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14-September-2008 18:38:48 - Curanto October 2007 Curanto is a traditional food of Chiloé Island that has spread to the southern areas of Chile and Argentina. It is traditionally prepared in a hole, about a meter and a half approx. one and a half yards deep, which is dug in the ground. The bottom is covered with stones, heated in a bonfire until red. Curanto served in Valdivia Curanto served in Valdivia Contents 1 Preparation 2 History 3 See also 4 External links Preparation The ingredients consist of shellfish, meat, potatoes, potato bread, chapaleles, and vegetables sometimes including also specific types of fish. The quantities are not fixed; the idea is that there should be a little of everything. Each layer of ingredients is covered with nalca Chilean rhubarb leaves, or in their absence, with fig leaves or white cabbage leaves. All this is covered with champas and wet sacks, creating the effect of a giant pressure cooker in which the food cooks for approximately one hour. Curanto can also be prepared in a large stew pot that is heated over a bonfire or grill or in a pressure cooker. This stewed curanto is called pulmay in the central region of Chile. History It is believed that this form of preparing foods was native to the chono countryside and that, with the arrival of the southern peoples and the Spanish conquistadors, new ingredients were added until it came to be the curanto that is known today. However, there are some who claim that the curanto is more evidence to suggest the theory that asserts that there was contact between America and Polynesia in the pre-Columbian epoch, given that almost all Polynesian cultures have similar cooking methods known variously as imu, umu, lovo, or hangi. See also Pachamanca Perú Hangi New Zealand Kalua Hawaii Clam bake New England External links Wikimedia Commons has media related to: Curanto v d e Cuisine of Chile Meat Anticucho · Asado · Cecina · Charqui · Charquican · Chicharrón · Choripán · Churrasco · Lomo Lomo a lo Pobre · Longaniza · Milanesa · Osobuco Caldillo de congrio Seafood Caldillo de congrio · Curanto · Ceviche · Paila marina · Pulmay Sandwiches Barros Jarpa · Barros Luco · Choripán · Completo · Crudo Breads and bakery Alfajor · Churro · Empanada · Hallulla · Kuchen · Marraqueta · Pan de Pascua · Sopaipilla · Tortilla de rescoldo Cheeses Chanco · Panquehue · Quesillo Other dishes Carbonada · Cazuela · Chupe · Humita · Locro · Milcao · Ñachi · Papa rellena · Pastel de choclo · Pichanga · Porotos con rienda · Porotos granados · Valdiviana Desserts Mote con huesillo · Murta con membrillo · Picarones Drinks Aguardiente Cola de mono, Licor de oro, Murtado · Mate · Chilean beer · Café con leche · Pisco Pisco Sour, Piscola, Serena libre · Chicha · Vaina · Chilean wine Jote, Navegado Condiments Aji chileno · Chancaca · Dulce de membrillo · Manjar · Manjar blanco · Merquén · Pebre · Sauerkraut Other Asado · Chupe · Elevenses · Ingredients · Paila Retrieved from http://en..org/wiki/Curanto Categories: Argentine cuisine | Chilean cuisine | Earth oven | Chiloé | Seafood dishesHidden categories: Articles lacking sources from October 2007 | All articles lacking sources Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages Español This page was last modified on 2 July 2008, at 01:23
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