PLAPZCA150-1U
New
La Carapulcra is a type of gastronomy of pre-Columbian Peru. This dish is one of the oldest in Peru. Its name derives from "kalas", hot stones. The ancient Peruvians for millennia ate dried potatoes, which is the potato dehydrated and with it prepared La Carapulcra or Kalapurca, in Quechua, which was originally made in clay pots.
74 available items
DRIED POTATO STEW
INGREDIENTS Dried potatoes, red chile pepper, roasted peanuts, onion, garlic, cumin, salt, cinnamon, clove wheat, flour, m.s.g.
PREPARATION
1.- Place content of envelope into a pot with 5 cups of water, let it soak for about 15 minutes.
2.- After 15 minutes mix it.
3.- Fry ½ pound of pork pieces in some oil in the pot you are going to do the carapulcra sauce(you can use any kind of meat).
4.- Once the pork pieces are fried, pour what you had soaking including the water.
5.- Cook on medium heat for about 20 to 30 minutes, stir often.
6.- Serve with white rice.