomatoes, red peppers, red beans, vegetable salads, crabs, shrimps, raw smoked sausage, ham. Salads are dressed only with olive oil or special dressing; mayonnaise and sour cream are not used for salad dressing.

As a second course, as already mentioned, meat fried on coals is most often used and sometimes, though rarely, fish cooked in the same way. The meat is fried according to individual tastes - and until fully cooked, and until half cooked. Such dishes as, for example, baked small intestines, meat sausages such as Georgian kupats are popular. Minced meat for them is made from beef, well chopped with a knife, mixed with small pieces of lard, onions, pepper, cinnamon, cloves. These sausages are fried on coals in a suspended form. There is another interesting dish that could be given the name of hot cold cuts: kidneys (whole), pieces of liver, beef and veal weighing 100 g each are fried on a grill (at least 400 g is used for the entire serving).

Latin Americans also love stews, such as roasts. Here's how it's prepared: pieces of beef or pork are first fried and then stewed until tender with red beans and smoked sausage in a tomato sauce with red pepper.

The side dish is usually served separately and is made with red beans, green beans, zucchini, cauliflower, red cabbage, asparagus, carrots, beets, spinach, palm shoots, fried potatoes or mashed potatoes. Of the cereal side dishes, only rice is recognized. In a number of countries, corn dishes and side dishes are held in high esteem. Sometimes noodles are also used as a side dish for meat, and noodles with spicy cheese are a very popular dish. Garnishes are refilled only butter.

Lunches and dinners are usually plentiful and satisfying. But breakfasts are usually not burdensome: they consist of butter, jam or jam, crispy buns, coffee with milk. Sometimes breakfast is supplemented with fruit juices, fruits, spicy cheese. It should be noted that Latin Americans love sweet coffee (at least 3-4 pieces of sugar per cup), and hot milk is served separately for coffee. Black coffee is a must for lunch and dinner.

Each country in South America has its own characteristics.

Argentine cuisine, for example, consumes large amounts of meat, especially beef. Bife (beef steak), currasco (beef roast) are her main dishes. Meat and fish for second courses are not breaded.

European vegetables and fruits coexist here with exotic ones: peaches, apricots, melons are served with pineapples, avocados and carassal. From vegetables, sweet sweet potatoes are especially appreciated. Tender cobs of corn are the national dish of Argentina, as well as throughout Latin America.

The country produces a lot of cheese. Here you can try not only all the main French, Swiss, Italian and English varieties, but also typically Argentinean tafi, tandia, etc. Desserts are basically the same as in Europe. Quince jelly is very popular.

The national drink is mate, which is made from the leaves of the plex tree. It is drunk at family celebrations, friendly meetings and during business conversations. This drink is as characteristic of Argentina as coffee is of Brazil. In addition, fresh sweet juice is widely available. sugar cane- panosha.

Argentinians have a light breakfast: butter, a bun, spicy cheese, fruits and fruit juices, jam or jam, black coffee with hot milk, which is served separately. The first courses here are consumed in a limited way. After lunch and dinner, Argentines drink strong black coffee.

Bolivian cuisine has much in common with the cuisine of Chile and Peru. Purely national dishes include, first of all, lada - very thick soups. The most common second course is paseno plateau. It is made from corn, beans, fried cheese, potatoes and tunta (a special type of potato that grows on high plateaus) and is served with a spicy sauce. Drink a glass of beer before a meal.

Coffee with milk is often drunk with mazaco. Mazaco is made from bananas, cheese, or dried beef, which is very common in Chile.

Bolivia has a lot of river and lake fish, from which quite tasty dishes are prepared. A very original dish - coneyo estirado - made from rabbit. The rabbit carcass is strongly stretched, which gives the meat a delicate taste.

Brazilian cuisine is a kind of gastronomic synthesis, formed under the influence of many national cuisines. Brazilian cuisine began to emerge in 1500, after the Portuguese navigator Pedro Cabral landed on the coast of Brazil and declared the land he had discovered the possession of Portugal. That was the time of the height of maritime expansion: Portuguese sailors landed in Africa, India, China and other countries of the East, from where they exported exotic spices, seasonings and fruits previously unknown to Europe. Portuguese cuisine, considered the most refined in Europe, had a great influence on the formation of colonial cuisines. The Portuguese imported new food products (wheat, vegetable oil, wine, etc.) to Brazil, improved cooking techniques, boldly experimented, including local exotic products in their menu, for example, cassava, which served as the main food of local residents.

Of the indigenous cuisines of Brazil, the cuisine of the northern state of Pará is best known. One of her masterpieces is duck in tukupi, a dish that testifies irrefutably to the culinary talent of the natives. The fact is that tukupi is made from cassava juice, which is extremely poisonous, since its main component is hydrocyanic acid: it is enough to take a sip, and a person dies within an hour. The Indians have learned to neutralize the toxic effect of the juice through prolonged heat treatment, turning it into a culinary delicacy.

The Brazilian cuisine of the northern region is characterized by the use of fish, fruits, root vegetables and herbs. Mostly exotic fruits predominate - tangerines, kazh, gouyava, arasa, graviola, zhenipapo, melansia, cupuasu, bakuri, tukuma, jumbo, taperiba, pekia, acai and others. Juices, compotes, marmalade, all kinds of mousses, jelly and much more are made from them; in addition, they are used as additional components of dishes.

Africa has also had a huge impact on Brazilian cuisine. Plantations of the main agricultural crop - sugarcane - required a large amount of labor, therefore, from the end of the 17th century. the import of slaves from the Black Continent increased. Gradually, the national Brazilian cuisine was replenished with products accepted for consumption in Africa: palm oil, coconut milk, sweet potatoes, beans, various types of peppers, quiabo, shrimp, etc. The low plateau in the state of Bahia is a kind of illustration of the influence of African culinary traditions on the formation of Brazilian cuisine, the birthplace of dishes such as vatapa, caruru and others invented during the slave system.

