Clay Pots in Bolivian Campesino Culinary Practice: Cooking with Earth and Smoke
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Abstract
The round belly settled in the embers and blackened by smoke is a constant on the hearth. A few pieces of wood are added, growing and rekindling the greying coals. The contents slowly churn, traveling with the bubbles to the surface and sinking back in steady rhythm. Meat cooks slowly rendering it tender, and dried corn, called mote, rehydrates and softens. There is always a pot of mote cradled at the edge of the fire. In water or milk squashes, legumes and tubers are stewed. In a dry, hot bottom deep purple corn kernels spotted with white are stirred to make tostada. Many dishes are made this way, with the properties of the clay pot mixing with the wood smoke to shape the textures, flavors, and mold the life history of the food.
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