TYPICAL DISHES OF IQUITOS

Typical dishes of the region are:

• Juane: It is a stew prepared with rice, gooseflesh,olives, egg, seasoned and   wrapped in banana leaves,is the main dish at the festival of San Juan.
•  Inchicapi:Chicken soup very consistent,made with cornmeal,peanuts, garlic, onion, cilantro, salt, and cassava.
•  Sarapatera: Soup prepared with meat motelo, garlic, onion, green banana.
• Nina Juane: Grilled Juane prepared with eggs and chicken.

•       Tacacho:Prepared with roasted green bananas, crushed and kneaded with pork rinds.Usually served hot to taste its flavor,combined with grilled beef jerky.
•             Cecina: dried and salted pork, charcoal grilled or grilled.
•       Chonta Salad: Prepared chonta base that is the heart of a palm,with lemon sauce
•              PicadilloPaiche: The dry paiche is cooked and shredded,combining with regional vegetables
•      Timbuche:broth concentrate from fish.
•      Patarashca:seasoned with cilantro, garlic, onion, salt,wrapped with bijao and roast to charcoal.
•             Inchicucho: prepared from corn, peanuts and chili.

    TypicalDrinks

•      Masato: Typical drink very delicious when fresh, two to four days. Stored over 5 days produces a very strong alcohol. Made from boiled and pounded cassava, fermented with molasses or sugar.

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• ·         Shibe:Delicious drink made with farina (cassava fermented and roasted) and Brazilian-Peruvian Amazonian origin, being very nice and food.

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•       Ventisho: Sugarcane Juice ground the same day that should be drunk within three to six days. The region consumes this drink alone or combining it with cassava or pijuayomasato.

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•     Guarapo: Cane juice boiled for several days stored in glass jars or jugs to ferment. Drinkingitabundantly produces intoxication.

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• ·         Chuchuhuasi: Preparation based on bark of the tree of the same name, macerated in brandy.

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•    Sevenraices: Prepared with different crusts as Cumaceba, clavohuasca, Marure, huacapurana, huchuhuasi, cocobolo, ipururo, sweetened with honey and macerated in brandy.

•        Coconachado: prepared with fruit "Cocona" sugar and brandy.

Fruitproductionin Iquitos

Thefruitconsumed inIquitosareaguaje, carambola, passion fruit, lucuma,mamey,maushan, Cucumber Melon, pitajaya, Purpuro,pineapple, banana.

Types of peppers:
charapita chili, sweet chili, chili, chili malagueta, mirasol chili, chili pucunucho

Vegetables:

Carrots, cabbage, greenbeans, peppers, tomatoes, cassava

Types of meat:

Consumed infish productionpaicheIquitos, carachama, catfish, boquichico, tarpon, among others.

        

Livestock productionasbovine and boar:

Other animals likelizards. Also consumedinsectslikesuriandsapaSiqui:

 Prepared with different crusts as Cumaceba, clavohuasca, Marure, huacapurana, huchuhuasi, cocobolo, ipururo, sweetened with honey and macerated in brandy.

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