Carapulca
From The Art of Peruvian Cuisine by Tony Custer

Courtesy of Tony Custer
August/September 2007

All the proceeds from The Art of Peruvian Cuisine fully fund the Aprendamos Juntos program, which provides remedial support to children with learning difficulties in schools located in the poorest sections of Lima.

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Kalapurka, as this dish was known to the Quechuas, is one of Peru's most ancient dishes. Named for the hot stones or kalas that were used for cooking, it was originally prepared with dried potato and dried meat (charqui). It was also one of the first dishes the Spanish really took to and adapted. Historian Ricardo Palma tells of a huge banquet given in 1608 to celebrate the reconciliation between quarrelling factions within the church, where carapulca was served with rabbit.

2	lb. (1kg) lean pork
1	lb. (½ kg) dried potato pieces
3	tbsp. oil or lard
2	red onions, chopped
1	tbsp. crushed garlic
¼	tsp. cumin
3	tbsp. ají panca paste
2	sprigs fresh cilantro
10	sweet butter cookies, ground
2	cloves
½	cup port
1	square of unsweetened chocolate, grated
¼	cup peanuts, roasted and finely chopped
	Salt and pepper

Recipes
Try your hand at these delicious recipes:
	Causa Limeña
	Papa Rellena
	Ocopa & Papa a la Huancaína

1.	Toast the dried potato pieces in a dry skillet over high heat for about 5 minutes. Shake the skillet from time to time to prevent the pieces from burning and be careful not to let them get too brown. Remove from the skillet and cover with double their volume in hot water. Soak for 1½ hours.
2.	Cut the pork into small chunks or short strips, heat the oil in a large pan over medium heat, and brown the pork pieces well on all sides, about 15 minutes. Remove from the pan with a slotted spoon.
3.	In the same pan, sauté the onion with the garlic, cumin, and ají paste in the pork fat, until the onion is browned, about 5 minutes. Season with salt and pepper.

4.	Add the browned meat and the dried potato along with its soaking liquid to the pan. Cover and simmer on low heat until the potato is tender, about 40 minutes. If the carapulca dries out, add some stock or water; keep stirring from time to time to ensure that it does not burn.
5.	When the potato is cooked, add the wine, cloves, chopped cilantro, grated chocolate, ground biscuits, and chopped peanuts. Cook for another 15 minutes and adjust seasonings to taste.
6.	Allow to rest for ½ hour before serving. Reheat and serve hot, accompanied by white rice.