PAPA SECA.

PAPA SECA

Began to prepare their food as they used to do in Angola, Guinea or the Congo. Its dishes, usually spicy, were prepared from tubers, cereals pasta and some fruits such as bananas. As chefs privileged class during the colonial and later as a kind of street vendors in Lima's ancient streets, not even on their food lacked the cane and the great variety of sweets that delighted.

Considered for their meals and also introduced to already existing then, the blood of chicken and created the "sangrecita" tripe for the "cau-cau" guts for "choncholi" the lungs to the "chanfainita . Apart from creating other more refined dishes like rice with beans and give way to "tacu-tacu" ... and dry potatoes for the "carapulcra": the "stew of hot stones," if we stick to the Quechua word meaning " kala Purc.

The carapulcra, well known to this day, has as its main ingredient, dried or dehydrated potatoes, since the Incas was obtained by exposing the potatoes to the heights of the highlands. There, our ancestral tubercle, with the passing of days, the harshness of the winds and other phenomena that only nature is capable of originating, was broken into multiple pieces that resembled tiny stones ... that on contact with hot water hydrated , thus becoming a food of nutritious and rich flavor.

It was these potatoes, along with some roots and vegetables, pre-Columbian people's livelihoods. The Inca people never suffered because the state needs for conservation, which in times of shortage was the best remedy to combat hunger better. The dried and shredded potatoes and were stored in huge silos. Centuries later, the dried potatoes, accompanied by pork, not forgetting the wine that would provide the sweetness so characteristic, achieved its miscegenation in our carapulcra.