Emoliente, a powerful drink for any weather and a Peruvian tradition

Text: Espanol - English.

El Emoliente: Es una bebida tradicional del Perú, considerada medicinal, que se prepara a base de yerbas. Su consumo es muy popular y se remonta a la época de la colonia española.

El emoliente pudo originarse en la costumbre que tenían los incas, de curar sus dolencias con infusiones de raíces, tallos y flores. Pero fue con la llegada de los españoles,que se incorporaron nuevos ingredientes como la cebada,que es uno de los principales del emoliente.

Su preparación se basa en granos tostados de cebada y extracto de plantas medicinales como la cola de caballo, linaza (semillas de una variedad de lino), alfalfa, llantén, boldo, jugo de limón y azúcar.

El emoliente es considerado una bebida diurética que ayuda en los problemas urinarios, respiratorios y combate el estreñimiento.

Es una bebida medicinal, por las propiedades que tienen sus ingredientes, aunque muchas personas la toman simplemente por su rico sabor.

Existen emolientes que se preparan especialmente para ayudar a curar determinadas dolencias, como el que lleva la planta chancapiedra y ayuda en el tratamiento de las ulceras, el que contiene uña de gato para reforzar el sistema inmunológico, el que tiene alfalfa para la anemia, y el que incluye maca para incrementar el vigor sexual.

El emoliente se toma bien caliente para combatir el frio, temprano en la mañana como desayuno, o al caer la tarde y durante la noche. Se consume durante todo el año, pero en los meses de invierno aumenta la demanda. Durante el verano se toma frio o helado.

A los que venden emoliente se los llama emolienteros. Es común verlos con sus carretillas en las esquinas de las calles más transitadas, siendo los trabajadores, obreros y estudiantes sus principales clientes.

En tiempos recientes es costumbre que el emolientero también venda a la hora del desayuno, leche de soya y bebidas de quinua y maca, que son muy populares.

El emoliente y el emolientero son parte de la tradición peruana. En los últimos tiempos han aparecido empresas que venden el emoliente embotellado, o en bolsas que contienen todos los ingredientes listos para hervirlos en agua. Pero lo más común y tradicional en las ciudades del Perú sigue siendo consumirlo de los emolienteros callejeros.

Emoliente, is a traditionally Peruvian beverage served hot and   prepared with a base of herbs that usually include barley, dried horse tail, flax seed, plantain leaf and alfalfa sprouts. While many people today drink it simply for its warmth, it was originally used as a medicinal remedy. 

Not only is it known as a diuretic, but it also aids digestive, respiratory and even reproductive function.

The original formula used by street vendors in Colonial times has remained much the same today.  Though the concept of drinks prepared with barley goes back hundreds – if not thousands – of years, it didn’t come to Peru until a few hundred years ago, by way of Europe.  

In 18th century Spain, these barley-based drinks – often flavored with cinnamon and lemon zest – were popular for their economical and refreshing nature.

It is believed that the concept later came to Peru  and it quickly gained popularity because of its healing properties.

Very soon the streets of Lima, where the drink became especially popular, were full of emoliente vendors. By 1927, with the cooperation of the Japanese community in the capital, the first society of “emolienteros,” or emoliente vendors, was formed, according to El Comercio.  

To those who sell “emollientes” are called “emolienteros”. It is common to see their small ”carretillas”  in the corners of the busiest streets, where workers, peasants and students their main customers are.  Also It is very common  to sell  “emoliente” very early in the morning for breakfast time,  but also  at night for a good digestive  process.

The emollient and emolientero are part of the tradition of Peru.

In recent times have appeared companies that sell the emollient bottling, or in bags containing all the ingredients ready to boil them in water. But the most common and traditional in the cities of Peru remains the “emolientero” that you will find in some corner of the streets.

Today, the drink has taken on many other forms. It is also sold cold and even with alcohol. It can still be found on street vendor carts, but also in cafés and in grocery stores.

Fuente: El Comercio. Tradiciones Peru.

MACA; THE WONDER OF THE ANDES!

