Top 5 South American Feasts

Curanto is a traditional technique of cooking meat and seafood originating from Chiloé. In order to prepare it, chicken, pork, sausages, seafood (clams, mussels, giant barnacles), chapaleles potato dumplings, potatoes, and various vegetables are placed in a pit that's lined with curanto, meaning hot stones. Each layer of the ingredients is topped with large nalca (Chilean rhubarb) leaves that keep the steam trapped inside. Once cooked, the meat and seafood are usually served with pebre, hot sauce, and milcao potato pancakes. Ideally, the feast should be paired with a pisco sour for an authentic experience.Expand

Umu is a traditional dish originating from the Easter Islands as a specialty of the Rapa Nui people and a version of the more popular Chilean curanto. A hole is frist dug in the ground and the base is covered with kindling. A pile of volcanic rocks is placed on the kindling and everything is set alight. The stones are then covered with banana leaves, and the banana leaves are topped with strips of fish and meat. There's another layer of leaves and rocks on top so that the fish and meat are cooked from above and below. Various types of potatoes and vegetables are placed on the top layer, and the dish is slowly cooked for up to six hours. The preparation of umu is a special occasion for the entire community, and the dish is always served to huge crowds of people. Umu is often prepared for weddings, religious festivities, and Tapati, a celebration of the Rapa Nui culture that's held annually in February. Expand

Fiambre colombiano is a traditional feast that consists of a hearty combination of various ingredients wrapped in banana leaves, especially popular in the Antioquia region. It’s a portable, picnic-style meal wrapped in banana leaves, making it ideal for outdoor gatherings, journeys, and festivities. The components of fiambre colombiano vary, but it typically includes rice as a base, along with an assortment of meats like chicken, pork, sausage, or beef. Additional ingredients can include fried plantains, boiled potatoes, yucca (cassava), and beans. These ingredients are layered and wrapped securely in a large banana leaf, which not only makes it easy to carry but also imparts a unique, earthy flavor to the food. The leaf-wrapped package is then either steamed or kept as-is, depending on how it will be served.Expand