Wathia- A How to Manual

For those of you who have always wanted to know how to cook potatoes in the earth, look no further!

dig a hole
For Cochabamba day, I went with Humberto up into the hills above my house to do a watia:earth-baked potatoes.  Humberto's an expert, having grown up making watias with his family, so I assumed the role of observer/photographer.  To start your oven, dig a shallow, rectangular hole in the ground.

 build oven
The key is to collect dirt clumps that are cohesive enough that they will hold together long enough to hold the oven shape and withstand the heat, but that will also crumble relatively easy once beaten with a rock.  Start by making a sturdy door out of three rocks (flat is best).  Gradually build your igloo shaped oven around the hole and door, balancing the rocks against each other.

add firewood

Build a fire inside the oven until there's a good base of coals.  Carefully remove the top few dirt clumps of the oven and toss potatoes through hole onto the coals below.

adding potatoes
Push the remaining dirt clumps inward over the potatoes and smash the dirt clumps carefully with a rock until the dirt is mostly flat (see video below). Let potatoes sit under the heated earth until cooked (20-30 min).  Carefully scrape dirt away from potatoes with a long stick or pick until all the potatoes are uncovered.

For a more genuine experience and taste, brush the dirt off the potatoes (don't wash them) and dip potatoes in llajwa de maní (spicy peanut sauce).  Accompany your potatoes with a salad, traditionally lettuce, tomato, carrot and a little fresh cheese crumbled in, mixed with a vegetable oil and salt dressing.  Enjoy!

Llajwa de Maní

ingredients:

-1 cup raw peanuts (lightly toasted)

-salt

-1 tsp oil

-ground yellow ají (or red cayenne pepper) to taste

*Blend toasted peanuts with 1-1 1/2 cups of water until paste-like and smooth.  Add to a large pot (to avoid splattering and bubbling over) with 2-3 more cups of water.  Add 1/2 tsp salt to start, oil and spice according to preference.  Let cook for at least an hour, adding water if needed.  Final product should be a paste, not too watery to dip potatoes in!