Carapulca with dry soup

El carapulca with dry soup It is a Peruvian dish that, according to the chronicles of several gastronomic writers and researchers, became known during the XVII century,  since it was part of the then precarious menu consumed by the slaves and indigenous people of Peru.

Also, this is a typical stew of the cuisine of Peru which is linked to the miscegenation of the different Peruvian cultures in the indigenous and African culinary area, thus being an oldest food dish that is known in the Andean country. Its main ingredients are boiled dry potatoes and different types of meat such as beef, pork, pig, chicken, among others, as well as vegetables such as chili panca, garlic and onion.

At the same time, the carapulca with dry soup It is such a varied food that its preparation can be transformed depending on where we are in Peru, an example of this is the Ica Carapulca which is prepared with pork and served alone or accompanied with dry soup; when there was dry soup It is a preparation with spaghetti or red noodles or rice with duck. In other places it is served with white rice as a side dish and in Cañete and Chincha it is served with fresh potatoes.

However, today we present you the complete recipe of the Carapulca with dry soup most traditional of Peru, which is accompanied by a well-known side dish that not only gives it a moist and salty touch, but also enhances flavor and texture.

Carapulca Recipe with Dry Soup

Ingredients

• 1.5 kg of dried or parboiled potatoes
• 1.2 kg of meat according to your preference
• 3 tablespoons of ají panca
• 1/2 teaspoons garlic salt pepper and cumin
• enough chicken broth
• Buy
• Cinnamon stick
• 1.5 gr of roasted and blended peanuts
• salt pepper and cumin
• 1 cebolla great

Materials

• Knife
• Spoon
• Cutting board
• Dish towel
• Olla
• Skillet
• Bowl
• plastic cup
• Mortar

Preparation               

La description of this dish is very easy, it starts as follows:

• In a skillet or pot over medium heat, brown the potatoes. for 10 minutes. Remove from heat, let cool and wash. Additionally, place the toasted potatoes in a bowl and cover with double its volume of water, let stand overnight to hydrate, after the day strain and reserve.
• Prepare a onion, garlic, chili and panca hot pepper dressing, this with the help of a mortar.
• Take the pieces of meat whole or cut them in half and drown them in the dressing. Remove them and reserve.
• Turn on the stove and place the pan with plenty of oil, brown the meat for a few minutes and when it is sealed add the pepper, the cumin and some cinnamon sticks.
• Add the potatoes from the beginning to the pan, chicken broth, cloves and cinnamon.
• Cook over low heat uncovered and stirring occasionally for an hour, when the potato is cooked add the peanut and finish seasoning with salt.
• Mix and let cook for 10 more minutes, remove from heat and serve carapulca with white rice, parboiled yucca or noodles.

Advice and suggestions

Some of the advice we can give you is described as follows:

• When buying meat, make sure that it is fresh and what about her no strong or irritating odor is given off. This also includes purchases of vegetables, be aware that everything is ripe and smooth, without unwanted odors and slimy textures.
• Among one of the suggestions for this dish to have a more concentrated flavor, it is indicated season the meat with the dressing overnight. Marinate it in a sauce or with lemon juice for an intense flavor, also with a panca chili smoothie, wine or dark chocolate to add heat and roughness.
• This type of dish It can be accompanied with yucca, roasted plantain, roasted potatoes or French style, as well as with a white rice or a salad depending on the taste of lovers of this food archetype.

Nutritional contribution

For 100 grams of pork we obtain:

• 242 grams of calories
• 14 grams of total fat
• 80 ml of cholesterol
• 62 ml of sodium
• 423 grams of potassium
• 27 grams of protein
• 19 gr of calcium
• 53 grams of vitamin D
• 28 grams of magnesium
• 17.7 grams of protein

For every 100 grams of Birds

• 990 IU of vitamin A
• 1.789 ml of vitamin B3
• 1.009 ml of vitamin B 6
• 1.143 ml of phosphorus
• 1 grams of potassium
• 13 grams of vitamin B12

 Among the vegetables or tubers to use we have the Potatoes that contribute for every 150 gr:

• 174 grams of calories
• 0.3 g of total fat
• 35 ml of sodium
• 35 ml of potassium
• 28 grams of carbohydrates
• 0.4 grams of dietary fiber
• 2.7 grams of protein
• 12g magnesium
• 10 ml of calcium

Fun facts

• The plate evolved from the achievementsThanks to this, it was possible to enter little by little into the Creole tables in Virreal Peru.
• The seventeenth century was widely consumed by the popular class and considered as food for the poor, However, it was with the passing of time in the XNUMXth century that it evolved into a daily dish consumed by the middle class of the province of Lima, Peru.
• Its real origin is closely linked with the province of Chicha in Ica, and with the district San Luis de Canete which is located on the southern and central coast of Peru, it is in these towns that the dish of carapulca with dry soup covers a large part of the central attention of gastronomy, thus being the most consumed in family events, that is, birthdays, baptisms, marriages, Christmas, among others, this thanks to its particular flavor and its ability to yield.
• One of the great anecdotes that this delicious dish has is that in 2017 Around 100 people were organized together with a chef from Peru to prepare the largest Carapulca in the world based on 650 kilos of potatoes. This dish was tasted by 3500 people, however, despite all the efforts, the organizers could not achieve the record.
• The name of this well-known stew is reflected from the name coming from the AIMARA gala “phurka giso” which means "made in hot stones and from Quechua".
• When talking about the preparation of food with hot stone, it seems to be a custom of the peoples Aymara in Peru, at that time the preparations of the Andean settlers were characterized by being simple, thus the carapulca It seems to come from the ancient stews and thick soups of llama or alpaca meats and preheated dry potatoes cooked with stones. inside a pot.