What do incas eat

Kiwicha is not actually a grain but more of a seed. It grows high in the Peruvian highlands and has long been referred to as a Peruvian superfood. This seed was milled into a flour that the Inca would use to make tortillas, put into soups, and even make a type of bread.

This item on the Inca diet is very high in amino acids and contains phosphorus, iron, magnesium, manganese, as well as several essential minerals. Kiwicha will even beat milk in terms of calcium. It is such a complete food item that NASA has incorporated it into their meals for astronauts in space. The Inca knew about it first though and used it for many years in their diets.

Today Kiwicha can easily be found in markets and supermarkets in Peru in many presentations. Quinoa is another superfood that was on the Incas diet. It is similar to Kiwicha in that it is not really a grain but a very nutritious seed. Quinoa is high in protein, calcium, iron, and vitamins C and B. Choclo is often called Inca corn. It differs from regular Maize since its kernels are actually much larger. The Inca would use Choclo to feed the large empire that would continuously grow as they conquered more of the continent.

Choclo would be boiled and eaten as is by the Inca, it was also used in soups, stews. Today Peruvians eat choclo in a variety of dishes such as the Peruvian ceviche or next to some Adean cheese and hot sauce.

The Inca had several uses for the Llamas and Alpacas and among them was as a lean protein source. Llamas and Alpacas were used by the Inca mostly for their wool, however, they would also provide the necessary means the Inca needed to survive in the high elevation areas of the Andes. There is a Peruvian dish called Olluquito which dates back to the natives. This dish was prepared with a small tuber called Olluquito and it was accompanied by dry llama meat called charqui.

This dish still exists today but it obviously has been updated with a few new ingredients such as Huacatay Peruvian mint for flavor. Alpacas were equally used for protein by the Inca. These smaller camelids have higher grade wool so the Incas had to be selective with which animals they decided to sacrifice for food. Alpaca is usually served today in the form of a steak in many restaurants in Cusco, Arequipa, Puno, and Ayacucho.

Larger domesticated animals, like the llama, were eaten by the nobles and consumed before they were three years old.

The Inca Emperor and his family had access to freshly-delivered fish from the coast of the Incan Empire as well as wild ducks. Several types of fish and sea animals were also part of the diet for Incan people living on the coast, including bonito, sharks and penguins. Their temples, however, were built on circular mounds made by the Inca, sort of like a slanted cylinder. At the top, there was a plateau. On this plateau, the main buildings were built. A strange thing about the Inca was that they didn't use any iron tools to help them cut and shape the stone for their houses.

Instead, they used round balls of stone to pound out blocks of stone for their buildings. The blocks of stone were not usually rectangles, but were very strange looking shapes that fit together much like the pieces of a puzzle. Many of the stone walls the Inca built are still so strong and well made that it is impossible to slide the blade of a knife between the stones. The Inca ate potatoes and corn. They drank llama milk and water and ate llamas and alpaca for their daily protein because they didn't have pigs, cows, sheep or turkeys.

Typical Inca clothing would consist of a lightweight finely made poncho covered by a heavier, blanket-like poncho. Around 2, varieties are native to the Peruvian Andes. Cassava yuca , sweet potatoes camote , oca, olluco, arracacha, maka, mashua and yacon were other tubers consumed and cooked in the same way as the potato.

Three varieties of quinoa: red, black and white. Grains were an essential source of protein and nutrients in the Inca civilization. Maize has been cultivated in the Andes since at least BC. Ancient Inca farmers achieved a degree of sophistication in the breeding of new varieties of maize. Sara , a special variety, was grown at lower altitudes and was used as offerings in religious ceremonies.

Another variety of maize was used to brew a drink called chicha, which is still a popular drink today. Amaranth or kiwicha in Quechua was a staple grain of the Incas. With more than 1, varieties and cultivated 4, years ago, kiwicha is a grain rich in protein and nutrients.

It was offered in religious ceremonies and used as medicine. Its ability to survive in high altitudes, from 2, up to 4, meters, intense heat, freezing temperatures and little rain, made it an important crop on which the population could rely.

Prickly pear or tuna fruit in a market in Cusco. Fresh fruits and vegetables were traded with other regions and were seasonal. Among them are tomatoes, squash zapallo , papayas, chirimoyas, pineapples, lucuma, passion fruit, prickly pears tuna fruit , pacay and berries.

Fruits and vegetables grew mostly in the coast and the Amazon. Meat was consumed in smaller quantities and was a treat. Inca families raised guinea pigs for their meat, they also ate the meat of llamas.