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Brief Overview
Olluquito con Charqui is a dish that captures the soul of the Andes in a single bowl. Rich in history, earthy in flavour, and simple in ingredients, it has long nourished highland communities. At first glance, it may seem rustic, but its character runs deep.
The stew brings together olluco, a native tuber with a unique texture, and charqui, dried and salted meat with roots in Incan tradition. What emerges is a dish that’s hearty yet vibrant, comforting yet distinctly regional.
It may not be flashy on the plate, but it speaks volumes. Every bite is a reminder of Peru’s highland resilience, of meals shaped by altitude, climate, and centuries of resourcefulness.
What Is Olluquito con Charqui?
Olluquito con Charqui is a traditional Andean stew made with sliced olluco and strips of dried meat. The meat, rehydrated and cooked slowly, absorbs the flavours of the stew while offering a slightly chewy, savoury edge.
The dish is typically served with rice and eaten hot, especially in cooler regions. It is a favourite in the Andes, where both main ingredients are native and have been relied on for generations.
Despite its simplicity, the combination is distinctive. Olluco brings a silky yet firm bite, while the meat adds depth and history. The sauce is gently spiced, letting the ingredients speak for themselves.
Ingredients and Taste
The main ingredient, olluco, resembles a small yellow potato but tastes completely different. It is slightly sweet, with a crisp texture that holds up well during cooking. Unlike potatoes, it doesn’t break down or turn starchy in the stew.
Charqui, the other key element, is traditionally made from alpaca or beef. It is dried, salted, and often sun cured. Once rehydrated, it brings a rich, savoury depth and a slightly chewy texture that contrasts beautifully with the olluco.
The sauce usually includes onion, garlic, yellow chilli, and tomato. It’s not overly spicy, but the chilli adds warmth and colour. The stew simmers until the ingredients meld, creating a dish that is bold yet balanced.
A Taste of History
Olluquito con Charqui dates back to Incan times, when preservation was essential. Charqui was developed as a way to store meat for long periods. It was dried under the Andean sun and carried on long journeys through the mountains.
Olluco, native to the region, thrived in the high altitude soil. Together, they formed a dish rooted in survival, tradition, and practicality. What began as necessity evolved into one of Peru’s most iconic Andean meals.
Though modern kitchens may use beef in place of alpaca, the spirit remains intact. Olluquito con Charqui is still deeply linked to the highlands, often cooked for festivals, family gatherings, or simply to honour the past.
It is more than a stew. It is a living tradition passed through generations, connecting Peruvians to their land and their history. Every spoonful carries the flavour of the Andes, steeped in memory and made with care.
How to make Olluquito con Charqui
Olluquito con Charqui is a traditional Peruvian stew made from sliced ollucos (a native Andean root vegetable) and dried llama or alpaca meat. It’s earthy, tender and rich in history, with deep flavours developed through slow cooking. The charqui rehydrates in the stew, adding a robust chew and depth. For best results, slice the olluco finely and soak the dried meat thoroughly. See the recipe card at the bottom for printable directions
Ingredients
For the stew
- 500g olluco (peeled and finely julienned)
- 250g charqui (dried llama or alpaca meat, soaked and shredded)
- 1 large red onion (finely diced)
- 3 garlic cloves (minced)
- 1 tbsp aji panca paste
- 1 tsp aji amarillo paste
- 1 tsp ground cumin
- 3 tbsp vegetable oil or lard
- 250ml water or stock (beef or vegetable)
- Salt and pepper to taste
For serving
- Steamed white rice
- Fresh coriander (optional)
Cooking Instructions
Step 1: Prepare the charqui
To begin, soak the dried charqui in warm water for 1 to 2 hours until rehydrated and pliable. Drain well, then shred or chop into small bite sized strips. Set aside and move on to preparing the base of the stew.
Step 2: Cook the aromatics
In a wide, heavy bottomed pan, heat the oil over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Transition to adding the spices.
