Dish

Carapulcra

Carapulcra is a dish that is loved by many Peruvians, especially those who grew up eating it. The dried potatoes are rehydrated and then combined with pork, peanuts, garlic, and other ingredients to create a rich and savory stew. The dish is typically served with rice and a side of salsa criolla (a spicy onion and tomato relish).

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Stew

Origins and history

Carapulcra has its roots in the indigenous cuisine of Peru, which used dried potatoes as a staple ingredient. Over time, the dish evolved to include other ingredients, such as pork and peanuts, which were introduced by Spanish colonizers.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of carapulcra, depending on the region and the cook. Some recipes call for the addition of vegetables, such as carrots and peas, while others use different types of meat, such as chicken or beef. Some cooks also add spices, such as cumin and oregano, to give the dish a more complex flavor.

Presentation and garnishing

Carapulcra is typically served in a large bowl, with the rice and salsa criolla on the side. The dish is garnished with cilantro and aji panca (a Peruvian chili pepper), which gives it a vibrant color and a smoky flavor. To prepare the aji panca, simply soak it in hot water for a few minutes, then puree it in a blender with a little water. Serve the dish hot, with a glass of chicha morada on the side.

Tips & Tricks

To make the dish even more flavorful, marinate the pork in a mixture of garlic, lime juice, and salt for a few hours before cooking. This will help to tenderize the meat and infuse it with flavor. Also, be sure to use fresh aji panca, as it will give the dish a more authentic flavor.