52 



INSTITUTE OF SOCIAL ANTHROPOLOGY— PUBLICATION NO. 



which I am aware — if they can be considered in this 

 category — are the customs of frying long strips of 

 meat in fat, after whicli they may be hung up in the 

 kitchen for some days to be eaten at the convenience 

 of the household ; the boiling of joints to be preserved 

 for some days cold ; and the drying of small lizards. 

 Despite the fact that all animals are supposed to be 

 butchered in the municipal slaughterhouse, private 

 butchering takes place as well, especially in the 

 cainpina. So far as I know, the methods are essen- 

 tially the same. Animals are never struck on the head 

 with an ax or club, but are always either held down 

 or tied down, and their throats are cut. Poultry are 

 also killed by slitting the throat. Poultry blood is not 

 collected. At the present time no explanation of this 

 method of slaughtering is given, other than the desire 

 to use the blood of larger animals. What its true 

 historical origin or basis is I am unable to say. 



:\IlSCELLANEOUS DISHES 



In this section is presented a short and partial 

 checklist of foods or dishes not necessarily familiar 

 even to those who know Spanish, if their experience 

 has not included Moche or the north Peruvian coast. 



Simrochadii — This is a dish, or al least a term, common, I 

 bcUe\e. to the wliole Peruvian coast. In Lima, it ottcn 

 aiipears to resemble something hke a "New England boiled 

 dinner," consisting of various vegetables and beef boiled 

 separately and placed separately on the plate. In Moche, 

 however, the sancochado is more like "pepper pot." It 

 always contains meat of some kind, yuca, and. usiialh', boiled 

 corn on the cob. Frequently other vegetables are included. 

 -Ml are boiled together in the pot \.i;h a plentiful seasoning 

 of a/i. 



t'ct'iun dc cliOiio. — A thick soup or mash is made of green 

 corn kernels mashed up, strained, and cooked with meat. 

 Pepidn is also made of rice. 



Panes con incclia. — These are actually small sandwiches, 

 made of bunlike "breads" bought in the shops and slices of 

 cold meat (canic iiiecluida) cut from a joint boiltd with 

 sjiices and cut cold. 



Fyijolcx cntrcverados. — Hard beans mixed with meat cut 

 into small cubes and made into a sort of stew. 



Arror: fogoso. — Eoihd rice, not wet, not dry, of "just the 

 right consistency." 



C horhuciL — A sort of mush or soup made from meal of 

 a special \ellow maize which is imported froin the Sierra. 



Tajadas dc y»(-n.— Pieces of boiled yuca cut into lengths of 

 about 2 inches and si-lit in half or four ways. The taada is 

 picked up in the hand and eaten as bread. "La yuca cs cl 

 pan dc Moche." 



Arrc:: con cchoHa. — .\ mi.\ture of rice boiled with onions 

 and picantc. 



LcntCHi scrrar.a.— SnrM lentils grown only in the Sierra, 

 but imp(aied and used commonly in Moche. Not to be con- 



fused with the Icnleja bocona, also called the lenteja tnochica i 

 or lenteja mochera, said to be native to Moche. i! 



Ca;Ton<?j.— Small lizards. These animals are caught as { 

 previously described and disemboweled, after which they are J 

 dried in the sun and kept in bundles of a dozen or so. They 

 are cut into short pieces and eaten (heads, feet, tail, and all) 

 in seviches and sancochados, and are also boiled with vege- 

 tables [ajiaco.) 



A FEW RECIPES" 



Cabrito Enccbollado 



Cut cabrito (kid) meat into pieces about 1 inch square or 



cube (dciiending on the piece you are working with) and 



wash. This recipe is based on about 2 pounds of kid meat 



(1 kilo). 



Put meat in earthenware jar and cover with vwntcca 



(lard). 



Grind aji (chile peppers), both Colorado (red) and 



aniarillo (yellow), one of each, and add paste to pot ; stir. 



Cut up four green onions into small slices, but do not use 



green stems ; add to pot. 



Chop up culantro with a knife and add to pot. 



Grind salt and black pepper seeds; add to pot, according 



In taste. 



Cut up two tomatoes in sinall pieces and add to pot. 



Put in a bit of orcgano. 



Place on fire and stir occasionally until done. 



Arroc con Frijolcs 



Grind four a/os- (garlics) on batan. Place in carthcnw-are 



cooking pot (callana). 



.'\ild four wooden spoonfuls of mantcca (lard). Cook 



tmtil garlic turns yellow. 



.\dd double handful of dry hard kidney beans and salt to 



taste. 



Add 1J4 Quaker oats cans of water, or according to 



experience. 



W'ash double handful of rice two times, in shallow 



gourds (niatci), pouring from one to the other through 



the fingers. 



When the beans, etc., in the pot are boiling, add rice. If 



the wooden spoon stands upright in the mi.xture v.ithout 



support, there is just the proper ainount of water. If 



it falls over, there is too much. 



Pepidn dc Arros 



Grind two yellow aiis. Place in cooking pot. 



.Add two cooking spoonfuls of mantcca and cook until 



well mixed. 



Grind double handful of rice lightly, to break each grain 



into two or three piieces, but not into a powder or flour. 



.•\dd water and boil. This mixture should not be quite so 



"stiiT" as previous. 



.■\fter rice has come to a boil, add meat in small pieces, 



if available. 



Pescado Enccbollado 



Put cut-up onions, yellow and red aji, and lard into pot. 

 Cook slowly for a few minutes. 



^1 Collected by Helen Norgord Gillin. 



