Discover the National Dishes of South America
South American culture is a mixture of indigenous, southern European and African influences – and the continent’s cuisine is a reflection of this incredible diversity. Here, we showcase four of the major regional recipes from South America.
Brazil:
Feijoada is a hearty stew made from black beans and several cuts of pork. This salty dish is particularly popular in Rio de Janeiro and is served with fluffy white rice, collard greens, manioc flour and peeled orange.
Peru:
Ceviche is a fresh and zesty South American dish. “Ceviche” comes from the term “siwichi” which is the indigenous Quechua word for “fresh fish.” The dish is made by curing raw fish in fresh citrus juice seasoned with chilli peppers, onions and fresh coriander.
Argentina:
Asado, or barbeque, is loved by Argentinians not only for the food but as a social event. Typically, the grill is packed with beef, pork, chicken and chorizo sausage, which are served with salads, chimichurri and red wine.
Venezuela:
The national dish of Venezuela is pabellón criollo. This simple dish is a mixture of rice, beans and shredded beef arranged alongside each other on a plate. The dish is often served with fried plantains or an egg added.
