Curanto (from 'stony') is a traditional Chilote method of cooking food using heated rocks buried in an

earth oven An earth oven, ground oven or cooking pit is one of the simplest and most ancient cooking structures. The earliest known earth oven was discovered in Central Europe and dated to 29,000 BC. At its most basic, an earth oven is a pit in the ground ...

that is covered with pangue leaves and

turf Sod is the upper layer of turf that is harvested for transplanting. Turf consists of a variable thickness of a soil medium that supports a community of turfgrasses. In British and Australian English, sod is more commonly known as ''turf'', ...

. The fundamental components are

seafood Seafood is any form of Marine life, sea life regarded as food by humans, prominently including Fish as food, fish and shellfish. Shellfish include various species of Mollusca, molluscs (e.g., bivalve molluscs such as clams, oysters, and mussel ...

potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

es, along with other traditional preparations from Chiloé Archipelago such as milcao and chapalele, to which are added

meat Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...

sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders. ...

s and sometimes

crustacean Crustaceans (from Latin meaning: "those with shells" or "crusted ones") are invertebrate animals that constitute one group of arthropods that are traditionally a part of the subphylum Crustacea (), a large, diverse group of mainly aquatic arthrop ...

s. It is part of the

Chilean cuisine Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Indigenous peoples in Chile, Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germa ...

, and it is one of the most recognized dishes of traditional Chilote cuisine whose oldest archaeological remains dates to more than eleven thousand years before present on the Greater Island; there are also finds of lesser data in areas of the coastal edge of the

Reloncaví Sound Reloncaví Sound or ''Seno de Reloncaví'' is a body of water immediately south of Puerto Montt, a port city in the Los Lagos Region of Chile. It is the place where the Chilean Central Valley meets the Pacific Ocean. The Calbuco Archipelago comp ...

, the inland sea of Chiloé and the northern Patagonian channels. In addition, thanks to the migratory flow of the late 19th century and early 20th century, it spread throughout the south of that country. Although its preparation has been documented in various ethnographic accounts since the 16th century, traditionally in the cuisine of the Chiloé archipelago it is prepared outdoors and is called "curanto en hoyo", since it is made in a pit in the ground, about half a meter deep; the bottom is covered with stones, which are heated in a campfire. When they are red hot, the firebrands are removed and the ingredients begin to be placed.

Preparation

The ingredients consist of

shellfish Shellfish, in colloquial and fisheries usage, are exoskeleton-bearing Aquatic animal, aquatic invertebrates used as Human food, food, including various species of Mollusca, molluscs, crustaceans, and echinoderms. Although most kinds of shellfish ...

es, milcao (a kind of potato pancake), chapaleles (a kind of potato dumpling), and vegetables. Curanto sometimes also includes specific types of

fish A fish (: fish or fishes) is an aquatic animal, aquatic, Anamniotes, anamniotic, gill-bearing vertebrate animal with swimming fish fin, fins and craniate, a hard skull, but lacking limb (anatomy), limbs with digit (anatomy), digits. Fish can ...

. The varieties of shellfish vary but almejas (

clam Clam is a common name for several kinds of bivalve mollusc. The word is often applied only to those that are deemed edible and live as infauna, spending most of their lives halfway buried in the sand of the sea floor or riverbeds. Clams h ...

s), cholgas ( ribbed mussels) and picorocos ( giant barnacles) are essential. 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 Cabbage, comprising several cultivars of '' Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.& ...

leaves. All this is covered with wet sacks, and then with dirt and grass chunks, creating the effect of a giant

pressure cooker A pressure cooker is a sealed vessel for cooking food with the use of high pressure steam and water or a water-based liquid, a process called pressure cooking. The high pressure limits boiling and creates higher temperatures not possible at low ...

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 "curanto en olla" or "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 Spanish might refer to: * Items from or related to Spain: **Spaniards are a nation and ethnic group indigenous to Spain **Spanish language, spoken in Spain and many countries in the Americas **Spanish cuisine **Spanish history **Spanish culture ...

conquistador Conquistadors (, ) or conquistadores (; ; ) were Spanish Empire, Spanish and Portuguese Empire, Portuguese colonizers who explored, traded with and colonized parts of the Americas, Africa, Oceania and Asia during the Age of Discovery. Sailing ...

s, new ingredients were added until it came to be the curanto that is known today.

References

External links

{{Cuisine of Chile Chilean cuisine Earth oven Chiloé Archipelago Seafood dishes Meat dishes

Preparation

History

See also

References

External links