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Inca cuisine
Inca cuisine originated in pre-Columbian times within the Inca civilization from the 13th to the 16th century. The Inca civilization stretched across many regions, and so there was a great diversity of plants and animals used for food, many of which remain unknown outside Peru. The most important staples were various tubers, roots, and grains. Maize was of high prestige, but could not be grown as extensively as it was further north. The most common sources of meat were guinea pigs and llamas, and dried fish was common.
==Foodstuffs==
There were also several types of edible clay, like ''pasa'', which was used as sauce for potatoes and other tubers, and ''chaco'' something used by the poor or religiously devout. As in the rest of Central and South America, chili peppers were an important and highly praised part of the diet.〔Coe p. 179-180〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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