Total time: 2 hours. Quantity: 4 persons.
A traditional meal
Carapulca, or also known as "carapulcra", is a Peruvian Creole stew made with "chuño entero" (dried potato), stewed meat and chili peppers, usually with other ingredients such as peanuts and cinnamon. Because of its unique way of preparation, and the incorporation of its ingredients, it is considered a dish of Inca origin, since the name of the dish itself is of Quechua origin. Currently, it is consumed in the highlands, and there is evidence of the preparation of this dish in coastal cities, mainly due to the migration of people to the coast!
Let's see how to prepare it!
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| Carapulca Criolla (Peruvian recipes) |
Ingredients:
- 1 kg of dried potato.
- 500 grams of pork meat (pulp part).
- 50 grams of fresh ground garlic.
- 50 grams of mirasol aji panca bell pepper.
- Cinnamon powder or in slit.
- 1 head onion chopped in small dices.
Procedure of the recipe:
- Preserve the dried potato in water for a whole day, before its own preparation.
- After soaking, keep in a bowl, and then season the pork by adding pepper, cumin, and salt. All to taste.
- Keep, and on a pot make a basic dressing, pouring oil, ground garlic and aji panca bell pepper. Then add the chopped onion and one more tablespoon of ground garlic.
- Brown and then fry the pork. Making it a golden color (as in the photo). Separate.
- On the same pot, start cooking the dried potato, adding chicken stock, or water. Do it in such a way that the temperature is at normal heat.
- Stir from one side to the other, making our future carapulca to marinate properly.
- Finish, when the preparation shows that it has made a dough (characteristic of the carapulca).
- Serve with cooked rice and onion salad.
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| Carapulca, or also known as "carapulcra", is a Peruvian Creole stew made with |
Note: If we do not obtain the aji panca bell pepper we can use red bell pepper instead. Adding this ingredient does not alter or surpass the flavor of our carapulca. Rather, it replaces the aji panca.