In the interior arid regions of Brazil - sertanas - dried meat dishes are preferred, as well as cassava. At the end of the XVI - beginning of the XVII centuries. the central-western region and the southeastern state of Minas Gerais were conquered by the Pauli baideirants, tireless gold hunters. The inhabitants of the state of Minas Gerais, mostly pastoralists, had to constantly roam from place to place and eat without spending on cooking great effort and time. Therefore, their diet included such dishes as tutu, cracklings, meat in a pot, flour dishes and dishes from wild beans. Typical food for this region is beef and chicken meat, but pork is especially preferred here. Dishes made from cassava flour and corn, white cabbage, pumpkin and other vegetables, fruits and herbs are widespread. Dishes with a lot of liquid are popular - “cow in a bog”, beef brisket in cassava broth, chicken in lentil sauce, etc. Having completed the “golden” cycle in Minas Gerais, the bandeirantes set off to conquer the vast southern plains, which were ruled by conquistadors.

From the mixing of Indian, Spanish and Portuguese blood originated the first Gauchos. Spending most of their lives in the open air, the Gauchos did not have enough time and all the necessary conditions to cook delicious food for themselves. Their favorite food was churrasco - meat on the coals. It was roasted directly in the coals or, when time allowed, strung on a wooden spit. The metal grills and skewers of modern braziers have replaced the primitive method of roasting meat, but the principle and ingredients remain the same: meat, salt, and fire.

Along with regions where culinary traditions have already fully developed, there are those in Brazil that are still in their infancy. The latter include the cuisine of the southern region, which was formed by immigrants from Italy and Germany, and the cuisine of the state of São Paulo, which was influenced by Italian immigrants. Sao Paulo's cuisine is simple and unpretentious. It widely uses fragrant seasonings, cassava, corn, corn and rice flour, pork. Among her most famous dishes are virado a paulista, suckling pig with young coconut, and rice with sua (piglet tenderloin).

And of course, in all Brazilian regions, the national drink is especially popular - coffee, in the intricacies of preparing which the locals are very successful.

Cattle breeding, especially in the south, is one of the main branches of the Brazilian economy. Breeding pigs, sheep, goats and poultry makes it possible to cook a variety of delicious dishes. Along the Atlantic coast and in the rivers of Brazil there is a lot of fish - all the species found in Europe, and some that are characteristic only of this country, but no less tasty. Monkey, crocodile and even water snake meat dishes are quite widespread in the country. In the Amazon, turtle fat is used, turtle eggs are consumed in large quantities, and only yellow ones.

National dishes of Brazilian cuisine include the following: vatana (fish stew), churrasco (meat fried on a spit), feijoada (meat with beans and leafy greens), peru asado (stuffed fried turkey), shutu (mashed beans with cassava flour ).

In addition to meat and fish, Brazilians eat a lot of vegetables, as well as rice, coconut, capsa nuts. As a rule, the dishes are very spicy, as the chefs do not spare all kinds of seasonings. Sugar is used in large quantities to make desserts.

Brazil occupies one of the first places in the world in cocoa production. This product is very common in its natural form and in the form of chocolate.

Brazil is the world's main coffee producer, so it's no surprise that this drink is consumed at any time of the day. Coffee is drunk in the morning during breakfast, after lunch and dinner.

Venezuelan cuisine is similar to Brazilian cooking. The most popular meats are beef and pork. As in other Latin American countries, the consumption of first courses is limited. Of the snacks, vegetables in their natural form are the most popular (especially tomatoes, red peppers, red beans, vegetable salads, crabs, shrimps, ham, raw smoked sausage).

Of the second courses, beef and fish fried on coals are most often prepared. Meat and fish for second courses are not breaded. The most common Venezuelan dish is ervido (vegetable soup with beef or chicken). Often pies are made from cornmeal with meat, ham, plums, grapes, hard-boiled eggs wrapped in banana leaves (they are called "allaka"), black bean dishes - karaotes. Pancakes called kashana and arepa bread are baked from corn flour, huge thin crispy kaza-be biscuits are made from cassava.

The earth turtle is found in the country with a very delicious meat- Moroccan. It is fried, cooked in the form of a stew.

Lunch and dinner are always completed with black coffee.

Colombian cuisine is characterized by a large number of soups seasoned with various herbs, dishes from six types of bananas. Soups are prepared quite peculiarly. This is how potato soup is cooked: first in chicken bouillon fall asleep the first portion of potatoes and boil it until a puree-like mass is obtained. Then sliced potatoes are added and the soup is seasoned with herbs that taste like mint. On the Pacific coast, sankomo soup is popular, the main component of which is one of the six varieties of bananas - green, characterized by flouriness, and therefore in many cases replacing potatoes.

In Colombia, they eat tuana eggs - a large lizard, fried termites.

Argentinean and, to a lesser extent, Brazilian cuisine is common in Paraguay. There is a lot of game here, especially wild turkeys and partridges. Three varieties of corn grow: white, red and hard. Hard corn is used to make locro, which is common in almost all of South America. Popular dishes are bori bori (large meatballs made from corn and meat that are put into broth) and gupzo (pieces of meat with rice).

Paraguayans love oranges and bananas, they eat them in large quantities. At 10 o'clock in the morning, that is, between breakfast and lunch, it is customary to eat a steak with an egg boiled "in a bag".

Peruvian cuisine is considered one of the most diverse in Latin America and is characterized primarily by the abundant use of hot red peppers. A very popular dish is papa ala huancaina - white cheese diluted with milk, pepper, onion, salt, egg yolk, lemon and orange juice, vegetable oil.

original the National dish- sevshe. It is raw fish, poured with lemon juice, seasoned with pepper and corn. In the course of white bean dishes, fish and partridges are very much appreciated.

The meat is used chilled and steamed. Meat and fish products intended for frying are not breaded.

Purple corn grows in Peru. Compote is brewed from it - maza-marra morada, a low-alcohol drink is prepared, often replacing wine.

For the preparation of desserts, beans are widely used. It is used to make a sweet dish blancanse, which is very fond of children.

Uruguayan cuisine is very similar to Argentinean and Brazilian cuisine. The national dish is Creole zapollo. It is prepared like this: the top is cut off from the pumpkin in the form of a cap, the pumpkin is freed from seeds and fibers, filled with meat, vegetables, fruits and boiled in this form (the shell to some extent replaces the vessel).

