Carapulcra is a typical dish of the cuisine of Peru. This dish is one of the oldest in this country Actually, it is an indigenous stew prepared with dried potato casserole style with pork and chicken, panca and mirasol chili, garlic and other spices.


  • 1/2 kg. Dry potato
  • 1/2 kg. Pork meat
  • 01 large onion, diced
  • 03 tablespoons red pepper sauce
  • 1 1/2 tbsp. of crushed garlic
  • 02 chicken broth or cubes dissolved in 1.5 lt. hot water.
  • 150 gr. of ground peanuts
  • 50 gr. cookie ground animals
  • Boiled cassava
  • Oil c / n.
  • Salt to taste.


Choose and sift the dry potato to verify that there haspebbles.

In a hot pan sear a few dried potatoes and go throwing it in a bowl of water to hydrate

Once hydrated (which has been swollen) , rinse well and let drain.

In a pan fry in hot oil the meat cut into pieces and seasoned with 1/2 tbsp. garlic and salt. Reserve.

In the same pan fry the onion well , then add the red pepper sauce , brown nicely , add the garlic , stir to integrate the ingredients and finally pour peanuts and dried potatoes and keep adding to thicken the broth according to this almost cooked, then mixed with the meat had booked , leave to a boil and serve with cassava.


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