As many of our native products Sacha Inchi (Plukenitia volublilis L.) is typical of the Peruvian Amazon and is rich in oil, protein and high in omega 3. Here is more information about the Sacha Inchi and its benefits
As much of our post that we spread the properties of our grain of gold, this time I do get the first part of an article by renowned chef Alberto Fortes published in a Spanish gastronomic magazine ….
In the archipelago we enjoyed some of the most delicious and respectable jewels: ancient Canarian potatoes. But the Canaries are not “usurpers” and we know that these are not native to our land; They were not born spontaneously in our mountains, but we came as huge and wonderful gift from the high Andean lands of the New World.
The islanders know perfectly that the tubers, the crown of our cuisine, we reached the current Peru, and we appreciate it because it is well born to be grateful. In this land that we are well worn.
Worse today I will write about the Pope – other day Hare, because I intend to detail, in this first shot, a wonderful and magical Andean product, organic quinoa from Peru, (in Germany where I live they call it “rice of the Incas “)
Quinoa (or quinoa) is a seed, but only the power consumed as a cereal and actually features is considered a pseudocereal. It may provides part of their calories from complex carbohydrates, but also brings about 6 gr. of protein per 100 grams. and it offers around 6 grams of fat in the same amount of food.
It is the fruit of a plant I would say magical, spectacular. plus nearly its 3,000 varieties, has unique nutritional qualities, and in 1996 the FAO called it “promising crop of humanity” and as “an alternative to the major problems of human nutrition.”
It has immense potential in the future of food and healthy nutrition, and also unlimited dining options and culinary. This is discussed in the book “QUINUA five continents” (can be downloaded for free internet, Spanish and English; http://sierraexportadora.gob.pe/ quinoa recipe-to five-continents /).
It is a magnificent gourmet cookbook that I am proud to be co-authored and which was presented last July 2 in the “Big Apple” New York. The event was organized by the government of Peru and attended as guest of honor next to the cooks / as Diego Guerrero (Madrid), Javier Flores (Miami), and Irina Concepción (Lima).
Quinoa is already ceasing to be unknown and indeed is moving increasingly in the tables and in world markets. Food was once considered poor and now is an economic engine for farmers in the Andes, it is “catching on” in Europe, USA, and the rest of the world that hopefully does not involve commercial speculation.
Source: Magazine open table Spain.
Since Inka Millenium welcome this important date with all our partners, “masters of the earth” general public, and now we have a new bastion that will raise awareness over our food and products internationally but especially in Brazil. A brief interview with the Director General
Paila Director Oscar Solis Vasquez answered us some questions on stage in this new adventure which means Paila for the international market.
This highlight of the internationally increasingly recognized Peruvian food, what are the expectations of the magazine in the Brazilian market?
Paila is an online magazine entirely in Portuguese, which is to explain to our Brazilian friends who are having success Peruvian cuisine in the world, unfortunately they have no means which would inform them in their language of what is happening with food Peruvian who is hitting a lot in Brazil, we see for example in the Expoceviche the many people who go and especially in restaurants where they eat a lot of our flagship dish is ceviche.
Paila fills a space that was empty but still actually comes to integrating the efforts being made by the MINCETUR, PromPeru and the government of Peru through our embassies promoting our gastronomy, culture and tourism.
It lacked a means of communication in the Portuguese language so they can understand better, recipes, because the success of ceviche, prepared as ceviche, who are those who are making waves in the world, as they call our chefs, what are our Peru flag plate, what are the flagship products of Peru including eg Quinoa that is hitting a lot here, kiwicha called here amaranth, etc.
Then cover pan comes to the space that was empty, we believe we will be an impact on Brazilian society in their own language explaining the events of Peruvian cuisine to which they are accustomed.
As the idea develops Paila?
Paila is a production of Expoceviche, and Expoceviche is a company dedicated to gastronomy in Brazil and that its main aim is to promote our flagship dish, which not only sells ceviche but dishes of all kinds of Peruvian cuisine, ceviche is our hook where they get to know our culture, our food, our dances, our dances, and know a little more about Peru. We have seen events Expocecviche that have grown enormously in recent years and we hope to do this year, two more, one in Sao Paulo and one in Rio Branco, hopefully for that Paila is the instrument that our cooks, chefs and all the public in Brazilian general who wants to know more our cuisine
That surprises have we Paila in this first edition?
Among the important things that brings Paila for this issue is an interview with the head chef cevichero it were, named the best in the world cevichero Javier Wong, we have an interview with one of the most recognized of Sao Paulo as Edgar Villar the “Rinconcito Peruano” chef we have an interview also Marisabel Woodman Peruvian chef who has a tremendous event here in Sao Paulo and is now putting his restaurant, and also the success of all the restaurants that are opening the second most in Sao Paulo and Rio de Janeiro, as Restobar Lima is opening two more, the Tupac, there are many restaurants that are growing and hopefully Paila going to be an event that will support the further development of our gastronomy in Brazil
Congratulations for this magazine and entrepreneurial successes, anything you want to add?