Mate is the national drink. It is consumed at any time of the day and in surprisingly large quantities, eaten in small biscuits toasted and sprinkled with sugar.

Chilean cuisine. The most original cuisine of South America is Chilean, but it offers many dishes that are unusual for a European. The recipes for most of them are not the subject of the chef's thoughts, but are caused by the need to cook hearty food.

The first feature of this cuisine is the abundance of beans, onions and garlic dishes. These nutritious and juicy dishes are especially in vogue.

The second feature is the preparation of various dishes from fish, lobsters, mussels, shrimps, sea urchins and algae. Soup and mashed potatoes are prepared from the latter. The iodine contained in these plants gives the dishes a peculiar taste and smell.

Chilean cuisine combines Spanish culinary traditions and the traditions of the original population of Chile - the Araucano Indians. The Spanish conquerors brought with them wheat, pigs, cows and chickens. These foods and the heritage of the Indians in the form of potatoes, corn and beans form the basis of most typical Chilean dishes.

During colonial times, dishes such as umitas (boiled corn pasta wrapped in corn leaves), locro (stew with vegetables), charkikan (roast dried meat, potatoes, beans and garlic) were very popular. Cochayuyo seaweed dishes appeared at the same time.

There were three types of bread: tortilla (corn tortilla), Spanish rich bread and unleavened Chilean bread. Fruits were widely eaten: chirimoya, frutilya (a kind of strawberry), lucumas (fruits of a South American tree similar to apples). Chilean cuisine, like Mexican cuisine, owes its development after the Spanish conquest primarily to the monks, who experimented a lot with local recipes and imported products.

Later, Chilean cuisine was influenced by the gastronomic traditions of countries such as France, Germany, England and Italy. Thanks to this influence, the local culinary art is the most "European" in all of Latin America. meat gastronomic south american cuisine

Traditional Chilean dishes are represented by dishes such as cazuela (stew of meat, rice, potatoes and corn), pastel de choclo (stew of corn, chicken, beef, olives and vegetables). Traditional appetizers are empanadas (cornmeal pies stuffed with cheese, meat or seafood), churascos (corn tortillas stuffed with meat) and chacarero (a dish of meat, tomatoes, chili peppers and peas). A vegetarian alternative to these appetizers are sandwiches with avocado and tomato paste.

Grilled meat dishes are widespread. A signature Chilean recipe is lomo a lo pobre ("poor man's steak" - a stew with scrambled eggs and fried potatoes).

Chile has one of the richest varieties of seafood and fish, either steamed or grilled. Along with seafood and fish that are common in other countries (salmon, sea bass, sea urchins, eels, oysters, octopuses, crabs, lobsters, squids, etc.), in Chile they catch shellfish that have no analogues in European cuisine (“picoroco”, “piure”).

Traditional seafood dishes are: mariscal (thick seafood soup), ceviche (pickled fish or shellfish, served chilled), manchas a la parmesan (shells baked in Parmesan cheese). Chupe (meat or seafood stew) and curanto (fish, shellfish, various kinds meat and potatoes).

The confectionery art of Chile is represented by recipes such as alfajor (honey gingerbread), leche asada (caramelized milk dessert), macedonia (fruits in syrup), arroz con leche (rice boiled in milk with sugar and cinnamon, served chilled).

No Chilean feast is complete without wine. Chile owns large vineyards located between the ocean coast and the Andes. On the rich soil of volcanic origin, grapes grow that are not inferior in quality to the best European analogues. Fine wines from the vineyards "Concha and Toro", "Melchor", "Santa Carolina" are becoming increasingly popular all over the world.

Chileans eat a lot of fish, especially congrio (sea eel), use all kinds of empanadas (pates), love first courses, of which casuela de ave (strong chicken broth) and cherga (milk bread soup with boiled egg cut into quarters) are very popular. .

Sharoukn is cured meat ground or cut into wide strips. It is the basis of many dishes, in particular, scrambled eggs - a very common dish here.

The country has a large selection of all kinds of sweets. Cakes and large pastries are especially loved, which are prepared with sugar, nuts, jam, milk, egg yolks and thick palm honey.

Ecuadorian cuisine is nutritious and spicy soups, wide application corn and spices. Among the most common soups should be called kaldo de patok - soup from beef legs, timbushka - soup, including boiled whole potatoes, cabbage and peanut sauce, samkono - beef or chicken broth with upka (a kind of potato) and parsley, arrez de sibada - soup made from crushed rice grains.

The most popular corn dish is shoclotanda (a pie made from cornmeal, milk and cheese). It is cut into pieces, then wrapped in corn leaves and served as such.

All along the Pacific coast, you can try the famous sevishé fish, which is eaten raw, sprinkled with lemon juice and plenty of pepper. In Ecuador, it is served with roasted corn kernels.

Cuban cuisine. Cuban cuisine borrowed from Spanish meat dishes; from African - vegetables, green bananas and a very sweet coconut dessert; from Chinese - fig. Rice, or arros, - this name hides two dishes - simply boiled "white rice" or the same rice with black beans, olive oil and various seasonings.

Cubans eat a lot and, although their lunch very often lacks the first and compote, both of these dishes are more than made up for by the second - both in serving size and calorie content.

The most popular meat is pork, mostly stewed with spicy sauces. Cubans are generally big fans of spicy food.

For the preparation of national dishes, red and black ground pepper, red capsicum, curry powder, bay leaf, cinnamon, garlic, tomato puree, lemon juice, rosemary leaves, cognac, natural white wine, vinegar, mayonnaise, olives. Consuming many different spices, they are nevertheless very reserved about salt. Cubans love beans, corn, cassava.

Meat and fish dishes are garnished with vegetables, tomatoes, cucumbers, capsicum, green peas, green beans and potatoes. Such dishes are usually seasoned with onions, slices of ham, garlic, peppers and tomatoes. Cubans are very fond of fried eggs with rice and ripe bananas.

Karki-meshada (larded meat) is a popular dish. In a large piece of beef meat, make cuts with the tip of a knife and put pieces of ham and hard-boiled eggs into them. After that, the meat is boiled over high heat with onions, orange juice, butter, garlic.

