Recipe
Stone-Cooked Pachamanca
Meats and tubers cooked underground with very hot stones. Huacatay and chincho perfume everything, while chicha de jora softens the marinade and leaves deep juices between the leaves. A festive Andean dish built on order and patience.
What you need
Ingredients
- 2 cupPeruvian Black Mint
- 1.1 cupJora Chicha
- 4 tbspVegetable Oil
- 0.75 tspGround Black Pepper
- 12 unitBanana Leaves
Per serving
Nutrition
- kcal
- 1294
- fat g
- 85.21
- carbs g
- 86.52
- fiber g
- 12.43
- protein g
- 50.76