Carapulcra
Ragoût péruvien de pomme de terre séchée et de porc au piment ají panca, aux cacahuètes et au chocolat.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Toast and soak the papa seca
Toast the papa seca in a dry frying pan over medium heat for about 5 minutes, stirring, until golden and nutty-smelling. Transfer to a bowl, cover with 1 litre cold water and soak for 30 minutes, then drain well.
- 250 g papa seca
- 1 litre water
✅ C'est prêt quand : potato pieces have softened and plumped up slightly
Brown the pork
Season the pork with 1 teaspoon of the salt. Heat the oil in a large heavy pot over medium-high heat and brown the pork in batches, 6-8 minutes per batch, until well coloured on all sides, then set aside.
- 700 g pork shoulder
- 1 tsp salt
- 3 tbsp vegetable oil
✅ C'est prêt quand : pork is deeply browned on all sides
Make the aderezo
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Simmer the stew
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Finish
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Serve
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Toast and soak the papa seca
Toast the papa seca in a dry frying pan over medium heat for about 5 minutes, stirring, until golden and nutty-smelling. Transfer to a bowl, cover with 1 litre cold water and soak for 30 minutes, then drain well.
- 250 g papa seca
- 1 litre water
✅ C'est prêt quand : potato pieces have softened and plumped up slightly
Brown the pork
Season the pork with 1 teaspoon of the salt. Heat the oil in a large heavy pot over medium-high heat and brown the pork in batches, 6-8 minutes per batch, until well coloured on all sides, then set aside.
- 700 g pork shoulder
- 1 tsp salt
- 3 tbsp vegetable oil
✅ C'est prêt quand : pork is deeply browned on all sides
Make the aderezo
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Simmer the stew
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Finish
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Serve
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The Story Behind the Dish
Papa seca, potato boiled and sun-dried in the Andes, has been made for thousands of years. Carapulcra comes from the Quechua words for a stew cooked in a hole in the ground.
Afro-Peruvian cooks in Chincha, on the south coast, made the dish their own with pork, peanuts and spices, and it's now a classic of Peruvian Creole (criollo) cooking.
⭐ Why It's Famous
It's a dish that tells Peru's history: Andean potato, African cooking and Spanish pork in one pot.
💡 Fun Fact
Carapulcra with sopa seca, called 'sopa seca con carapulcra', is the traditional dish of the Afro-Peruvian town of El Carmen in Chincha.
Chincha and Lima
-13.41°S, -76.13°W
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