![Transcription Center logo](/themes/custom/tc_theme/assets/image/logo.png)
This transcription has been completed. Contact us with corrections.
JUNE 24-28; JULY 1-5,2015 LOG SHEET #7 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER/VIDEOGRAPHER: Ilia Mercer MEMORY CARD NUMBER - TASCAM: CFCH FILE NAME: 178.wav MEMORY CARD NUMBER - ZOOM H2: CFCH FILE NAME: .wav PRESENTER: Sylvia Salgado DATE/TIME: July 2, 2015 PROGRAM: Afroperuvian Cooking STAGE: El Fogon Kitchen GROUP NAME: Carapulca Ballumbrosio REGION/STYLE: PERU [[2 columned table]] | PERFORMER(S) | INSTRUMENT/OCCUPATION | | --- | --- | | Miguel | Musician, Percussionist and Cook | | Rosa | from a family of 15 siblings | | | Oral tradition handed down from mother to prepare dishes | CONTENTS / NOTES (continue on back): 1. Dish made for town parties made of potato and hot pepper 2. Dry soup w/ spaghetti, oil and onion are added 3. Garlic is added to taste 4. Cumin added (traditional spice in Peruvian dish) 5. Mixture of Basil, Cilantro and oil is added 6. Pork and Chicken broth added in spoonfuls 3 - 4 large spoonfuls 7. All ingredients are boiled together 8. Add the pasta with sauce just barely covering the noodles Soaking the noodles in the sauce to dry up the sauces which is how dry pasta is prepared