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Carapulcra

Name: Carapulcra
Cuisine: Peruvian
Ingredients: 2 cups dried potatoes (papa seca); 500 grams pork meat; 3 tablespoons aji panca (dried red chili pepper); 4 cloves garlic; 1 large onion; 1/4 cup peanut; 2 tablespoons white wine vinegar; 1 teaspoon cumin; 2 clove; 4 cups water or broth

Carapulcra is a traditional Peruvian stew known for its rich, earthy flavors combining dried potatoes and pork with a blend of native spices and chili peppers. This dish is a staple in Andean cuisine and reflects the fusion of indigenous ingredients and cooking methods with colonial influences.

10 ingredients

earthyspicysavorynuttysmoky

Culinary DNA Preview

Indigenous70%

Spanish30%

Ingredients

dried potatoes (papa seca)
2 cups
pork meat
500 grams
aji panca (dried red chili pepper)
3 tablespoons
garlic
4 cloves
onion
1 large
peanut
1/4 cup
white wine vinegar
2 tablespoons
cumin
1 teaspoon
clove
2
water or broth
4 cups

Method

Steps not available

Origin Story

Carapulcra dates back to pre-Columbian times as a method to preserve potatoes using drying techniques; it later incorporated pork and spices introduced during the colonial era.

Culinary DNA

Ingredient ancestry breakdown

Indigenous70%

ingredients+techniques

Spanish30%

ingredient_origin

Techniques

soaking sautéing simmering browning

Stories about this dish

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