Andean+Countries+of+South+America

Write the countries on the back of the fact sheet then go to the work area and fill in the blanks that are provided under the pictures: Andean Countries of South America: Argentina, Bolivia, Colombia, Chile, Ecuador, Paraguay, Peru, and Venezuela.

**Influencing Cultures:** Spanish, Indigenous tribes, Italian, Portuguese, Africans, Europeans, and Asians all influenced the food and customs here.

__Geography:__ Tropical Forests in lowlands and rugged Andes Mountains caused isolation of people so that foods and customs could not be easily shared. Many countries touch the surrounding oceans which result in fresh seafood, being a major part of their diet. The Northeastern Coast is a fertile agriculture area growing coffee, cocoa, grains, sugar and various fruits and vegetables. Also the pampas or grassy plains that stretch across Argentina have created a very productive farming region with crops such as wheat, corn and beans. Cattle ranchers produce beef here.



__Religion:__ The main religion in South America is Christianity, and the main denomination is Catholic or evangelical. Hinduism and Islam are also found here. Catholics cannot eat meat on Ash Wednesday, Good Friday, and all Fridays in Lent. Many evangelical Christians embrace a vegetarian diet.

__Personal Taste:__ The preferred seasoning is called “Aji Amarillo”, a yellow chile sauce that’s used on everything from potatoes to seafood. Many People in the North prefer the taste of fresh oranges and citrus juices. The south is Cattle Country, so they prefer beef over any other type of meat.

__Lifestyle:__ There are a lot of Farmers and Cattle Ranchers in South America. They produce wheat, corn, beans and a lot of beef. South America have a broad ethnic mix, so many of their influencing countries can be seen in one dish.

__Economics:__ South America embraces Free Market Policies. They have experienced economic growth, but because of their history with inflation, they rely on the exporting of their natural foods and goods. The economic gap between the rich and poor in most South American nations is larger than in most other continents. In Venezuela, Paraguay, Bolivia the richest 20% may own over 60% of the nation's wealth, while the poorest 20% own less than 5%. This gap ca n be seen in many of the cities shacks and lie adjacent to skyscrapers and luxury apartments.

__Foods and Ingredients:__ South American cooking is a blend of native Indian, Spanish, Portuguese, African, European, and Asian flavors. The main ingredients in Peruvian cooking reflect its European heritage with corn, potatoes, and chilies. Chileans specialize in seafood dishes, while Argentina is famous for roasted beef and other meats. Other ingredients that are common are: sweet potatoes, avocados, peanuts, chocolates, llamas, guinea pigs, tropical fruits, and fresh cheeses.



**Argentinean Cuisi****ne**
Dulce de Leche is a national obsession used to fill cakes and pancakes, spread over toast, and as an ice cream flavor.

Ingredients

 * 1 gallon milk
 * 1 vanilla bean
 * 4 1/2 cups white sugar
 * 1 teaspoon baking soda

Directions

 * 1) In a large saucepan, bring milk to a boil over medium-high heat. Remove from heat and strain through cheesecloth. Return to pan.
 * 2) Cut vanilla bean in half and pour the seeds in the milk. Stir in the sugar and replace the pan on medium-high heat, stirring constantly until the sugar is dissolved. Just as the milk mixture begins to boil, stir in the baking soda. Reduce the heat to medium, stirring constantly until mixture thickens. When a wooden spoon drawn through the mixture leaves the bottom of the pan visible, and the mixture is light brown in color, remove the pan from the heat.
 * 3) Place the pan in an ice bath and stir constantly until dulce de leche is cold. Store in airtight container in refrigerator. Pour into sterile jars, and store in the refrigerator.

**Bolivian Cuisine**
Empanada's are a stuffed bread or pastry filled with a variety of meats and cheese.

Ingredients

 * 2 cups all-purpose flour
 * 1/2 teaspoon salt
 * 2/3 cup shortening
 * 6 tablespoons water
 * 2 1/2 cups peeled, cored and sliced apples
 * 1 cup white sugar
 * 1 teaspoon ground cinnamon
 * 1/2 teaspoon ground nutmeg
 * 1 yellow onion
 * 1 green bell pepper
 * 1 tablespoon olive oil
 * 8 ounces tomato paste
 * 1/2 cup water
 * 1 tablespoon distilled white vinegar
 * 1 pound lean steak, cut into 1 inch cubes

