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
Chorkor oven The fish is first cooked over a high fire and then smoke-dried in one to five days (and nights) over a low fire. The smoking time depends on fish size and market demand, sometimes the market wants "fresh-dried" fish, while "hard-dried" fish with a longer storage life is produced for the off season and for distant markets. Fresh-dried fish keeps for up to a week, while hard-dried fish keeps for several months. aLSO Chorkor oven A Chorkor oven is an oven used for fish smoking. It gets its name from Chorkor, a fishing village and suburb of the capital of