Pachamanca Sumaq’s Home Style

Pachamanca Sumaq’s Home Style

Pachamanca Sumaq’s Home Style

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

March 30, 2012

Cuisine

serves for

8

total time

5 HR 0 MIN

ingredients

Lamb
2 kg
Marinade
240 ml for each kg of meat
Yellow Goose
1
Native potatoes
8, medium size
Yellow sweet potato
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
hot pepper
1, seeded
Sacha tomate
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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