|Place of origin||Peru Bolivia|
|Region or state||South America|
|Main ingredients||stew of pork, potatoes, peanut, aji panca and mirasol peppers, garlic, and clove|
Carapulcra, or carapulca, is an ancient Andean dish that has been prepared for centuries by both Quechua peoples and Aymara peoples. The original term for this dish in the Aymara_language is "qala phurk'a," which means a stew made with hot stones. It is a Peruvian cuisine and Bolivian cuisine stew of pork and papa seca (dehydrated potatoes), with peanuts, aji panca and mirasol peppers, garlic, and other spices like clove. It is a modern adaptation of a traditional Andean soup dish. In ancient times llama meat or alpaca meat would have been used, and some people still use these meats today. It is usually eaten with rice, boiled potatoes or yuca.
See also[edit source | edit]
References[edit source | edit]
- Peterson, Joan; Soltvedt, Brook; Chwae, Susan (2006). Eat Smart in Peru: How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure. Ginkgo Press. p. 36. ISBN 9780964116801.
- Kijac, Maria Baez (2003). The South American table: the flavor and soul of authentic home cooking from Patagonia to Rio de Janeiro, with 450 recipes. Harvard Common Press. p. 218. ISBN 9781558322493.