Peruvian Pot
Olluquito con Charqui
A deeply traditional Andean stew of julienned olluco tubers cooked with charqui (dried llama or beef jerky). This ancient pre-Columbian dish showcases Peru's incredible native potato diversity and the highland art of preserving meat.
Ingredients
Instructions
- 1
Soak the charqui in warm water for at least 1 hour, changing the water twice. Once rehydrated, shred it into thin strips by hand or with a fork.
- 2
Heat oil in a large pot over medium heat. Sauté the onion until translucent, about 4 minutes. Add the garlic, aji amarillo paste, aji panca paste, and cumin. Cook for 2 minutes until fragrant.
- 3
Add the diced tomato and cook for 3 minutes until softened. Add the shredded charqui and stir well to coat in the sauce.
- 4
Add the julienned olluco tubers. Stir to combine, add 1/2 cup of water, cover, and cook for 20-25 minutes on medium-low heat, stirring occasionally. The ollucos will release their own liquid and become tender and slightly slippery.
- 5
Season with salt and pepper to taste. The stew should be moist but not soupy. Stir in the fresh parsley and serve hot over white rice.
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