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pachamanca

pachamanca

(in classical Quechua: Pachamanka or Ancashino Quechua: Patsamanka) refers to a traditional way of preparing food and a typical dish of Peruvian gastronomy, prepared by cooking, in the heat of preheated stones, beef, pork , chicken and guinea pig previously seasoned with ingredients such as chincho, huacatay, chili and other spices, along with additional indigenous Andean products, such as potatoes, sweet potato, corn, broad bean pods and, eventually, cassava. Beyond a meal or an agape, it is a community ritual in the Andes and in the cities.1​2​ The term “pachamanca” comes from the Quechua words pacha, “earth” and manka, “pot”; so its meaning would be “pot of earth”;2​ but it should be noted that in the Aymara language the term manca or mankha means “food” so an alternative meaning is also “food from the earth.”1​ Currently this dish is also prepared in a pot and in that case it is called “pachamanca a la pot.”2​

Pachamanca (in classical Quechua: Pachamanka or Ancashino Quechua: Patsamanka) refers to a traditional way of preparing food and a typical dish of Peruvian gastronomy, prepared by cooking, in the heat of preheated stones, beef, pork , chicken and guinea pig previously seasoned with ingredients such as chincho, huacatay, chili and other spices, along with additional indigenous Andean products, such as potatoes, sweet potato, corn, broad bean pods and, eventually, cassava. Beyond a meal or an agape, it is a communit

pachamanca
pachamanca

y ritual in the Andes and in the cities.1​2​ The term “pachamanca” comes from the Quechua words pacha, “earth” and manka, “pot”; so its meaning would be “pot of earth”;2​ but it should be noted that in the Aymara language the term manca or mankha means “food” so an alternative meaning is also “food from the earth.”1​ Currently this dish is also prepared in a pot and in that case it is called “pachamanca a la pot.”2​ anca (in classical Quechua: Pachamanka or Ancashino Quechua: Patsamanka) refers to a traditional way of preparing food and a typical dish of Peruvian gastronomy, prepared by cooking, in the heat of preheated stones, beef, pork , chicken and guinea pig previously seasoned with ingredients such as chincho, huacatay, chili and other spices, along with additional indigenous Andean products, such as potatoes, sweet potato, corn, broad bean pods and, eventually, cassava. Beyond a meal or an agape, it is a communit

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