Pampaku

Pampaku, a celebrated dish from Cochabamba, Bolivia, is a culinary journey into ancient cooking traditions. Utilizing an underground earthen oven, this recipe involves the slow-cooking of marinated meats and vegetables sealed in heat, producing a tender and flavorful main course that’s both earthy and aromatic. Enjoy this sensory experience, rich in heritage and taste, with a fresh salad side.

Ingredients

🐖 Pork ribs and assorted cuts
🍗 Whole pieces of chicken: legs, thighs, wings
🦆 Whole pieces of duck
🥔 Small, whole, red-skinned variety potatoes
🌽 Small, whole cobs of corn, white/pale yellow variety
🍌 Ripe, whole plantains
🧂 Salt from red plastic containers/shakers

For the Marinade:
A proprietary dark, savory sauce with herbs, spices, and vegetables

For the Fresh Salad:
🍅 Sliced tomatoes
🥕 Julienned carrots
🇲 Julienned green beans
🍹 A light brown beverage, possibly chicha or traditional tea

Instructions

1- Prepare the Pit:

• Dig a 1-meter deep earthen pit and line it with volcanic river stones known for superior heat retention.

2- Heat the Stones:

• Start a fire in the pit using wood logs and kindling to heat the stones until red hot (approximately 5-6 hours).

3- Marinate the Meats:

• At least 24 hours before cooking, marinate pork, chicken, and duck pieces thoroughly in the prepared savory sauce.

4- Prepare Vegetables:

• Wash the potatoes, corn cobs, and plantains thoroughly.

5- Load the Pit:

• Remove large wood remnants and ash from the pit, keeping the glowing stones inside.
• Place aluminum pots with marinated meats directly on the hot stones and coals.
• Surround these with potatoes, corn, and plantains on top of the stones.

6- Seal the Pit:

• Cover the pit with wet sacks or thick tarpaulins, trapping in heat and steam.
• Shovel soil over the covers to create an airtight seal.

7- Cook:

• Allow the food to cook in the pit undisturbed for 2-3 hours.

8- Unearth and Serve:

• After 3 hours, carefully remove soil and covers, using protective gear.
• Extract the meats and vegetables and arrange them on serving plates.
• Pour some of the rich cooking liquid from the pots over the meats.
• Serve immediately with a fresh salad of sliced tomatoes, julienned carrots, and green beans, alongside your favorite beverage.

Prep Time: 30 minutes
Pit Heating Time: 5-6 hours
Cook Time: 2-3 hours
Total Active Time: 8-9 hours
Servings: Serves an abundant platter, ideal for a group feast
Equipment: Pampaku Pit (underground earthen oven), Large aluminum pots with lids ("BRASILIT" brand), Shovels, metal tongs, black plastic ladle, White ceramic or melamine serving plates, Glass pitcher and tumblers

Cooking Tips:

• Use volcanic stones for optimal heat retention.
• Ensure meats are marinated for a full 24 hours for incredible flavor.
• Take care while unearthing to avoid burns from steam and heat.

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Pampaku

Posted by Waivio guest: @waivio_hivecooking