Carapulcra

Carapulcra
	A carapulcra dish
Place of origin	Peru
Region or state	South America
Main ingredients	stew ofpork,potatoes,peanut,aji panca,mirasol peppers,garlic,andclove
	Media: Carapulcra;

Carapulcra,orcarapulca,is an ancientAndeandish that has been prepared for centuries by bothQuechua peoplesandAymara peoples.The original term for this dish in theAymara languageisqala phurk'a,which means a stew made with hot stones. In contemporaryPeruvian cuisineandBolivian cuisine,it is a stew ofporkandpapa seca(dehydrated potatoes), withpeanuts,aji pancaandmirasol peppers,garlic,and other spices likeclove.In ancient times llama meat or alpaca meat would have been used, and some people still use these meats today.^[1]It is usually eaten with rice, boiled potatoes oryuca.^[2]

Name[edit]

Originally calledcarapulca,^[3]^[4]^[5]this stew has spread and is widely known inLimaascarapulcra^[6]^[7]^[8](although this name is not accepted by the RAE). The name comes from theAymaraqala phurk'a,'stew [made] on hot stones', and from theQuechuaqalaphurka).^[9]^[10]

References[edit]

^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.
^"carapulca".dle.rae.es.Retrieved2023-08-07.
^Fox, Aída Tam (2010).Vocabulario de la cocina limeña: historia y tradición(in Spanish). Casa del Libro Viejo.ISBN 978-612-45336-6-2.
^Sanguineti, Maria Luisa B. de (1969).Recetas económicas y prácticas de cocina y reposteria(in Spanish). The author.
^Acurio, Gastón (2008).Larousse de la gastronomía peruana: diccionario gatronómico ilustrado(in Spanish). Q.W. Editores.ISBN 978-9972-58-937-9.
^Fetzer, Erika (2004).Sabores del Perú: la cocina peruana desde los incas hasta nuestros días(in Spanish). Viena.ISBN 978-84-8330-249-1.
^Gragera, Javier (2013-09-04)."La fiesta del ceviche y la carapulcra".El País(in Spanish).ISSN 1134-6582.Retrieved2023-08-07.
^Baldoceda Espinoza, Ana (2016)."Observaciones de palabras aimaras, quechuas y puquinas en el Diccionario de la lengua española de la Real Academia Española de la 23.a edición, 2014".Letras (Lima).87(126): 104–123.ISSN 2071-5072.
^"La palabra del día: Carapulca – BLOG DE REDACCIÓN"(in European Spanish). 2009-05-02.Retrieved2023-08-07.

[1] 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.

[2] 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.

[3] "carapulca".dle.rae.es.Retrieved2023-08-07.

[4] Fox, Aída Tam (2010).Vocabulario de la cocina limeña: historia y tradición(in Spanish). Casa del Libro Viejo.ISBN 978-612-45336-6-2.

[5] Sanguineti, Maria Luisa B. de (1969).Recetas económicas y prácticas de cocina y reposteria(in Spanish). The author.

[6] Acurio, Gastón (2008).Larousse de la gastronomía peruana: diccionario gatronómico ilustrado(in Spanish). Q.W. Editores.ISBN 978-9972-58-937-9.

[7] Fetzer, Erika (2004).Sabores del Perú: la cocina peruana desde los incas hasta nuestros días(in Spanish). Viena.ISBN 978-84-8330-249-1.

[8] Gragera, Javier (2013-09-04)."La fiesta del ceviche y la carapulcra".El País(in Spanish).ISSN 1134-6582.Retrieved2023-08-07.

[9] Baldoceda Espinoza, Ana (2016)."Observaciones de palabras aimaras, quechuas y puquinas en el Diccionario de la lengua española de la Real Academia Española de la 23.a edición, 2014".Letras (Lima).87(126): 104–123.ISSN 2071-5072.

[10] "La palabra del día: Carapulca – BLOG DE REDACCIÓN"(in European Spanish). 2009-05-02.Retrieved2023-08-07.

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