Vegetables and fruits never leave the Cuban's table. They are eaten both in their natural form and as salads. Salads are prepared, depending on the season, by combining apples, grapes, pineapples, bananas. Pour them with mayonnaise, condensed milk or whipped cream.

Large, very hard green bananas are popular. They are boiled, then carefully beaten to soften, and eaten for dessert.

From hot drinks, Cubans prefer coffee, and from cold drinks - fruit and mineral water and juices.

Ш from cold appetizers: butter with cheese; smoked sausages, boiled pork, Ukrainian homemade sausage; green salad, vegetable salad; natural tomatoes, natural Bulgarian pepper; peppers stuffed with vegetables; fried chickens, turkeys;

Ш from the first courses: kharcho soup; Ukrainian borscht; pickle; puree soups: pea, poultry or game, crab or shrimp; okroshka meat;

Ш from the second courses: tobacco chicken, barbecue, basturma, kupaty, lula-kebab, tava-kebab, roast beef, langet, beefsteak, escalope, fried on coals; cue balls in Kiev; the Kiev's cutlets; roast homemade in pots, beef stroganoff, chakhokhbili, pilaf, goulash;

Ш for dessert: fresh fruits and berries; compotes from fresh fruits and berries; jellies, mousses, creams; puddings, cakes; ice cream; coffee-glase.

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1. Waldorf salad

This salad is made with sweet and sour apples, walnuts, and celery, dressed with a mixture of mayonnaise, lemon juice, and cayenne pepper. He first appeared in a restaurant at the New York Waldorf-Astoria Hotel, hence the name. The dish was liked by the visitors of the restaurant and soon spread throughout the country, and the recipe became a classic. Now Waldorf salad sometimes uses other types of nuts instead of walnuts, raisins or fresh grapes are also added.

2. Chicago-style deep pizza

Of course, this recipe was brought to America by Italian immigrants. Over time, he became very popular, and in Chicago he generally took root as a visiting card of the city. It was first introduced to the public in 1943 at the Chicago pizzeria Pizzeria Uno. This pizza pie is prepared with different toppings, and its main ingredient is mozzarella cheese and spicy tomato sauce. And they bake such a pizza in a deep form, spreading the filling on the dough, pouring sauce and sprinkling a thick layer of mozzarella on top.

3. Corn porridge with shrimps and arugula

The dish is native to South Carolina. This is a classic of the coastal regions of the American South. The combination of soft and tender corn porridge with lots of butter and grated cheese with shrimp and greens is incredibly tasty and satisfying, in the spirit of rustic food. Usually this dish is served for breakfast. In South Carolina, by the way, an annual cornmeal festival is held.

4. Gumbo (gumbo)

This dish is common in Louisiana. This soup is more like a stew in texture and is made from seafood, vegetables, meat and ham. The thick and spicy soup is often served with boiled rice. There are many recipes for this dish; shrimp, oysters and crabs, as well as chicken, turkey or pork can serve as meat. Mandatory Creole seasoning sassafras and flour frying. Gumbo has a rich taste and is very satisfying.

5. Cobb salad

The famous salad was invented by the owner of the Hollywood Brown Derby restaurant named Robert Howard Cobb. One day, very hungry, he went to his restaurant and began to look for something to eat. On his plate, he put pieces of boiled chicken breast, avocado, garlic, celery, tomatoes, cheddar cheese, eggs and lettuce. A French sauce based on olive oil and mustard served as a dressing. The dish turned out hearty and tasty, so the cobb salad could soon be tried in many restaurants in America.

6. Boston Lobster Roll

This lobster roll is very popular in summer time, because it belongs to cold appetizers and has a pleasant and refreshing taste. Actually, it's like a hot dog, but instead of sausage - lobster. Rumor has it that this has happened since ancient times, when there were so many lobsters in the Boston area that even prisoners were fed them. Since then, they began to put lobster salad inside crispy fresh buns on green leaves and sell it as a Boston roll.

7. Cioppino

A thick fish soup with an Italian name is strangely not known in Italy. And all because it was invented by Italian and Portuguese fishermen who settled in the San Francisco area in the 19th century. They cooked such a soup on the day of the catch, right on the fishing boats, from the remains of unsold fish and vegetables. The dish became popular in 1850, when Giuseppe Bazzuro, an immigrant from Genoa, included cioppino on the menu of his restaurant. Over time, delicacies (crabs, scallops, squids) were added to the recipe and they began to serve it with fresh rustic bread and wine.

8 Rocky Mountain Oysters

And these are not oysters at all, but a dish of testicles of young gobies or rams. The idea of eating animal testicles seems not quite familiar, but gourmets say that they taste like beef kidneys, only with a delicate and delicate taste. And yet such a delicate product is considered the strongest aphrodisiac for men. In the US, bull testicles are breaded in flour and spices and fried, and served with sauce as an appetizer. In appearance, the dish really slightly resembles oysters.

9. Key lime pie

The favorite dessert of many Americans first appeared in Florida. Many limes grow in those parts, so it is logical that this particular citrus has become a common filling for sweet pastries. It is now the legally approved official pie for the state of Florida. It is prepared very simply - the base is made of cookie crumbs and butter, and a delicate and airy mixture of lime juice and zest, condensed milk and eggs is laid out on top. The dessert turns out to be very tasty, with a fresh and unusual taste and pleasant sourness.

10. Corn dumplings "hashpappi"

One of Virginia's most popular dishes is hashpappi corn balls. The roots of this dish come from the cuisine of the indigenous population of North America. Corn fried bread has been an integral part of the culinary traditions of many Indian tribes. And the name "hashpappi" according to one of the legends is due to the fact that during the war between the North and the South, the Confederates used pieces of cornbread to divert the attention of their dogs and quietly get close to the enemy. Now deep-fried cornmeal balls are served with seafood, fish and chicken as a side dish.

