Welcome to the Celtnet South American Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the South America (also known as 'Latin America'). Here you will find all the recipes for each and every country on the continent of South America (Argentina, Bolivia, Brazil, Colombia, Chile, Ecuador, Falkland Islands, French Guiana, Guyana, Paraguay, Peru, Suriname, Uraguay and Venezuela) gathered into one place. All the countries of South America are represented here, along with a (growing) number of recipes representing each. These recipes also cover as many historical periods as possible. So you will find the foods of indigenous peoples as well as the cuisines of later migrants.

This recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, detailed below. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation. Thank you!

You can also browse recipes from the following geographical regions of the Americas:

North America Central America South America The Caribbean

Alphabetical list of recipes from the South America follows (limited to 100 recipes per page). There are 53 recipes in total:


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Achar
     Origin: Guyana
Farofa
(Fried Cassava Flour)
     Origin: Brazil
Peruvian Goat Stew
     Origin: Peru
Alfajores
     Origin: Welsh (Patagonia)
Feijoda
     Origin: Brazil
Peruvian Seviche
     Origin: Peru
Annatto Oil
     Origin: South America
Goat's Cheese with Beetroot and Wild Herbs
(Caws Gafr gyda Betys a Llysiau Gwyllt)
     Origin: Welsh (Patagonia)
Pineapple and Mango Sorbet
     Origin: Brazil
Arepas
(Venezuelan Flatbreads)
     Origin: Venezuela
Grabanzos con Espinacas
(Chickpeas with Spinach)
     Origin: South America
Pizza (Made Without Yeast)
     Origin: Argentina
Arroz con Leche
(Rice with Milk)
     Origin: Colombia
Guisado de la Quinoa
(Quinoa Stew)
     Origin: Peru
Pollo Pibil
(Pit-Smoked Chicken in Annatto Marinade)
     Origin: South America
Bigadeiro
(Chocolate Nut Candy)
     Origin: Brazil
Guisado Peruano de la Calabaza
(Peruvian Pumpkin Stew)
     Origin: Peru
Potatas a la Huancaína
(Huancaínan Potatoes)
     Origin: Peru
Cabbage with Chicken
     Origin: Guyana
Guyanan Callaloo
     Origin: Guyana
Primavera
     Origin: Welsh (Patagonia)
Carbonada Criolla
(Argentine Vegetable Beef Stew)
     Origin: Argentina
Guyanese Pepper Pot
     Origin: Guyana
Provoleta
(Salad with Parmesan Cheese)
     Origin: Argentina
Carne Mechada
     Origin: Venezuela
Humintas
(Corn Purèe Cake)
     Origin: Bolivia
Pysgod gyda Chaws Roquefort
(Fish with Roquefort Cheese)
     Origin: Welsh (Patagonia)
Cassareep
     Origin: Guyana
Jam Grawnwin Gwyn
(White Grape Jam)
     Origin: Welsh (Patagonia)
Recado Rojo
(Red Achiote Paste)
     Origin: South America
Ceviche
     Origin: South America
Jam Tamarillo Coch
(Red Tamarillo Jam)
     Origin: Welsh (Patagonia)
Red Pepper and Chickpea Salad
     Origin: Ecuador
Chimichurri
     Origin: Argentina
Jam Tomato Coch
(Red Tomato Jam)
     Origin: Welsh (Patagonia)
Sopaipillas
     Origin: Chile
Corgimwch dell Patagonia
(Prawn Patagonia)
     Origin: Welsh (Patagonia)
Jam Tomato Gwyrdd
(Green Tomato Jam)
     Origin: Welsh (Patagonia)
Spiced Tamarillo and Nut Cake
     Origin: Argentina
Cyw Iâr Bricyll
(Apricot Chicken)
     Origin: Welsh (Patagonia)
Marmalêd Pedwar Ffrwyth
(Four-fruit Marmalade)
     Origin: Welsh (Patagonia)
Tamarillo Juice Drink
     Origin: Ecuador
Cyw Iâr Halen
(Salted Chicken)
     Origin: Welsh (Patagonia)
Molho de Pimenta Malagueta
(Malagueta Chilli Sauce)
     Origin: Brazil
Teisen Hufen
(Cream Pie)
     Origin: Welsh (Patagonia)
Ecuadorian Seviche
     Origin: Ecuador
Moqueca de Camaro
(Shrimp Stew)
     Origin: Brazil
Teisen Sbeis Eirin a Chnau
(Spiced Plum and Nut Cake)
     Origin: Welsh (Patagonia)
Empaandas
     Origin: Chile
Olive Tortilla
     Origin: Chile
Winter Squash Soup
     Origin: Paraguay
Empaandas Method II
     Origin: Chile
Peruvian Ceviche
     Origin: Peru

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West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.

Chinese Construction Machinery On the International Market

By William_Blair280 | Published 2009-09-20 18:39:10 | 2009 Recipes and Cookery Articles |

Recipe Information:

The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.

The Recipes of Wales — Modern and Traditional Foods

By gwydion | Published 2008-05-01 19:56:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...

How to Prepare a Vegetable Pot Roast

By gwydion | Published 2008-02-29 20:49:10 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?

The Foods and Recipes of Ethiopia

By gwydion | Published 2008-10-09 22:22:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.

Cooking for the Crockpot

By gwydion | Published 2008-09-25 16:18:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.

How to Bake Without an Oven

By gwydion | Published 2008-08-21 19:05:07 | 2008 Recipes and Cookery Articles |

Recipe Information:

When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.

The Recipes of Nigeria

By gwydion | Published 2008-08-08 18:05:06 | 2008 Recipes and Cookery Articles |

Recipe Information:

Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.


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