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.