If you’ve never visited South America, then you’ve likely never tried some of the most stunningly tasty dishes from Peru.
While Peruvian cuisine can be found in small pockets around the United States, nothing compares to the authentic recipes that Peruvians have relied on for centuries.
Peru’s top soups and stews include Chupe de Camarones (shrimp soup), Aguadito de Pollo (chicken soup), and Shambar (mixed soup). Peruvian soups and stews tend to incorporate local ingredients and traditional cooking methods. Many dishes are hundreds of years old, dating back to ancient times.
In this article, we’ll be examining some of the most beloved Peruvian soups and stews.
We’ll also be discussing how to recreate each Peruvian dish at home so that you can enjoy a taste of the Andes from the comfort of your home.
1. Caldo de Gallina
For those living in the United States, the difference between a hen and a chicken might seem nominal.
However, those living in South America are very accustomed to choosing between hen and chicken when shopping for poultry.
Generally speaking, chicken products are smaller, leaner, and less savory than their hen counterparts.
A frozen hen, or gallina, is more expensive, larger, and often richer in taste.
So when you’re attempting to understand the difference between aguadito de pollo and caldo de gallina, it’s crucial to remember that dishes with gallina (hen) are often far thicker or heartier than those with pollo (chicken), but the taste is very similar.
Caldo de gallina isn’t something that you’ll be able to whip up in an hour or so.
You’ll need a decent amount of time to prepare and cook this mouthwatering meal.
You’ll also need carrots, garlic, egg noodles, potatoes, salt, and cilantro.
Oh, and don’t forget to bring your appetite to the table.
2. Aguadito de Pollo
If you’re allergic to shellfish (or just not very fond of them) but in the mood for a hearty protein-rich soup, then you may want to try aguadito de pollo.
This Peruvian dish consists of diced onions, carrots, potatoes, and garlic.
There are also bright green peas and bits of starchy brown rice.
Aguadito de pollo also contains a fair amount of shredded chicken and delicious chicken stock or broth.
But the ingredients that make this dish stand out among other chicken soups and stews are lime and cilantro.
Not only do they impart this soup with a bright, fresh taste, but they also imbue it with vivid green color.
Once you’ve tried aguadito de pollo, you’ll never want to chow down on regular chicken soup ever again.
Still, you’ll need plenty of ingredients, a reliable recipe, and a hard-working stockpot to enjoy this meal.
3. Shambar
Are you looking to slurp up a tiny taste of traditional Peruvian cuisine?
If so, you may want to try your hand at shambar, one of the oldest regional Peruvian soups still enjoyed today.
It’s made with three different types of meat and a distinct blend of wheat, fava beans, peas, and chickpeas.
Not only will a bowl of shambar fill your belly with protein, but it could also nurture your mind with a little history.
That’s because this meal consists of ingredients that have been native to Peru for hundreds (if not thousands) of years.
Peruvian peoples have likely enjoyed some form of this meal for several centuries.
To respectfully recreate your own version of shambar, first, you need a traditional recipe.
You’ll also need an impressive amount of patience, as this meal requires some overnight preparation.
Finally, you’ll need a massive cooking pot and an equally large strainer.
Still, if you’re willing to put in the energy and effort into making this dish, you’ll surely enjoy the rewards of your hard work.
4. Sancochado
Are you a diner that enjoys consuming all of their sides and entrees separately? Then do we have the perfect Peruvian soup for you!
Introducing sancochado, a soup that’s served without its primary ingredients.
Or, at least, those ingredients aren’t always in the bowl with it.
Interestingly, you’ll want to cook all of the ingredients together (beef, celery, carrots, onions, etc.), but then remove them from the resulting broth before serving.
In this way, you end up with melt-in-your-mouth meats and veggies that don’t get bogged down or lost in a vat of murky broth.
It’s a deliciously ingenious solution to many a stew-lovers’ conundra.
5. Parihuela
There’s almost nothing better than a mouthful of fresh, well-seasoned seafood.
If you’re not afraid of cooking up a little fish, crab, or lobster, then you might want to start preparing a Peruvian parihuela.