11. Old-Fashioned Meat Loaf

Old-Fashioned Meat Loaf Pie is an old-fashioned meat casserole that, in addition to meat (chopped or minced), also has rice or other cereals, vegetables, bread crumbs. This casserole was invented during the difficult times of the Great Depression of the 30s of the last century, when meat was very expensive and in order to feed more people, cereals, vegetables and other ingredients were added to the meat pie. However, the old (more than 100 years old) casserole, sometimes called "Meatloaf", has become an American classic and is now very popular throughout the country.

12. Clam chowder

New England Clam Chowder has ancient history, since similar seafood soups have been popular in New England since the 16th century. Chowder in the US is a shell-and-broth soup with tomato or milk, while Clam is the general name for any edible shellfish. New England Clam Chowder is made with potatoes, garlic, onion and celery, toasted bacon, shellfish and thickened with cream. The New England version is prepared exclusively with milk or cream, never with tomatoes. Sometimes this option is called Boston.

12 Best American Foods You Must Try updated: March 30, 2019 by: Irina Eremina

∗ We are not responsible for the content of columnists' publications. The editors may not agree with the opinion of the author. All materials retain the author's style, spelling and punctuation.

NATIONAL RECIPES

SOUTH AMERICA

I ate - my heart improved.
Argentine proverb

Dish in a pot

The Spaniards came here with camp kitchens. Olya, a soup-like dish in pots, smoked in their cauldrons. What the Indians later adopted from the conquerors was not the refined food of the Spanish court. It was a simple soldier's food - coarse, but plentiful.
The pot dish has become a national dish, almost a staple in many South American cuisines. Some call it puchero, others call it cosida or fabada or kaldo, caserola, feioada, pote. An obligatory part of this dish is spices and, above all, picantes and anticuchos marinades. They stimulate the appetite and promote digestion.

Puchero argentino - Argentinean dish in a pot
250 g beef brisket, 125 g lamb, 1/2 kg chicken, 125 g garlic sausage, 100 g bacon, 250 g yellow peas or ripe beans, 300 g coarsely chopped white cabbage, 3-4 onions, 150 g carrots, 1 root celery, diced, 4 pods of sweet pepper freed from seeds, cut into quarters, 500 g of peeled potatoes, 1 tender ear of maize. 250 g quartered and peeled tomatoes, salt, 8 peppercorns, 1/2 teaspoon marjoram, 1-2 cloves of garlic (optional).
Pour peas or pre-softened white beans with water, add bacon and sausage and put on fire. Put lamb and beef in another pot and put to boil. A few minutes after boiling, put spices and chicken in the same place. When the meat is almost ready, add vegetables (tomatoes last). When everything becomes soft (vegetables should not be boiled), cut the meat and sausage into slices, and divide the chicken into pieces. Put everything on a large warmed dish. Serve vegetables as a side dish.
For this dish, the Argentines serve the sauce in a separate gravy boat.

Mate - Paraguayan tea

Mate is drunk before any work, before going to bed and before eating. At the same time, you should sit in front of a flickering fire, listen to the guitar and feel the expanses of the prairie behind you. If you find yourself in such an environment, you will have no time to think about the question: does mata help digestion?
Mate is sipped through thin tubes from a calibasse vessel made from dried gourds.
Argentines love long sausage chorisso, churasco - cubes of chopped meat fried on coals, and chinjulin (fried beef intestine), after which you will lick your fingers. But the tastiest of all, of course, is bull meat fried on a spit.

Argentine pepper pot
750 g beef, 125 g bacon, 5 onions, 4 sweet peppers, 1 garlic clove, 1/2 cup vegetable oil, 1 sprig of thyme, 1 tbsp. a spoonful of red ground pepper, ground black pepper, salt, zest of 1/2 lemon, 2 pieces of refined sugar.
Cut the not too skinny beef into 2X2 cm cubes. Chop the bacon and onion. Heat the vegetable oil, put finely chopped bacon in it, as well as onion and garlic. Fry lightly. Then fry the meat. Add water so that it almost covers the meat. Season with salt, red and black pepper. Add thyme. Shortly before the meat is ready, add the pods of sweet pepper cut into rings, and after 15 minutes, grate into the pot in which the dish is being prepared, lemon zest and pieces of sugar. Serve the dish with boiled friable rice. Designed for 4-6 servings.

Bull tails Argentinian
750 g oxtails, 3 tbsp. tablespoons of fat, 3-4 coarsely chopped onions, 2 cloves of garlic, 1 carrot, 1 bay leaf, 3 pcs. cloves, 1 partial teaspoon dried thyme, 1/4 liter red wine, pepper, salt, 1 teaspoon sugar, 1 lemon, 1 tbsp. a spoonful of flour
Cut the tails into pieces and deep fry in 2 tbsp. spoons of fat. Add finely chopped onion and garlic, grated carrots, bay leaf, cloves, thyme and salt. Simmer the meat over low heat, adding water from time to time. Season with salt and pepper, burnt sugar, lemon juice and zest. Continue simmering for another 10 minutes. Then rub the sauce through a sieve. From the remaining fat and flour, prepare a dark gravy, mix it with the juice released during the stew and red wine. Fold the meat into the prepared gravy, boil again slightly. Serve the dish very hot with boiled friable rice, potatoes or simply with white bread.

Ode to conger eel soup

This soup is the pride of the Chileans. The famous Chilean poet Pablo Neruda sang it even in his poems. "In the raging sea, off the coast of Chile, there lives a pink eel, a giant eel, whose meat is snow-white and tender. In the cauldrons of Chilean chefs, a wonderful strong soup is made from it, which is famous all over the world."

Chilean eel soup
500 g eel, 1 onion, 1 garlic clove, 2 sweet peppers, 1/3 cup vegetable oil, 2 teaspoons tomato paste, 1/4 l of tart white wine, 1/4 l of water, 1 bunch of dill and parsley tied together, 1 teaspoon of salt, pepper.
Peel and cut the eel into pieces 5 cm long. Finely chopped onion and crushed garlic, as well as sweet pepper pods cut into rings, stew in vegetable oil. Add tomato paste, wine and a bunch of greens. Put the eel cut into pieces in the soup, season the soup with salt and pepper and boil for 30 minutes on low heat. Before serving, remove a bunch of greens from the soup.
Designed for 2-3 servings.