Maca (Lepidium meyenii)

Maca is something of a unique, wonder crop. The only cruciferae known to have been domesticated in the Americas, it is found only in Peru, growing at altitudes over 4,000 meters, where no other crop gives reliable yields.

It is extremely hardy and thrives in this inhospitable environment, which is characterized by regular frosts and mean monthly maximum temperatures under 12 degrees C during the growing season.

The maca root varies widely in color from yellow and whitish red to black. It has long held a reputation among local people for its miracle properties.

 It is credited with energizing mind and body, reducing stress, strengthening the immune system, balancing hormone levels, increasinglibido and sexual stamina, enhancing fertility in men, and helping to mitigate the negative effects of menopause in women.

Experiments have also found maca to contain glucosinolates, substances that prevent the development of cancerous cells.

An interesting fact about maca is that even though it has been cultivated outside of the Andes (in greenhouses or in warm climates), some data shows that these cultivations do not develop the same constituents as the Andean Maca.
 

Traditionally the root is boiled, and then mixed with fruit juice and milk to make a thick broth. The fermented juice is also sometimes mixed with other liquors or used in desserts.

Since initial scientific studies began to prove the veracity of maca’s almost mythical power, the crop has experienced a commercial boom. The root is processed to make flour for bread and biscuits, dried powder, and gelatinized capsules. 

Much of this is organic. Export volume reached over 700,000 kilograms in 2010, and brought in revenues of over US$6 million.

Fuente: International Potato center; Agricultural research for development:
http://cipotato.org/roots-and-tubers/maca

“How can you govern a country that has 246 varieties of cheese?” former French President Charles de Gaulle once asked about his native country. Good thing he never got around to governing Peru, a country with 2,500 soup recipes, more than 3,000 different types of potato and 2,000 species of fish.

As one of the most biodiverse places on the planet, supporting jungle, high mountains and coastal desert, Peru calls upon a formidable stash of raw materials to concoct its cuisine. Aside from hauling in one of the world’s biggest asparagus crops (186,000 tonnes) and netting more fish than anywhere outside of China, the country has gifted the global kitchen with the ubiquitous potato and the equally omnipresent tomato, two vegetables that trace their origin and early domestication back to the Peruvian Andes.

Left to marinate for several centuries in a post-colonial melting pot stirred at intervals by African slaves, Chinese labourers, indigenous Quechua, Spanish settlers, Italian immigrants and – more recently – dynamic local chefs, this rich homegrown bounty has been transformed into exciting fusion dishes.

Although Lima is Peru’s largest population centre, it is Arequipa, the nation’s second city that claims – not without merit -- to be guardian of the country’s most varied and inventive cuisine. Those keen on tradition can hunt down the real deal in generations-old picanterías (literally, “spicy restaurants”), while for modern sophistication, look for somewhere with a Novoandina (New Andean cuisine) moniker.

Kick-started in the 1980s by an audacious band of  culinary experimentalists that included Peruvian celebrity chef Gastón Acurio, Novoandina has brought flair and creativity to Peruvian cooking without straying too far from its three main building blocks of potatoes, corn and aji (spicy red chili peppers).

In Arequipa, Novoandianan restaurants still devote a large proportion of their menus to the common garden spud, but prepare it in a multitude of novel ways. Pastel de papas is a potato pie made with milk, eggs, cheese and aniseed. Ocopa Arequipeña consists of boiled potatoes doused in a pungent sauce of oil, garlic, onions, peanuts and cheese, accented with the sweet and minty Peruvian herb huatacay. The national spice-of-choice, aji, is best enjoyed in the signature Arequipa dish, rocoto relleno: spicy red peppers stuffed with ground meat and potatoes, and topped with cream and cheese. But it is also found in many salsas, salads and causas (mashed yellow potato dumplings).

