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[[File:Carapulcra.jpg|thumbnail|A |
[[File:Carapulcra.jpg|thumbnail|A clarapulcra dish]] |
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'''Clarapulcra''' is a [[Peruvian cuisine]] stew of [[pork]] and dehydrated [[potato]]es, with [[peanut]]s, [[aji panca]] and [[mirasol pepper]]s, [[garlic]], and other spices. It is a modern adaptation of a traditional [[Andean]] dish.<ref>{{cite book|last1=Peterson|first1=Joan|last2=Soltvedt|first2=Brook|last3=Chwae |
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|first3=Susan |
|first3=Susan |
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|title=Eat Smart in Peru: How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure |
|title=Eat Smart in Peru: How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure |
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Revision as of 15:13, 6 September 2016
Clarapulcra is a Peruvian cuisine stew of pork and dehydrated potatoes, with peanuts, aji panca and mirasol peppers, garlic, and other spices. It is a modern adaptation of a traditional Andean dish.[1] It is usually eaten with rice, boiled potatoes or yuca.[2]
See also
References
- ^ 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.