Preparation

 1The visors of the cachama are removed, the scales are removed, the ends are opened until the shape of a coin is achieved. The stove must be ready with firewood or charcoal (To obtain smoke in good quantity, banana leaves are placed on top of the charcoal or firewood).

 2 Dress the cachama with onion, salt and pepper; it extends about 80 centimeters above the stove to allow the heat and smoke to reach the meat (it should not be brought too close to prevent the meat from roasting).

 3After two or three hours the meat is ready to eat. It can be fried after being smoked or eaten directly. Serve with cane or corn chicha, fried potatoes and lemon.