It is still common practice among contemporary Andean people to consume the meat of guinea pigs, llamas, and alpacas, much as the ancient Incas did. The meats were also dried in the sun in order to preserve them, and this process resulted in the production of charqui, which is the Quechua word for jerky.
The Inca preserved meat by drying and salting it, which, together with the preservation of fruits, vegetables, and roots, made for a comprehensive supply of nutritious components. The name ″jerky″ originates from the Quechua word ″ch’arki,″ which principally referred to the sun-dried llama meat. The phrase eventually made its way into English.
Potatoes were utilized in a variety of recipes by the Inca, including stews and soups. Potatoes and other tubers were also dried under the sun or in ice by the Incas in order to preserve them for later use. The dried tubers that were produced as a consequence would be utilized in the production of ″Tocosh.″ Kiwicha is more accurately described as a seed than it is a grain.
When the Incan people had an excess of food, they devised a means of preserving it by freezing it in place. They would be able to provide for their people in times when there was a shortage of crops in this way.
Corn, coca, beans, cereals, potatoes, sweet potatoes, ulluco (cocoa), oca (mashwa), pepper, tomatoes, peanuts (cashews), squash (cucuma), gourd (quinoa), cotton (talwi), carob (chirimoya), lcuma (lulu) and avocado were among the crops grown across the Inca Empire. The majority of the livestock consisted of herds of llamas and alpacas.
Between 50 and 80 percent of the qullqas in Wanuku Pampa, an important Inca administrative and storage location located in the middle of Peru’s north central region, were used to store dried potatoes and other root crops.
The preserved food is called chuo, and it is made by repeatedly freezing and thawing potatoes during the warm days and cold nights of June that are experienced in the tablelands of Bolivia and Peru. Stomping the tubers with bare feet to remove skins and liquids is also involved in the process of making the preserved food.
The Inca civilisation, along with other ancient Andean civilizations, engaged in the practice of artificial mummification as a means of paying tribute to their forebears and maintaining a link between the present and the past.
In addition to vegetables like beans and squash, corn (sometimes spelled maize) served as the primary staple item in their diet. Potatoes and a small grain known as quinoa were two crops that the Incas were well-known for cultivating.
The Incas are credited with being the first people in recorded history to create ways for the process of freeze-drying food. Specifically, this involved taking advantage of the cold weather by covering potatoes with a towel and putting them out overnight. The Incas would come back the next day to stomp over the potatoes in order to extract any further moisture from them.
The Incas created a massive agricultural system in which the crops and herds of conquered peoples were appropriated by the Incas, and the people of the conquered lands were forced to labor on state-owned farms at regular intervals.
Males were sometimes required to serve in the state or military, and there were occasional lighter moments of celebration to mark important life events in the community or highlights in the agricultural calendar. Daily life in the Inca empire was characterized by strong family ties and agricultural labor, as well as occasionally enforced state or military service.
The Inca constructed some of the most sophisticated aqueducts and drainage systems in pre-Columbian America, in addition to the most extensive road network. They were also the first to develop the process of freeze-drying food and the rope suspension bridge, both of which they developed independently of any outside influence.
The Incans prepared almidón de papa by boiling, mashing, roasting, fermenting it in water to make a sticky substance called toqosh, and grinding it to a pulp before soaking it (potato starch). Soon after their introduction, potatoes from Peru were an essential part of the Incan diet, helping to keep both huge cities and Incan troops alive.
The Incas had a method where they would make holes in the skulls of living individuals in order to treat severe head traumas and other conditions related to the head. Cannibalism was common among the Incas. Despite the fact that this was a ritual. They were under the impression that if they ate the person’s flesh, it would provide them that person’s abilities.
Their cisterns and irrigation channels snaked and angled down and around the hillsides, allowing them to water their crops. They also carved terraces into the hillsides, which became steeper as they progressed up the slopes from the lowlands.
Near Cuzco, in the Peruvian Andes, the battlements of the Sacsahuamán stronghold. The current understanding of Inca culture comes from a variety of sources, including archaeological research, the oral tradition that was passed down through the ages by official ″memorizers,″ and the written reports that were sent to Spain by early Spanish observers.
How did the Incas safeguard themselves against hunger and harvest failure? by putting away big quantities of food that is in excess.
A common arrangement was for the Inca mummies to be in the fetal position, which they would then wrap in leather or cloth before being deposited in baskets or under large pottery jars. These’mummy bundles’ were sometimes colorfully adorned before being buried with various objects, including food, clothes, and other goods.