A powerful Cusco-style boiled feast that celebrates abundance with meats, roots, cabbage, fresh fruit, and a deep broth. It is festive Andean cooking served in two moments: first the generous platter, then the hot broth that ties everything together. Ceremonial, mellow, and vibrant, made for sharing without turning the kitchen into chaos.
Turn what you find into an experience you can actually bring to your kitchen.
Cut the beef and lamb into large pieces. Peel the cassava, sweet potatoes, and potatoes; cut the corn, slice the cabbage into wedges, and rinse the tunta until the water runs clear. The prep table is big, but organized.
Add the beef, lamb, chalona, bacon, water, and half of the salt to the pressure cooker. Cook under pressure for 38 minutes and let the pressure release naturally; the meat should be tender but still in recognizable pieces.
Transfer the broth and meats to a large pot. Add the corn, cassava, sweet potatoes, and tunta; simmer over medium heat for 15 minutes, until the cassava starts to turn tender and the broth gains body.
Add the potatoes, cabbage, white rice, cooked chickpeas, and the remaining salt. Cook for 16 minutes, until the rice has opened, the potatoes are soft, and the cabbage is juicy without falling apart.
Add the peaches and water pears whole or in large halves. Cook for 8 minutes, just until the fruit is hot and slightly softened; it should perfume the broth, not disappear into it.
Serve the meats, roots, cabbage, chickpeas, rice, and fruit on wide plates. Separately, serve the very hot broth with scallions and parsley; eat it by alternating spoonfuls of broth with bites from the boiled feast.
