pachamanca (from quechua "pacha" "earth", "manka" "pot") is a traditional peruvian dish based on the baking, with the aid of hot stones (the earthen oven is known as a "huatia"), of lamb, mutton, alpaca, pork, chicken or guinea pig, marinated in spices. other andean produce, such as potato, green lima beans or "habas", sweet potato, occasionally cassava or yuca, and humitas (sweet treat) as well as ears of corn, tamale and chili, is included in the baking.