Pachamanca
From the Quecha words pacha and manca meaning “earthen pot”, this is both a cooking method and a reference to the feast prepared in the ground oven, similar to a traditional Maori hangi. For centuries, Peruvians have given thanks to the gods for their abundant natural resources by cooking, eating and celebrating, and this feast dedicated to Mother Earth is a good example of the spiritual symbolism of Andean food. Whole root vegetables and meat such as , lamb, pork, chicken or guinea pig are cooked in an earth oven over hot stones, covered with large handfuls of herb branches and earth, for up to 5 hours, then enjoyed as part of a communal gathering. Hours of cooking underground results in “the taste of God”, says Peruvian Sydneysider Carlos Barriga.
