Peruvian cuisine reflects local practices and ingredients – including influences from the indigenous population such as the Inca and cuisines brought in with immigrants from Europe (Spanish and Italian cuisine), Asia (Chinese and Japanese cuisine), and West Africa (Guinea and Senegal) with the familiar ingredients from their home countries. Immigrants modified their traditional cuisines by using ingredients
available in Peru. The five traditional staples of Peruvian cuisine are corn, potatoes and other cereals (quinoa and kiwicha) and beans. Food brought by the Spanish includes rice ,wheat and meats (Pork, beef and chicken). Peruvian cuisine is often made spicy with aji pepper, a basic ingredient.
