Olluquito con Charqui

Olluquito con Charqui is a traditional dish from the Peruvian Andes. Olluco is a yellowish tuber domesticated by the Incas, and is similar to the small Andean potatoes, but with a distinct crunchy texture when cooked.

Charqui is the technique employed in the Andean highlands to cure meat by salting, then dehydration.  The dish is a stew of finely diced ollucos with charqui pieces , served with white rice.

Ingredients :

2 lb olluco, cut into fine julienne

4 tablespoons oil

½ lb Charqui, cut in fine julienne

½ cup onion, finely chopped

3 garlic cloves, finely minced

1 teaspoon paprika

1 teaspoon dried oregano

Salt

1 teaspoon cumin

2 tablespoons ají panca (peruvian yellow chilli)

2 tablespoons parsley, chopped

Preparation:

Soak ollucos in salted water for 1 hour once they are cut.

Heat oil in a large pan and fry charqui until meat is golden. Remove from pan and reserve. Cook onion and garlic in the same fat, Add paprika, ají paste, cumin, oregano and salt. Cook for 2 to 3 minutes.

Drain ollucos and add to onion mixture. Add charqui, stir and cover the pan. Cook over low heat until olluco is tender, approximately 15 to 20 minutes, stirring frequently.

Add parsley and combine.

Serve with white rice.

Recipe by : Bruno Davanzo.