Pachamanca

= Pachamanca =

Pachamanca is a traditional Peruvian dish that is baked with the addition of hot stones. The name comes from a combination of words from the Quechua language. The first part of the word is pacha meaning earth, and the second part is manka meaning pot. This dish is typically composed of various meats, ranging from lamb to pork or even guinea pig that are marinated in spices. Then, different produces are added, such as potatoes, lima beans, sweet potatoes, sometimes cassava or yuca, and corn.

This dish is typically construed in three main regions: the upper Huallaga Valley, the Mantaro Valley, and in several places of the Ayacucho department. It is so popular in these regions because there is not a lack of firewood. Other places in Peru, such as the Peruvian Amazonia, parts of the Andes, and the desertic coast, the dish is uncommon. This is because of the lack of firewood or the types of stones that are needed. The stones that are used cannot have any trace of sulfur in them. Additionally, the meat is wrapped in banana leaves before being put into the “earth stove.”

The dish is an important part of Peruvian cuisine. It has been around since the start of the Incan Empire and has evolved over time. It has spread to most of modern Peru. Now there are certain regional variations have been found in the production process, but not in the ingredients or the baking. Additionally, this way of preparing a dish is not limited to Peur, but is also exists in other Andean countries as well.

By: McKayla Holmes