Pescado Moqueado dish

¿Cómo calificaría esta info?: 

The great quantity of water resources in Caquetá is an ideal source of foodstuff to the native people, because of the enormous variety and quantity of fish in Caquetá's waters.

In order to make the fish locally called "muquiao'"  it is necesary to add to the fish, salt it and then wrape it with smoked plantain leaves and bury it into sand (10 cm in depth). After the fish is buried, a bonfire is burning up on it during two hours; the fish is cooked with the heat of the fire. At the end of the two hours, the fish is ready to eat.  

The  fish "muquiao'" is served with roasted plantain, cassava and rice. As a beverage, it is common to drink "chicha" (a local beverage prepared with sugar cane or corn).