Carapulcra: A real Peruvian delicacy

Carapulcra, one of the spiciest dishes hailing from Peru, is one of the most sought after by foreigners and tourists. It’s a dish that nowadays is considered as a fusion between Incan Period cuisine and other gastronomical elements brought in by the Spaniards during Viceroyalty times. If there’s to be a dish that best sums up the Peruvian history, this would be it.  This being said, fact is, that few actually know its real origins.

Let’s ascertain from the beginning, that Carapulcra is not a mixed (mestizo) dish, but entirely Pre-Columbian and therefore placed in a category of its own as one of the oldest recipes.  Back then, it was made by placing dry potatoes on top of hot, heated rocks known as “kalas,” and keeping them there until toasted and then finally serving with it with a cream sauce made from peppers.

During the time of the Incan Empire, the dish went through its own sort of evolution whereby it was no longer made over hot rocks, but in ceramic pots to which cured, dry llama meat – charqui a kind of jerky -  was added. The cream sauce also had its change and became a more condensed paste.

It was one of the most consumed meals of its time. So much so, that at the time of the Spanish arrival, it was also one of the first dishes they were given to try. Its unique spicy flavor brought around the creation of one of the first gastronomic fusions between european and indoamerican cuisine when chicken meat and pork were added to it. It’s an addition that worked, as it’s currently the way it is eaten to date.

During the Republic era, the Peruvians had been introduced and become accustomed to rice, which was then also thrown into the mix as a garnish to accompany the dish. Later on, one last change was made to accomodate boiled yuca (cassava) into the flavourful dish, and in this final arrangement it has reached us today.

Without a doubt, although its been through such a great process of transformation, Peruvians respect this dish and the manner in which it originated and as such, present it to the world with pleasure and pride as one of its greatest delicacies.

Where to find the BEST Carapulcra in Peru?

Although this dish is definitely American, its best seasoning doesn’t come from any influence this side of the world, but from across the pond, in Africa. In Chincha, Peru- a place that saw and received the migration of slaves coming in to work the cotton fields in the south of Lima- there surged a whole new way of making Carapulcra, while still maintaining its basic ingredients.

New additives came into the concoction, among those being beef broth.  This gave the meat a new flavor which was prefered by the men who were tending to the fileds from sunup to sundown. It was filling and gave them the sustained energy they needed throughout the day to complete their labor. Because various ingredients such as parsley, garlic and toasted corn kernels were now readily available, these too were added to the dish to give a distinctive touch to the consistency of the chili pepper cream sauce. This version of the dish made the Carapulcra of Chincha become THE best in the country.

Imágenes: Casagrandebar.com, Cambio.com

Tags Blogalaxia: Carapulcra, Peruvian dishes, Gastronomy, Peruvian food.

Carapulcra: A real Peruvian delicacy4.355

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