Inca cuisine

Inca cuisine originated in pre-Columbian times within the Inca civilization from the 13th to the 16th century. The Inca civilization stretched across many regions, and so there was a great diversity of plants and animals used for food, many of which remain unknown outside Peru. The most important staples were various tubers, roots, and grains. Maize was of high prestige, but could not be grown as extensively as it was further north. The most common sources of meat were guinea pigs and llamas, and dried fish was common.

Foodstuffs

There were also several types of edible clay, like pasa, which was used as sauce for potatoes and other tubers, and chaco something used by the poor or religiously devout. As in the rest of Central and South America, chili peppers were an important and highly praised part of the diet.

Vegetables

The Inca realm stretched nirth south, encompassing a great variety of climate zones. In Peru in particular, the mountain ranges provide highly varied types of growing zones at different altitudes. The staples of the Incas included various plants with edible tubers and roots like potato and sweet potato, in hundreds of varieties. Slightly over 4,000 types are known to Peru. There was also oca, which came in two varieties, sweet and bitter. The sweet variety could be eaten raw or preserved and was used as a sweetener before the arrival of sugar. The insipid, starchy root ullucu and arracacha, something like a cross between carrot and celery were, like potatoes, used in stews and soups. Achira, a species of Canna, was a sweet, starchy root that was baked in earth ovens. Since it had to be transported up to the power center of Cuzco, it is considered to have been food eaten as part of a tradition. Although the roots and tubers provided the staples of the Inca, they were still considered lower in rank than maize.