Almost a year ago, I traveled to a city in the mountains. A group of students were responsible for preparing their meals and had very little resources. One of the most common things to make is a type of popped corn that tastes similar to cornnuts. It is called “canchita” (can-CHEAT-uh).
Canchita is often served with soups, ceviches and in the mountains, people throw a handful into a cup of drinkable oatmeal. I love the crunch of canchita in my soup and cannot get enough of it with ceviche. But, although the canchita oatmeal combination may be the perfect combination between sweet & salty, I have not learned to enjoy it.
The fire is built on the ground and pots & pans sit just above the flame. The climate is very cold and it is nice to have the chance to work around the fire. However, bending over to stir the popping corn would be rather uncomfortable.
Have you ever had to cook like this in your own home?
I am so happy I found your blog! I had the wonderful opportunity to travel to Cuzco this summer and visit local villages with a humanitarian group. I loved the food there and loved the people and am ready to go back! Thanks for giving us a peak into Peruvian kitchens, it brings back wonderful memories.
Very cool pictures! I remember going camping with my parents when I was a kid and they would cook oats with sugar in a huuuuge cauldron hung over tree branches. Add the smell of fresh autumn leaves and the sun peeking through the trees… ahhh…..
My husband just returned from Peru with very similar kitchen photos from a homestay he had. I love these views of kitchens and markets that you’ve been sharing with us.
I have never had to cook like this, no matter how basic I thought the conditions. Wow, it makes you appreciate what you have.