Carapulcra

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Carapulcra
mirasol peppers, garlic, and clove

Carapulcra, or carapulca, is an ancient

mirasol peppers, garlic, and other spices like clove. 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 or yuca.[2]

Name

Originally called carapulca,[3][4][5] this stew has spread and is widely known in Lima as carapulcra[6][7][8] (although this name is not accepted by the RAE). The name comes from the Aymara qala phurk'a, 'stew [made] on hot stones', and from the Quechua qalaphurka).[9][10]

See also

References

  1. ISBN 9780964116801
    .
  2. ISBN 9781558322493
    .
  3. ^ "carapulca". dle.rae.es. Retrieved 2023-08-07.
  4. 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. ISBN 978-9972-58-937-9
    .
  7. ISBN 978-84-8330-249-1
    .
  8. ISSN 1134-6582
    . Retrieved 2023-08-07.
  9. ISSN 2071-5072
    .
  10. ^ "La palabra del día: Carapulca – BLOG DE REDACCIÓN" (in European Spanish). 2009-05-02. Retrieved 2023-08-07.
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