Curanto Araucano

A hole is dug in the earth, 15 cm deep (the surface of which depends on the number of people), inside which bocce stones (typical of southern lakes) are placed and heated red-hot in a bonfire.
On these stones a mattress of nalca or maqui leaves is placed, and on these all the ingredients: beef, lamb, pork, chickens, sausages, potatoes, sweet potatoes, apples and hollowed out squash stuffed with cheese, cream and peas .

Everything is covered again with sheets, on which damp canvases are placed so that the heat is not lost and everything is covered with abundant soil, thus becoming a true pressure oven.

When the cooking is ready, wisps of smoke begin to rise from the ground. When we uncover the curanto we see all the perfectly cooked food sprout from the heat of the stones.

in chile, a form of daily curanto, is to place everything in a saucepan and cook over direct heat.