World Flavors Cookbook

Pachamanca (Home Version)

A traditional Andean 'earth oven' feast, adapted for the modern kitchen, featuring a variety of marinated meats, potatoes, corn, and lima beans.

Cuisine: Peru

Ingredients

• Chicken, pork, and lamb pieces
• Marinade: Huacatay, chincho, garlic, aji panca, and vinegar
• Yellow and sweet potatoes
• Andean corn (choclo)
• Habas (lima beans) in their pods
• Banana leaves (to wrap)

Instructions

1. Marinate the meats overnight in the herb and chili mixture.
2. In a large heavy pot (or slow cooker), layer the ingredients: potatoes at the bottom, then meats, then corn and habas.
3. Cover tightly with banana leaves and a heavy lid to simulate the underground oven.
4. Cook on low heat for 2 hours until everything is tender and infused with the herbs.
5. Serve communal style.