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Curanto
Chile
Chiloé's ancient cooking method. Still made at festivals and family gatherings on the island.
Chilean pit feast — seafood, meat, potatoes and dumplings cooked underground in a pit lined with hot stones and covered with nalca leaves. The feast of Chiloé island.
Prep
60 mins
Cook
90 mins
Difficulty
Hard
Calories
395 kcal
Serves
8
Calories are an estimate based on ingredients used
Ingredients
1kgclams and mussels
400gsmoked pork ribs
400glonganiza sausages
6potatoes
nalca or cabbage leavesto cover
milcao potato dumplingsalongside
Method
1
Heat stones in a fire until very hot. Arrange in a pit.
2
Layer seafood, meat and potato on the stones. Cover with nalca leaves.
3
Cover entirely and weigh down. Cook 45-60 minutes.
4
Uncover carefully — steam is very hot.
Chef's Tip
The steam from the seafood cooks everything in the pit — seafood must go on first.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.