Chupe andino
| Place of origin | Andes |
|---|
Chupe andino refers to various stews and soups that are prepared in the Andes mountains region in South America.[1][2] Chupe Andino may be prepared by Andean people, those that live in the region.[2] It is sometimes prepared in large portions to feed many people at marketplaces and events.[3][4] Chupe Andino is sometimes served with wine as an accompaniment.[1][2] Soups and stews play a significant part in Andean cuisine, because the cold weather in the region demands nutritious, fatty foods that are warming.[2]
The term chupe is a standard South American term that refers to various stews prepared with meats,[5] fish[6] and seafood, tripe and offal. Additional ingredients may include potato, onion, garlic and cheese.[6] In the past, it has been prepared using yuca as an ingredient.[5]
See also
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References
[edit]- ^ a b Palomino, R.; Gargagliano, A.; Cushner, S. (2002). Viva la Vida: Festive Recipes for Entertaining Latin-Style. Chronicle Books. p. 116. ISBN 978-0-8118-3184-0.
- ^ a b c d "VenezuelaTuya". Venezuela Tuya (in Spanish). May 6, 2015. Retrieved January 20, 2016.
- ^ "Mistura: Gastón Acurio preparó delicioso chupe andino". Trome (in Spanish). September 11, 2014. Retrieved January 20, 2016.[permanent dead link]
- ^ "Gastón Acurio preparará un chupe andino con el Supercholo del día en Mistura 2014". Generaccion.com (in Spanish). Retrieved January 20, 2016.
- ^ a b "Field and Stream". CBS Publications. 1904. p. 849. Retrieved January 20, 2016.
- ^ a b "La receta popular: Chupe andino". El Popular.pe (in Spanish). November 5, 2013. Retrieved January 20, 2016.