While always honouring tradition, Novoandina chefs have broadened Peruvian menus by placing these reinvigorated standards alongside more offbeat inventions, such as shrimp fishcakes and alpaca stroganoff.  Chef Acurio’s boldly experimental Chicha restaurant (named after a fermented Andean corn drink) has an eclectic menu that illustrates the incredible breadth and diversity of Peruvian cuisine. Highlights include cerviche – Peru’s famous raw fish dish marinated in lemon, salt, chilli and onions – available in dozens of different renderings, and cuy, a shock for anyone who has ever had a pet guinea pig, but a rich treat to Andean natives who have been eating it since pre-Inca times. Acurio puts a clever twist on cuy by serving it “Beijing-style” with purple corn pancakes, red peppers and pickled daikon. The equally ambitious Zigzag restaurant helmed by Swiss-born chef, Michel Hediger juxtaposes traditional alpaca steaks cooked on hot stones with interesting experiments in Peruvian-Italian fusion food, most notably gnocchi made with quinoa, a rice-like grain grown in the Andes that was once the sacred food of the Incas. Acurio tries similar tricks in another of his restaurants, the Trattoria del Monasterio encased in Arequipa’s emblematic Santa Catalina monastery, where local prawns are made into lasagna

For a real spit-and-sawdust Arequipa eating experience, however, give the  experimentalists a swerve and visit a picantería. These traditional, only-in-Arequipa restaurants are usually located in suburban areas and inspire fanatical local followings. Eschewing the gimmickry of the posh city centre eateries and generally only open for lunch, picanterías serve huge crowds of diners at communal tables in an atmosphere of organised chaos. Do not expect standard menus; the dish selection is largely determined by the day of the week. On a very crowded soup list, chupe de camarones is the crème de la crème, an Arequipan specialty that uses the city’s legendary river prawns submerged in a rich broth of milk, tomatoes, spices and hot peppers. It is traditionally served on Fridays; try it at Tradición Arequipeña where pan pipe-wielding music groups compete with the cacophony of hungry diners.

A further indication of Arequipa’s food obsession can be seen in the amount of gastronomic schools that lie dotted around the city. If you are visiting, you can learn the basics on a one-day cooking course. Peruvian food has gone international in recent years with television chefs such as Acurio taking the likes of cerviche and lomo saltado (a Chinese-Peruvian fusion dish made with shredded beef) into the mainstream. In 2004, The Economist stated that “Peru can lay claim to one of the world’s dozen or so great cuisines” while, two years later, Lima was recognized as the gastronomic capital of Latin America by the International Summit of Gastronomy in Madrid. 

Proud Arequipeños might beg to differ, but that is another story.

Arequipa, Peru’s second city, claims to be guardian of the country’s most varied and inventive cuisine.

Fuente: BBC Travel. 2012

PERU SABE!

PERU SABE!
Todo nació con un dato que el chef español Ferrán Adrià recibió por parte de su hermano, Albert, quien acababa de regresar de un viaje por Perú.

"Mistura" 2012 - Espanol / English

Mistura 2012 congregará a más de 10.000 turistas extranjeros
La feria gastronómica, que se llevará a cabo del 7 al 16 de setiembre en el Campo de Marte, espera recibir un total de 600.000 visitantes.

Mistura 2012 recibirá alrededor de 10.000 visitantes extranjeros que llegarán para degustar los diversos platillos que se ofrecerán en esta famosa feria gastronómica, indicó Bernardo Roca Rey, presidente de la Sociedad Peruana de Gastronomía (Apega), organizadora del evento.

“También se espera una presencia significativa de estudiantes de gastronomía del extranjero, quienes serán los mejores divulgadores de la comida peruana porque van a contar en su país lo que pasa en Perú y nos convertirá en referente”, sostuvo en declaraciones reproducidas por la agencia Andina.

Esta nueva edición de Mistura se llevará a cabo del 7 al 16 de setiembre en el Campo de Marte y espera recibir un total de 600.000 visitantes. El 5 de junio se anunciará oficialmente la sede del evento y las características que tendrá la feria.

“Vamos a contar cómo va a ser Mistura 2012, mostraremos los planos, la parte arquitectónica, los colores, el lugar y los atractivos que hemos pensado para esta edición, que en este caso son los granos andinos”, manifestó Roca Rey.

