Top 26 Peruvian Stews

Seco de cabrito is a traditional dish that was originally prepared in the north of the country, but nowadays it's also popular in coastal areas. It consists of goat meat that's cooked with hot peppers, peas, carrots, and cilantro sauce. The list of ingredients also includes onions, cumin, garlic, oregano, oil, and seasonings. The meat is fried, then cooked with the other ingredients until the sauce becomes thick. Once done, seco de cabrito is traditionally served with rice, beans, and boiled cassava as a one-dish meal. This dish is often prepared for festive events such as family celebrations, and it can also be reheated and served the next day.Expand

Often consumed on rainy or cold days by many Peruvians, aji de gallina is a spicy dish consisting of shredded chicken in a creamy sauce. It is traditionally served over rice and garnished with black olives and boiled potatoes. The sauce is made with aji amarillo chilis, garlic, onions, walnuts, cheese, and crustless bread, and it is usually flavored with spices such as cumin, pepper, oregano, turmeric, and parsley. It is believed that aji de gallina originated from a dish called manjar blanco, made with a combination of chicken, almonds, sugar, and rice. After its arrival in Peru, the people adapted it using local ingredients such as the aji chili, and a new dish was created in the process.Expand

Picante a la tacneña is a traditional dish originating from Tacna. It is made with tripe, chili peppers, dried meat (lamb or llama), cow's foot, and local papa negra (also known as mariva) potatoes. The chili peppers are first cooked in water with garlic and cumin until the sauce develops a thick texture. It is then combined with meat, while the potatoes are added later. When the dish is fully cooked, it is usually served with marraqueta bread and a glass of dry red wine on the side.Expand

Locro de zapallo is a classic Peruvian dish consisting of squash pieces, potatoes, evaporated milk, queso fresco, vegetables (onions, peas, corn), and aji amarillo peppers. Because the stew is quite light, many people had locro for dinner, then went straight to bed during Colonial times. When the stew is ready, it is recommended to serve it with white rice and fried plantains.Expand

Puca picante is a traditional dish originating from the region of Ayacucho. It is made with a combination of beets, peanuts, potatoes, onions, garlic, aji panca paste, and cumin. If desired, the stew can be enriched with the addition of beef, pork, or chicken. In Quechua, puca means red, referring to the vibrant color of this stew, while picante means spicy, so the name of the dish can be translated as spicy red. It is recommended to serve this delicious stew with rice or a green salad on the side.Expand

Carapulcra or carapulca is a Peruvian stew made with dried potatoes (papa seca), pork, peanut sauce, pimento chilis, and lots of fresh herbs such as rocket and mint. The stew is often seasoned with onions, garlic, black pepper, and ground cumin. It is recommended to serve it with rice and duck on the side, but don't serve carapulcra with avocados, green salads, or bread as they will change the flavors completely.Expand

Sudado de pescado is a traditional dish that translates to "fish stew" or "steamed fish", characterized by its flavorful broth, made primarily with tomatoes, onions, peppers, garlic, and various spices. The fish, usually a white-fleshed variety, is gently simmered in this broth until it's tender and infused with the rich flavors of the stew. Accompaniments often include yucca (cassava) or potatoes, and the dish is typically seasoned with Peruvian ingredients such as ají (a type of chili pepper) and cilantro. It's served with rice on the side to soak up the savory broth.Expand

Picante de langostinos is a traditional stew originating from Peru. It's usually made with a combination of shrimp, evaporated milk, bread, garlic, onions, hot peppers, tomatoes, pisco, stock, oregano, walnuts, salt, and pepper. The hot peppers, garlic, and onions are sautéed until soft, and then mixed with grated tomatoes, pisco, oregano, and blended bread sliced that have been soaked in evaporated milk. The mixture is cooked over medium heat until creamy and it's then covered with vegetable stock. The shrimps and ground walnuts are added to the pot and the dish is cooked for a few more minutes. Once done, the stew is seasoned with salt and pepper and ladled over potato slices and hard-boiled eggs in large shallow bowls.Expand

Picante de carne is a traditional stew originating from Peru. Although there are many variations, it's usually made with a combination of beef (flank steak, beef shank, skirt steak, brisket, or neck), onions, garlic, cumin, hot peppers, oil, vegetable stock, fava beans, potatoes, parsley, salt, and pepper. The meat is seasoned with salt and pepper and browned in oil. The onions and garlic are sautéed until soft and mixed with cumin, hot peppers, stock, and browned beef. The mixture is simmered until the meat is tender, and the fava beans and potatoes are then added to the pot and cooked until tender. Chopped parsley is stirred into the stew and it's served white rice on the side.Expand

Adobo arequipeño is a traditional stew from the region of Arequipa, made with pork marinated in a blend of chicha de jora (a type of fermented corn beverage), vinegar, ají peppers, garlic, onions, and spices. The mixture is typically left to marinate overnight and then slowly simmered until the pork is tender. It's a popular dish often eaten during Sunday breakfasts or family gatherings.Expand