Lima, Peru  |  Monday 15 March 2010 04:33  |  |  | 


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Pachamanca - Inca meal cooked in the ground



In Quechua Pacha is earth and Manca is pot so it means a pot of the earth, very similar to a Hawaian luao, or a Boston clam bake. This started centurys ago, the first area was Huánaco, a large hole is dug and rocks placed in it, where in a wood fire is started, once it has turned to all ambers, banana leaves go in, main ingriedients are chicken, pork, lamb, potatos, sweet potatos, corn, fava beans, (many variations). This is all tossed with a mound up mixture of ají (chilis) garlic, ají panca, huacatay, (Chinche) parsley. It Is then covered up with leaves and the dirt is placed back on until you have a wonderful tasty meal.