The Embassy of Peru in Vietnam on July 27th announced that the first Peruvian Cuisine Week is taking place at the Hilton Hanoi Opera Hotel from July 27th - 31st as part of activities in celebration of the 21st anniversary of diplomatic relations (1994-2015) between the two countries and 194th anniversary of Peruvian Independence Day (July 28th).

Peruvian Charge d’affaires, Luis Tsuboyama said the event aims to bring Peru’s culture and gastronomy closer to the Vietnamese people.

He also affirmed that Peru will continue creating favourable conditions for Vietnamese businesses to operate in the country.

In the recent years, bilateral relations between Vietnam and Peru have developed considerably in politics, economics, investment and trade.

During the week, two chefs from Hilton Lima Hotel in Peru will share their expertise and tips on making traditional dishes, thus offering the Vietnamese people an opportunity to learn about Peru and promote cultural exchanges between the two nations.

A workshop to introduce two popular Peruvian staples, maca and quinoa, will also be organised on July 29th.

Quinoa is a species of the goosefoot genus; it is a grain crop grown primarily for its edible seeds and is an important ingredient in Peruvian cuisine. Quinoa is a rich source of the B vitamins thiamine, riboflavin, vitamin B6 and folate. It is a rich source of the dietary minerals iron, magnesium, phosphorus and zinc.

Maca is a plant that grows in central Peru on the high plateaus of the Andes mountains. It has been cultivated as a vegetable crop in Peru for the last 3,000 years. Called the “Peruvian ginseng”, the maca plant’s benefits have long been valued, and it has recently been popularised as a supplement and food ingredient. Its root is used to make medicine./.

( Hoang Anh )