Moko

Moko (from Kanasa for "pot" or "vessel") is a traditional Ta'arohan dish baked with the aid of hot stones and cooked in an earthen oven. It is generally made of pork, beef, mutton, or more traditionally, sloth, marinated in herbs and spices. Other native produce, such as potato, sweet potato, cassava, beans, ears of corn, and chilies are often included in the baking. The meat is wrapped in plant leaves before being placed in the stove. Moko has existed in some form since the time of the Aunic Empire, and has evolved overtime. Its consumption is common across Ta'aroha, where regional variations have appeared in the technical process of production as well as the ingredients themselves.

Preparation
Preparing the buried feast requires strength, knowledge, patience, and the right stones. To begin, the stone-and-sod oven is covered with a layer of volcanic rocks, common in the region and known to withstand the head of the fire without cracking. On top of the rocks, a lawyer of variously hued and flavored potatoes are added, often including freeze dried potatoes. A second layer of rocks sets the long-cooking spuds sizzling and provides a new shelf for an assortment of marinated meats. Covered in leaves and sandwiched using more volcanic rock, the meats begin to steam while sweeter foods that require less cooking time, such as fruits, smaller legumes, or corn tamales (made with sweetened condensed milk), occupy top-shelf status.

With a smattering of fava beans and local herbs, the earthen oven is ready to be covered with a tarp and shovels full of dirt, then left alone so the heat, smoke, and aromatics can do their work. Makers bury the ingredients underground, feeding the earth as an offering before digging in themselves. But once the fire and earth have had their fill, usually after one to three hours, a cornucopia of charred, moist, and smoky delights is ready to be unveiled. Enjoyed with a mug of the fermented corn brew or a local beer, the moko represents history, community, and plenty for all.