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Pachamanca - Peruvian "Earth Oven" cooking method


The Peruvian "Earth Oven" cooking method


This traditional Peruvian dish (actually a cooking method) dating back to pre-Hispanic times comes from the Andean provinces, but meanwhile conquered Lima and is found in many rustic restaurants. They put hot rocks that had been heated in a fire into a hole in the ground, creating a natural oven.

According to their cooking time ingredients like potatoes, sweet potatoes, meats (beef, pork, lamb, guinea pig, alpaca, chicken marinated in spices), herbs, corn, leaves, chilies and beans are layered between more hot stones. They cover everything with leaves and soil. After about 2 to 4 hours, the "oven" is opened and an absolutely delicious meal appears on your plate.

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