THE 5 TYPICAL DISHES OF UCAYALI MOST OUTSTANDING - CULTURE VOCABULARY - 2024

The typical dishes of Ucayali are as varied as its ecosystem. Located in the middle of the Peruvian jungle and with more than 14,000 species, Ucayali is characterized by a typical jungle menu, which includes fish such as dorado or paiche.

Goose meat has a much stronger presence than in other areas of Peru where beef and goat meat predominate. The corn (corn) is also present, as in most of the territory, but the inclusion of bananas, palm and yucca broadens the gastronomic offer.

The 5 main typical dishes of Ucayali

1- The juanes

This is the name given to the served dish that includes a chicken prey, olives and chunks of egg, cooked together with the accompanying rice.

The dish is presented with ripe bananas as a side. In its original version it included meat and yucca, but in modern times the version with rice and chicken has remained the standard. In either case, it is a typical meal from the Peruvian jungle.

2- Chonta

The chonta or "heart of palm" is the inner part of the palm, which is frayed or sliced ​​and left to rest in a brine accompanied by lemons and oil.

Also known as "palmito", it tends to be the center of the chonta salad. It can also accompany onion, tomatoes and avocado for more complex salads. It is also typical of the jungle regions and an export product.

3- Patarashca

With this autochthonous name, the dish made from grilled fish is called.

Patarashca uses any fish from the area, which is cooked whole or filleted wrapped in bijao or banana leaves.

Traditionally, cooking is done over charcoal or wood, outdoors; but some versions are baked, parboiled or roasted.

This cartoccio contains spices such as cumin and pepper, along with diced onion and garlic.

4- Inchicapi

It is a creamy soup made with chicken and peanuts. The texture is obtained by cooking peanuts and cassava that release gluten, which acts by naturally thickening the broth.

The soup is prepared by boiling a hen in enough water, together with garlic, salt, bay leaf and onions. Then you add blended or chopped peanuts, pieces of yucca and corn.

Traditionally it is accompanied with cooked green banana and white rice, although that side is not always included.

5- Tamales

Present in much of the Peruvian gastronomic offer, the jungle tamales are made based on corn, chicken, olives and spices.

Once prepared, they are wrapped in banana leaves and steamed in a similar way to Venezuelan Halca.

The chicken or hen broth serves as the base for the corn dough. This dough is then mixed with peanuts, chopped onion and olives to make "buns" that are cooked in boiling water for about an hour.

In other regions of Peru, corn leaves are used instead of banana leaves.

References

1. About Peru - The gastronomy of Pucallpa: sobre-peru.com
2. Ucayali - Typical dishes of the jungle: ucayalino.blogspot.com
3. Turismo Kaiko - Typical dishes of Ucayali: turismoinkaiko.net
4. Gastronomy of Ucayali: diversidadenucayali.blogspot.com
5. About Spanish - Typical dishes of Ucayali: aboutespanol.com