Cooking

Cooking with the Mapuche

 

stone for grinding the grain, outside the Ruka
(mono and metate)

 

inside the Ruka
(from the Temuco Museum)

 

 

the trongtrong, bowls made from cow utters
(from the Temuco Museum)
 

 

 

a seaweed food material

 

kollol  in the Temuco market

 

 

putting the bread to be boiled into the kettlele

 

removing the sümita, the boiled bread

 

the cooks

 

raking the coals over the bread to be baked

 

turning the bread

 

removing the finished bread
and knocking off the ashes

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