Fuente: Elcomercio.pe 

Mistura 2012 will bring together more than 10,000  tourists

The food fair, which will take place from 7^th  to 16^th  September in “ Campo Marte – Lima” expects a total of 600,000 visitors.

Mistura 2012 will receive about 10,000 foreign visitors who come to taste the various dishes that will be offered at this popular food festival, said Bernardo Roca Rey, president of the Peruvian Society of Gastronomy (Apega), organizer of the event.

"We also expect a significant presence of foreign students, who will be the best advertising  of our  food because they will show and talk in their country about Peru’s cuisine", he said .

"We will tell how it will be Mistura 2012, the plans, the architecture, colors, location and attractions we have thought for this edition, which in this case are the “Andean grains," said Roca Rey

Recipe “Chupe de Camarones” - Peruvian Shrimp Chowder

    2 lbs shrimp, with shells and heads

    4 cups water (more if necessary)

    2 tablespoons olive oil

    1/2 small red onion, finely chopped

    1 garlic clove, finely chopped

    1 tablespoon aji panca chili paste (can substitute tomato paste if necessary)

    1 teaspoon aji amarillo chili paste

    1 cup peas, either fresh or frozen

    1/4 cup long-grain white rice

    1 -2 ear of corn, cut into 1 1/2-inch chunks

    1 lb russet potato, peeled and cut into 1 1/2-inch chunks

    1 teaspoon salt (to taste)

    1/4-1/2 cup queso fresco, cut into 1/2-inch dice

    1 cup evaporated milk

    1 tablespoon fresh oregano, chopped

    3 eggs

Directions:

1. NOTE: Aji panca, aji amarillo and queso fresco can be found at Hispanic markets.         You may be able to find the cheese at a well-stocked grocery store as well.
2. Remove heads and shells from shrimp, and refrigerate the shrimp. Put shells and heads in a medium saucepan, add water to cover, and bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes.
3. While shells are simmering, heat the olive oil in a large flameproof casserole over medium heat. Add onion and garlic, and cook for 2 minutes, stirring. Stir in the aji panca (or tomato paste) and aji amarillo pastes. Reduce heat to medium-low and continue cooking, stirring often, for 10 minutes, or until onion is softened.
4. Puree shrimp shells and cooking liquid. Strain mixture through a fine-mesh strainer into a bowl and reserve the liquid (solids can be discarded). Measure out the liquid and add enough water to make 4 cups.
5. Add shrimp broth to onion mixture and bring to a boil. Stir in peas, rice and corn chunks. Reduce the heat and simmer for 10 minutes.
6. Add potatoes and salt. Continue cooking until potatoes and rice are just tender (approx 10 minutes more). Add shrimp and queso fresco. Simmer, stirring occasionally, until shrimp is just cooked through, about 4 minutes (shrimp should be pink).
7. Stir in the evaporated milk and oregano. Continue cooking and stirring. When the soup begins boiling again, Crack the eggs into the soup, spacing them so they remain separate in the soup. If you prefer, you can beat the eggs together in a bowl before adding them to the soup instead).
8. When eggs are cooked, soup is finished.

Mexican magazine praises Peruvian cuisine

Lima, Feb. (ANDINA). Mexican magazine Bleu&Blanc praised on Saturday Peruvian cuisine, adding that the high quality of the product was able to conquer the most demanding palates and the world’s most exclusive restaurants as well.

According to the article “El imperio del sabor” (the empire of taste), journalist Vivian Bibliowicz also lauded the wide variety of Peruvian typical dishes, which most of them have influences from four continents since the middle of the 20th century.
“We only have to mention that there are over 2,500 types of soup,” said the journalist after noting that the quality of Peruvian cuisine is due to the suitable conditions for the cultivation of fruits and vegetables.
The article also highlighted the richness of Peruvian sea, where several species of fishes are caught for the preparation of Peru’s emblematic dishes such as cebiche.
Moreover, Bibliowicz also mentioned the “perfect sweetness and sourness” of Peruvian flagship drink pisco sour, which is perfect before having Peruvian food.
Fuente: Andina.com

Aguaymanto, fruit from PERU

( Spanish and English article).