The following two recipes are from the city of Caracas in Venezuela.

banana rice
1 cup rice, 2 tbsp. tablespoons of butter or margarine, 1 pinch of black pepper, 2-3 bananas, parsley, salt.
Boil the rice in plenty of salted water without boiling it. Drain the water and dry the rice. Bananas cut into not too thin slices and fry the slices in hot fat on both sides. Gently fold the toasted slices into the rice. Sprinkle with black pepper and finely chopped parsley before serving. Serve as a side dish with fish or meat. Designed for 2-3 servings.

Creole Fig Pudding
1-2 incomplete art. spoons of sugar, 2 eggs, 60 g butter, 120 g white bread without crust, 250 g figs, 1 glass of milk, some breadcrumbs.
Beat sugar and yolks, add melted butter, white bread softened in milk, as well as milk and dried finely chopped figs. Mix everything well, at the end add separately whipped proteins with sugar. Lubricate the pudding form with oil and sprinkle with breadcrumbs, put the mass into it and boil for 2 hours on a steam bath.

Your skin, potatoes, is dark like ours.
Pablo Neruda

Sea pirate Francis Drake, returning in 1581 from a trip, presented to Queen Elizabeth interesting gift- fruits unknown until then in Europe. On the occasion of the next holiday, they decided to cook potato soup in the manner of an Indian from these fruits. But the dish was unsuccessful.
The fact is that in Europe they did not yet know how to cook potatoes, although 50 years before that, the Spaniards opened fields in the Andes, on which the Indians cultivated mealy vegetables unknown until then. In those ancient times, as, indeed, today, potatoes were dried there, exposing them for 5 weeks alternately to the action of the sun and night cold, after which they lost 4/5 of their specific gravity.
In finished form, this product is called chunyo or seas. In Peru, the national dish carapulcha is prepared from it - a very spicy potato soup. Dried potatoes are stored in this country in bags in the fresh air for several years.
So, the Spaniards were the first to bring several dozen potato tubers to Europe. Tartuflo is in vogue. At one of the balls, Queen Marie Antoinette pinned a bouquet of potato flowers to her hair. Outlandish flowers were exhibited in Berlin so that the electors could enjoy their smell. Today, of course, no one cares anymore.

Juancaina papas - Peruvian potato dish
500 g potatoes, 125 g processed cheese, 1 tbsp. a spoonful of vegetable oil, 1/2 cup milk, 2-3 tbsp. spoons of 10% cream, 1-2 tbsp. tablespoons lemon juice, 1/2 teaspoon ground black pepper, 1/2 onion.
Mix melted cheese, vegetable oil, milk and cream and grind well to get a homogeneous mass. Heat the mixture slightly, then add lemon juice to the mass and pepper it strongly. Boil potatoes in their skins, peel, cut in half and pour over the prepared sauce. Serve green salad with potatoes.
Calculated for 2 servings.

Rice in a Peruvian pot
400 g of veal or pork, 500 g of white cabbage, 1 large onion, 2 sweet peppers, 200 g of champignons or porcini mushrooms, 1 clove of garlic, 1 teaspoon of ground red pepper, 1 l of meat broth, 2 cups of rice, salt, pepper , 2 tbsp. tablespoons of margarine or vegetable oil.
Cut the meat into cubes of 2X2 cm, fry in fat, adding chopped onion. Cabbage cut into thin strips. Remove the core from the pepper pods, cut them into rings. Peel the mushrooms, cut in half. Add all these vegetables to the meat. Lightly fry everything, stirring constantly, then pour the meat broth. Simmer the dish for 20-30 minutes. Then pour rice with plenty of water and cook until half cooked, then rinse it, dry it and add it to the pot with meat and vegetables. Boil over very low heat.

Fish and pies from the coast of Titicaca

There are fish that swim at an altitude of 4 thousand meters above sea level. These fish that live in Lake Titicaca are climbers, they are accustomed to a rarefied atmosphere, ten months of winter and two months of hell that comes in the summer when the water in the lake boils. When these fish are caught in the net, they are used to make chervich. Raw fish is cut into strips and put in lemon juice. Eat it with lots of onions and tomatoes. At the market in Puno, what is there! A caballero who has money can buy, even at this enormous height, both bananas and pears that are brought here from the tropics, not to mention the trout that is found in the rivers of the Andes. Caballero, who has no money, is content with what the street chefs offer him,
"Quesillo, quesillo!" the women shout. Quesillo are small pieces of fried cheese.
"Empanadas! Empanadas!" Those who know Spanish will understand what empanadas are - this is something baked in dough, such as rolls or small pies.

Empanadas - filled pies
Dough: 500 g flour, 200 g butter, .2 egg yolks, 1/2 cup warm milk, 1/2 teaspoon baking powder (ammonium carbonate).
Toppings: 1 plate of meat scraps, 3 onions, 1-3 cloves of garlic, 1 tbsp. a spoonful of capers, 80 g anchovies or 1 tbsp. spoon of anchovy pate, 4 tablespoons of vegetable oil, 1 tbsp. tablespoons of flour, 1/2 cup of meat broth, pepper and marjoram.
Knead the dough from the indicated products and leave it for 1 hour. Finely chop the meat intended for the filling or pass it through a meat grinder. Finely chopped onion and crushed garlic stew in vegetable oil, then add the meat, peeled anchovies and capers. Sprinkle flour on top, add meat broth. The mass should be constantly stirred so that the meat does not burn. Season with pepper and marjoram and leave over low heat to allow excess broth to boil away. Meat pate prepared in this way can be served as an appetizer with white bread.
The dough for the empanadas should be rolled out as thin as possible. Cut out circles with a diameter of 10 cm from it and put the filling on them. If desired, you can add a small amount of raisins or hard-boiled and finely chopped eggs. Fasten the edges of the pies well. Before baking, it is advisable to put them in a cold place. Bake pies in boiling fat. You can also pre-grease them with an egg and bake in the oven for 20-30 minutes.
Serve hot.

