Peruvian Carapulcra: The ancestral flavor of Peru
🇵🇪 PERUVIAN CARAPULCRA: THE ANCESTRAL FLAVOR OF PERU
Carapulcra is one of the oldest and most emblematic dishes of Peruvian cuisine, with roots dating back to pre-Incan times. This stew of dried potatoes with pork and spices is a true culinary treasure that represents the ancient traditions of the Andes.
🛒 BUY THE COMPLETE KIT
All the Peruvian ingredients you need in one kit
🛒 BUY CARAPULCRA KIT - €25.35📦 KIT INGREDIENTS (From our store)
- 🥔 El Plebeyo Yellow Dried Potato 500g - Main ingredient
- 🧄 Sibarita Garlic 250g - Premium seasoning
- 🌶️ Sibarita Amarillin 250g - Authentic Yellow Chili Pepper
- 🌶️ Sibarita Panquita 250g - Traditional Panca Chili
- 🌿 Ajinomoto 100g - Flavor Enhancer
🛒 ADDITIONAL INGREDIENTS (From the supermarket)
- 1 kg of pork (cut into cubes)
- 2 large onions (finely chopped)
- 1 cup of ground roasted peanuts
- 50g cup chocolate (or cocoa)
- 1 teaspoon of ground cumin
- Vegetable oil
- Salt and pepper to taste
- Water or meat broth
👨🍳 STEP-BY-STEP PREPARATION
Step 1: Prepare the Dried Potato
Soak the dried potato in hot water for 30 minutes until softened. Drain and set aside.
Step 2: Brown the Meat
In a large pot, heat oil and brown the pork cubes on all sides until sealed. Remove and set aside.
Step 3: Prepare the Dressing
In the same pot, sauté the chopped onion until translucent. Add the Sibarita Garlic, Sibarita Amarillin, and Sibarita Panquita. Cook for 5 minutes, stirring constantly.
Step 4: Add the Meat and Dried Potato
Add the browned meat and the soaked dried potato to the dressing. Mix well so that all the ingredients are combined.
Step 5: Add Liquid and Spices
Add water or broth to cover the ingredients. Add the cumin, MSG, salt, and pepper. Cook over medium heat for 45 minutes.
Step 6: Incorporate Peanuts and Chocolate
Add the ground peanuts and grated chocolate. These ingredients will give the Carapulcra its characteristic flavor and creamy texture. Cook for another 15 minutes, stirring occasionally.
Step 7: Adjust Consistency
If the Carapulcra is too thick, add a little more water. If it's too thin, cook uncovered until it reaches the desired consistency (it should be creamy and thick).
Step 8: Serve
Serve hot with white rice and, if you like, with sopa seca (noodles with basil). Enjoy this traditional dish!
💡 PREPARATION TIPS
- The dried potato should be soft but not fall apart.
- The chocolate gives it a special flavor and darkens the stew.
- Ground peanuts thicken and enrich the sauce
- You can prepare it in advance; it's even better the next day.
- Serves 4-6
📖 HISTORY OF THE CARAPULCRA
Carapulcra is a dish that dates back to pre-Incan times. Its name comes from the Quechua phrase "qala phürk'a," meaning "stew cooked on hot stones." Dried potatoes were an ancestral method of food preservation in the Andes, allowing potatoes to be stored for long periods. This dish represents the fusion of Andean techniques with ingredients introduced during the colonial era, such as pork and peanuts.
Bring the ancestral flavors of Peru to your table! 🇵🇪
