Carapulcra
 A carapulcra dish | |
| Place of origin | Peru |
|---|---|
| Region or state | South America |
| Main ingredients | stew of pork, potatoes, peanut, aji panca, mirasol peppers, garlic, and clove |
Carapulcra, or carapulca, is an ancient Andean dish that has been prepared for centuries by both Quechua peoples and Aymara peoples. The original term for this dish in the Aymara language is qala phurk'a, which means a stew made with hot stones. In contemporary Peruvian cuisine and Bolivian cuisine, it is a stew of pork and papa seca (dehydrated potatoes), with peanuts, aji panca and mirasol peppers, garlic, and other spices like clove. In ancient times llama meat or alpaca meat would have been used, and some people still use these meats today.[1] It is usually eaten with rice, boiled potatoes or yuca.[2]
Name[edit]
Originally called carapulca,[3][4][5] this stew has spread and is widely known in Lima as carapulcra[6][7][8] (although this name is not accepted by the RAE). The name comes from the Aymara qala phurk'a, 'stew [made] on hot stones', and from the Quechua qalaphurka).[9][10]
See also[edit]
References[edit]
- ^ Peterson, Joan; Soltvedt, Brook; Chwae, Susan (2006). Eat Smart in Peru: How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure. Ginkgo Press. p. 36. ISBN 9780964116801.
- ^ Kijac, Maria Baez (2003). The South American table: the flavor and soul of authentic home cooking from Patagonia to Rio de Janeiro, with 450 recipes. Harvard Common Press. p. 218. ISBN 9781558322493.
- ^ "carapulca". dle.rae.es. Retrieved 2023-08-07.
- ^ Fox, Aída Tam (2010). Vocabulario de la cocina limeña: historia y tradición (in Spanish). Casa del Libro Viejo. ISBN 978-612-45336-6-2.
- ^ Sanguineti, Maria Luisa B. de (1969). Recetas económicas y prácticas de cocina y reposteria (in Spanish). The author.
- ^ Acurio, Gastón (2008). Larousse de la gastronomía peruana: diccionario gatronómico ilustrado (in Spanish). Q.W. Editores. ISBN 978-9972-58-937-9.
- ^ Fetzer, Erika (2004). Sabores del Perú: la cocina peruana desde los incas hasta nuestros días (in Spanish). Viena. ISBN 978-84-8330-249-1.
- ^ Gragera, Javier (2013-09-04). "La fiesta del ceviche y la carapulcra". El País (in Spanish). ISSN 1134-6582. Retrieved 2023-08-07.
- ^ Baldoceda Espinoza, Ana (2016). "Observaciones de palabras aimaras, quechuas y puquinas en el Diccionario de la lengua española de la Real Academia Española de la 23.a edición, 2014". Letras (Lima). 87 (126): 104–123. ISSN 2071-5072.
- ^ "La palabra del día: Carapulca – BLOG DE REDACCIÓN" (in European Spanish). 2009-05-02. Retrieved 2023-08-07.