Colombian maize cake
125 g butter or margarine, 125 g pork fat, 150 g sugar, 2 eggs, 250 g maize flour, 250 g wheat flour.
Melt the butter and fat, let cool slightly and add the eggs and sifted flour. Knead very well and leave for 1 hour. Then form oblong balls "the size of an egg, put them on a greased baking sheet, make a small depression in the middle of each ball. Place the baking sheet in the oven. Bake at medium temperature until they become light yellow Before serving, decorate with candied fruit, compote or vanilla cream.

Huguenot legacy

Today, Brazilian cuisine is considered the finest in all of South America. It is very possible that this merit belongs to the Huguenots, who came here from France and settled in the vicinity of Rio.

Brazilian veal liver
250 g veal liver, 1/2 glass of white wine, 1 lemon, one small onion, 1/2 teaspoon marjoram, 1/2 bay leaf, 3 tbsp. tablespoons of vegetable oil, 1 banana, black pepper on the tip of a knife, 1/2 teaspoon of salt.
Prepare a marinade from wine, juice of 1/2 lemon,
grated onion, marjoram, bay leaf, black pepper and salt. Cut the liver into racing slices and leave for one day in the prepared marinade. Then fry the liver slices in hot vegetable oil, add the marinade and fry over low heat for 3-4 minutes. At the end of frying, add a mashed banana, sprinkle with lemon juice, mix gently and immediately serve with white bread or boiled friable rice.
Designed for 2 servings

Yambalaya - a dish with rice and chicken meat
150 g chicken meat, 50 g ham, 300 g boiled rice. 2 onions 2 sweet peppers, 2-3 tablespoons of vegetable oil, 1 incomplete teaspoon of salt, 2 teaspoons of ground red pepper, 1/2 liter of tomato juice.
Finely chopped onion fry with chopped pods of sweet pepper (remove the core). Cut the meat into strips and add diced ham to it. Mix everything well. Season with salt and pepper and carefully mix with boiled rice. Serve on a hot dish in the form of an omelette. Rice must be very dry. Serve with a strong tomato sauce.
Calculated for 2 servings.

Marinated fish fillet
500 g fish fillet, 4 tbsp. spoons of wine vinegar, 3 tbsp. tablespoons of vegetable oil, black pepper on the tip of a knife, hot red pepper on the tip of a knife, 1 bay leaf, 2 large onions, 1 teaspoon of tomato puree, 1 teaspoon of sugar, butter or margarine, a handful of peeled almonds (optional), salt.
Cut the fish fillet into not too thick slices and put to simmer in salted water. After that, prepare a marinade from vinegar, vegetable oil, salt, pepper, red pepper, bay leaf and tomato shore. Put the stewed fish slices in it and leave overnight. Lay the sliced onion on top. The next day, put the fish on a dish, garnish with onion rings and lightly fried almonds in butter. Serve potatoes or salad with fish.

By the way, in Latin America they are very fond of sweet dishes, all kinds of delicacies. Tortes and pavas are sold there in large quantities, usually washed down with alcoholic beverages.

Chocolate pavé
500 g biscuit crackers, 5 tbsp. tablespoons of cocoa, 200 g of sugar, 1 yolk, 2 tbsp. tablespoons of oil, 1 glass of rum or vermouth.
Dissolve cocoa in half a cup of boiling water, add sugar, egg yolk and butter. Rub all these products until a lightish cream is obtained. You can add some sugar if you wish. Dip biscuit crackers in rum and spread on a sheet of parchment paper (lay out in the shape of a box), while brushing each layer with cream. For lubrication, use 4/5 of this amount of cream.
Then put the cake in the refrigerator so that the mass freezes. Shortly before serving, the surface of the cake, or pavé as the Brazilians call it, must be covered with the remaining cream.

Brazilian banana dish
4 bananas, 1 tbsp. a spoonful of cocoa, 1/2 cup sugar, nuts, 4 tbsp. spoons of whipped cream.
Mix sugar and cocoa. Peel bananas and roll in cocoa mass. Sprinkle nuts on top. You can also top it with whipped cream.

Pudding and Monarchy (Brazilian joke)

An anecdote that has survived from the reign of the king in Brazil:
- Let me go to him!
The rider jumped off the lathered horse and rushed to the palace. He rushed through the halls, scratching the parquet with his spurs, but he was detained:
- Now it is impossible to his majesty, he is having dinner.
But it's about life and death!
“I am very sorry, captain,” said the king’s courtier, “but his majesty was just served crab pudding, and this is his favorite dish.
Only after dinner did the king learn that his son had declared the independence of the country. But it was already too late. Without the pudding, obviously, the history of Brazil could have turned out differently. And yet, maybe not.
The inhabitants of Rio de Janeiro are in solidarity with the overthrown monarch: when they eat crab pudding, no one dares to interfere.

Itapoa - crab pudding
1/2 cup maize starch. 1 cup milk 1 slice white bread softened in milk 2 eggs 300g crab or crayfish meat 1 large peeled tomato, pepper, marjoram 1 teaspoon butter or margarine 1 teaspoon breadcrumbs salt 1 teaspoon tomato paste (optional)
Prepare a pudding mass from maize starch and milk. Rub the white bread through a sieve, mix with the yolk and salt, and then with the cooled pudding mass. Stew crab meat and tomatoes cut into slices on margarine, adding spices. Mix with the bulk. Beat the whites, adding a little salt, and pour them into the total mass. Season the finished mass with spices, put in a greased and sprinkled with breadcrumbs form and put in a preheated oven for 15 minutes for baking. Bake at medium temperature. Garnish the finished pudding with slices of crabs and tomatoes. You can serve rice or a green salad as a side dish.
Calculated for 3 servings.

Chicken timbale with ham
200 g boiled chicken meat, 200 g boiled ham, 200 g bechamel sauce, 2-3 tbsp. tablespoons grated cheese, salt, pepper, 1/3 teaspoon grated lemon zest.
Pass chicken meat and ham through a meat grinder, add bechamel sauce and pepper. Lubricate a fireproof bowl with fat and put the mass into it. Sprinkle grated cheese on top and bake for 30 minutes over moderate heat. A dish can be considered ready if, by piercing it with a match, you make sure that the mass remains dry. Carefully, using a knife, separate the finished timbale from the edges of the bowl and put on a dish. Serve with mashed potatoes and tomato sauce.