A Happy 28th all and thank Inka Millenium this with us, supporting us and soon this product to be in Brazil that people wait with great enthusiasm.
Our Andean grain is consumed by the crew of the International Space Station for its many nutritional properties, rapid growth texture, weight and others. This superfood now accompanies astronauts on their power ….
The UN General Assembly declared 2013 “International Year of Quinoa” an ancient culture that has now been sent into space.
Quinoa is a superfood in more than one sentido.Es a good source of protein, the highest of all whole grains, and edible seeds provide all the essential amino acids the human body necesita.Rica fiber, Quinoa is also rich in magnesium, phosphorus and iron as well as vitamin E and potassium.
NEW “EXTRA FOOD” by NASA.
On board the international space station, astronaut of the European Space Agency (ESA), Air Force pilot and protagonist of the second long-duration mission of the Italian Space Agency (ASI) Cristoforetti Samantha has selected quinoa as one their “extra food”.
Initial tests in the greenhouse indicated that quinoa respond well to hydroponic crops grown in controlled environments. Its growth was rapid and seed production was good, what makes quinoa a perfect food for outer space. Quinoa is rich in fiber and minerals, and protein also provides up to 4 grams of protein per 100 grams.
QUINOA IS PERFECT FOR LONG FOR SPACE TRAVEL
Keep in mind that in space no refrigerators or freezers. Food must be kept at a specific temperature given the high pressure and the absence of gravity. Another thing to consider is that food should be able to be kept for at least 18-24 months without cold chain, ie, at room temperature without preservatives. food packaging is also very important: usually prefer boxes of 30 x 20 cm, a larger and heavier embaljes.
Because of its texture, its weight and its high concentration of vitamins and minerals, quinoa makes a difference.
“Today eat quinoa salad with mackerel overboard from the International Space Station. Meals are a very important day when our day because and we have the opportunity to sit together and, more than that, share it with everyone.
As Quinoa know is one of the healthiest foods that exist, not only for its protein and does not contain gluten but for its minerals and antioxidant properties, also helps control weight, gives energy and many other benefits.
Some of these benefits are detailed here:
1. Lose weight by eating healthy
Quinoa has more fiber unlike other cereals. It also has a low glycemic index, making it highly recommended for people who want to lose weight and people with diabetes.
2. Control cholesterol levels
This cereal helps control the presence of cholesterol in the blood, helping to prevent cardiovascular problems.
Quinoa has lots of antioxidants that help cleanse the body and improve our health.
4. Take care of your body
Consuming help fight sagging skin, prevent wrinkles, stretch marks and cellulite.
5. hydrated skin
Quinoa is highly recommended for those with dry skin, as it helps hydrate.
6. Helps reduce migraines
It contains high levels of magnesium, a mineral that helps relax the walls of blood vessels, which reduces blood pressure. It also helps combat this problem.
7. Anti natural stress
The infusions prepared from quinoa grains help regulate the stress of everyday life. Also, this drink should be taken before bedtime.
#quinoa, #loseweight, #glutenfree
Is always healthy in our bakery we test new and better yet if these ingredients are very nutritious for the whole family. Here we accompany a cookie recipe Quinoa, delicious and easy to make.
Ingredients for 24 units
- 70 g of candied orange peel
- 100 g flour Quinoa
- 100 g of wheat flour
- 100 g butter
- 100 g of brown sugar
- 1 egg, 1 egg yolk
- 1 heaped teaspoon baking powder chemical
- 30 g of whole milk and sugar for sprinkling ground.
- Making cookies with orange quinoa
We put in the cup candied orange peel and grind 30 sec / vel 6. With the spatula, grinding down to the bottom of the glass. We add the flour, quinoa and buckwheat, butter, sugar, egg, egg, yeast and milk and knead 1 min / vel 5.
We removed the mass, form a cylinder and wrap in plastic wrap. Let rest in the refrigerator at least 30 minutes. Preheat oven to 160 ° C. We covered two baking sheets with baking paper.
Divide the dough into 24 balls, lightly crushed and placed in separate tray. Each tray bake at 160 for twenty minutes. Let cool cookies and serve sprinkled with ground sugar.
Both quinoa flour as wheat are very energetic, so this cookie recipe Quinoa with orange is a great option for a perfect breakfast on one day we have to make an extra effort, especially if completed with fruit and green tea.
