Andean Earth Oven Feast (pachamanca)

Pachamanca is a traditional Andean Earth Oven Feast that has been prepared by the Inca people for centuries. This cooking method involves using hot stones to cook a variety of meats, potatoes, and vegetables, resulting in a flavorful and aromatic feast.

Andean Earth Oven Feast (pachamanca)

Ingredients

  • 2 lbs of pork, cut into chunks
  • 2 lbs of chicken, cut into pieces
  • 1 lb of lamb, cut into chunks
  • 2 lbs of potatoes, halved
  • 1 lb of sweet potatoes, sliced
  • 1 lb of corn on the cob
  • 1 lb of fava beans, shelled
  • 1 bunch of fresh herbs (such as oregano, mint, and cilantro)
  • 1 cup of aji amarillo paste
  • 1 cup of chicha de jora (fermented corn drink)
  • Salt and pepper to taste

Instructions

  1. Prepare the marinade by mixing the aji amarillo paste, chicha de jora, salt, and pepper in a bowl.
  2. Marinate the meats in the mixture for at least 1 hour.
  3. Meanwhile, prepare the earth oven by heating stones over a fire until they are very hot.
  4. Place the marinated meats, potatoes, sweet potatoes, corn, and fava beans in layers on top of the hot stones.
  5. Cover the ingredients with banana leaves or aluminum foil, then cover the entire oven with dirt to seal in the heat.
  6. Allow the pachamanca to cook for about 2 hours, then carefully uncover and remove the cooked ingredients.
  7. Serve the meats, potatoes, and vegetables with fresh herbs on top.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Earth Oven (Pachamanca)

Nutritional facts per 1 serving

Calories
400 per serving
Protein
25g
Carbohydrates
30g
Fat
20g

Supplies

Firewood Stones Banana leaves or aluminum foil

Tools

Shovel Large pot or bowl for marinating

Serving suggestions

Serve the Pachamanca with a side of salsa criolla and aji sauce for an authentic Andean feast experience.

Tips & tricks

Make sure to use caution when handling the hot stones and covering the earth oven with dirt to avoid burns and injuries.

Cost

$30