foodbriefs
Topic

Peru

The Andes, the Inca, and a cuisine assembled from four continents.

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1:11

Ají de gallina

A Peruvian chicken stew with a chili-sofrito base, thickened with milk-soaked bread, cheese, and nuts, served with potatoes, rice, olives, and hard-boiled egg.
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1:05

Ceviche

A cold dish of raw fish or shellfish marinated in citrus and seasonings, with regional variations across Latin America.

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1:01

Açai bowl

A Brazilian snack from Pará and Amazonas made from açaí berries blended into a smoothie-like base and served in a bowl with toppings.
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1:15

Acarajé

A fritter of milled cowpeas fried in palm oil, served split and stuffed, rooted in Yoruba tradition and central to Bahian street food and Candomblé practice.
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1:05

Adana kebabı

A long strip of hand-minced lamb and tail fat, seasoned only with salt and hand-chopped sweet red peppers, grilled over oak coals.
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1:11

Ajvar

A roasted-pepper-and-eggplant condiment from the Balkans, traditionally preserved for winter use.