The Expoceviche is already an event with its own brand that is taking more body every year, and now to be held in Rio Branco – Acre.
We interviewed this event promoter Oscar Vásquez Solís where we demonstrated that Peruvian products have many business opportunities on this side of the continent. Inka Millenium will be present exhibiting our products such as quinoa, amaranth, light aguaymanto jam, nectar and other Camu Camu light, making it even more valuable to know our food culture now for everyone …
1. Now comes expociveche in Rio Branco. What is your expectation for this mega event?
After hard work and negotiations with the Ministry of Tourism of the State of Acre. We have come to fruition to perform the ExpoCeviche in Acre.
We have the support of the government of Acre and the Peruvian Consulate in Rio Branco.Las expectations are making a Peruvian gastronomic culture event on the border is a challenge for all involved.
We do it at the border will help us to finally open the door of Brazil to our country.
The Peruvian ExpoCeviche is a party where we teach the Brazilians a little of our country, and so we invite them to visit us. Food, dance. music. beverages. crafts. products. tourism, culture in order all the great range of possibilities offered by our country.
2. Do you think that our commercial possibilities with our neighboring country can and should be more fluid? What do you think are the limitations that prevent us from growing much more?
The truth is that if they are limited despite serious efforts are being made through the MINCETUR to head Antonio Castillo. But much remains to be done. We have coming to Brazil, such as asparagus products. black olives. quinoa. oregano some canned peppers. Marinis in latados products and frozen. Pisco finally are several but many still missing. Work should be done government to government to remove some obstacles especially in tax and customs clearance delay products.
3. There are Peruvian products entering the Brazilian market. He believes there is a market for more products?
I mentioned some products but all Peruvians think they have a chance in Brazil is a large market almost 7 times Peru then imagine the great economic potential for the sale of our products.
4. Quinoa is one of the products already in the market the largest country in South America with a strong presence of Bolivian producers. That companies will be present with these products and others in Rio Branco Acre expoceviche 2015?
If the quinoa is becoming a product of the basic basket now many Brazilians consume albeit most quinoa q entering Brazil is Bolivia also are realizing q Peruvian Quinoa has higher quality. Some companies like Inka Millemium will be present in the ExpoCeviche Rio Branco-Acre.
5. Do you think the authorities in both countries should speed up the process of customs control and others to greater efficiency in our business relationships?
If you already mencionanos earlier if there is a greater streamlining customs I think many Peruvian products would already be in supermarkets in Brazil.
6. Per capita income of Brazilians in the south is higher than average, this is not an opportunity to place our products by the Interoceanic Highway?
If the Interoceanic can not believe I used to what was created, we see very little trade between Peru and Brazil for that area. Peruvian products go by ship to the port of saints or the port of Valparaiso – Chile and from there overland to Brazil. For the Interoceanic moves more an issue across borders. Puerto Maldonado Rio Branco and Porto Velho. Cusco but no more. The only company working for the Interoceanic from end to end Peru’s international express Ormeno for almost five years ago.
7. Apart from our ceviche dishes will attend the expo?
A part of ceviche. causes. tiraditos. lomo saltado. aji de gallina in order a lot of dishes with a touch of the area. It also goes to the cylinder habrr pig.
8. Something you want to add?
Just invite all Peruvians to participate in this great celebration of Peru on Brazilian soil.
The event on Sunday November 8th will be held on the boardwalk in Rio Branco from 12 am.
Recipe competed with the best culinary books in the world !!!
The book “Quinoa, Five Continents” developed by Sierra Exportadora, under the Ministry of Agriculture and Irrigation (Minagri) agency, won worldwide recognition to second place in the prestigious Gourmand World Cookbook Award 2015 in the category C02 – Foreign at a ceremony held yesterday in Yantai City, Shandong Province, China.
This Peruvian recipe was chosen to represent Peru and participate in global competition cookbooks, so it was among the seven finalists from a total of 205 countries participating in this award, which is similar to the Oscars.
Thus, the book “Quinoa, Five Continents” competed against the best books in the world: Delicacy (United States), “Samira International Cookbook” (Syria), “A Taste of Belgium” (UK), “The vibrant Caribbean “(Canada),” Interpretacoes make gosto “(Brazil) and” A mess of a tasting “(China).
CEO of Sierra Exportadora, Alfonso Velasquez Tuesta, said that this book was done with the aim of internationalizing the consumption of quinoa for its high nutritional value and versatility in the fusion cuisine. In this regard, he indicated that get this award in the ‘Oscar of the culinary literature’ shows that this goal is being met with integrity.
“From Sierra Exportadora we have worked to boost our Andean grain in various events in different parts of the world together with the Foreign Ministry, called Quinoa Fusion International. Therefore, this book award is a recognition of quinoa worldwide, but also is a recognition of small farmers in the Andean region, “he said.
