Pachamanca

Pachamanca is a Peruvian dish of marinated pork, potatoes and fava beans, cooked under hot stones in a pit in the ground. The name comes from Quechua, the language of the Andes, and the cooking method defines the dish as much as the ingredients do.

Pachamanca is a slow, communal way of cooking. The food takes a long time to cook and is usually made for a gathering rather than a single order.

What it really is

Pork is marinated, usually with achiote (annatto), which gives the meat a deep orange-red colour, and with garlic. Other meats are sometimes added to the same pit. The meat goes into the earth oven with potatoes and fava beans. The pit is lined with hot stones, the food is layered on top, and everything is covered with leaves and earth so it steams and roasts slowly. The result is tender meat with an earthy, smoky flavour and vegetables cooked in the same juices.

How it's served

• Hot, cut into portions as it comes out of the pit.
• Meat, potatoes and fava beans together on one plate, so no separate side is needed.
• Shared at family meals and celebrations, often in larger portions for groups.

How to write it on the menu

• Name the meat first: pork, plus any other meat you add, with the cut or portion weight.
• Say "cooked in an earth oven" or "pit-cooked" so guests know the method, which is not a grill or barbecue dish.
• List potatoes and fava beans, and name achiote as annatto for guests who search by that name.
• None of the standard ingredients is a listed allergen, but state any dressing, sauce, cheese or bread served with it, since these may add wheat, milk, eggs or nuts.