The intention of the alliance between Mater, Biokusharu, and Mama'Imin, projects led by Dr. Carol Zavaleta and members of two Shawi indigenous communities, is to preserve the identity of this ancestral people through the recovery of cultivars and foods that are part of their culture and environment. This aims to improve the diversity of the local diet and ensure food sovereignty and security, while also creating opportunities for the commercialization of interesting and important ingredients.
Objectives
To experiment with the gastronomic potential of these ingredients in restaurants, both in liquids and cooking; and to promote the knowledge, use, and consumption of Shawi foods in the gastronomic and hospitality sector of Peru through the creation and dissemination of graphic material, a seasonal calendar, and a catalog that includes roots, tubers, and Amazonian rhizomes cultivated in both communities.
Environment and temporality
Illustrated by Junior Chanchari, from the Shawi Indigenous People, the agricultural calendar outlines the food cycle of his community, guided by the rhythm of planting, harvesting, and collecting. This visual representation of daily life shows the connection between food and culture, and provides valuable information about the knowledge of the environment and the seasonal presence of their products.
The project's approach is holistic, combining biodiversity conservation with gastronomy. It aims to rescue and preserve local foods as an act of resistance against climate change.
We have investigated and cataloged twelve Shawi foods - among them purple sachapapa, white sachapapa, marbled sachapapa, uyuwan, yawira', pink yuwira, white yuwira, manshan, and dale-dale-. Some are already part of the tasting menus at Kjolle and Central.
