World Flavors Cookbook

Carapulcra

One of the oldest recorded dishes in Peru, this hearty stew is made from sun-dried potatoes (papa seca), pork, and peanuts, flavored with aji panca.

Cuisine: Peru

Ingredients

• 500g papa seca (dehydrated potatoes), toasted and soaked
• 500g pork shoulder, cubed
• 1/2 cup ground toasted peanuts
• 1/2 cup aji panca paste
• 1 onion, 2 cloves garlic
• Cinnamon, cloves, cumin
• Pork or chicken stock

Instructions

1. Brown the pork cubes in a large pot. Remove.
2. Sauté onion, garlic, and aji panca. Add spices.
3. Add the soaked papa seca and enough stock to cover.
4. Simmer until potatoes are tender and the stew has thickened.
5. Stir in the ground peanuts at the end for richness.
6. Traditionally served with Sopa Seca (spiced noodles) in what is known as 'Mancha Pecho'.