Charquicán

Charquicán

Charquicán
Type	Stew
Course	Main
Place of origin	Argentina, Chile, Bolivia, Peru
Region or state	Andean
Created by	Aymara
Serving temperature	Hot
Main ingredients	ch'arki (jerky), potatoes, pumpkins, and sweet corn.
Variations	Valdiviano, . Modern versions use minced meat instead of jerky.
Food energy (per serving)	Energy: 391 Kcal Protein: 17.1 g Total fat: 11.1 g Cholesterol: 29.2 mg. H. Carbon: 57.4 g Dietary Fiber: 9.6 g Sodium: 151 mg. kcal
Cookbook: Charquicán   Media: Charquicán

Charquicán is a stew dish that is popular in Chile, Peru, Bolivia and other countries in the Andean region, such as the Cuyo region of Argentina. A similar dish eaten in Northwest Argentina is called Charquisillo, a dish made with ch’arki and rice.

Charquicán is made with ch'arki or beef, potatoes, pumpkin, white corn, onion and sometimes peas and corn. It was originally made from dried and salted llama meat or beef. The modern Chilean version of Charquicán is made with minced beef and topped with a fried egg.

Origins[]

The word “charquicán”, from charquikanka, is thought to be a Quechua word meaning "stew with ch'arki (jerky)", though some have claimed that the word is a mix of the Quechua word ch'arki and the Mapudungun word cancan (dried roasted meat).^[1] This dish was commonly eaten by merchants travelling between the port of Arica and the mines of Potosí and by peasants travelling with herds of livestock. Later, in the times of the Chilean War of Independence, the Charquicán cuyano was a frequently eaten by the soldiers of the Army of the Andes.

Variation[]

• Tomatican: has added tomatoes.
• Charquicán of quchayuyu, or Cochayuyicán: Meat or jerky replaced with quchayuyu seaweed (Durvillaea antarctica).

See also[]

• Chilean Cuisine
• List of stews
•  Food portal

References[]

External links[]

• Charquicán Recipe Recipe to make low sodium charquekán (Chilean beef stew).