Carapulcra

CarapulcaCarapulcra has to be the most interesting dish I have had so far from the Peruvian Cuisine. The ingredients in this dish are unique and the flavour combinations are inspired by Africa. What makes Carapulcra unique is the use of papa seca (dehydrated potatoes), peanuts and chocolate. The chocolate is reminiscent of ancient Inca cooking. Like most dishes that have a heavy sauce base, Carapulcra was much more flavourful when we heated it up the next day. If you want something very different for dinner tonight, give Carapulcra a try. I guarantee you will be transported to another place far in the Andes.

CARAPULCA

2 pieces of pork tenderloin, cubed
2 cups of dehydrated potato (papa seca)
2 large red onions, diced
3  to 4 garlic cloves, diced
1 tbsp aji amarillo (spicy yellow pepper paste)
1 tbsp aji colorado (spicy red pepper paste)
2 to 3 bay leaves
1 tsp cumin
1 tsp cinnamon
salt
pepper
4 cups chicken broth
1/2 cup of chopped peanuts
1/4 cup grated, bitter chocolate
1/2 cup port wine

1. Marinade the pork pieces in the port wine for an hour.

2. In a non-stick pan toast the papa seca for a few minutes. Drain into a colander and place in a warm water for an hour.

3. After the hour is up, you can begin the cooking process.

4. In a deep pan or dutch oven, brown the pork for 15 minutes on medium-high heat. Remove and set aside.

5. In the same pan or pot, saute the onions, garlic, aji amarillo, aji colorado, cumin, cinnamon and bay leaves.

6. Add the papa seca when the onions are softened. Stir and pour in the chicken broth. Let it simmer for 5 minutes.

7. Add the pork pieces back into the pot and stir. Simmer for 15 minutes. Season with salt and pepper.

8. Last stir in the peanuts and chocolate. Reduce heat to medium-low and simmer for 5 minutes.

9. Serve with fried yucca or rice.

 

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