Carapulcra ( Peru )
By: Chef Paco Perez
Published: Sunday, June 27, 2010 - 10:33am

Ingredients




500 grams of dried potato
500 grams of pork
100 grams of roast and ground peanuts
2 Ground cloves 
1 cup chopped onion
2 cups chicken broth
1 cup /2 sweet white wine
1 cup /2 lard
1/4 cup chili colorado (red chile)
1 tablespoon minced garlic
Salt and pepper

Preparation

1 Soak the dried potatoes in cold water for half an hour. Heat the butter and fry the pork pieces. In the same oil, fry the chopped onion, crushed garlic. When cooked, add back the meat and broth. 2 Put some water to boil and add the potatoes, the wine, cloves and peanuts. Simmer, stirring constantly to prevent sticking. When potato is tender, then remove from heat. Serve hot.

About


The main ingredient is a peruvian dehydrated potato. Since the Incas, dry potato was obtained by exposing the potatoes to sunlight. Then, with the passing of days, were broken into multiple pieces that look like tiny stones ... that on contact with hot water are re-hydrated, hence "hot stones" ..or  "CARAPULCRA" in native language.
Archaeology traces the use of the potato to nearly thirteen thousand years ago and was cultivated from the west central part of Mexico, Central America and Colombia, Peru, part of Chile and Bolivia to northwestern Argentina.
Today, potato is the fourth most important food crop in the world with an annual production of nearly 300 million tonnes.
Yet high in essential nutrients...