Renowned for its rich flavors and long history, Carapulcra is one of Peru’s most cherished and traditional dishes. This hearty stew is made with pork, dried potatoes, peanuts, and a blend of traditional Andean spices.
Discover the history of this popular dish and learn how to prepare this delicacy in your own home.
What is Peruvian Carapulcra?
With roots dating back to pre-Columbian times, Carapulcra is a beloved stew that features a common Andean ingredient, papa seca (dried potatoes). Like many Peruvian recipes, the dish has evolved over time. After the arrival of the Spanish, ingredients like pork, nuts, and spices were incorporated, becoming essential elements of this stew.
Carapulcra has a distinct and unique flavor and remains a popular dish throughout Peru today. Traditionally prepared in large clay pots, it's often made for special occasions, food festivals, or hearty family meals.
What is "Papa Seca"?
Papa seca, or "dried potatoes," is a traditional Andean method of preserving potatoes that is still used today.
This technique, known as freeze-drying (or chuño in Quechua), takes advantage of the Andean climate. Potatoes are left outside overnight to freeze naturally in the cold mountain air, and then exposed to intense sunlight during the day, which dries them out.
By repeating this process over several days, the potatoes become light, shrunken, and can be stored for months without spoiling. This preservation method was crucial for providing a reliable food source during harsh seasons.
How to Make Peruvian Carapulcra
Follow this step-by-step guide to prepare a delicious Peruvian Carapulcra:
Soak the Dried Potatoes: Soak the dried potatoes in water for at least 2-3 hours, but preferably overnight.
Brown the Meat: In a large pot, fry the pork until browned on all sides, then remove and set aside.
Prepare the Sauce: In the same pot, sauté onions and garlic until golden. Then add ají panca and ají amarillo pastes, along with the peanuts, spices, and broth.
Cook the Meat: Return the pork to the pot, along with the soaked dried potatoes. Let the stew simmer for 45 minutes to 1 hour, until the meat is tender.
Serve: Adjust the seasoning to taste and garnish with freshly chopped parsley or cilantro. Serve with white rice and/or boiled yuca.
Carapulcra Recipe
Prefer a visual guide? Follow the video recipe below to make this delicious Carapulcra dish in your own home.
Carapulcra Ingredientes:
250 gr de Papa Seca
400 gr panceta de cerdo o tu carne favorita
200 gr carne de pollo
3 cucharadas de manteca de cerdo o aceite
1 cucharada de aceite de achiote (opcional)
2 cucharadas y media de aji panca
2 litros de caldo de cerdo
2 cebollas picadas en cuadraditos
1 cucharada colmada pasta de ajo
2 cucharadas de mani tostado molido
1 unidad de clavo de olor
Sal, pimienta y comino al gusto
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