A huatia () or wathiya ({{IPA-qu, waˈtʰɪja) is an

earthen oven The primitive clay oven, or earthen oven / cob oven, has been used since ancient times by diverse cultures and societies, primarily for, but not exclusive to, baking before the invention of cast-iron stoves, and gas and electric ovens. The genera ...

which dates back to the

Inca Empire The Inca Empire (also known as the Incan Empire and the Inka Empire), called ''Tawantinsuyu'' by its subjects, (Quechua for the "Realm of the Four Parts", "four parts together" ) was the largest empire in pre-Columbian America. The admin ...

. This type of oven is commonly associated with the peasants in the southern regions of the

Andes The Andes, Andes Mountains or Andean Mountains (; ) are the longest continental mountain range in the world, forming a continuous highland along the western edge of South America. The range is long, wide (widest between 18°S – 20°S ...

in Peru, Bolivia, and Chile. Although the term is often used simply to refer to any simple dirt cooking pit, this is not considered the ''proper'' way to build a huatia. The most traditional construction (although perhaps not the most common today) is to carefully build a dome or pyramid from rocks over a dirt pit using nothing but gravity to hold the dome together. This dome/pyramid must have an opening in which to place other rocks, kindling, and the food to be cooked. A fire is built inside (special rocks such as volcanic rocks must be selected which can resist the heat) until the rocks become sufficiently heated. Once the food (meat and potatoes most often in addition to herbs) is inside the dome/pyramid is allowed to collapse, either by the action of the heat or by manual intervention, to bury the food. It is then left to cook for many hours soaking up flavors from the surrounding soil. Although any fire in the pit is extinguished the heat remains for a long time. Eventually the food is dug out of the ground and served. As a practical matter the

Pachamanca Pachamanca (from Quechua ''pacha'' "earth", ''manka'' "pot") is a traditional Peruvian dish baked with the aid of hot stones. The earthen oven is known as a ''huatia''. It is generally made of, lamb, mutton, alpaca, llama, guanaco, vicuna, pork ...

is today served in many parts of

Peru , image_flag = Flag of Peru.svg , image_coat = Escudo nacional del Perú.svg , other_symbol = Great Seal of the State , other_symbol_type = Seal (emblem), National seal , national_motto = "Fi ...

even though the tradition of the huatia is changing (i.e. to simplify the cooking process). It can be debated whether the elaborate construction process of the traditional huatia really adds anything essential to the actual flavor of the food as opposed to simply burying the food. It is, nevertheless, part of the Peruvian heritage.

External links

Yachay: História de la Pachamanca New Worlder: Earthen Ovens of the Americas

See also

External links

See also