Limean Carapulcra (Carapulca)

The Quechuas called it kalapurka, evidence of the antiquity of this dish, which is considered a direct heir of pre-Hispanic cuisine. Its name comes from the kalas, or super hot stones used in cooking it.

Carapulcra served with rice and onions

Ingredients – 5 servings

  • 500 ml lard (pork)
  • 600 g pancetta, cubed
  • 2 Tbsp. garlic, blended
  • 4 Tbsp. aji amarillo pepper, blended
  • 3 Tbsp. aji colorado pepper, blended
  • 2 red onions, chopped
  • 1 bay leaf
  • 1 pinch black pepper
  • 1 pinch cumin powder
  • 1 pinch cinnamon powder
  • 1 pinch black peppercorns, ground
  • 2 liters pork and chicken broth
  • 400 g dehydrated potatoes
  • 80 g peanuts, toasted and crushed
  • 10 g bitter chocolate, grated
  • 1/2 cup red Port wine


Preparation

Lightly toast the dehydrated potatoes in a frying pan and remove. Place into a colander and rinse with lots of water. Then, put them in water for one hour.

In a pot, sauté the pancetta in the lard. Remove and store. Heat the lard and brown the garlic, aji peppers, onions, and other spices for approximately 20 minutes. Then, add the potatoes and the broth. Cook until the potatoes are soft. In the end, add the chocolate, peanuts, and salt. Accompany with yucca cassava.

  • Mark

    Where can “aji amarillo/colorado pepper” be found in the US? I love carapulcra but this is my first attempt at making it myself. Thank you.