The Watia is an Andean dish. It is a kind of Andean curato that was tasted by the Quechua and Aymara people. It is prepared in a hole and covered with leaves of alfalfa, soil and stones.
Receipe
The amounts of foods should be judged according to the number of guests.
Different types of meat (lamb, pork, alpaca, chicken), It could be optional.
Adjust seasonings to taste (pepper, cumin, locoto (chili), salt)
Sweet potatoes
Pumpkin
Choclo (maize)
Potatoes
Preparation:
Dig a hole in the ground and fill it with hot stones.
In a pan, cook the meat to your preference. Add seasonings to taste.
When the curanto is ready, put the pan over the stones and enclose it in sweet potatoes, maize and pumpkins wrapped in aluminium foil.
Cover with leaves of choclo or alfalfa, soil and damped bags.
Leave for an hour and serve with a cup of juice, chuño potatoes and watercress and lettuce salad.
Chuño potatoes: new potatoes that are stomped and left on the roof on frosty nights. After getting dark the potatoes can be cooked.
Related Sites:
http://titicaca.ucsb.edu/chamak_pacha/ethnographic/watia/