Recipe
Chincha-Style Peruvian Carapulcra
Red, thick and toasted, with dried potato and pork belly taking on the depth of ají panca. Peanuts make the carapulcra silky, glossy and spoon-coating without muting its Chincha character. Deep, festive and Afro-Peruvian.
What you need
Ingredients
- 0.5 tspGround Cumin
- 1 unitCinnamon Stick
- 10 gDark Chocolate
- 1 unitRed Onion
- 2 unitWhole Cloves
Per serving
Nutrition
- kcal
- 1633
- fat g
- 120.05
- carbs g
- 105.15
- fiber g
- 13.49
- protein g
- 42.13