• Okra, which originates from Africa is widely used in Chilean cookeryOkra /Ladyfingers image by bbroianigo from Fotolia.com
  
  After South America was colonized by the Spanish, slaves were imported from Africa to work the fields. As the climate of the two continents was similar, the Africans took with them many fruits and vegetables that were incorporated into Latin and Caribbean cuisine. Despite this, the African influence is not as evident in Chilean food as it is in neighboring countries, as many of the slaves that were brought here didn't survive the colder climate in the southern part of Chile which is filled with glaciers and fjords.
  
  

Meat and fish

• African slaves were usually given the cuts of meats their owners didn't want, therefore intestines and shoulder were often made into stews before being eaten. The slaves learned how to season the meat to make it tasty, therefore many of these meat dishes are still eaten in Chile today. Casseroles or stews with ground meat and heavily seasoned with garlic, chili and other spices are usual. Even intestines and udders make popular dishes.
  
  Seafood and fish dishes are typical due to the large expanse of coastline Chile has, in particular many varieties of fish soups and stews similar to those eaten in Western Africa.
  
  

Vegetables

• Okra and certain types of peppers originated in Africa and are commonly used in many Chilean dishes. Okra is often used in salads, semi-cooked so as to retain crunchiness, while peppers are a staple ingredient of many meat and fish dishes.
  
  

Typical dishes with African influence

• 'Parrillada' is a selection of meats and offal grilled over hot coals, including kidneys, liver, intestines, udders, and other cuts of meat. Marinades with plenty of herbs and/or spices are used, and the meat is often served with lemon wedges.
  
  'Caldo de huesos', literally meaning 'bone broth', contains beef or veal bones. They are boiled until the fat comes off the bone to make stock, and carrots, onions, and whatever other vegetables or herbs are available are added.
  
  'Chupe de guatitas', or tripe stew is usually seasoned with oregano, paprika, parsley, peppers and onion.