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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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