Food and more!
Welcome! 본문
My name is Daniela and I would like to share in this blog about my country, especially FOOD
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So first, I have to tell you that my country (Peru) is located in South America. It is bordered in the north by Ecuador and Colombia, in the east by Brazil, in the southeast by Bolivia, in the south by Chile, and in the west by the Pacific Ocean. Peru is a megadiverse country with habitats ranging from the arid plains of the Pacific coastal region in the west to the peaks of the Andes mountains vertically extending from the north to the southeast of the country to the tropical Amazon Basin rainforest in the east with the Amazon river.
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Peruvian cuisine is best known for a few hallmark items: ceviche, Pollo a la Brasa, and pisco sours, among others. Additionally, though, many other dishes constitute the heart of Peruvian food, despite being lesser known outside of the country. One of those is causa Limeña.
Causa is best described as a sort of mini-casserole, with a top and bottom composed of mashed potato mixed with lime juice and aji Amarillo ( Peruvian yellow pepper ), and a filling consisting of, well, virtually anything. Commonly the middle will be tuna, lobster, crab, octopus, shrimp, avocado, or chicken.
Jalea means “jelly” in Spanish so if you're familiar with the language but not the dish, it's easy to mistake this for some form of dessert. But this fried, savory dish is strictly for the main course, starter or appetizer. And as with other Peruvian seafood dishes, lemons play a big part in adding a tangy, bitter bite. In the case of the Jalea, lemon juice marinates the accompanying onion, pepper, and corn salad to create a fresh, mildly spicy addition to the rich fish, shrimp, octopus, and squid plate.
------Thank you for reading!
Oh! I forgot something really important 'lemons' are different in my country (Peru). Next, I will show some photos so you can easily see some differences between them like color, flavor, and size.
Yellow Lemon
Green Lemon