Pachamanca Sumaq’s Home Style
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This pachamanca recipe by chefs Carlos Mayta Zamora and Anibal Clavijo Begazo, takes the ancient Peruvian food invented by Incas to the state of art
30 March, 2012
ingredients
Lamb
2 kg
Marinade
240 ml for each kg of meat
Goose
1
Native potatoes
8, medium size
Potatoes
4
Beans
500 g
Banana leaves
As needed to wrapp the meat
Muña
1 small bunch
Paico
1 small bunch
Rosemary
1 sprig
Oregano
1 small bunch
Chicha de jora
500 ml
Vegetable oil
30 ml
Onion
2, red, small
Pepper
1, seeded
Tamarillo
3
Peanuts
20 g, roasted
Huacatay
1 bunch
Coriander
1 bunch
Preparation
Lamb
Cut the lamb into pieces and marinate them in a mixture of chopped herbs and chicha de jora.
Preheat the oven, place the lamb wrapped in banana leaves on an oven tray with the other ingredients.
Roast the products on a medium-low temperature for between 3 and 4 hours.
Uchucuta chili
Heat the oil and fry the onion and sacha tomate.
Mix these products in a bowl, add the peanuts and huacatay and coriander leaves.
Mix until a thick cream is achieved.
Check that all ingredients are cooked and serve with the uchucuta chili.
Note of the chef: Pachamanca is a free-styling type of dish. The measurements are only a guideline. You can improvise as much as you wish with the ingredients of the list!
Discover the history of this ancient food: read the article
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