Maize was an important grain crop for the Inca. Tamales, a type of snack food that is still widely consumed in Peru today, were first made from maize by the Incas.
The Incas used manioc root in a manner comparable to that in which they consumed potatoes. Manioc is also known as cassava and yuca (yucca). Still used across the whole of Peru
Oca is a root vegetable that has a high level of resistance
Potatoes — the Incas cultivated about 200 different types of potatoes, a crop that was unknown to people living in other parts of the world until the advent of the Spanish
In addition to vegetables like beans and squash, corn (sometimes spelled maize) served as the primary staple item in their diet. Potatoes and a very fine grain known as quinoa were two of the most prevalent crops cultivated by the Incas. In addition to a vast range of fruits, the Aztecs and Maya were known to choose avocados and tomatoes as their primary sources of nutrition.
What fruits and vegetables did the Incas eat?
The Incas, much like the present people of Peru, had access to a seemingly unlimited array of different kinds of fruit. The list of fruits that may be found in this region is extensive and includes papaya, passion fruit, pepino, tomato, tree tomato (tamarillo), lucuma, cherimoya, cactus fruit (tunas), ice-cream beans (pacay), and a wide variety of berries.
What is Inca cuisine?
The culinary traditions that make up Inca cuisine have its roots in the Inca civilisation, which flourished from the 13th to the 16th century. Because the Inca civilisation spanned such a large area, they had access to a wide variety of plants and animals for consumption, the majority of which are unknown to people living in countries other than Peru.