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June 24-28; July 1-5,2015 Log Sheet #8 Smithsonian Folklife Festival Audio / Video Log Sheet Logger / Videographer: Michael Miller Memory Card Number - Tascam: CFCH 1 File Name: Fogon-160.wav Memory Card Number - Zoom H2: CFCH 1 File Name: 000.wav Presenter: Rafael [[strikethrough]] Baron [[/strikethrough]] Varon [[strikethrough]] Rosa Maria [[/strikethrough]] Date / Time: June 28, 2015 4:15 Program: Peru Stage: Fogon (Kitchen) Group Name: Monsefú Cooking/Duo Norteño Region / Style: Monsefú / frijoles con seco [[2 columned table]] | Performer(s) | Instrument / Occupation | | --- | --- | | Manuela Ayasta | Cook / embroiderer | | Margarita Guzman | Cook / Habadasher | Content/Notes (continue on back) 1. Monsefú specializes in seafood cooking 2. Frijoles con Seco Translates to Beans w/ gold 3. peruvian chile, green onion, squash, coriander, cilantro, garlic, red onion, white beans, vinegar w/ white rice for side [[superscript]] uH Goat [[/superscript]] 4. Served for special occasion eg. wedding 5. Beans must soak in water for 24 Hours 6. Sanope, garlic, and pepper are used to season Beans 7. Sanope is known in Peru as acheté 8. The soup is to [[strikeout]] seamer [[/strikeout]] steam from the seco 9. The goat is best when it is young, it is prefered to be tender 10. Look soup for Half an Hour