Andean Tradition · Volcanic Stone Soup
Calapurca (Kalapurka)
Photo: Hipnotron / Wikimedia Commons · CC BY-SA 3.0
The stew is cooked in a pot first, then a red-hot volcanic stone is dropped into each serving so the broth hisses and bubbles again at the table.
Calapurca is a thick, spicy Andean stew of llama, lamb, or beef with potatoes, mote corn, and chuño (freeze-dried potato), served bubbling from the heat of a hot stone dropped inside it. It is cooked for festivals and gatherings in the Andean villages of Arica y Parinacota and sold at some markets in Arica.
Why it's made this way: The dish belongs to the high Andean communities of Arica y Parinacota, where Aymara families prepare it for festivals, community work days, and cold altiplano mornings.
More from Chile
Part of World of Street Food — 3443 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.