Directions

 * 1) To make dough: In a medium mixing bowl, combine flour and salt. Cut in the shortening till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 1/8 inch thick and cut into 4-inch circles. Lightly flour both sides of circles.
 * 2) To make fruit filling: In a saucepan combine fruit, sugar, cinnamon, and nutmeg. Heat over medium heat until hot, thoroughly mixing.
 * 3) To make meat filling: In a medium skillet saute the onion and green pepper in olive oil. Add tomato paste, water, and vinegar, and cook for 20 minutes. Add meat and coat thoroughly with the sauce.
 * 4) Place a large spoonful of one of the above mixtures to the center of a dough circle. Place another circle on top. Fasten the two circles together by pressing the edges with a fork. These may then be baked in a preheated 350 degrees F (175 degrees C) until golden brown.

**Chilean Cuisine**
Paila Marina is a shellfish stock containing different kinds of cooked shellfish and fish and spiced with herbs. 1/4 cup olive oil

1/2 large onion, chopped
 * Ingredients**

3 cloves garlic, roughly chopped

1/2 teaspoon salt

Freshly ground pepper

1 1/2 pounds Pacific cod or other firm white fish, cut into chunks

1/2 pound shelled razor clams, pounded flat, optional

1/2 cup white wine

1 pound mussels in the shell

1/2 pound each: crab meat, peeled large shrimp, clams in the shell

1/4 pound each: scallops, sliced octopus

1 cup chopped cilantro

1. Heat the oil in a large skillet over medium-high heat; stir in the onion. Cook, stirring, until just softened, about 3 minutes. Stir in the garlic; cook, stirring, until garlic softens and onions become transparent, about 2 minutes. Stir in salt and pepper to taste.
 * Directions**

2. Add the cod and razor clams; pour wine evenly over. Gently stir. Cover; reduce heat to a simmer. Cook 5 minutes. Add the mussels, crab, shrimp, clams, scallops and octopus; cover. Cook until the shells open and shrimp is pink, about 5-8 minutes. (Discard mussels and clams whose shells do not open.) Sprinkle cilantro over mixture. Serve in shallow bowls.

Country Facts:
**Argen****tina:** In Argentina, seasonings are more mild than other South American countries because more Western and Eastern Europeans immigrated to Argentina.

**Bolivia:** Bolivia is one of the poorest and least developed countries in Latin America.

**Colombia:** In Colombia poor farmers can earn more growing coca, the plant from which cocaine is made than any other crop. They earn their living from the drug trade.

**Chile:** Chile has the biggest diversity in ethnic groups.Chilean mestizos are often not even aware of being of mixed descent as most of them consider themselves to possess Spanish backgrounds.

**Ecuador:**

Most regions in Ecuador follow the traditional 3 course meal of sopa/soup and segundo/second dish which includes rice and a protein such as meat, poultry, pig or fish. Then desert and a coffee are customary. Dinner is usually lighter and sometimes just coffee or agua de remedio/herbal tea with bread.

**Paraguay:** Meat, especially beef, is a staple of the Paraguayan diet. The cuisine of Paraguay also includes unique dishes such as sopa paraguaya.

**Peru:** There are over 100 different potato varieties.

**Venezuela:** Venezuela is the tenth largest foreign supplier of oil to the United States.

 https://www.cia.gov/library/publications/the-world-factbook/ [] Food For Today (Textbook) [|__http://southamericanfood.about.com/od/exploresouthamericanfood/a/history.htm__] <span style="background-color: transparent; color: #1155cc; font-family: Arial Narrow; font-size: 15px; vertical-align: baseline;">[|_http://religion.info/english/articles/article_121.shtml__] <span style="background-color: transparent; color: #1155cc; font-family: Arial Narrow; font-size: 15px; vertical-align: baseline;">[|__http://www.christianitytoday.com/ct/1999/september6/9ta21b.html__] <span style="background-color: transparent; color: #1155cc; font-family: Arial Narrow; font-size: 15px; vertical-align: baseline;">[|__http://www.dailygalaxy.com/my_weblog/2009/02/the-andes-vanis.htm__] <span style="background-color: transparent; color: #1155cc; font-family: Arial Narrow; font-size: 15px; vertical-align: baseline;">[|__http://www.crossfitoakland.com/archive/201105__] <span style="background-color: transparent; color: #1155cc; font-family: Arial Narrow; font-size: 15px; vertical-align: baseline;">[|__http://nyc.wholefoodsmarketcooking.com/blog/3417_from_scratch_sweet_potato_primer__]
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