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 50 recipes in total:


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

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Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information:

The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.

The Recipes of Ghana

By gwydion | Published 2008-04-28 21:20:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.

Fish Recipes - Making the best of Fish

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

Recipe Information:

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.

Traditional Marmalade Recipes of Scotland

By gwydion | Published 2008-06-19 07:58:28 | 2008 Recipes and Cookery Articles |

Recipe Information:

According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.

Fusion Foods and Fusion Cooking

By gwydion | Published 2008-12-30 08:06:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.

Using Chocolate in Cooking

By gwydion | Published 2008-10-25 13:03:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.

Waffles for Breakfast - The Art of Waffle Cooking

By gwydion | Published 2008-09-30 14:57:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.

The Origins of Chutney

By gwydion | Published 2008-04-27 11:07:36 | 2008 Recipes and Cookery Articles |

Recipe Information:

Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.

Making a Home-made Hot Smoker

By gwydion | Published 2009-09-20 21:40:59 | 2009 Recipes and Cookery Articles |

Recipe Information:

A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.


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