These delicious, garlicky zucchini slices, lightly sautéed and marinated in olive oil, make a great side dish for grilled meats.
South American Cuisine
The Amazonia region of South America provides a plethora of fresh fish and tropical fruits. In Peru the Inca Empire (Tahuantinsuyu) and Incan cuisine contribute to the nation's overall cuisine. Potatoes are common, and also plants such as quinoa. The Pacific Ocean provides a large amount of seafood. Many plains also are on this continent, which are rich for growing food in abundance. In the Patagonia region south of Chile and Argentina, many people produce lamb and venison. King crab is typically caught at the southern end of the continent. Antarctic krill has just recently been discovered and is now another food source. Tuna and tropical fish are caught all around the continent; Easter Island is a notable area where they are found in abundance. Lobster is also caught in great quantities from Juan Fernández. In Brazil the most traditional dish is the feijoada, a stew of beans with beef and pork.
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This smoothie in a bowl – cold, sweet, tart, with crunch from the granola – will fill you up, cool you off, and may have all kinds of nutritional and health benefits as well, if the many claims about the health properties of the acai berry are true. In Brazil, frozen açaí is often mixed with guarana (usually in the form of syrup – xarope de guarana), a fruit from the Amazon that is also thought to have many health benefits and which contains caffeine as well. Some people add other ingredients to their acai bowl such as milk, sugar, orange juice or pineapple.
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A dish made from peeled black-eyed peas formed into a ball and then deep-fried in dendê (palm oil). It is found in Nigerian and Brazilian cuisine. The dish is traditionally encountered in Brazil’s northeastern state of Bahia, especially in the city of Salvador, often as street food, and is also found in most parts of Nigeria, Ghana and the Republic of Benin.
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Though typical of Peruvian cuisine, Arequipa’s adobo de chancho is quite different from the other adobos in the world. The arequipeño dish is a soupy pork stew, slow-simmered with chicha de jora, chilli, garlic, onions, oregano, and cumin.
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The soup is typically served with table cream, capers and avocado all mixed in just before eating in the proportions each individual prefers. Ajiaco is so heavy that it is usually considered a full meal. In Colombian cuisine, this is the most representative dish of Bogotá.
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Argentinian people have a reputation for their love of eating. Social gatherings are commonly centered around sharing a meal. Invitations to have dinner at home is generally viewed as a symbol of friendship, warmth, and integration. Sunday family dinner is considered the most significant meal of the week, whose highlights often include asado or pasta
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Chaufa rice is one of the main Chifa dishes, the delicious result of mixing Peruvian and Chinese cuisine. There are many combinations for chaufa rice and this recipe is for one of the more traditional dishes.
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Grilled BBQ steak with chimichurri sauce is a great dish to launch the barbecue season – a vibrant sauce from Argentina which is perfect with barbecued beef. Chimichurri is the quintessential partner to grilled beef in Argentina, where the beef is renowned and where barbecued beef is considered their national dish.
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This recipe is for bienmesabe as it’s made in Venezuela. Sponge cake or fingers are layered with coconut cream and topped with meringue for a decadently rich and sweet treat.
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