terepei

Terepei is a traditional dish originating from the Aymara people of the Andes region. It is a type of potato soup, often prepared with a variety of Andean potato species. The name "terepei" itself is derived from the Aymara language, reflecting its cultural roots.

The preparation of terepei typically involves boiling potatoes, often a mix of chuño (freeze-dried potatoes) and fresh varieties, in water or a light broth. Common additions include onions, garlic, and herbs such as huacatay or parsley. Some recipes may incorporate other ingredients like quinoa, fava beans, or small pieces of meat, though the focus remains on the potatoes.

Terepei is known for its simple yet hearty nature, providing sustenance and warmth. It is often consumed as a daily meal or during colder months. The dish is a testament to the culinary heritage of the Aymara, showcasing their resourceful use of native ingredients. Variations in ingredients and preparation methods can be found across different communities and families within the Andean region. Its popularity is largely confined to the areas where Aymara culture is prevalent, making it a regional specialty rather than a globally recognized dish.