1.- INTRODUCTION TO PERUVIAN DESSERT CULTURE
Traditionally in history the Peruvian Desserts Recipes were changing and modifying due to the influence of new cultures, however what were the Peruvian food Desserts, this is the traditional question that many ask. During the Inca period, the main Peruvian Dessert was certain exotic fruits, mainly the golden berry or also known as the fruit of the Inca. This was very coveted and could only be eaten by the Inca ruler. With the arrival of the Spaniards, the use of sugar, cinnamon and certain confectionery techniques were introduced, which were mainly carried out in the convents, places where the nuns created new Peruvian Desserts Recipes with local ingredients such as corn.
Progressively in history, African culture also played an important role, at least in the coastal region where most of the black slaves were located and where they created their own Peruvian Desserts Recipes, as is the case of the frijol colado or the turrón doña Pepa. On the other hand, the same Andean culture maintained its attachment to the Peruvian food Desserts using elements of the environment such as purple corn, quinoa, sweet potato and others. It is clear to say that a Peruvian Dessert is a manifestation of the cultural diversity that has been latent in Peru.
2.- TRADITIONAL PERUVIAN DESSERTS
2.1.- Mazamorra Morada
Probably the mazamorra morada is currently the most consumed Dessert Peruvian Food. Its texture is mainly based on a form of pudding that is made from purple corn as the main element and which gives it its popular color and of course its unique flavor. Combined with the flavors of cinnamon, cloves and sugar make this Peruvian Food Dessert one of the favorites of many, of course it also has complements that optimize its flavor even more, in some Peruvian Desserts Recipes you can consider adding pieces of fruit.
The preparation of this Dessert Peruvian Food is quite simple, after having washed the purple corn, it is placed in a pot with water until it boils, then the liquid is strained and a little water is added, cinnamon, cloves and sugar are added to enhance its flavor and it is left cooking for at least 30 minutes, add a little chuño flour diluted in water to thicken it and give it a less liquid texture, finally add pieces of fruit such as pineapple or apple and let it cool and then serve it in individual portions with powdered cinnamon.
2.2.- Picarones
A good Peruvian Dessert must have two elements, sweetness and soft texture, this is precisely what offers you to taste the Peruvian picarón, also called Andean doughnuts, its flavor is quite similar to a pancake but instead of flour is used sweet potato and pumpkin which gives it a much sweeter touch without a doubt is a Peruvian Dessert that invade your palate completely. Its origin is actually quite old, some relate it to the Inca culture in which they elaborated a similar recipe with sweet potato and pumpkin, however with the arrival of the Spaniards it was combined with other elements such as wheat flour and sugar.
Its elaboration is quite traditional since it is necessary to make a sweet potato and pumpkin puree, to this mixture corn flour, egg and in some cases black beer are added, which gives it a distinguished flavor. With this a dough is created that can be worked, first it is separated into small portions which are molded by hand and while they are thrown into a pan with boiling oil, a small stick is used to open a hole in the middle giving it that distinctive donut shape, After seeing it fried on both sides, it is removed and strained to discard the excess oil, finally it is served on a personal plate with four or five picarones depending on taste and accompanied with a sugar syrup made from Chancaca (Andean sweet).
2.3.- Suspiro de Limeña
This Peruvian Dessert is considered one of the oldest in Peru and is attributed to Amparo Ayarza as its creator and her husband Jose Galvez who gave this distinguished Peruvian Dessert its romantic name, a fresh and sweet taste in your palate that you will never forget, it has positioned itself as one of the main Peruvian food Desserts that everyone seeks to try during their visit.
Its elaboration consists of a base of milk-based blancmange, egg yolks, vanilla and sugar. When mixed, a viscous and sweet mass is obtained that serves as a base, the upper part is a meringue made of egg white combined with cinnamon and some other elements. It can be served in glasses or personal bowls at room temperature or frozen.
2.4.- Arroz con Leche
This Peruvian Dessert is one of the internationally known as one of the most classic, in countries like Honduras, Mexico and Spain it is also elaborated but with different elements, its Andean version is a clear sample of the gastronomic talent that exists. Regularly when you order it you can see what is the perfect companion for another Peruvian Dessert, the mazamorra morada.
The elaboration of this Peruvian Dessert is based on cooking rice first in the traditional way and at a certain point in the cooking process mix it with milk, cinnamon, sugar, butter and nutmeg, after 20 minutes stirring and measuring the sweetness appropriately, it is left to rest and cool down to a moderate temperature. Finally serve in personal bowls and add cinnamon powder or grated coconut.
