Carapulcra, a dish made from dried potatoes

Nothing could be more Peruvian than carapulcra! This is a classic dish from Peruvian cuisine made with dried potatoes, then rehydrated in a succulent broth made with pork or chicken depending on taste preferences. Papa seca (dried potato) is a cornerstone of Andean gastronomy. Peruvians dry potatoes until they contain virtually no water and become as hard as stone! This method makes them easier to store and allows them to be used even several years after harvest. The dish is seasoned with various spices and chili peppers to enhance its flavor and is typically served with rice.

The origins of carapulcra in Peruvian gastronomy

Carapulcra has been part of Peru's tradition and cuisine for centuries. It was the Aymara people who invented this dish made from papa seca (dried potatoes). In the Aymara language, carapulcra means "dish of hot stones," because originally it was cooked with stones that had been heated in fire. The Aymara peoples had discovered this food preservation method—an early form of dehydration! They would then rehydrate the potatoes by cooking them in a highly spiced broth, accompanied by llama or alpaca meat.

Like all dishes in Peruvian gastronomy, the recipe has evolved somewhat over successive waves of immigration. The Spanish added aji and chili peppers to the recipe, while African slaves contributed ground peanuts. Today, the meats have also evolved, and carapulcra is typically prepared with pork or chicken. It is a rustic and traditional dish, long considered a meal of the working class, yet it remains a delicious dish of Peruvian cuisine that deserves to be savored generously!

A short cooking lesson: The carapulcra recipe!

Carapulcra ingredients

• 350g of papa seca
• 350g of chicken meat, cut into cubes
• 2 dried yellow chili peppers
• 3 dried black chili peppers
• 1 red onion
• 1 crushed garlic clove
• 1 cinnamon stick
• A few pinches of salt
• A few drops of vinegar
• 1 standard bouillon cube
• 2 or 3 cloves
• 1 handful of peanuts, finely ground

Preparing carapulcra

1. Carapulcra requires special preparation since its main ingredient, papa seca, is dehydrated. You will need to brown the dried potato in an oiled pan for 3 minutes, then let the papa seca soak in water for several hours to rehydrate it.

2. Prepare a chili paste to season the carapulcra by slicing the peppers lengthwise, washing them, and cooking them in very little water to extract some of their aroma and soften them. Drain and blend the peppers in a little oil to create a paste.

3. Use part of this paste to marinate cubes of chicken or pork in it, along with some garlic and a tablespoon of vinegar for several hours.

4. In a pot, sauté the finely chopped onion in a little oil until it becomes translucent. Add garlic, salt, cinnamon, cloves, and the small pieces of peanuts. After 3 minutes, add the marinated meat preparation and the rest of the chili paste and stir.

5. Cook for 8 minutes, then add the rinsed and drained papa seca and cover the entire preparation with water. Add the bouillon cube and salt, and let simmer for at least one hour. Some people like to add a splash of red wine or Pisco to the recipe—your choice…

6. If the water level decreases too quickly, don't hesitate to add more so everything cooks properly. Meanwhile, prepare rice and serve when the carapulcra has the consistency of a stew—neither too thick nor too thin.