Dried-pea stew · Chupaca fair staple
Alwish Lulo (Dried Pea Stew)
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The dried peas are cooked in a clay pot over a wood fire for seven to eight hours before the potatoes and cabbage go in.
A thick stew of soaked dried peas with pork skin, cabbage, diced potato and ají colorado, spooned out in the food section of the Chupaca Saturday fair and at village festivals.
Why it's made this way: It is a Mantaro Valley dish: the municipality of Chupaca lists it (also called locro de alverjas) among the province's traditional stews, the Aco district of neighbouring Concepción calls it a typical dish, and Peru's tourism inventory names it among the foods sold at the Feria Sabatina de Chupaca.
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Part of World of Street Food — 3422 dishes from 118 countries.
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