2.5.- Turrón de Doña Pepa
The Peruvian Dessert is most consumed during the month of October, which curiously also coincides with the month in which processions are held in honor of the Lord of Miracles, one of the most important religious images throughout the city of Lima. According to the story we are told that Josefa Maraminillo was a black slave who was transferred from Cañete to the city of Lima to help in the preparations for the procession of the Lord of Miracles, however after an accident suffered paralysis throughout his body, sadly entrusted his recovery to the Lord of Miracles himself and during his dreams witnessed how this peculiar Peruvian Dessert was made, when she woke up she was cured and in gratitude recreate the recipe. This is also the reason why this Peruvian Dessert is called turrón doña Pepa (Pepa is an acronym of the name Josefa).
Its elaboration although it is extensive is not complicated first flour bases are molded and placed in sticks horizontally and vertically simultaneously to form the body then spread a layer of sweet made from honey with Chancaca and decorated with colored dragées and candies, finally let stand cold until you get that crunchy texture like a cookie but at the same time soft to taste it.
3.- REGIONAL PERUVIAN DESSERTS
3.1.- King Kong (Alfajor Gigante)
Traditionally known as the alfajor of Trujillo or giant alfajor, is the name attributed to this Peruvian Dessert because of its place of creation. It is said that a Trujillo baker full of curiosity and creativity, began the elaboration of a Peruvian Dessert of great proportions, using as a base the remains of small cookies together with honey to join them, curiously this action coincided with the damage of 1933 in which the first movie of King Kong the famous giant gorilla was presented, it is for this reason that when joining both ideas it was called King Kong.
3.2.- Chocotejas
It can be described as a variant of the traditional truffle, this Peruvian Dessert has its origin in the region of ica in which the encapsulation of a filling is simulated. Its exterior is made of pure chocolate which in itself gives it a unique flavor, on the other hand on the inside you can taste different flavors such as nuts, dried fruits and even doses of liquor that accompany the blancmange. After cooling, they resemble a capsule that encloses a unique flavor, and are presented wrapped in paper in a traditional way.
4.- PERUVIAN DESSERTS IN SOCIAL AND CULTURAL CONTEXTS
Each Peruvian Dessert is presented and consumed in a different context in general, while some have a more exclusive context as the suspiro de limeña others are more traditional and colloquial as the picarón, however beyond its texture size smell or color are clearly identified with the Peruvian culture for its unique flavor, this is thanks to the natural inputs that are used for its preparation and together with the traditional heritage of a recipe generate a pinch of culture that holds in its flavors hundreds of years of tradition.
In many festivals or fairs it is like to see how there are trade stands which are dedicated to offer and sell this type of Peruvian Dessert, of course there is always the option to make it yourself, however the taste is different.
| “Use this mantra in your life: Eat, travel, sleep and repeat.” |
5.- SWEETEN YOUR TRIP
“Among all the options I could find during my trip to Peru, visiting the Peruvian Andes was the best choice and at the top, appreciating a unique landscape I managed to taste some mazamorra morada, I thought there was nothing that could match it in the world, I was right.”
6.- PERUVIAN DESSERT BEVERAGES
It is also important to mention that when you eat a Peruvian Dessert it leaves your senses cloying and regularly you don’t want anything extra, except something refreshing that can help mitigate a little of that extreme sweet taste. Some of the main alternatives you can try are:
6.1.- Chicha Morada
Made from the peculiar purple corn this drink is one of the most coveted and popular among many travelers who make their visit to the andean region, no doubt you will not regret giving it a sip. its preparation is based on boiling the pieces of purple corn in water accompanied by cinnamon sugar and cloves plus the peel of citrus fruits such as pineapple and orange.
6.2.- Emoliente
A drink mainly consumed at night, made from both refreshing and medicinal plants that allow body improvement for its consumer. This is also one of the main traditional drinks of the people in the streets, in short it is like a concentrated infusion of herbs.
6.3.- Passion Fruit
Due to its powerful flavor, passion fruit juice also becomes a quite delicious drink that can perfectly accompany your moment after eating some Peruvian Dessert. It is essential is to extract the pulp from the inside of the passion fruit and blend it together with water, after straining it you can add sugar to taste and cool it a little more with ice cubes.
The best way to sweeten your trip without a doubt is to taste at least one Peruvian Dessert, even if it is just a portion you will feel it is the best of life. Auri Peru can make this experience sweet and safe. Contact us to find out how to take the first step in this new adventure.
“The secret to success in life is to eat what you like and travel where you want to go.”
