PROVENZAL - SEASONING FOR CARAPULCRA ( DRIED POTATO STEW ) , SACHET X 150 GR

Provenzal - Seasoning for Carapulcra  ( Dried Potato Stew) , Sachet x 150 gr : This pervian dish contains dried potato, red pepper sauce, roasted peanuts, onion, garlic, cumin, refined salt, cinnamon and cloves. Provenzal Carapulcra as a kind of dark stew, thick enough to serve in a dish usually served with rice. Usually this dish is made with beef, pork or chicken but the flavor is so rich that the meat could well be completely replaced with any other supplement.

The Carapulcra is a type of dish of pre-Columbian Peru. This dish is one of the oldest in Peru. Its name derives from "kalas" hot stones. The ancient Peruvians ate for millennia dried potatoes, which is dehydrated and with she is made the Calapurca or Carapulcra , in Quechua, that originally was made in pots of clay.

The Provenzal Carapulcra is prepared easily and quickly  retaining the delicious taste that characterizes this ancient Peruvian dish.

PREPARATION
1.- Place content of envelope into a pot with 5 cups of water, let it soak for about 15 minutes. 
2.- After 15 minutes mix it. 
3.- Fry ½ pound of pork pieces in some oil in the pot you are going to do the carapulcra sauce(you can use any kind of meat). 
4.- Once the pork pieces are fried, pour what you had soaking including the water. 
5.- Cook on medium heat for about 20 to 30 minutes, stir often.
6.- Serve with white rice.