19 lines
1.7 KiB
JSON
19 lines
1.7 KiB
JSON
{
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"captions": true,
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"voice": "af_nova",
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"music_url": "https://4ort.live/v1/mtv/video/55898172b5fd?download=1",
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"scenes": [
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{
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"id": "s1",
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"narration": "Pepián is one of Guatemala's oldest and most cherished stews, born in the highland kitchens of the Maya and shaped by Spanish colonial ingredients. At its heart are roasted tomatoes, tomatillos, and a blend of dried chiles — guaque, pasa, and ancho — toasted until their skins blister. Sesame and pumpkin seeds add body, while cinnamon, cloves, and coriander seeds lend a warm, aromatic depth. Every family guards its own proportion, but the soul of pepián is always the same: patience and fire."
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},
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{
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"id": "s2",
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"narration": "The preparation begins before dawn. Chiles are seeded and toasted in a dry comal, their perfume rising through the courtyard. Vegetables char until sweet. Everything meets the molcajete — stone grinding stone — where seeds and spices become a paste the color of volcanic earth. This recado simmers for hours with chicken or beef, thickened by the seeds' natural oils. No shortcuts. The stew remembers every hand that stirred it."
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},
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{
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"id": "s3",
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"narration": "Pepián is served in wide clay bowls, ladled over white rice with warm tortillas at the side. A sprinkle of fresh cilantro, a wedge of lime. In my abuela's house, the table stretched to fit cousins, neighbors, anyone who arrived hungry. We ate with our fingers, tearing tortillas to scoop the dark, glossy sauce. The conversation flowed — harvest news, a child's first steps, the rain that finally came. Pepián does not just feed the body. It holds the community."
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}
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]
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} |