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
