Pachamanca

Pachamanca, from the Quechua words pacha, meaning earth, and manka, meaning pot, is a traditional Peruvian dish of meat and vegetables baked using hot stones in an earthen oven called a huatia. The cooking method dates to pre-Incan times and traditionally buries marinated meat, which may be lamb, mutton, alpaca, llama, pork, beef, chicken or guinea pig, together with Andean produce such as potatoes, lima beans, sweet potatoes, corn and chili peppers underground to cook for about two hours. It is centered on the Peruvian Andes, particularly the upper Huallaga valley, the Mantaro valley and parts of Ayacucho, with regional variations found elsewhere in Peru and in neighboring Andean countries.