World Flavors Cookbook

Carapulca con Sopa Seca

A festive Afro-Peruvian duo: Carapulca, a spicy dried potato and pork stew, served with Sopa Seca, a seasoned noodle dish.

Cuisine: Peru

Ingredients

• 500g papa seca (dried potatoes), toasted and soaked
• 500g pork shoulder, cubed
• 1/2 cup aji panca paste
• 1/2 cup roasted peanuts, ground
• 500g spaghetti (for Sopa Seca)
• 1 onion, diced
• 3 cloves garlic, minced
• Chicken broth
• Cinnamon and cloves (for the carapulca)
• Basil and parsley (for the sopa seca)

Instructions

1. For Carapulca: Brown pork. Sauté onion, garlic, and aji panca. Add soaked potatoes and broth. Simmer until tender. Stir in ground peanuts and spices.
2. For Sopa Seca: Sauté onion and garlic. Add blended herbs (basil/parsley) and broth. Add dry spaghetti and cook like a risotto until liquid is absorbed.
3. Serve both dishes together on the same plate, often called 'Mancha Pecho'.