Step 3: Add spices and chilli pastes
Stir in the aji panca and aji amarillo pastes, along with the cumin. Cook this mixture gently for 3 to 4 minutes, allowing the chillies to deepen in colour and the oil to separate. This forms the flavour base. Move to adding the charqui.
Step 4: Add the shredded charqui
Toss the rehydrated charqui into the pan, mixing thoroughly to coat in the aromatic paste. Cook for 5 minutes to allow the meat to absorb flavour. Transition to the root vegetable.
Step 5: Add the olluco
Add the julienned olluco to the pan and stir well. Ensure the vegetable is evenly coated. Cook for 5 minutes, stirring occasionally. Now add liquid to simmer the stew.
Step 6: Pour in the stock or water
Add water or stock just enough to moisten the mixture without submerging it. Stir well, then cover the pan and simmer over low heat for 20 to 25 minutes until the olluco is tender and has absorbed the flavours. Check seasoning next.
Step 7: Season to taste
Uncover the pan and season with salt and pepper. Stir and simmer for a final 5 minutes uncovered, letting any excess liquid reduce. Prepare to serve.
Final step: Serve and garnish
Serve hot alongside steamed white rice. Optionally garnish with a few coriander leaves. For an authentic touch, serve on a clay plate with a rustic spoon and offer a side of fresh chilli salsa for added heat.
Variations and substitutions
- Substitute charqui with beef jerky or dried shredded beef if llama or alpaca is unavailable.
- If fresh olluco is unavailable, use waxy yellow potatoes or jícama, finely julienned. While the texture won’t fully match, these options provide a mild flavour and pleasant bite.
- Aji panca and aji amarillo can be replaced with smoked paprika and fresh yellow chilli for a mild alternative.
- For a vegetarian version, omit the meat and add sautéed mushrooms for umami depth.
Cooking Tips for Perfect Olluquito con Charqui
- Always slice olluco into fine matchsticks to cook evenly and maintain its signature texture.
- Soak charqui well and shred thinly to avoid a chewy finish.
- Use a mix of aji panca and aji amarillo for a smoky and mildly spicy base.
- Cook low and slow to allow full flavour development.
Peruvian Olluquito con Charqui (Dried Meat Stew)
Ingredients
For the stew
- 500 g olluco peeled and finely julienned
- 250 g charqui dried llama or alpaca meat, soaked and shredded
- 1 large red onion finely diced
- 3 garlic cloves minced
- 1 tbsp aji panca paste
- 1 tsp aji amarillo paste
- 1 tsp ground cumin
- 3 tbsp vegetable oil or lard
- 250 ml water or stock beef or vegetable
- Salt and pepper to taste
For serving
- Steamed white rice
- Fresh coriander optional
Instructions
- To begin, soak the dried charqui in warm water for 1 to 2 hours until rehydrated and pliable. Drain well, then shred or chop into small bite sized strips. Set aside and move on to preparing the base of the stew.
- In a wide, heavy bottomed pan, heat the oil over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Transition to adding the spices.
- Stir in the aji panca and aji amarillo pastes, along with the cumin. Cook this mixture gently for 3 to 4 minutes, allowing the chillies to deepen in colour and the oil to separate. This forms the flavour base. Move to adding the charqui.
- Toss the rehydrated charqui into the pan, mixing thoroughly to coat in the aromatic paste. Cook for 5 minutes to allow the meat to absorb flavour. Transition to the root vegetable.
- Add the julienned olluco to the pan and stir well. Ensure the vegetable is evenly coated. Cook for 5 minutes, stirring occasionally. Now add liquid to simmer the stew.
- Add water or stock just enough to moisten the mixture without submerging it. Stir well, then cover the pan and simmer over low heat for 20 to 25 minutes until the olluco is tender and has absorbed the flavours. Check seasoning next.
- Uncover the pan and season with salt and pepper. Stir and simmer for a final 5 minutes uncovered, letting any excess liquid reduce. Prepare to serve.
- Serve hot alongside steamed white rice. Optionally garnish with a few coriander leaves. For an authentic touch, serve on a clay plate with a rustic spoon and offer a side of fresh chilli salsa for added heat.
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