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JUNE 24-28; JULY 1-5, 2015 LOG SHEET#6 SMITHSONIAN FOLKLIKE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER/VIDEOGRAPHER: Ann Ramsey-Moor MEMORY CARD NUMBER - TASCAM: CFCH 1 FILE NAME: FOGON~.132wav MEMORY CARD NUMBER - ZOOM H2: CFCH __ FILE NAME:_____wav PRESENTER: XOCHITL CHAVEZ DATE/TIME: 6/24/15, 5:00 PM PROGRAM: Peru:Pachamama STAGE: El Fogón Kitchen GROUP NAME:_________ REGION/STYLE: MORSEFU COOKING: Garbanzos norteño (a "flagship dish") PERFORMER(S): ̶X̶o̶c̶h̶i̶t̶l̶ ̶C̶h̶a̶v̶e̶z̶, Manuela Ayasta, Margarita Guzman INSTRUMENT/OCCUPATION: CONTENTS/NOTES (continue on back): 1. Orange bell peppers are key ingredient. Then 1/2 Kilo of 2. boiled garbanzos (for 2 hrs; first, s͟o͟a͟k f͟r͟e͟s͟h for half 3. a day); red onion (cooked in vinegar). 4. 5. *This dish served typically for a wedding, baptism, 6. 7. birthday. A roasted turkey is often part of the feast. 8. Weather in this area is v͟e͟ry w͟a͟r͟m͟! Dish uses common ingredients there. Need to prepare dish for a͟t l͟e͟a͟s͟t 3͟0͟0 p͟e͟o͟p͟l͟e! *S͟p͟o͟n͟s͟o͟r͟s generally prepare food 2-3 days in advance. →
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