PACHAMANCA
A dry rock-free piece of land is chosen. A pit, one meter in diameter, is dug out. Thoroughly cleaned stones are placed in the pit to cover the bottom, and others are put around it. Firewood is lit in the middle. It must be kept burning for two or three hours. Afterwards, the ashes and coals are brushed aside with a shovel. A lamb or a baby goat (or both), previously seasoned and wrapped in banana leaves filled with stuffed birds, corn on the cob, etc; is set in the middle bed of the pit. Then sweet potatoes, yuccas, potatoes, one or two goat cheeses also wrapped in banana leaves are added; and an air-tight clay pot containing drumsticks, salted rice, peppers and the fat needed to cook can even be placed in with vegetables. Everything is covered with banana leaves, preferably the driest available and heated stones are shovelled on top. It is essential that the last layer of hot rocks be covered with more banana leaves and, above all, with a few large pieces of jute.
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CHEF IN CHARGE:
JESUS M. GUTARRA
 
CULINARY ACTIVITY:
“PACHAMANCA”
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