Pachamanca
The pachamanca ( Quechua "earth pot / dish") is a dish of the Peruvian cuisine , is considered a Peruvian national dish and has been declared a national cultural heritage by the Instituto Nacional de Cultura del Perú (INC) . The most important ingredients are pieces of several types of meat (e.g. pork, lamb, guinea pig), potatoes and other root vegetables ( sweet potato , yuca , oca ), as well as beans, all wrapped in corn leaves. Spices used are hot paprika, cumin, salt and pepper, often in the form of a seasoning paste.
Heating the stones
Adding the ingredients
Cooking in the mound
Open the Watia
The preparation takes place in the Watia (sp. Huatia), an earth oven , using stones heated in fire. The stones are first heated up in a pyramid, then the food is added and left to cook for a long time, covered with alfalfa and plenty of earth. The exact form of preparation is often heavily ritualized, and the mound is lavishly decorated.
The method of preparation in an earth oven is very old. Traces that indicate that stones were used as part of an earth oven, can be found in the cultures of Telarmachay in Junín and Viru , under the Aymara designation qalaphurka is the chronicler Bernabé Cobo reported 1,653 of them. The modification of the original Central Andean Pachamanca that is widespread today only developed in Lima at the beginning of the twentieth century and then spread to Peru.
Web links
Individual evidence
- ↑ Declaration 471 / INC-2003 of the INC of July 8, 2003: Archived copy ( memento of the original from January 15, 2010 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. .
