What did the Inca people eat?

The Inca people had a diverse and nutritious diet, heavily reliant on the agricultural bounty of their vast empire. Here's a breakdown of their staples:

Main Staples:

* Potatoes: The most important food source, with over 2,000 varieties cultivated. They were eaten boiled, roasted, dried, and even fermented into "chuño."

* Maize (Corn): Used for tortillas, porridge, and a fermented beverage called "chicha."

* Quinoa: A high-protein grain used in soups, stews, and as a side dish.

* Beans: Various types of beans, including broad beans, were commonly consumed.

Other Important Foods:

* Alpaca and Llama Meat: Used for meat and wool, these animals were a valuable resource.

* Guinea Pigs: A popular source of protein, especially in the highlands.

* Fish: In coastal areas, fish was a significant part of the diet.

* Fruits: A variety of fruits, including guava, papaya, chirimoya, and lucuma, were consumed.

* Vegetables: Tomatoes, squash, peppers, and other vegetables were grown.

Dietary Practices:

* Limited Sugar: The Inca diet was relatively low in sugar, with honey as a rare treat.

* No Dairy: Dairy products were unknown to the Inca.

* Limited Salt: Salt was a valuable commodity and not consumed in large quantities.

Regional Variations:

* The highlands relied heavily on potatoes, quinoa, and llama meat.

* The coastal regions had a diet rich in fish and seafood.

* The rainforest regions had access to diverse fruits, vegetables, and exotic animals.

Food Preservation:

* Drying: Potatoes, meat, and other foods were often dried for storage.

* Freezing: The high altitude allowed for natural freezing, preserving foods like potatoes.

* Salting: Meat and fish were salted for preservation.

Important Note: The Inca diet was not solely based on the foods listed above. They also consumed many other plants and animals, depending on the specific region and season. Their agriculture and culinary practices were highly sophisticated and played a crucial role in their complex society.