Pachamanca (pah-chah-MAHN-kah)

Pachamanca is a baking tradition involving hot stones in an underground oven. It is usually for cooking large quantities of meat, that is both steamed and roasted at the same time, to serve several people.

History

This dish started out in its earliest form in the Manka where it is made with bihorn and seasoned with chincho and huacatay. In the neighbouring areas around the cities Kawallu, Mama, and Qucha; they use the trinity and a different seasoning.
There are several places under the Innoit Estate where technical variations have appeared in the process but not the basic ingredients.

This dish is uncommon in the western silver mountains and mostly desertic coast, due to the lack of firewood or the type of river stones needed.

Execution

Cooking

Preparation begins with heating the appropriate stones over a fire for 4 - 5 hours. A variety of potatoes and other vegetables are tossed in first. Followed by meat wrapped in marmaquilla or chincho leaves placed on top. The fire is covered with layers of rocks, fava beans and earth to seal in all the smoke and steam. The resulting oven is opened after around two hours.

Components and tools

Huatia

An earthen oven consisting of a shallow pre-dug pit surrounded by heating hot stones arranged in a circular structure leaning inwards into a half-dome.

Ingredients

Meats from alpaca, llama, guanaco, vicuna or guinea pig are marinated in herbs, spices and other produce; such as chuño, lima beans, mashua, oca, ulluco, cassava, yacon, plantain, ears of corn and chilli often included in the baking.

Alternative Name
Manka Pot

Primary Related Location

Qhapaq Ñan

Important Locations

• Dhani Lines
• Messa
• Mountain River
• Na-Chisalt
• Tampu

Related Organizations

• First Quadrant
• Fourth Quadrant

Related Ethnicities

• Dhani
• Duskies
• Smoggy Cloud Clan