Churapcha

Churapcha is a traditional dish from the Andean region of South America, particularly popular in Peru. It is a hearty stew made with a variety of ingredients, including potatoes, corn, and a type of quinoa known as kiwicha. The dish is typically cooked in a large earthenware pot called a caldron, which is buried in hot ashes to create a smoky flavor. Churapcha is often served with a side of ají, a spicy sauce made from chili peppers, and is commonly enjoyed during festivals and celebrations. The dish is known for its rich, earthy taste and is a staple in the cuisine of the Andean region.