"Brick" of chicken meat
200 g boiled chicken, 500 g raw pork, 1 onion, 1 tbsp. a spoonful of well-washed raw rice, 2 tbsp. spoons of tomato puree, 1/2 cup of water, salt, pepper, marjoram.
Pass chicken and pork through a meat grinder, mix well with other products. Put the mass in a fireproof dish (it is better to use a quadrangular shape) and bake for 30 minutes at a moderate temperature. The finished dish can be served cold or hot. Before serving, transfer the "brick" to a flat dish. It can be served with rice and tomato sauce.

Better a lot of bread than little wine
Brazilian proverb

Creole punch
Mix 3 parts rum and 1 part sugar syrup. Serve with a slice of lemon and ice cubes.

Recipes are for four servings unless otherwise noted.

Brazilian cuisine is the finest in South America. It combines the spiciness with the spiciness of Native American dishes, as well as the subtlety with the charm of French and Portuguese culinary traditions. Brazilian cuisine consists of three branches: Portuguese, Indian and African. But still play in in general terms her portrait is simply impossible, the culinary tastes of the country's inhabitants vary so much in the regions.

Cuisine in different parts of Brazil has its own characteristics, which were shaped by history and geographical location.

For example, in the north of the country they often like to cook:

Takaka po tukupi - a combination of pasta with cassava flour and sauce, dry jumbo shrimp (a plant similar to watercress that knits the tongue);

Munguzu - corn grains with pieces of coconut;

Grated and fried green bananas;

Guasado de tartaruga - stewed turtle;

In the northeast of Brazil, the following recipes are popular:

Carne de sol - sun-dried salted meat, stored for a long time;

Lobsters in coconut milk;

Frigideira - fried fish with shellfish in dough and coconut milk cooked in a clay pot;

In the western part of Brazil they prefer:

Lombo de porco - fried pork loin;

Jacaret - a dish of alligators;

The southeastern part of the country likes to cook:

Dried shrimp and cornmeal couscous;

dried cod;

Grilled sardines.

Brazilians always cook meat with the addition of a large amount of olive oil, they also fill all salads with it. The national dishes of the country are spicy and salty, which is quite suitable for a hot climate.

But one dish stands out, characteristic of all branches of Brazilian cuisine. it feijoada, the breathtaking taste of which was sung by the national poet Vinicius de Morais. This dish is prepared from beans, various types of meat, flour, spices. Served with cabbage, pepper sauce, orange slices, optionally rice is added. This Brazilian dish has a 300 year history and was invented by slaves. Pork chunks, which were left over from the owner's dinner, were mixed with black beans, a traditional animal feed. Over time, the dish has changed. The Portuguese have already added sausages with sausage to it, the Indians - farofa (a combination of butter and cassava flour). The only thing that is the same in all areas is the drink served with the dish. Caipirinha is offered - vodka mixed with cane sugar and lemon.

The cuisine of the continent of enchanting carnivals and fierce football battles fully reflects the attitude of its indigenous people. South American cuisine is a real kaleidoscope, where the picture is multifaceted and saturated to the limit - tastes, aromas, a variety of ingredients.

History of South American Cuisine

The continent of descendants of Indians, cowboys and emigrants from all over the world is characterized by a love of meat. Grilled or stewed with vegetables is the basis of the menu from Argentina to Ecuador. Pork, lamb and beef were processed into ham and sausages, cured and smoked. The best food for a nomadic life is satisfying, easy to store and cook.

The first dishes are not held in high esteem. Popular in Peru, Chile and Colombia vegetable soups from lentils and cereals tomato sauce(Peruvian soup, Cucuco Colombian). In other countries, they are practically not served for lunch.
Second courses South American cuisine offers a variety. In addition to meat dishes, seafood is popular, especially fish - Uruguayan red mullet, Chilean barbel on a grill and Brazilian haddock - the names speak for themselves.

Of the side dishes, rice and beans are equally respected, pasta is loved in Argentina, and corn in Paraguay. The second is seasoned with butter, and salads with olive oil. Mayonnaises and sour cream dressings are not recognized by South Americans
A variety of puddings are popular among desserts, for example, from figs, as in Uruguay, and sweet pies, they cook sweet rice with bananas. Drinks, like desserts, are very sweet, to the point of cloying. The most common is coffee. They start with it and end the day with it - they serve it for dinner.
The most prominent representatives of South American cuisine are the cuisine of Brazil and Argentina.

Argentine cuisine is the best of the neighbors experience.

In Argentine cuisine, it is almost impossible to determine whether this is an indigenous national dish or tactfully borrowed from the Chilean neighbors, Peruvians, or the same Brazilians. Therefore, those who want to get the best idea of the entire cuisine of South America should come and take a gastronomic tour in Argentina. So you can learn a lot at once.
For example, the fact that most Argentines prefer pasta to all side dishes. The genes of the Italian settlers, who have chosen this particular part of the mainland and brought their habits to its cooking, are affecting. Roman shrimp, mustard chicken and cold gazpacho soup also come from Italy.

The ocean coast has led to an abundance of seafood and dishes from them, and developed animal husbandry - meat delicacies. Stewing in clay pots and a combination of two or even four varieties of meat and vegetables in one recipe are very common: puchero argentino, spicy meat are the most famous examples. Argentinean oxtails are a signature dish in the north of the country.

Features of Brazilian Cuisine

The ability to cook cheeses and smoke meat was brought to Brazil by the Portuguese, its first colonizers. Native American Indians left a mark with banana leaf-wrapped meats grilled on grills and cassava dishes. And the Negroes who came from East Africa introduced palm oil, coconut in all forms, and dried seafood.
The meat is combined with sweet and sour sauces, baked under a banana hat and spicy cheese. Beef, pork, chicken, lamb - everything is generously flavored with spices, garnished with vegetables. From seafood in favor - crabs. They are grilled, soups and even puddings are prepared.

Complex salads and dishes made from dried meat, black beans, smoked sausages, such as feijoade, are popular as snacks.
The national cuisine of South America is as bright and varied as the continent itself, and you should definitely get to know it better.