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Carapulcra

PERU

Potato, Chicken, & Peanut Stew

SUBMITTED BY

Lucía

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Lucía’s country is the land of potatoes, and she showed me a traditional way of using them that surprised and delighted me with its amazing flavor!

Carapulcra is one of Peru’s oldest recorded dishes, with origins tracing back to pre-Columbian times. This traditional stew was first created by the Indigenous peoples of the Andes, long before the arrival of the Spanish. The original version was made using papa seca—sun-dried potatoes that could be stored for long periods—and seasoned with native spices and chili peppers. It was a meal born out of necessity and ingenuity, crafted to endure the region’s harsh conditions while providing warmth and nourishment.

A Culinary Fusion of Cultures

When the Spanish colonizers arrived in the 16th century, they brought with them new ingredients such as garlic, cloves, and cumin. These additions transformed the ancient Andean stew into a heartier and more complex dish. Over time, Carapulcra became a symbol of Peru’s cultural fusion—a blend of Indigenous, Spanish, and later African influences that define much of Peruvian cuisine today. The dish evolved differently across regions, but nowhere did it become more distinctive than in the province of Chincha, located on Peru’s southern coast.

The African Influence in Chincha

Chincha, known as a cultural hub of Afro-Peruvian heritage, gave Carapulcra a new identity. Enslaved Africans brought to the region infused their culinary creativity into the dish, incorporating ingredients such as peanuts and additional spices that added depth and richness. The result was Carapulcra Chinchana, a deeply flavorful stew combining papa seca, chicken, peanuts, and a fragrant blend of Peruvian spices like ají panca and ají mirasol. The dish became an essential part of Chincha’s Afro-Peruvian culinary legacy, celebrated for its unique balance of earthy, nutty, and spicy flavors.

Carapulcra and Sopa Seca: A Beloved Duo

In Chincha, Carapulcra is rarely served alone. It’s traditionally paired with Sopa Seca, a noodle dish cooked in a tomato and pepper sauce, creating a perfect harmony of textures and tastes. This pairing, known as Carapulcra con Sopa Seca, is a staple of Chincha’s festive gatherings, family celebrations, and local feasts. The combination embodies the spirit of Peruvian hospitality and the deep connection between food, community, and identity.

A Dish of Heritage and Celebration

Today, Carapulcra Chincha-style continues to hold a cherished place in Peru’s culinary traditions. It represents more than just a meal—it is a living reflection of Peru’s history of resilience, adaptation, and cultural blending. From rural kitchens to high-end restaurants, the dish bridges the gap between past and present, honoring the Indigenous farmers, African cooks, and local families who have preserved its flavors for generations.

With the global rise of Peruvian cuisine, Carapulcra Chincha-style is gaining recognition beyond Peru’s borders. Its rich history and unforgettable flavor profile attract food lovers and chefs eager to explore authentic regional dishes. Whether enjoyed in Chincha’s coastal towns or recreated abroad, Carapulcra remains a powerful symbol of Peru’s diverse heritage—a true culinary treasure that tells the story of its people through every spoonful.

Carapulcra

Servings 4
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Ingredients
  

  • 250 g white potatoes
  • ½ Tbsp ghee or butter
  • 1 lb boneless, skinless chicken thighs cut into bite-size pieces
  • 1 small red onion chopped
  • 3 cloves garlic minced
  • 50 g ají panca Peruvian red chili paste
  • ¼ tsp ground cumin
  • 3 cloves
  • 1 cinnamon stick
  • 1 litre chicken broth
  • salt & pepper to taste
  • 50 g natural peanut butter unsweetened and unsalted
  • 10 g dark chocolate 85% or higher recommended

Instructions
 

  • Peel and cut the potatoes in 1-cm cubes. Reserve in a bowl, covered with cold water.
  • Melt ghee in a heavy-bottomed pot at high heat and sear the chicken (be careful, it spits). Remove chicken and reserve any fat in the pan.
  • Lower the heat, let pot cool down a bit and add the onion, garlic and chili paste. Cook for 10-15 minutes.
  • Add cumin, cloves and cinnamon stick, stir. Add chicken and drained potatoes, ½ teaspoon salt and freshly ground pepper, mix well.
  • Add broth, cover and cook for 30 minutes. Uncover and continue cooking for another 30 minutes.
  • Grate chocolate. Add that and the peanut butter to the pot. Stir to melt in and combine.
  • Turn heat off, discard cinnamon stick and adjust seasoning.
  • Serve!

Notes

Recipe inspired by Gaby Mora
Course: Dinner
Region: Latin America

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.