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Carapulcra, an ancient Andean dish

I crave food with a lot of flavor. One dish that delivers is Carapulcra, a Peruvian potato, peanut and pepper stew. If you do an internet search you'll find a dish that has changed over time, impacted by the colonization of Peru and the introduction of new ingredients from Europe, and is often referred to as a creole dish because of that newer interpretation. I wanted to strip it back, imagine the dish before colonial times, but also create a vegetarian version. At its base it must contain these ingredients to achieve the flavor and texture of a true Carapulcra: mani (peanuts, native to South America), aji mirasol (dried aji amarillo, or Peruvian yellow pepper, native to the Andes), and aji

 

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