Peruvian
Peruvian Carapulcra Chincha (Sun-Dried Andean Potato, Mushroom & Roasted Peanut Stew)
One of the oldest documented dishes in the Americas: toasted Andean dehydrated potatoes (papa seca) and meaty oyster mushrooms slow-simmered in an Afro-Peruvian aderezo of ají panca, roasted peanuts, sweet spices, and a square of dark Peruvian cacao.
The good part
Peruvian Culinary Heritage & Technique
Derived from the Aymara word qala phurk'a ("stew cooked over hot stones"), Carapulcra marries pre-Columbian freeze-dried Andean potatoes with Afro-Peruvian roasted peanuts, sweet spices, and cacao from the southern coastal valley of Chincha.
Make-Ahead & Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat warm dishes gently on the stovetop with a splash of vegetable broth, and add fresh lime juice, herbs, or sarsa criolla just before serving.
Nutrition & Substitutions
Packed with plant protein, healthy monounsaturated fats, niacin, and magnesium from roasted peanuts and dark Peruvian cacao. Naturally dairy-free and gluten-free.
Gather
Ingredients
- 1/2 lb (about 1 1/2 cups) Peruvian papa seca (dehydrated diced Andean potatoes; or substitute 1 1/2 lbs fresh Yukon Gold potatoes cut into 1/4-inch dice and oven-roasted until dry)
- 10 oz oyster or shiitake mushrooms, torn into bite-sized pieces
- 3 tbsp extra virgin olive oil
- 1 large red onion, finely diced
- 5 garlic cloves, minced
- 3 tbsp Peruvian ají panca paste
- 1 tbsp Peruvian ají amarillo paste
- 1 tsp ground cumin
- 1/4 tsp ground cloves and 1/2 tsp ground cinnamon
- 1/2 cup dry red wine or vegetable stock
- 4 cups rich mushroom or vegetable broth
- 3/4 cup roasted unsalted peanuts, finely ground in a food processor
- 1/2 oz (15g) 85% dark Peruvian chocolate or unsweetened cacao paste, finely chopped
- Boiled yuca (cassava) or white garlic rice and sarsa criolla, for serving
Make
Method
- 01Toast & hydrate the papa seca: Place the dry papa seca in a dry skillet over medium heat and toast for 4 to 5 minutes, shaking the pan, until nutty and golden-brown. Transfer to a bowl, cover with warm water for 20 minutes to rehydrate, then drain and rinse carefully.
- 02Sear the mushrooms: Warm 1 1/2 tablespoons olive oil in a Dutch oven over medium-high heat. Sear the torn oyster mushrooms for 6 minutes until browned and crisp at the edges; remove to a plate.
- 03Build the spiced Chincha aderezo: Add the remaining 1 1/2 tablespoons oil to the pot over medium-low heat. Cook the finely diced red onion for 8 minutes until soft. Add the garlic, ají panca paste, ají amarillo paste, cumin, cloves, and cinnamon; cook 4 minutes until dark mahogany.
- 04Simmer the papa seca: Deglaze with the red wine, then add the drained papa seca and 4 cups mushroom broth. Cover partially and simmer on low for 30 to 35 minutes, stirring frequently so the starchy potatoes do not stick, until tender and chewy.
- 05Fold in peanuts, mushrooms & dark cacao: Stir in the seared mushrooms, ground roasted peanuts, and chopped dark chocolate. Simmer 8 minutes more until the stew turns velvety, glossy, and deeply savory.
- 06Serve: Ladle hot alongside boiled yuca or garlic rice (or pair with basil-spinach noodles for a classic Sopa Seca con Carapulcra "Manchapecho").
Keep cooking
Swaps, storage, and useful next steps.
Packed with plant protein, healthy monounsaturated fats, niacin, and magnesium from roasted peanuts and dark Peruvian cacao. Naturally dairy-free and gluten-free.