Celtnet South American Recipes and Cookery, 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.

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to make a vailable a number of ancient texts (particularly those relating to recipes) available for free on this site.

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 87 recipes in total:


Page 1 of 1



Abacaxi
(Salt-baked Pineapple)
     Origin: Brazil
Cyw Iâr Bricyll
(Welsh Apricot Chicken)
     Origin: Welsh (Patagonia)
Molho de Pimenta Malagueta
(Malagueta Chilli Sauce)
     Origin: Brazil
Achar
     Origin: Guyana
Cyw Iâr Halen
(Salted Chicken)
     Origin: Welsh (Patagonia)
Moqueca de Camaro
(Shrimp Stew)
     Origin: Brazil
Alfajores
     Origin: Welsh (Patagonia)
Docinhos de Batata Doce
(Sweet Potato Balls)
     Origin: Brazil
Moqueca de Pixe à Baiana
(Grilled Fish, Baian Style)
     Origin: Brazil
Annatto Oil
     Origin: South America
Dulce de Leche
     Origin: South America
Olive Tortilla
     Origin: Chile
Arepas
(Venezuelan Flatbreads)
     Origin: Venezuela
Dulce de Leche con Frijol Tonka
(Dulce de Leche with Tonka Bean)
     Origin: Guyana
Pato no Tucupi
(Duck in Tucupi Sauce)
     Origin: Brazil
Arequipe
     Origin: Colombia
Ecuadorian Seviche
     Origin: Ecuador
Peruvian Ceviche
     Origin: Peru
Arroz con Leche
(Rice with Milk)
     Origin: Colombia
Empaandas
     Origin: Chile
Peruvian Goat Stew
     Origin: Peru
Arroz de Jambu
(Paracress Rice)
     Origin: Brazil
Empaandas Method II
     Origin: Chile
Peruvian Seviche
     Origin: Peru
Bares de Arequipe
(Arequipe Bars)
     Origin: Colombia
Empanadas de Verde
(Plantain Fritters Stuffed with Cheese)
     Origin: Ecuador
Pineapple and Mango Sorbet
     Origin: Brazil
Bigadeiro
(Chocolate Nut Candy)
     Origin: Brazil
Farofa
(Fried Cassava Flour)
     Origin: Brazil
Pioniono de Arquipe y Coco
(Dulce de Leche and Coconut Roll)
     Origin: Colombia
Biscoitos de Maizena
(Cornflour Biscuits)
     Origin: Brazil
Farofa Amarela
     Origin: Brazil
Pizza (Made Without Yeast)
     Origin: Argentina
Boldo Leaf Tea
     Origin: Argentina
Farofa II
(Fried Toasted Cassava Flour)
     Origin: Brazil
Pollo Pibil
(Pit-Smoked Chicken in Annatto Marinade)
     Origin: South America
Bolo de Fubá com Iogurte e Limão
(Brazilian Cornmeal Yoghurt and Lemon Cake)
     Origin: Brazil
Feijoda
     Origin: Brazil
Porotos con Riendas
(Bean and Pumpkin Soup)
     Origin: Chile
Brigadeiro
(Condensed Milk Toffees)
     Origin: Brazil
Frigideira
(Seafood Fritatta)
     Origin: Brazil
Potatas a la Huancaína
(Huancaínan Potatoes)
     Origin: Peru
Cabbage with Chicken
     Origin: Guyana
Grabanzos con Espinacas
(Chickpeas with Spinach)
     Origin: South America
Primavera
     Origin: Welsh (Patagonia)
Canjica II
     Origin: Brazil
Guisado de la Quinoa
(Quinoa Stew)
     Origin: Peru
Provoleta
(Salad with Parmesan Cheese)
     Origin: Argentina
Carboanda Criolla
(Argentine Vegetable Beef Stew)
     Origin: Argentina
Guisado del Inca
(Inca Stew)
     Origin: Peru
Pysgod gyda Chaws Roquefort
(Fish with Roquefort Cheese)
     Origin: Welsh (Patagonia)
Carne Mechada
     Origin: Venezuela
Guisado Peruano de la Calabaza
(Peruvian Pumpkin Stew)
     Origin: Peru
Queque de Zanahoria
(Chilean Carrot Cake)
     Origin: Chile
Carne Mechada II
(Venezuelan Meatloaf)
     Origin: Venezuela
Guyanan Callaloo
     Origin: Guyana
Recado Rojo
(Red Achiote Paste)
     Origin: South America
Caruru do Par
(Prawn and Okra Starter)
     Origin: Brazil
Guyanese Pepper Pot
     Origin: Guyana
