The original term for this dish in the Aymara language is qala phurk'a, which means a stew made with hot stones.

In contemporary Peruvian cuisine and Bolivian cuisine, it is a stew of pork and papa seca (dehydrated potatoes), with peanuts, aji panca and mirasol peppers, garlic, and other spices like clove.

[1] It is usually eaten with rice, boiled potatoes or yuca.

[2] Originally called carapulca,[3][4][5] this stew has spread and is widely known in Lima as carapulcra[6][7][8] (although this name is not accepted by the RAE).

The name comes from the Aymara qala phurk'a, 'stew [made] on hot stones', and from the Quechua qalaphurka).