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Smithsonian Folklife Festival Audio/video Log Sheet
Logger/Videographer: Ann Ramsey-Moor
Memory Card Number - Tascam:CFCH 1 File Name: FOGON~130wav
Memory card number - zoom H2: CFCH __ File name: ____wav
Presenter: Emily Socolov Date/time: 6/24/15, 3:00 pm
Program: Peru:Pachamama Stage: El Fogon Kitchen
Group name: Cusco Cooking Quechuan Cuisine
Region/style: Chiri Uchu (a regional Andean dish)

Performer(s): Gram Chincheros, Leaidra Gutierrez, Delia Sallo, Epifania Choque, Nilda Callanaupa
Instrument/occupation: home cook, home cook, home cook, home cook

Contents/notes (continue on back)
1. When do people eat it chiriucho? "Chiri" means cold.
2. Many eat it during big fiestas shared with everyone involved.
3. It's a very expensive dish, on the level of a celebration dish.
4. It's served cold because it has to be made in advance. Much
5. preparation involved. 
6. Need to kill 100-150 of these animals (Cui--akin to guinea 
7. pigs) for feast purposes.
8. Cui (sp?) means business. Killed and cleaned one day before.
Black mint and garlic, cumin and salt are added. The spices/herbs are put inside the cui.
Cui is baked in the oven.

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