Cooking Directly on Fire, Ashes, or Embers


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A lot of cooking, particularly cooking of foods such as meats and root vegetables that are able to withstand high heat, is done directly on prepared fires, embers, or ashes. Often times tough roots or vegetables will be buried in the hot ashes of a pre-existing fire before leaving the house for a few hours so that the food is ready to be eaten upon return. Vegetables and roots such as spring onions and taro, a staple food of Papua New Guinea, are placed directly onto flames or embers.