Carapulcra, or carapulca, is a Peruvian cuisine stew of pork and dehydrated potatoes, with peanuts, aji panca and mirasol peppers, garlic, and other spices like clove. It is a modern adaptation of a traditional Andean soup dish. It is usually eaten with rice, boiled potatoes or yuca.
|Place of origin||Peru|
|Main ingredients||stew of pork, potatoes, peanut, aji panca and mirasol peppers, garlic, and clove|
- 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.