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Cooking The Continent is a culinary exploration show that takes viewers on a fascinating journey across different regions in the world as the hosts explore unique and fascinating cuisine. This show is a wonderful blend of travel and food as we delve deep into the heart of different countries, learn about their culture, history and traditions, and sample some delicious dishes along the way.
In this episode, we explore the fascinating cuisine of Peru, a country that is known for its incredible variety of flavors, ingredients, and techniques. Situated in the western part of South America, Peru has a unique culinary heritage that is deeply rooted in its ancient Inca culture and influenced by Spanish, African, and Asian foods that arrived later.
The first stop on our culinary journey is Lima, the capital of Peru, also known as the gastronomic capital of South America. Here, we meet some of the top chefs who are spearheading the country's culinary revolution and experimenting with new ingredients and techniques to create unique dishes that marry traditional and contemporary flavors.
We witness the preparation of ceviche, one of the most iconic dishes of Peru that is enjoyed all along the Pacific coast. The dish is made with fresh fish, citrus juices, chili peppers, and onions, and served with sweet potatoes and crunchy corn. We learn about the science behind ceviche and how the acidity in the lime juice "cooks" the fish.
Next up, we travel to the Andes mountains, where we meet farmers who are growing some of the rarest ingredients that are used in Peruvian cuisine. We witness the cultivation of quinoa, the superfood that has taken the world by storm, and learn about its nutritional value and versatility in cooking.
We also explore the world of potatoes, which originated in Peru and is now a staple food in many parts of the world. We visit a farm that grows over 700 varieties of potatoes and learn about the different flavors, textures, and colors that each variety offers.
Finally, we head to the city of Cusco, the ancient capital of the Inca Empire, and home to some of the most fascinating culinary traditions in Peru. Here, we sample the famous guinea pig, a delicacy that dates back to Inca times and is still enjoyed today. We witness the preparation of the dish, which involves slow-roasting the guinea pig over an open fire and seasoning it with salt and spices.
We also learn about chicha, a fermented corn drink that has been enjoyed in Peru for thousands of years. We visit a local chicheria, where we watch the process of fermentation and taste the sweet, tangy drink.
Overall, Cooking The Continent season 1 episode 3 takes us on a fascinating culinary journey across Peru, a country that is rapidly gaining recognition for its unique flavors, ingredients, and techniques. We witness the passion and creativity of the local chefs, farmers, and artisans who are preserving and innovating Peruvian cuisine and gain a deeper appreciation of the country's rich culinary heritage.
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Channel
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First AiredMarch 13, 2018
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Runtime48 min
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LanguageEnglish
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