The garlic paste and cumin in this seafood dish gives it a startling red and orange color, while the ginger and cilantro brighten up the flavor a little bit.
You’ll also need a small onion and squirt of lime to complete this recipe and enjoy all of its complex-yet-satisfying qualities.
6. Carapulcra
If a bowl of shambar didn’t hit the spot quite like you thought it would, and you’re yearning to try another ancient Peruvian dish, it may be time to learn about carapulcra.
It’s one of the simplest dishes on this list and also one of the oldest.
To enjoy a nice hot bowl of carapulcra, you’ll need some shredded pieces of raw pork, onions, peanuts, and potatoes.
You may also want to prepare a cup of rice to enjoy with this thick, stew-like meal.
7. Inchicapi
You’ve gotten a literary mouthful of many different Peruvian stews and soups, but most of them have come from the low-lying coastal areas or the mountainous regions.
Let’s take a moment to discuss one of the lesser-known dishes from one of the least talked about areas of Peru.
Let’s talk about inchicapi, a dish from the westerly jungles and swamps that make up part of Peru’s middle section.
It’s creamy, it’s full of chicken flavor, and it’s thickened with both milk and cassava.
Interestingly, this dish also contains peanuts and garlic, lending it a Thai-esque flavor profile. Delicious!
8. Chupe de Camarones
Peru is an exciting place. It has staggering mountainous, coastal borders, a handful of low-lying swamps and pastures.
As such, Peru is home to many different crops, animals, and spices.
Peruvian cooking methods also differ from those used in neighboring countries, particularly in the most mountainous areas.
These unique ingredients and techniques ensure that each Peruvian dish is distinct.
Chupe de Camarones, or shrimp soup, is a dish popularized within the coastal communities of Peru.
You can enjoy chupe de Camarones from home with the right recipe and utensils.
Still, this dish might be best enjoyed during the cold winter months.
Contrary to popular belief, Peru’s relatively low-lying coastal areas can get quite cold, with temperatures plummeting to 50℉ (10°C ) or below during the winter season.
Chupe de Camarones has a chowder-like quality that makes it an ideal option for windy winter evenings.
It contains everything from shrimp and corn to eggs and rice.
Unlike other stews or soups, this tasty entree doesn’t require a stockpot or pressurized cooker and can be prepared and cooked in as little as an hour.
The most significant challenge facing home cooks is the fish stock this fish calls for.
Store-bought varieties may do the trick, but nothing beats making homemade stock.
9. Sopa de Olluco
Many of those soups and stews feature animal proteins, which can be disappointing for vegetarians and vegans.
However, sopa de olluco is a meatless soup that anyone can enjoy.
There are two distinct versions to choose from, and one is safe for vegans while the other is not.
The first version (occasionally referred to as the Incan style one) doesn’t contain dairy products.
The second version, a post-invasion update on the original recipe, contains cheese and milk.
Either way, both versions consist of ollucos (Ullucus tuberosus), squash, fava beans, corn, potatoes, and salt.
You may also want to add black mint in the form of huacatay leaves and stems.
Still, if you’re not a fan of mint, this last ingredient might not be the most palatable one to add.
10. Locro de Zapallo
We’ve discussed quite a few soups this far, but we’ve failed to touch about very many thick stews.
If you’re tired of drinking your meal, then you may love locro de zapallo.
It’s a rich, savory pumpkin stew that’s thick enough to stand on a plate.
Like many of the other dishes mentioned here, it’s not made of a single ingredient.
Instead, it’s a mixture of pumpkin, butternut squash, peas, beans, garlic, onion, and potatoes.
To enjoy this dense meal, you’ll need a sharp set of kitchen knives, a cutting board, and a large stew pot.
11. Aji de Gallina
Without a doubt, Aji de Gallina is the grandaddy of them all.
No dish represents the Peruvian culture like Aji de Gallina.
It’s a chicken stew in chile sauce. The sauce is flavored with aji amarillo peppers, parmesan cheese, and walnuts.
It is traditionally topped with hard-boiled eggs and black olives.
Truly, Peruvian cuisine at its best!
12. Cau Cau
Cau Cau is a Peruvian tripe stew popular in Africa, Peru, and other areas in South America.
