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