falapú

Falapú is a traditional Peruvian dish originating from the coastal region, particularly the city of Lima. It is a simple yet flavorful seafood stew that highlights the fresh ingredients available in the coastal waters. The name "falapú" is derived from the Quechua word *falapu*, meaning "to boil" or "to cook in water," reflecting the dish's preparation method.

The dish typically consists of fresh fish or seafood, such as anchovies, shrimp, or squid, simmered in a light broth made from water, tomatoes, onions, garlic, cilantro, and a touch of vinegar or lime juice. Some variations include the addition of potatoes, corn, or other vegetables. The seafood is cooked until tender, and the resulting stew is often served hot with a side of rice or bread to soak up the flavorful liquid.

Falapú is a staple in Peruvian home cooking and is commonly found in local markets and small eateries along the coast. Its simplicity and reliance on fresh ingredients make it a beloved dish among both locals and visitors. The preparation is straightforward, requiring minimal ingredients but delivering a rich, savory taste that reflects the coastal culture of Peru.

While not as widely known internationally as other Peruvian dishes like ceviche or lomo saltado, falapú remains an important part of the country's culinary heritage. Its preparation varies slightly depending on regional preferences, but the core elements—fresh seafood and a light, aromatic broth—remain consistent. The dish is often enjoyed as a comforting meal, especially during cooler evenings by the sea.