@waldir.maqque Respuesta a @tenascom999 Sopa de quinua 🍲 👀ves, así de sencillo! Qué riquito está😋 #sopadequinua #sopa #quinua #cocina #tradicional #campo #andes #pisac #cusco #peru #parati #soycreador #pyf #waldirmaqque #riquito #soycreadordecontenido #chequea #aprende #cocinatradicional ♬ sonido original - Waldir Maqque

“Where Music Meets the Andes: A Bowl Called Home”

Just like Lugar Ideal by Alejandro y María Laura and El Kanka, which sings of finding home in shared warmth rather than geography, the Andean story of quinoa soup reveals that belonging is built through gestures of care — the chicha poured by Doña Irrené, the harvest shared by Margarita, the comforting kapchi cooked by Carlos in Bordeaux, and above all the sacred yapa, that second serving Josefina Rimachi offers as a sign of love; both the song and the soup remind us that the “ideal place” is not a destination but a moment of generosity, where someone cooks for you, someone stays, and culture is kept alive one bowl, one note, one gesture at a time.

🎶 🇵🇪 🦙 🌾 🥣 🌶️ 🏔️ 🧿 🍶 🌿 👩‍🍳 🔊 Lugar ideal - Alejandro y Maria Laura, El Kanka

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🇵🇪🦙🥣 Pierre Raffard Presents the Delicate Sacred Dish of the Incas: Quinoa Soup

High in the Peruvian Andes, where the air thins and the landscape opens onto vast plateaus of ochre and gold, quinoa has been cultivated for more than 7,500 years. Long avant‑garde before the world labeled it a “superfood,” this grain was already revered by the Incas as a sacred plant — nutritious, resilient, and intimately tied to the rhythms of Andean life. In Voyage en cuisine, food geographer Pierre Raffard and reporter Arnaud Théry guide us through this living heritage, meeting the women who have safeguarded these traditions for generations and discovering how a simple soup carries centuries of culture, resistance, and identity. 🌄🌾

👩‍🌾✨ Women, Wisdom, and the Andean Kitchen

From the chicherías where women brew chicha de jora, to the terraced fields where quinoa is still harvested by hand, the Andean world is held together by female expertise. Arnaud’s journey begins under their protection: tasting chicha with Doña Irrené, learning to harvest quinoa with Margarita, and cooking with chef Josefina Rimachi in Cusco. 🍶🌽

In these communities, women have long held a dual role — central to nourishment yet historically marginalized, sometimes even accused of “culinary sorcery” by conquistadors who misunderstood their knowledge. Today, many proudly reclaim this image, transforming it into a symbol of strength and autonomy. Their kitchens are not only places of cooking but of transmission, memory, and quiet resistance. 🔥🧿

🌾📈 Quinoa: From Sacred Grain to Global Superfood

Once known as “the rice of the Incas,” quinoa was for centuries the everyday sustenance of rural Andean families. But its global success came with complications. After the UN declared 2013 the International Year of Quinoa, demand exploded. Prices soared — then collapsed — destabilizing local economies and pushing farmers to cultivate quinoa in unsuitable lowland areas, leading to pests, pesticides, and ecological strain. 🌍⚠️

As Raffard reminds us, the Western appetite for “healthy eating” can have unintended consequences thousands of kilometers away. Yet despite these pressures, quinoa remains a pillar of Andean identity, a grain that nourishes both body and culture. 🧡🥣

🇫🇷🌶️ Carlos, Bordeaux, and the Taste of Home

The episode also follows Carlos, a Peruvian living in Bordeaux, who keeps Cusco alive in his kitchen through piment, huacatay, and the comforting kapchi de setas. His story echoes that of many migrants: food becomes a bridge between continents, a way to carry one’s homeland into a new life. Even the iconic Inca Kola, sweeter than soda and yellow as the mythical cities of gold, becomes a symbol of belonging — one that, remarkably, outsells Coca‑Cola in Peru. 🥤💛

🔥🥣 A Dish That Warms Altitude and Heart

In the Andes, quinoa soup is more than a recipe — it is a daily ritual. It must be hearty enough to sustain a day’s work, comforting enough to evoke childhood, and generous enough to merit a yapa, the cherished second serving that signals the cook’s success. 🏔️💛

Chef Josefina prepares it with the precision of tradition: rinsing the grain until the water runs clear, building flavor with asnapa — a bouquet of origan, coriandre, persil, menthe, and wakatay — and finishing with potatoes, fèves, and épinards. The result is a dish that is light yet nourishing, humble yet sacred. 🌿🥔✨

🥣✨ The Sacred Quinoa Soup of the Andes

A recipe inspired by chef Josefina Rimachi

Ingredients (4 servings)

• 100 g quinoa
• 200 g fèves
• 1 oignon
• 2 carottes
• 4 pommes de terre
• 100 g épinards
• 2 gousses d’ail
• 1 bouquet d’herbes : origan, persil, coriandre, menthe
• Huile
• Sel

Preparation

1. Rinse the quinoa several times, rubbing it between your hands until the water is clear. 💧
Slice the onion and garlic. 🔪
In a large pot, sauté the onions in a little oil. 🧅
Add the bouquet d’herbes, garlic, and sliced carrots. 🌿🥕
Pour in 1 liter of water and add the quinoa. 💦
After 10 minutes, add the potatoes cut into pieces. 🥔
Ten minutes later, add the fèves and spinach. 🌱
Salt, simmer one more minute, and serve in earthenware bowls. 🥣

A bowl of this soup carries the altitude, the history, and the warmth of the Andes — an everyday dish elevated by centuries of tradition. 🏔️❤️

#QuinoaSoup🥣 #AndeanPeaks🏔️ #PeruRoots🇵🇪 #AncestralTradition🧿 #SacredCuisine🌶️