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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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