Chile
Photo: Fabiola Cárcamo, CC BY-SA 3.0, croppedCuranto
/kuˈɾanto/koo-RAHN-toh
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- Taste
- SmokySavory
- Made with
- SeafoodPorkPotato
History
Curanto is a feast cooked in a pit in the ground in the Chiloé archipelago of southern Chile. Stones are heated on a fire and laid in a hole, then covered with layers of shellfish, especially mussels and clams, meat, sausage, chicken, potatoes and potato dumplings called milcao and chapalele, and covered with large nalca leaves and earth to steam for an hour or more. The method is very old: archaeologists have found remains of similar earth ovens in the region thousands of years old, and it was a practice of the Indigenous peoples of the archipelago. A curanto is a communal event, cooked for gatherings and shared between neighbours.
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