The book “Quinoa, Five Continents” presented in Peru in 2014, gathers 31 recipes based on quinoa, which were prepared by various chefs recognized worldwide, such as Joan Roca, Martin Berasategui, Elena and Juan Mari Arzak Pedro Subijana, Diego Guerrero, Andrés Mariano Puerta, Paco Perez and Francis Paniego.
It is worth mentioning that in this ceremony, four Peruvian books were also recognized in different categories: Special Awards of the International Jury: “Sweet Moquegua,” Rosario Olivas and Sandra Plevisani (USMP); Latin America: “Passions. Art & Gastronomy “by Gonzalo Ferrand and Marcelo Wong (self-publishing); Charity – Fund Raising Latin America, “Peruvian cuisine” Martin Morales (SBS) and Embassy Cookbooks: “Peru-Honduras. Our table “by Guillermo Gonzales Arica and Isaac Mason Yumbo.
Here is another simple and quick recipe to prepare. Our Quinoa for everyone !!!
1 cup cooked quinoa.
Diced 1 red pimento.
1 cup. cooked carrots into cubes.
1 cup of cooked string beans.
1 tbsp. finely chopped parsley.
1 tsp. paprika.
½ tsp. dried oregano.
¾ cup bread crumbs
Salt and pepper
In the Rice, select functions of dressing, cooking quinoa separately in the vegetable broth for 15 minutes until al dente. Strain and reserve.
In a bowl place all ingredients, add the eggs, bread crumbs and salpimenta. Rice oil in check, so discs of 5 cm in diameter and fry the patties on both sides.
Serve with salad.
In our country we have not yet multiple products marketed nationally and internationally as we should. Many of them are already doing as Quinoa, Maca, Blueberries, Aguaymanto, amaranth (Amaranthus caudatus) and so on. Potato product of our ancient Inca culture remains the same in its varieties miles an opportunity to favor small farmers from their ancestors cultivated and protect that knowledge and let the world know this native beyond traditional tuber.
The context encouraging innovation, driven by the recovery of the native, and a modern vision of agricultural production, consolidating Peru as the largest producer of potatoes in Latin America, said the project director Propapa-ADERS Peru, Obregon Celfia Ramirez.
He said the 4.69 million tonnes of tubers produced in 2014, also placed the country in 14th place worldwide, according to the Food and Agriculture Organization (FAO).
However, it considered important to boost consumption in the country, currently 85 kilos per person per year. “Our next goal is to surpass the 90 kilos per person year, there is much work to be done and we will insist that challenge,” he said.
He said that innovation in the sector augurs a bright future for the development of the agricultural area, due, in particular, the emergence of new categories of processed products, with own brands, such as native potato snacks colors.
In the recent VI Festival of native potatoes are marketed more than 12,000 kg. Of about 50 varieties in three days, very remarkable figure because it is direct sales of small producers to direct consumers, he said.
Also tens of thousands of units (40g bags and 100g) of snacks made with colored potato pulp produced by farmers who live above 3,500 meters sold and they receive part of the profits from the sales of a product with added value.
Obregon Ramirez expressed satisfaction with the results achieved in the ten years of institutionalization and especially the last five years, which has strengthened and consolidated the organization of producers.
He noted that it allows all producing areas articulate and present an organized supply, unlike other years. The Ministry of Agriculture supports and promotes the development of organizations like the National Association of Potato Growers and Derivatives of Peru (Peru Appapa).
The Appapa Peru brings together the best producers of mumps 12 regions of the Andes (Cajamarca, La Libertad, Ancash, Lima, Huanuco, Pasco, Junin, Huancavelica, Ayacucho, Apurimac, Cusco and Puno).
He highlighted the sustained work of the Multisectoral Commission of the Ministry of Agriculture (MINAG), along with associations of producers, as well as scientific institutions as the International Potato Center and gastronomic organizations category (Apega), among others.
“Marca Peru” potato
The most promising is the emergence of new products with private labels and packaged quality standards as Native 40g Snacks formats. native potato processing producers of the 12 regions of the country mumps, from Cajamarca to Puno, also the Etiquable brand, with a format of 100g; he said.
We have seen, he said, new presentations of traditional Tunta of Puno, the Tocosh of Ancash and in the dining part, the causes mentioned colored balls served as ice cream, there were also long lines to taste sour Pope.
Deputy Minister of Agrarian Policy Minag Cesar Sotomayor Calderon announced the creation of the Peru brand potato Indecopi registering it as “Peruvian Potato” primarily to categorize the hundreds of native potato varieties that could be the target of biopiracy, taken together with other actions this registration and documentation of these products, starting with the most suitable for the market.