Pachamanca a la Olla

Pachamanca n. an ancient Inca dish from the Andes of Peru, where meat and potatoes are cooked with herbs in an underground earth oven, from the Quechua “pacha” for earth, and “manca” for oven

Of all the dishes from the Andes of Peru, the Pachamanca is perhaps the most important, as its preparation is an homage to the goddess Pachamama, or Mother Earth. Traditionally, stones are heated over a fire and then buried in the ground with layers of meat, potatoes, and herbs, which are covered with plantain leafs and dirt. Then, after several hours of slow cooking, a ritual offering is presented to Mother Earth before the food is unearthed and served.
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