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Food with History
All of these recipes are hybridisations from the distant past that have converged in the Siguas Valley. They are meant to taste good, be easy to digest and provide people with valuable nutrients. All the ingredients come from my farm (with the exception of the anchovies and tarwi flour) and have been processed using solar energy.
The ULOG solar oven and the Hohenheim solar dryer are the tools I use most often to prepare these simple preparations. I made the yoghurt partly with fig milk. Old fruit varieties from ancient Peru such as pacay and guayaba can be refined with these tools and in this way can provide access to new generations. The wholemeal bread allows me to revive old wheat varieties and combine them with legumes (like the tarwi from northern Peru).
Underestimated fruit varieties, anchovies from the Peruvian coast -an important part of my country's ancient food systems and today's raw material for fishmeal for export-, crosses of traditions from the arid regions of South America and the Mediterranean: All these elements revive healthy flavours that have their place in Sparta, Persia and ancient Peru in the distant past as well as in the present.
Fig bread with maca, rosmarin, tarwi and fennel with honey.
Dried figs from Siguas and olive oil from Arequipa.
Humus, falafel (solar baked), dried figs and greek salad.
Fig bread, honey, mountain cheese and whole wheat bread with "Backferment" (this bread was made by Mariana Vera, my sister).
Athlet's meal (Plato's recipe).
Ezequiel bread with tarwi: Sprouted (and dried) wheat, tarwi powder, dried figs.
Small versions of the fig bread (with nettle, tarwi and mulberries).
Dry salad.
Dry fig salad and roses.
Dried brevas.
Chirimoya nougat.
Fig paste dolmakias.
Fig bread and almond milk.
Balcanic fig bread and dried figs marinated in olive oil.
Greek salada (with feta cheese made by La Cabrita, in Lima).
Marinated anchovies (dried fig vinegar) with nettle, watercress and dried figs.
Dried mulberry, "cholombert" cheese and fig bread.
Ibn Sena Recipe (dried figs and olive oil).
Bonus: Recipes from Friends
Espeto from Malaga.
Rakia made of figs (Croatia).
Fig bread and Sobrasada (Son Mut Nou, Mallorca).
Dried figs chips (Turkey).
Adriatic dried figs.
Bibliography
1. Recetas con historia. Angeles Díaz Simón. 2011.
2. Das Kochbuch der Nationalmannschaft. Deutscher Fussballbund. 2014.
3. 14000 Years of Food in Peru. Elmo León.
Links
2. Fig Bread for the Eternity.
5. Figs with History.