World Flavors Cookbook

Pachamanca

An ancient Andean feast cooked in an earthen oven using hot stones. It includes various meats, tubers, and corn, all marinated in Andean herbs.

Cuisine: Peru

Ingredients

• Mixed meats: pork, lamb, and chicken
• Potatoes, sweet potatoes, and ocas
• Ears of corn (choclo)
• Broad beans (habas)
• Marinade: chincho, huacatay, garlic, chili, cumin, and chicha
• Hot stones and banana leaves

Instructions

1. Marinate meats in the herb mixture overnight.
2. Dig a pit and heat large stones in a fire until they are glowing red.
3. Layer the stones, then the meats, then more stones, then the tubers and corn.
4. Cover with banana leaves and earth to seal in the heat.
5. Let cook underground for about 2 hours.
6. Unearth the 'oven' and serve the smoky, tender contents together.