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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