Pachamanca
Huancavelica — Mother recipe · en it
A traditional pachamanca for 4 people, a unique earth dish from Huancavelica, Peru, with a distinctive flavor and a traditional preparation.
📷 Javi270270 — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 10 min prep + 14400 min cottura · 8 porzioni · difficile
Ingredients
- 2 kg of beef
- 1 kg of lamb
- 1 kg of rabbit
- 500 g of chicken
- 1 kg of potatoes
- 500 g of pumpkin
- 2 kg of yuca
- 1 kg of onions
- 1 kg of garlic
- Salt and pepper to taste
- 2 liters of water
Method
- Preheat the ground for at least 2 hours on low heat, covering it with banana leaves.
- In a bowl, mix the beef, lamb, rabbit, and chicken, adding salt and pepper.
- Place the meat in the bowl with the banana leaves, covering it with potatoes, pumpkin, yuca, onions, and garlic.
- Pour water over the pachamanca and cover with more banana leaves.
- Cook on low heat for 4 hours, checking the water level periodically and adding more if needed.
The story
Pachamanca is an ancient culinary tradition dating back to pre-Columbian times, when Andean peoples used the earth to cook their food. In Huancavelica, this tradition has been kept alive through generations, becoming a genuine culinary heritage.
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