Earth oven potatoes, milcao chapaleles, and vegetables traditionally prepared in an earth oven. It has spread to the southern areas of Chile. Earth oven cooking is sometimes used for celebratory cooking in North Africa, particularly Morocco: a whole lamb is cooked in an earth oven (called a "tandir", etymologically related to the Central- and South-Asian tandoor and possibly descended from an Akkadian word "tinuru") in a manner similar to the Hawaiian kalua. Among Bedouin and Tuareg nomads, a simple earth oven is used – often when men travel without family or kitchen equipment in the desert. The oven is mostly used to
Clome oven a clome oven, one must enter the fireplace and build a fire within the oven. Dried gorse or blackthorn was traditionally used. As the oven has no internal chimney, the smoke is allowed to escape through the oven door, and into the adjacent fireplace where it leaves through the main chimney. Once the oven is white hot, the hot ashes are either raked out or pushed aside, then the baking is put in, and the door propped up to the opening. As cast-iron range cookers were brought into common use, it became standard practice to build a dividing wall to