 Homemade pollada | |
| Associated national cuisine | Peru |
|---|---|
| Cooking time | |
| Main ingredients | chicken |
| Ingredients generally used | chiles, spices |
| Similar dishes | parrillada |
Pollada is a Peruvian chicken dish. [1] It is one of the most popular dishes in traditional Peruvian cuisine. It is a special dish because it is often prepared for fundraising events to help a particular need, such for charity or to pay for medical bills.
Pollada [2] is a dish that goes back many years and has been prepared for fundraisers for generations. It is believed that pollada was first prepared during Peru's periods of economic inflation, which forced Peruvians to live with overpriced food.
As inflation decreased quality of life, many Peruvians opted for this unique form of helping each other or themselves by selling pollada to meet their basic needs. Pollada events (or "chicken parties") are typically held with music and dancing, and the dish is bought with special pollada tickets.
In addition to its use in fundraising events, pollada is often prepared as an everyday household recipe.
The preparation consists of marinating the chicken with chiles and spices, which is the key for achieving the desired flavor.
Cooking bananas are banana cultivars in the genus Musa whose fruits are generally used in cooking. They may be eaten ripe or unripe and are generally starchy. Many cooking bananas are referred to as plantains or green bananas. In botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". True plantains are cultivars belonging to the AAB Group, while cooking bananas are any cultivars belonging to AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is Musa × paradisiaca. Fe'i bananas from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains," but they do not belong to any of the species from which all modern banana cultivars are descended.
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. Chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food.
Ceviche, also cebiche, seviche, or sebiche is a South American seafood dish from the modern day country of Peru, typically made from fresh raw fish cured in fresh citrus juices, most commonly lemon or lime, but historically made with the juice of bitter orange. It is also spiced with ají, chili peppers or other seasonings and chopped onions, salt, and coriander are also added. The name originates from the Quechuan word siwichi, which means fresh or tender fish.
Chow mein are Chinese stir-fried noodles with vegetables and sometimes meat or tofu. Over the centuries, variation of Chaomian was developed in many regions in China; there is several methods of frying the noodles and range of toppings can be used. It was introduced in other countries by Chinese immigrants. The dish is popular throughout the Chinese diaspora and appears on the menus of most Chinese restaurants abroad. It is particularly popular in India, Nepal, the UK, and the US.
Kebab is a cooked meat dish, with its origins in Middle Eastern cuisines. Many variants are popular around the world.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.
Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a rotisserie. Generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting, and therefore, are usually cooked exposed to fire or heat with some type of rotary grill so that the circulation of these fats and juices is as efficient as possible. Roast chicken is a dish that appears in a wide variety of cuisines worldwide.
Biryani is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made by adding rice and spices to meat. Eggs and/or vegetables, such as potatoes, are also added in certain regional varieties.
Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Inca, and cuisines brought by immigrants from Europe ; Asia ; and Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru.
Chicharrón is a dish generally consisting of fried pork belly or fried pork rinds. Chicharrón may also be made from chicken, mutton or beef.
Chifa is culinary tradition based on Chinese Cantonese elements fused with traditional Peruvian ingredients and traditions. Though originating in Peru, the Chifa tradition has spread to neighboring countries like Ecuador, Chile and Bolivia. Chinese immigrants came to Peru mainly from the southern province of Guangdong and particularly its capital city Guangzhou in the late 19th and early 20th centuries. They settled for the most part in the coast of Peru and the capital city of Lima. The term chifa is also used to describe a restaurant where this type of food is served. Chinese-Peruvian food has become one of the most popular types of food in Peru. The first Chinese–Peruvian fusion restaurants were opened in Lima in around 1920 in Lima's China town ; there are thousands of Chifa restaurants across all districts of Lima and many more throughout other cities of Peru, with sometimes multiple independent restaurants operating in close proximity on a single city block.
Many cultures consume blood as food, often in combination with meat. The blood may be in the form of blood sausage, as a thickener for sauces, a cured salted form for times of food scarcity, or in a blood soup. This is a product from domesticated animals, obtained at a place and time where the blood can run into a container and be swiftly consumed or processed. In many cultures, the animal is slaughtered. In some cultures, blood is a taboo food.
Fried chicken, also known as Southern fried chicken is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. Broiler chickens are most commonly used.
Arroz chaufa also known as Arroz de chaufa is a Chinese-fried rice dish. It is a chifa style dish, a Chinese cuisine. It consists of a mix of fried rice with vegetables, usually including scallions, eggs, and chicken, quickly cooked at a high flame, often in a wok with soy sauce and oil. It is derived from Chinese cuisine due to the influx of Chinese immigrants to Peru.
Congee or conjee is a type of rice porridge or gruel eaten in Asian countries. When eaten as plain rice congee, it is most often served with side dishes. When additional ingredients such as meat, fish, and flavourings are added while preparing the congee, it is most often served as a meal on its own, especially for people who are ill. Names for congee are as varied as the style of its preparation. Despite its many variations, it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water.
Peruvian ceviche is a traditional dish widely eaten in Peru. The method of preparing it is different to that of ceviche in other places, using lime, fish, sweet potatoes and other foods.
Cream of black mint, also called ají huacatay or black mint sauce, is a creamy sauce prepared with huacatay leaves and blended with other ingredients to accompany various Peruvian dishes. The sauce is used specifically for Peruvian parrillada (barbecue) and Peruvian pollada, but it is also prepared for other less common meals. Cream of black mint has a green color and thick texture.
Sarawakian cuisine is a regional cuisine of Malaysia. Like the rest of Malaysian cuisine, Sarawak food is based on staples such as rice. There is also a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures quite distinct from the regional cuisines of the Peninsular Malaysia. Sarawak is famous for its multi-ethnic population. As the homeland of many unique communities, Sarawak has a variety of cuisines rarely found elsewhere in Malaysia. The uniqueness of Sarawak well depends on its ethnic groups. Every native group in Sarawak has their own lifestyle, traditions, cultures and also foods. Sarawak cuisine is less spicy and has a subtle in taste. It uses fresh seafood and natural herbs like turmeric, lemongrass, ginger, lime and tapioca leaves. These ingredients are not only easily available, but also add a hint of aroma, texture and freshness to the delicacies. Food is one of the most cultural identities for native groups in Sarawak with each ethnic group having their own delicacies. Among the Iban, popular foods include tubu (stems), tuak and pansuh. The Malay have bubur pedas (porridge) and kek lapis Sarawak ; the Bidayuh have asam siok and sup ponas Bidayuh. The Melanau make tebaloi, sagu and umai and the Orang Ulu are known for garam barrio, kikid (broth), tengayen, and urum giruq (pudding).
Causa limeña or simply causa, is a typical and widespread entrée of the Peruvian gastronomy which has a pre-Columbian origin.
