Viewing page 142 of 307

This transcription has been completed. Contact us with corrections.

JUNE 24-28; JULY 1-5,2015 LOG SHEET # 5

SMITHSONIAN FOLKLIFE FESTIVAL
AUDIO/VIDEO LOG SHEET

LOGGER/VIDEOGRAPHER: Deb Ramsey-Moor
MEMORY CARD NUMBER - TASCAM: CFCH 1 FILE NAME: FOGON⁓0168.wav
MEMORY CARD NUMBER - ZOOM H2: CFCH __ FILE NAME: __.wav
PRESENTER: Ana Noriega DATE/TIME: 7/1/15, 2:00 PM
PROGRAM: Peru Pachamama STAGE: EL FOGON
GROUP NAME: __
REGION/STYLE: Quinoa al cubo (highlands cooking)
[[2 columned table]]
| PERFORMER(S) | INSTRUMENT/OCCUPATION |
| --- | --- |
| Ana Maria Berrocal | Quechuan cooks (Ayacucho) |
| Ives Galvez Huaman | Quechuan cooks (Ayacucho) |
CONTENTS / NOTES (continue on back):
1. They are organic farmers from Southern Peru.
2. You can use quinoa for everything, drinks, desserts, basic grain, etc.
3. Basically, all quinoa must be served hot. It's not right to serve cold.
4. Sour apple is served with it. The quinoa is ground.
5. Other ingredients: milk, sugar cane, cinnamon, clove, raisins, 
6. Start boiling water for the pudding. Add cinnamon/clove.
7. Quechuans don't work with measurements, just by look, feel, and taste.
8. Now quinoa is mixing with the can of condensed milk, stirring thoroughly.
When is the pudding normally eaten? Either at breakfast or as a late afternoon snack.
Before the water starts to boil, you add ingredients.
They will also be making quinoa tamales.
They are not used to this kind of weather.