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] The Pacific Ocean provides a large amount of seafood, such as king crab (typically caught at the southern end of the continent), lobster (found in great quantities from the Juan Fernández Islands), and Antarctic krill, which was recently discovered. Tuna and tropical fish are caught all around the continent but are notably found in abundance near Easter Island. The many plains on this continent make it rich for growing foods like cereals, potatoes and quinoa. In the Patagonia region south of Chile and Argentina, many people raise sheep and cattle. In Brazil, the most traditional dish is the feijoada, a stew consisting of beans with beef and pork.[citation needed] Peruvian cuisine is largely influenced by traditional Incan culture (see Incan cuisine).

Countries[edit]

See also[edit]

References[edit]