Carapulcra

Ingredients for 6 servings:

• 300 g potatoes, dried; available in South American stores, ready-packaged
• Water, warm
• 1 onion(s), finely chopped
• 400 g pork, chicken or turkey strips
• 3 chicken legs
• 1 tbsp chili paste, red, alternatively red curry paste
• 1 tsp baking cocoa
• 1 tsp cumin
• 1 pinch of clove powder
• 1 tsp coriander
• 2 cloves garlic, finely chopped
• 500 ml vegetable stock
• 100 g chopped peanuts
• 1 pinch(s) of sugar
• n. B. Coriander leaves, fresh
• e.g. salt and pepper
• butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 5 minutes

Peruvian stew with dried potatoes

Roast the dried potatoes in a non-stick pan without fat, turning occasionally, until they begin to smell. Then add warm water to the potatoes until they are well covered. They need to soak for about 30 minutes. In the meantime, brown the shredded potatoes in a little butter, then rub the chicken thighs with salt and pepper, split them at the joint, and brown them with the shredded potatoes all over until lightly browned. Then add the onions, garlic, and chili paste and cook for another 5 minutes, turning frequently. Then transfer everything to a roasting pan, deglaze with the stock, and add the spices and potatoes. The potatoes should have absorbed most of the water; if not, drain some to prevent it from becoming too runny. Place the roasting pan with the lid closed on the bottom rack of the preheated oven at 180 degrees Celsius and cook for a total of 60 minutes. After about 30 minutes, add the cocoa and peanuts. Finally, season to taste with the spices. It tastes best with rice or plain white bread. I also like to add fresh coriander leaves to the plates.