Believed to be eaten by people long ago, they invoke thoughts of the ancient Incas. These grains were a staple in their diet. Wonderment and amazement surrounds the Incan culture, similar to that around the ancient Romans and Greeks. To this day scientists still can't figure out how Manchu Picchu was formed, or how the rocks were moved there since that area of Peru doesn't contain any massive rocks. You'll notice that the names of these grains aren't Spanish. They're Quechua. One of the languages spoken by the indigenous people of Peru.
Your local health food store will probably have them, if not you can always order them off iHerb (and get up to $10 off your first order by using code: LNQ216).
|Source: Allyson Kramer|
This is similar to quinoa, this seed is high in protein and amino acids. It's also a great source of iron and is gluten-free. Make sure you rinse kañiwa thoroughly before cooking. The grains are covered with a bitter coating that must be removed before cooking. Some people say that it's better to lightly toast it and then cover it with water. You'll want to use 1 part kañiwa to 2 parts water and drain thoroughly.
|Source: Peru this Week|
Better known as amaranth and sometimes referred to as the mini-quinoa, this is also a gluten-free seed. Kiwicha is red, gold, and purple. It's high in fiber and protein and has a number of essential minerals. During the Day of the Dead celebrations, kiwicha is popped and sugar is added to make alegria, a candy.
|Source: Veg Kitchen|
|Source: The Kitchn|
|Source: Cuzco Eats|
Here are some more posts that might interest you.
these books. There are also lots of Peruvian remedies that use traditional Peruvian foods.
Remember to learn Spanish if you're going to go to Peru. It'll help you assimilate to the culture and you'll be able to communicate easier. If you're looking to learn Spanish, Fluenz Spanish, Rosetta Stone, and Synergy Spanish.
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