Viewing page 73 of 307

This transcription has been completed. Contact us with corrections.

Traditionally it's buried in the earth
but park rules required an above ground fire pit.
-Spoken discussion at 17:00 starts. (After unveiling demonstration
this morning Denise began putting ingredients together. She did 
not have
Ayacucho's tradition: red pacha manca. Today: green pacha manca.
red pacha manca uses dried red Peruvian chile pepper. Must be dried or
else it has a bitter taste.
Today: Pork, lamb, beef, chicken. Can have more flavors.
hen preferred over chicken.
Start marinating the night before.
chocla, sweet potato...
Missing ingredient:

Transcription Notes:
umita. similar to tamal? but makde with fresh instead of dried corn. Would love to have green sauce here because we put it on everything. Emphasized: amounts are according to individual taste. Resenters are not professional chefs, just everyday people. Invitation to Denise's house for Pachamaca reiterated suggestion: turn down rojoto because it's very spicy! Fara beans cooked in pod, but pod is not eaten. Choclo is also cooker in uusks.