Llama Charqui Stew

Name: Llama Charqui Stew
Yield: 4
Ingredients: Llama charqui (dried salted llama meat), or substitute dried beef jerky without modern spice — 250 g (0.5 lb); coatings; Water, plus extra for soaking — 1 L (4 cups); Potatoes, peeled and chunked — 300 g (0.7 lb); Fresh ai amarillo chile, sliced — 1; Salt (charqui is already salty, so add cautiously) — 1 pinch

The Quirky Foodster Team

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Servings

Ingredients

Llama charqui (dried salted llama meat), or substitute dried beef jerky without modern spice — 250 g (0.5 lb)
coatings
Water, plus extra for soaking — 1 L (4 cups)
Potatoes, peeled and chunked — 300 g (0.7 lb)
Fresh ai amarillo chile, sliced — 1
Salt (charqui is already salty, so add cautiously) — 1 pinch

Method

Soak the charqui in water for at least 4 hours or overnight to rehydrate and draw out excess salt, changing the water once if very salty.
Drain, shred the softened meat into strips, and place in the pot with fresh water.
Bring to a simmer and cook for 30 minutes to further tenderise the meat.
Add the potatoes and ai amarillo, and continue simmering for 20 minutes, until the potatoes are tender.
Taste before adding extra salt, as the meat retains some salinity.
Serve hot.

Introduction: Salted, sun-dried strips of llama meat, rehydrated and simmered into a rich, savoury stew, a dish that let herding communities preserve meat for months at a time.

Cultural Background: Charki, the salt-cured and freeze/sun-dried meat preparation from which the English word “jerky” derives, is one of the best-documented Inca-era food preservation technologies, closely tied to the state’s large camelid herds and redistributive storehouse (qullqa) system described in Spanish colonial administrative records.

Tips: – Always taste-test the broth before adding salt; charqui carries significant residual salt from curing. – Longer, gentler simmering gives the best texture for the tougher dried meat.

Variations: – Alpaca charqui can be substituted for llama, following the same preparation. – A version without added chile suits those wanting a milder broth.

Storage: Refrigerate covered for up to 3 days.

Reheating: Reheat in a pot over low heat with a splash of water for 8-10 minutes, stirring occasionally, until hot throughout.

Nutrition: Per serving (approx.): 240 kcal, 22 g protein, 24 g carbohydrate, 6 g fat.

FAQs:

Q: What is charqui?

A: Salted meat, traditionally llama or alpaca, dried by sun and cold high-altitude air; the technique and word are the direct ancestor of the English “jerky.”

Q: Can this be made with beef jerky instead?

A: Plain, unseasoned dried beef can substitute reasonably well, though the flavour of camelid meat is milder than beef.