Pachamanca

Pachamanca — from Quechua pacha (earth) and manka (pot) — is one of the most ancient cooking traditions in the Americas, practised continuously in the Peruvian Andes for over two thousand years. Marinated meats, potatoes, corn, fava beans and sweet potato are slow-cooked on super-heated stones buried in an earth pit (huatia), infusing everything with wood smoke, volcanic minerals and the anise-like perfume of huacatay (black mint). This home adaptation uses a sealed pot to honour the spirit of the dish.

Serves: 6

Ingredients

• 1kg (2 lb 3 oz) mixed meats: lamb shoulder chunks, chicken thighs and pork ribs
• 600g (1 lb 5 oz) small waxy potatoes, scrubbed
• 3 ears of corn (maize), each cut into 3 pieces
• 200g (7 oz) fresh or frozen broad beans (fava beans)
• 2 medium sweet potatoes, peeled and quartered

Marinade:

• 4 cloves garlic, minced
• 3 tbsp (45ml) fresh huacatay paste (or substitute 2 tbsp fresh mint + 1 tbsp fresh tarragon, blended)
• 2 tbsp (30ml) aji amarillo paste
• 2 tbsp (30ml) olive oil
• 1 tsp (3g) ground cumin
• 1 tsp (3g) dried oregano
• 1 tsp (8g) fine sea salt
• ½ tsp black pepper
• Juice of 1 lime

To serve:

• Fresh huacatay or mint leaves
• Sliced red onion with lime
• Aji amarillo sauce

Instructions

1. Combine all marinade ingredients. Rub thoroughly over the meats. Marinate for a minimum of 4 hours, preferably overnight in the refrigerator.
2. Preheat oven to 160°C (320°F / Gas 2½).
3. In a large, heavy-lidded casserole or Dutch oven, arrange a layer of potatoes and sweet potato on the bottom. Place the marinated meats on top. Nestle the corn pieces and broad beans around the sides.
4. Pour any remaining marinade over the top. Add 100ml (7 tbsp) of water around the edges. Do not stir — layering is traditional.
5. Cover tightly (seal the lid with a strip of foil if the casserole is not tight-fitting). Cook in the oven for 2 hours until all meats are tender and falling from the bone, and the vegetables are fully cooked through.
6. Bring the sealed pot directly to the table. Scatter with fresh huacatay leaves and serve with sliced red onion and aji amarillo sauce.

Cook's Notes: Huacatay paste (black Peruvian mint) is available in Latin American grocery stores and online — it has a complex anise-mint-tarragon flavour without a true substitute. For a more authentic smoky result, cook over a charcoal fire or add 1 tsp of smoked paprika to the marinade.