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Peruvian dish "Pachamanca" the rage in the world
The barbecue is a typical dish of Peru based on cooking, heat preheated stone, beef, pork, chicken and guinea pig maceration previously carried spices, also additional Andean original products such as potatoes, yams and cassava eventually . The barbecue has a number of social implications about their preparation, in addition to a meal is a social ritual in the Andes. The term "barbecue" comes from the Quechua voices pacha, "earth" and Manko, "pot", so that its meaning would be "pot of earth," but it should be noted that the term Aymara language means mankha maimed or "meal" for it is also an alternative meaning "food of the earth." This special dish of the cuisine of Peru, in existence since the time of the Inca Empire has evolved and its consumption has spread throughout the Peruvian territory, introducing changes in the technical process of production, but not in the ingredients or cooking . Currently, this dish is also prepared pan and then called "the pot barbecue." The basic principle is to create a cavity with refractory material, which allows it to be brought to a high temperature to proceed with the cooking of meats. Thus, in many places in Peru creates a traditional oven by opening a hole in the ground where stones are placed, which are heated by burning logs, not any stone is suitable, the best are schists and the sulfur content is not desired it alters the taste. Alternatively brick structures are used expressly made. Heat the "oven", proceed to enter the previously seasoned beef, marinated in flavored products, wrapped in banana leaves on a supporting surface ordained (stone, slate or metal trays). Is accompanied with additional meats, to finally close the "oven" is a traditional way, with leaves, gender and land, or through some other mechanism which seals the same in order to concentrate the heat termorefractarios elements be preserved. After a while (based on calculation and experience of the chef) opens "the oven" and proceeds to serve. Depending on the amount of food the ideal time is 40 to 90 minutes well worth the wait, depending on how hot are the stones. The great way to serve and eat the barbecue is on a large table or floor, which tends blankets. Potatoes, beans, sweet potatoes, tend to humitas along the table, where all guests can catch and eat as you like without limitations. The meat dishes are served for each type. The japchi (hot pepper chili, cheese and huacatay) accompanies these delicious delicacies. A common factor is the use of stones without content are appropriate sulphide-shale-, potatoes and sweet potatoes as ingredients, and meat in general tightly wrapped in banana leaves. The traditional way has been to build this oven through a hole in the ground clean, in which hot stones are arranged and accommodate meat and additional products. To proceed with the cooking of it is closed "oven" plugging as noted: palm leaves or similar genres, or blankets, and land. Another common element to all forms of preparation is the maceration of meat with a spice that gives flavor to the meat, completed maceration. Also, the pork is marinated in Chincha in the region of Huanuco. The result is that each have a different color meat finished cooking. Ingredients Meat Beef Pork Chicken Chicken Cuy Alpaca Vegetables: Potato Sweet Potatoes Yuccas Lima beans Choclos Geese Bananas Pre prepared foods: Cheese Humitas Dressings: Mackerel Coriander Cayenne pepper Huacatay
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