El Aguaymanto es un arbusto, oriundo de los Andes Peruanos, conocido como fruta nativa desde la época de los Incas. Esta fruta se dio a conocer al mundo desde el siglo XVIII, y se mantuvo como una exquisitez en tiendas de productos exclusivos.

Sus frutos son esferas suculentas y doradas, protegidas por una cáscara no comestible de una textura como el papel, de tamaño pequeño y de gusto agradable, que le dan a esta fruta una apariencia muy apetecible en el mercado, al igual que su exquisito aroma, con un sabor peculiar agridulce y amargo de buen gusto.

Actualmente se cultiva fuera del Perú con otros nombres, donde esta planta ha proliferado exitosamente:

PROPIEDADES

El aguaymanto es un alimento energético natural, ideal para niños, deportistas y estudiantes, por su alto contenido de vitaminas A, C y algunas vitaminas del complejo B (tiamina, niacina y vitamina B12), así como de hierro, fósforo y carbohidratos. El contenido de proteína y fósforo, excepcionalmente altos, son indispensables para el crecimiento, desarrollo y correcto funcionamiento de los diferentes órganos humanos.

Es recomendado para personas con diabetes de todo tipo y durante el tratamiento de las personas con problemas de la próstata gracias a sus propiedades diuréticas y además es utilizada como tranquilizante natural por su contenido de flavonoides. Por ser digestivo, ayuda a prevenir cáncer del estómago, colon y del intestino. Reconstruye y fortifica el nervio óptico. Aplicado externamente su jugo cura las cataratas oculares.

Rica en vitamina C (alto contenido de ácido ascórbico). Disminuye la albúmina de los riñones. Contribuye a aliviar las afecciones de la garganta y próstata.

Actúa como un potente antioxidante previniendo el envejecimiento celular y la aparición de cáncer, favorece la cicatrización de las heridas y combate algunas alergias como el asma.

AGUAYMANTO, FRUIT FROM PERU

The Aguaymanto (Physalis peruviana) has its roots in the Andes of Peru. Aguaymanto has various names in English: golden berry, ground berry and gooseberry seem to be the most common. The Mexican species is more well-known: the tomatillo.

This round berry owes its resemblance to a small Chinese lantern for the fine, papery husk that envelops the fruit. When ripe, it is bright yellow-orange in color and boasts a tangy sweetness, like a pineapple or a tart strawberry. The Aguaymanto is also used to make jam, ice-cream, liqueurs, and fermented beverages. Its extensive root system serves an important role in protecting hillsides from erosion.

Health Benefits

The tiny translucent gooseberry is one of the most abundant sources of vitamin C available among all plants and fruits. The gooseberry fruit contains as much as 20 times of vitamin C as that in an orange.

The gooseberry is known to be a powerful antioxidant and is effective in boosting immunity while restoring and rejuvenating the vitality of the body. Among many health benefits of gooseberry, treating respiratory disorders is chief among them. Its high content of nutrients available in the tiny fruit is useful in enhancing food absorption, enhancing mental functioning, and supporting cardiovascular activity, strengthening lungs, enhancing fertility, and soothing the urinary system during infections. The various nutrients include calcium, phosphorus and Vitamin B complex.

It is clinically proved to have anti-inflammatory properties as well as anti-aging abilities preventing the presence of excess lipids in the blood. The juice of gooseberry blended with honey is extremely useful in improving eyesight and is a popular herbal remedy among herbalists.

It is a powerful and nourishing health food for people belonging to any age group and a regular consumption of gooseberry can ensure good health as well as prevention from acute and chronic maladies. Recent studies have also proven that gooseberries possess antifungal properties and are effective in inhibiting the formation of the yeast in fungal infections. Similarly, Daily consumption of gooseberries helps in neutralizing toxins that have built up in the body over a period of time.