FOOD FROM THE INCAS

We went the next day to MIL, a NGO, organized for the preservation and study of the Inca knowledge of planting, food cultivation and medicinal plants in the Moray region. The organization invites the public to trek the area with them in order to show us the Inca means of planting, cultivation and irrigation. They also show us the various types of food sources available to the Incas and the plants that they used for various medicinal purposes. We were now at 13,000 feet above sea level. When I became nauseous and light headed, they applied a plant that they squished between their hands on my forehead, which immediately made me feel better. They also made me smell this squished up flower which also helped. Oxygen was also applied, so I was well taken care of. It was fascinating to see how many plants, shrubs and weeds were used for various ailments.

Once the trek was done, we went and saw how alpaca wool was made into a yarn and then dyed. After which we went into their premises and had specially made cocktails out of the flowers and plants that surround the area. They have their own stile and the cocktails were magnificent, so different. I would go just for the drinks alone.

The final act to the visit was an 8 course tasting dinner in which they served food based on the altitude of where the plant and animal would live and survive. It was very interesting and each item we tasted we enjoyed. The only down side to the meal was that it was just too long of a production They did serve alpaca and I took one bite and realized this was not for me, no matter how tasty they can make the dish, I cannot eat such an animal. So no, I did not eat a Guinea Pig, which is also a very common dish in this part of the world.

Eat what you want and don’t eat what you do not want, get oxygen when needed and experience what the world has to offer.