<P> Papa rellena (stuffed potato): mashed potatoes stuffed with ground (minced) meat, eggs, olives and various spices and then deep fried . </P> <P> Arroz tapado (covered rice): uses the same stuffing of papa rellena, but rather than used as a stuffing, it is accompanied by rice . </P> <P> Pollo a la Brasa (Peruvian - flavored rotisserie or roaster chicken): is one of the most consumed foods in Peru . It is roasted chicken marinated in a marinade that includes various Peruvian ingredients, baked in hot ashes or on a spit - roast . The origins of the recipe for this dish date back to Lima, the capital of Peru, during the 1950s . Two Swiss citizens who were Peruvian residents, Roger Shuler and Franz Ulrich, invented and registered the patent (1950) for the machine to cook the chicken on the grill, a mechanical system of planetary rotation in that the chickens rotating on its axis and over a central axis, simultaneously . The dish comes with French fried potatoes, salad and various creams (Peruvian mayonnaise, ketchup, olive sauce, chimichurri and aji (chili) sauces of all kinds). There are many famous brands of "Pollo a la Brasa" restaurants in Peru and particularly in Lima, the most famous and popular being Hikari, Norky's, Roky's, Pardo's, and La Leña . </P> <P> Sancochado is a hearty beef and vegetable broth that includes yuca (cassava) and potatoes . </P>

What animal provides 50 of the protein in peruvian diet