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Dried Potato with Peanut Sauce (Carapulcra)

Dried Potato with Peanut Sauce, or Carapulcra, showcases the earthy flavors of Peruvian cuisine by combining dried potatoes with a rich peanut sauce. This dish offers a hearty, comforting experience, suitable for both intimate dinners and special occasions. The preparation includes rehydrating the dried potatoes and simmering them in a fragrant sauce made with peanuts, spices, and aromatics. This creates a savory dish that appeals to a wide range of palates, offering a unique taste experience rooted in tradition.

Ingredients

  • 1 pound dried potatoes
  • 1 cup peanuts, ground
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp paprika
  • 4 cups vegetable broth
  • 2 tbsp vegetable oil

Instructions

  1. Soak the dried potatoes in a large bowl of water for 1 hour until rehydrated.
  2. Blend the ground peanuts with 1 cup of vegetable broth until smooth.
  3. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and cook for about 5 minutes until softened.
  4. Stir in the cumin and paprika, then add the rehydrated dried potatoes and the peanut mixture to the pot.
  5. Pour in the remaining vegetable broth, and bring the mixture to a simmer. Cook for 30 minutes, stirring occasionally, until the potatoes are tender.
  6. Adjust the seasoning with salt and pepper, if necessary.
  7. Serve the Carapulcra hot, garnished with chopped peanuts and fresh cilantro.

Keywords: Hearty, Stew, Vegetarian, Comfort Food, Peruvian

Spice Rack: Cumin, Paprika

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