Red Pepper and Chickpea Salad
     Origin: Ecuador
Cassareep
     Origin: Guyana
Humintas
(Corn Purèe Cake)
     Origin: Bolivia
Sopa di Plátano Verde
(Cuban Green Plantain Soup)
     Origin: Brazil
Caws Gafr gyda Betys a Llysiau Gwyllt
(Goat's Cheese with Beetroot and Wild Herbs)
     Origin: Welsh (Patagonia)
Jam Grawnwin Gwyn
(White Grape Jam)
     Origin: Welsh (Patagonia)
Sopaipillas
     Origin: Chile
Ceviche
     Origin: South America
Jam Tamarillo Coch
(Red Tamarillo Jam)
     Origin: Welsh (Patagonia)
Spiced Tamarillo and Nut Cake
     Origin: Argentina
Chimichurri
     Origin: Argentina
Jam Tomato Coch
(Red Tomato Jam)
     Origin: Welsh (Patagonia)
Suspiro de Limeña
(Limnean Lady's Sigh)
     Origin: Peru
Corgimwch dell Patagonia
(Prawn Patagonia)
     Origin: Welsh (Patagonia)
Jam Tomato Gwyrdd
(Green Tomato Jam)
     Origin: Welsh (Patagonia)
Tacacá
     Origin: Brazil
Creme de Abacate
(Avocado Cream)
     Origin: Brazil
Leche Asada
(Baked Milk)
     Origin: Chile
Tamarillo Juice Drink
     Origin: Ecuador
Criollo de los Mordedores
(Snapper Criollo)
     Origin: Venezuela
Maletada de Arequipe
(Arequipe Milkshake)
     Origin: Colombia
Teisen Hufen
(Cream Pie)
     Origin: Welsh (Patagonia)
Croquetas de Papa y Quinoa
(Chilean Quinoa Croquettes)
     Origin: Chile
Malteada de Arequipe
(Dulce de Leche Milkshake)
     Origin: Colombia
Teisen Sbeis Eirin a Chnau
(Spiced Plum and Nut Cake)
     Origin: Welsh (Patagonia)
Curau
(Fresh Sweetcorn Pudding)
     Origin: Brazil
Marmalêd Pedwar Ffrwyth
(Four-fruit Marmalade)
     Origin: Welsh (Patagonia)
Winter Squash Soup
     Origin: Paraguay

Page 1 of 1



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Cooking for the Crockpot

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

Recipe Information: 35

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.

Baking Breads with Non-wheat Constituents

By gwydion | Published 2008-09-15 16:11:09 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.

Cooking with Beef - Making the Most of Beef Cuts

By gwydion | Published 2008-10-21 15:53:45 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.

West African Offal Pepper Soup

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

Recipe Information: 35

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.

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

Chilli and Chocolate Sauce for Game

By gwydion | Published 2008-02-10 20:08:40 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.

Tea Kettle for Tea Lovers

By Nate Mills | Published 2011-11-21 05:54:52 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

It really is so easy to use simply because it gives you a great deal of freedom to combine and match your preferred form of tea which means you will make a cup of flavorful tea that could actually deliver lots of fantastic aid in generating your body incredibly nutritious and shed weight too.

The Recipes of Nigeria

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

Recipe Information: 35

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.

K Cups Offer Great Variety & Consistency

By Jenny Tompsona | Published 2011-11-30 19:43:09 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

K cups can create very consistent and delicious coffee. Learn more about them.

Classic Curry Recipes - Create the Perfect Curry

By gwydion | Published 2008-10-24 11:54:49 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.


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