What food did the Incas eat?

The Inca diet was surprisingly varied and nutritious, thanks to their innovative agricultural practices and the diverse ecosystems of their vast empire.

Here's a glimpse into what they ate:

Staples:

* Potatoes: The Incas cultivated over 100 varieties of potatoes, making it their most important food source. They ate them boiled, roasted, dried, and even fermented.

* Maize (Corn): Another key staple, corn was used in various forms, from tortillas to porridge and even beer.

* Quinoa: A highly nutritious grain, quinoa was often eaten as a porridge or in soups.

* Beans: Various types of beans were grown and enjoyed as a source of protein.

* Squash: Pumpkin, squash, and gourds were common vegetables.

Other Foods:

* Alpaca and Llama Meat: These animals were a major source of protein, especially for the elite.

* Fish: In coastal regions, fish was a vital part of the diet.

* Fruits: The Incas enjoyed a wide variety of fruits, including chirimoyas, guavas, papayas, and avocados.

* Chillies: A staple spice used to flavour dishes.

* Aji (Pepper): Used both fresh and dried in their cuisine.

* Coca Leaves: Chewed for energy and to suppress hunger.

* Herbal Teas: The Incas were known for their medicinal uses of plants, and herbal teas were a common drink.

Important Note: The Incas were skilled farmers and practiced a system of terraces and irrigation to make the most of their land. They also kept a variety of animals, including llamas and alpacas, for food and transportation.

The diversity of their diet played a crucial role in the success of the Inca Empire and its ability to sustain a large population.