The Best South American Food to Make at Home

We’re skipping on the Mexican food and heading more south. In this little write-up we’ve compiled popular dishes from all over the continent. Be prepared to take a culinary journey of a lifetime.

Argentinian chef cooking meat in the restaurant
Argentinian chef cooking meat in the restaurant



For the past 2 000 years ceviche has been regarded as one of the most sought after appetizers in Peruvian coastal towns. The dish is typically made from fresh, raw fish cured in citrus juices, such as lemon or lime, and spiced with chilli peppers. The number one trick with this dish is to use the freshest fish you can find.

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Aji de Gallina

This dish is spicy yet pretty. One of Peru’s most famous family foods is the aji de gallina which consists of a creamy chicken and evaporated milk stew spiced and coloured with aji peppers. This is one for the books, friends.

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There are quite a few similarities between South Africa and Argentina. For one, we both love rugby. A lot. And we both love to braai. A lot. Chimichurri is a sauce/marinade our South American friends use to marinade and serve their beef with. It is fresh, sexy and just the thing you need for your next Parrillada. That’s Spanish for braai…

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These little bad boys are deep fried pastries stuffed with ground beef. Argentine empanadas are often served during parties and festivals as a starter or main course. They are a challenge to make but the reward is something beautiful.

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These balls of chocolate fudge truffles almost changed the Brazilian presidential race in the 1940s. Now, 70 years later, it’s the country’s favourite sweet thing to nibble on.

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Chorizo sausage, pork ribs and shoulder make the plinth for this hearty casserole. The dish is eaten by the entire country and is not specific to any region. This is the perfect dish for family lunch on a cold Sunday.

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Corn Humitas

Humita is a Native American dish from pre-Hispanic times, and a traditional food in Argentina, Bolivia, Chile, Ecuador and Peru. It consists of masa harina (dough)) and corn, slowly steamed or boiled in a pot of water.

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By Shawn Greyling

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