Food of the Andes

I have never tasted a purer fish than on my trip in the Amazon. Probably since the beginning of time in the deep jungle, fish have simply been wrapped in a specific leaf and then roasted over coals. Up to this day the Kichwa people continue to prepare fish this way. The leaf they use is called “bijau” and imparts its unique flavor to the fish. In fact, cooking in leaves rather than pots is a delicious technique. Different foods are paired up with different leaves, the leaves offering their special aroma to the food.

The same thing happens in tamales, but they are much more labor intensive and always have carbohydrate dough, often with a corn base. In the jungle the purest and simplest way of using leaves was a superb treat, freshly caught fish cooked in a special leaf. That was all!

These days even in urban areas of the jungle, leaf-wrapped packets called “maytus” (more…)