Culture page

Hello, my name is Lorena, I am from Peru. In my breakfast I usually have coffee with bread and fried eggs, sometimes butter or cheese, I love the ona with avocado, for lunch I usually have a chicken stew such as a chicken stew which is prepared with carrot, tomato and potato and for the nigth I like to  eat juane.

The fish of my country

The fish in my city which is Iquitos are very popular since they contain a very rich flavor so they are from the fresh water rivers which gives them that very pleasant flavor that they usually have among the most popular fish are the boquichico el paiche the carachama the sungaro sabalo tucunare  palometa among others, with which you can prepare different types of meals.

Fish stew

It is prepared with Tomato, cilantro

Salt

Ground garlic

Chopped red onion

Ground yellow chili

Aji panca

Aji nomoto

In a pot with a little oil. Very hot, fry the ground garlic. Then the onions, chopped, then add a little ground chili pepper, let it fry for a few minutes, then add the fish and let it sauté for a few minutes. Then add a little coriander, cover and cook for 15 minutes and enjoy with white rice.

chilcano from carachama

Ingredients for six people
6 large carachamas fish.
2 liters of water.
1 large onion.
2 large sweet peppers
3 cloves of garlic.
6 leaves of sachaculantro
Salt and ajino moto to taste.

Preparation 
Put the two liters of water in a pot, when it reaches a boiling or boiling state, release the fish and let it boil for about five minutes; then release the onion and the sweet peppers as well as the garlic cut into slices or slices, and then season with the salt and the ajino moto.
Let everything boil for about three minutes, and then add the sachaculantro or coriander. Once served, it can be served with cooked green banana.

smoked fish

INGREDIENTS

4 units of gutted Boquichico Fish

4 units of ripe bananas

4 pieces of cassava parboiled

Season the fish with salt, then let them rest for a few minutes

Heat the grill and place the fish on it

Flip to brown on both sides

Roast the ripe plantains and finally serve, accompany with the boiled yucca

fish pango

800 grams dry paiche

1 clove garlic

Salt to taste

preparation:

-Soak the paiche with plenty of cold water for 12 hours. After rinsing it repeatedly to remove excess salt. Cook it with the garlic from cold water until it has acquired a white color, when it boils for approximately 15 minutes. and ready

leaf wrapped fish

4 Bijao leaves

3 cloves garlic

3 Sweet chili, diced

2 Onions chopped in half moon

2 tablespoons oil

1/2 teaspoon pepper

1 teaspoon cumin

6 pinches of salt

Wash the fish and make cross cuts. Let it marinate with salt for 10 minutes.

Mix the garlic, onion, sweet pepper, pepper, cumin and oil in a bowl.

Then fill and soak the fish with this mixture and wrap them with the Bijao leaves.

Grill on a charcoal or wood grill for 30 minutes, turning the wrapped fish a couple of times.