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South American Food: Believe The Hype!

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With the Andes Mountain range bordering the west coast and the Amazon Rainforest taking up a large proportion of the continent, the food of South America boasts a fantastic range of bright colours and strong flavours.

Carp - Prespa Style

Since the Spanish conquest in the 16th century, food has had a strong European influence giving the food a richer quality. Incorporating local spices and fresh ingredients foods such as the Brazilian ‘Pamonha’, Argentinean ‘Chipirones a la plancha’ and Peruvian ‘Ceviche’, all have European influence whilst potatoes, tomatoes, lima beans, avocados and numerous kinds of peppers and chillies were all first cultivated in South America. It would be an understatement to suggest that almost every backpacker who visits South America soon falls in love with the gastronomic delights available.

Peru

Perhaps the most famous delicacies across the continent is the Peruvian ‘Cuy’. Known to the West as Guinea Pig, Cuy is the national dish of Peru.  Often compared to rabbit or wild fowl, it originated from the Inca civilisation and is usually baked or barbecued whole and served with rice and a spicy sauce. A surprisingly tasty treat, it is frequently found in the restaurants of Lima, Peru’s bustling capital. Other Peruvian delicacies include Ceviche, a seafood dish cooked with citrus juice and aji pepper. Often served up with corn or sweet potatoes – the perfect meal to end a days hiking in the Andes.

Brazil

There are many different and diverse Brazilian delicacies; it’s hard to choose one, which is considered to be the best although those who enjoy stiff drink may find Brazil is their spiritual home. Cachaca, a high proof alcoholic beverage produced from sugar cane, is available in Brazil and certain regions of South America. However, it has been said to produce a hangover capable of incapacitating even the hardiest of drinkers!

Feijoada

Brazil’s street food can be just as exciting as the previous night’s Cachaca drinking. Feijoada, a popular dish in Rio de Janeiro is a bean dish mixed with various meats usually beef. A demonstration of Brazilian cooking and culture, it’s traditionally served with peppers, rice, and occasionally cassava, a common South American ingredient similar to a potato. Produced in Brazil and Paraguay, cassava often finds it’s way into many South American dishes boiled, mashed or used as dumplings in stews.

Argentina

Ranging from rib eye steaks to exotic fish dishes such as ‘Chipirones a la plancha’, baby squid served with corn, the native foods of Argentina are typically not suitable for vegetarians. Street vendors can be found all over Buenos Aires selling a myriad of tasty local delicacies. Whilst exploring Buenos Aires, backpackers should look out for vendors selling Bondiola, a traditional Argentinean version of a pork sandwich, but so better. The pork’s rich, flavoursome taste is enough to send any traveller, perhaps even a vegetarian back for seconds.

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South American food is as varied as it is exciting. Whilst exploring the continent travellers will discover a cuisine shaped by its history and bursting with flavour. For the best food, backpackers should try and eat in the café’s with locals avoiding, if possible, the restaurants aimed at tourists. Finding street food from vendors is the cheapest way to experience local culture and often by far the most exciting.

 

Adam BennettAbout Adam: Fuelled by his love of travelling and being on the road, Adam Bennett has written some unique and compelling articles from his experiences across the globe. From visiting dogmatic political figures in Red Square to recounting stories of touring and busking throughout Europe, Adam Bennett gives a delectable insight into the world of nomadic travelling.

 

Have you travelled through South America? What were favourite meals while you were there? Let us know in the discussions below!

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