The cult of Pachamama, which in this language literally means “mother of the world”, although the term is more often translated as “mother earth”, is still widespread at numerous indigenous populations of the Andes, in particular at the peoples Quechua and Aymara of the central and southern Andes, which make them homage not only on the occasion of important festivals and anniversaries, but daily.
In the Inca mythology, from which it originates, it is the goddess of fertility that presides over sowing and harvesting. His cult is therefore pre -ispanic and mainly based on food offers, drinks and symbolic objects.
Pachamama Day: the most important party of the year
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The most important party dedicated to Pachamama is Pachamama Day, also called Pachamama Raymi, celebrated every year on 1 August between the Andean peoples Quechua and Aymara of the Andes of Argentina, Bolivia, Colombia, Chile, Ecuador and Peru. From that day, throughout the month, a series of community, familiar and individual offerings are held.
The rituals vary in the area in the area, but usually the most important are guided by the oldest leaders and respected of the different communities and provide products for products so that Pachamama protects people and fertilizes the earth.
One of the most famous rituals involves the insertion, within a hole dug for the occasion, of coca leaves, alcohol, cigars and various dishes specially prepared for Pachamama. The participants pour a portion of food into the hole, thanking the mother earth and later the hole is covered with land and stones, thus forming a mountain called Apachete.
The rituals of Quechua origin widespread in some provinces of Argentina provide for the insertion of food, alcohol, wine, cigarettes and chichas (drinks derived mainly from the untrue fermentation of corn and other cereals) inside terracotta vases, which are then buried. In the south-east of Peru, in Cusco, the offers are placed on an Andean blanket accompanied by music, songs and dances that continue the whole month.
Pachamanca: the ancient Peruvian dish dedicated to Pachamama
The dish that expresses par excellence the strong union of the indigenous peoples of Peru with Mother Earth is called Pachamanca, from Quechua Pacha, “earth”, and Manka, “land of land”, whose long and complex preparation is a real culinary ritual, existing since the time of the Inca empire.
The very choice of the oven in which to cook it is not accidental: in fact, it is necessary to create it to measure by digging a hole in the earth, inside which a wood bonfire is lit on which stones are low in low sulphide.
When the stones reach the right temperature, we move on to cooking the meat (traditionally it is in fact a meat dish, of which today there are numerous vegetarian reinterpretations), accompanied by sweet potatoes, broad beans, Andean cheese, corn, cassava and fruit. Once the cooking is finished, the oven is closed by inserting leaves and earth, or bags of wet flour, and covered with the hot stones.
The procedure is long and elaborate and requires the participation of several people, while cooking usually lasts between 60 and 90 minutes. Pachamanca is served on a large table or on a tablecloth spread directly on the ground.
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Sources: Springer Link/Wattpad
