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Inca Food

The Inca civilization never lacked food. Due to their preservation and storage systems, they had food year round. The Incas spent much of their time preserving food. Meats and vegetables were dried and kept in storehouses. Fish was readily caught in the coastal areas and guinea pigs were consumed in the highland areas. Potatoes were left out to freeze in the night and then dried in the sun the next day. They were used in soups and stews. Seaweed was also a staple of the Incan diet. It was eaten raw or dried into sheets. The Incas had two meals a day, one in the morning and one before sunset. A popular drink called chicha, which contained a small amount of alcohol, was made from maize. Chicha was their drink of choice.

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