![Transcription Center logo](/themes/custom/tc_theme/assets/image/logo.png)
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.