South American cuisine

From Wikipedia, the free encyclopedia
Jump to: navigation, search
For other American cuisines, see North American cuisine and Cuisine of the Americas.

The Amazonia region of South America provides a plethora of fresh fish and tropical fruits.[1] In Peru the Inca Empire (Tahuantinsuyu) and Incan cuisine contribute to the nation's overall cuisine. Potatoes are common, and also plants such as quinoa. The Pacific Ocean provides a large amount of seafood. Many plains also are on this continent, which are rich for growing food in abundance. In the Patagonia region south of Chile and Argentina, many people produce lamb and venison. King crab is typically caught at the southern end of the continent. Antarctic krill has just recently been discovered and is now another food source. Tuna and tropical fish are caught all around the continent; Easter Island is a notable area where they are found in abundance. Lobster is also caught in great quantities from Juan Fernández. In Brazil the most traditional dish is the feijoada, a stew of beans with beef and pork.[citation needed]

Countries[edit]

See also[edit]


References[edit]