The dish normally contains tripe, onions, garlic, potatoes, and peas.
However, many modern variations include chicken or beef with a side of rice.
Even though its origins are unclear, people believe that Cau Cau originated in Lima.
13. Seco de Carne
Seco de Carne is a popular dish in both Peru and Ecuador.
Seco de Carne is usually a beef-based stew, but people originally made it from goat, lamb, and deer.
The meat is accompanied by chiles, huacatay, or cilantro, and a rich broth that usually has beer, vinegar, or other acidic components.
Vegetables often include potatoes, carrots, or squash.
Read: Seco de Carne vs. Seco de Pollo: What’s the Difference?
14. Estofado de Pollo
Estofado de Pollo is a traditional Peruvian dish, often referred to as Peruvian Chicken Stew.
It is a flavorful and comforting meal that combines tender chicken pieces, usually thighs or drumsticks, with a variety of colorful vegetables, such as tomatoes, bell peppers, carrots, peas and potatoes.
The dish is characterized by its savory sauce, which is made from onions, garlic, aji panca paste or paprika, tomato paste and red wine or beer.
Just want the recipes? Browse our Peruvian soups and stews hub for every dish below with its own step-by-step recipe.
Estofado de Pollo is slow-cooked, allowing the flavors to meld together, resulting in a hearty dish.
It is typically served with rice, quinoa or crusty bread to soak up the delicious Peruvian sauce.
15. Chairo
Chairo is a beloved Peruvian soup that hails from the Andean highlands, where it has been warming locals for centuries.
This hearty dish combines a rich blend of flavors and textures, using ingredients like lamb or beef, potatoes, carrots, chuño (freeze-dried potatoes), and traditional Andean herbs.
Known for its robust and earthy taste, chairo is deeply nourishing, making it especially popular in the cold high-altitude regions of Peru.
The Peruvian soup’s unique ingredient, chuño, adds a distinct texture and historical connection, as this preserved potato was a staple in ancient Andean cuisine.
16. Seco de Cabrito
Seco de cabrito is a traditional Peruvian stew made with tender goat meat slow-cooked in a flavorful sauce of chicha de jora (fermented corn beer), cilantro, garlic, onions, and spices.
This dish is known for its rich, aromatic taste, where the marinated meat absorbs the deep flavors of the sauce, resulting in a melt-in-your-mouth texture.
Often served with rice, yuca, or beans, seco de cabrito is a beloved comfort food that showcases the region’s culinary heritage, blending indigenous and Spanish influences into a hearty, satisfying meal.
17. Chanfainita
Chanfainita is a traditional Peruvian stew made with diced beef lung (bofe) simmered in a richly seasoned sauce of aji panca (red chili), potatoes, and aromatic herbs.
Popular in local markets and home kitchens alike, it’s a hearty and affordable comfort food that showcases Peru’s love for bold flavors and resourceful cooking.
Often served with a side of white rice and a splash of fresh lime, chanfainita is deeply rooted in Afro-Peruvian and Andean culinary traditions, offering a delicious glimpse into the country’s diverse food culture.
Discover the Rich Flavors of Peruvian Soups & Stews
There are tons of traditional Peruvian foods to choose from, but if you’re in the mood for a hearty soup or stew, you may want to select one of the recipes listed above.
Whether you’re in the mood for a delicious vegetable-based dish or a savory meat-filled meal, there’s a Peruvian stew built to satisfy your needs.
To recreate these dishes at home, you’ll need a few pieces of equipment.
It may help to own a slow cooker, a sauce pot, and several preparation tools (cutting board, paring knives).
Otherwise, you may struggle to prepare and cook these Peruvian soups and Peruvian stews.
Shop Amazon for imported Peruvian foods and drinks.
Sources
- Taste Atlas: Inchicapi
- Cooking Light: Caldo de Gallina (Peruvian Hen Soup)
- Curious Cuisinière: CHUPE DE CAMARONES (PERUVIAN SHRIMP CHOWDER)
- EatPeru.com: LOCRO DE ZAPALLO: A LUSH ANDEAN PUMPKIN STEW
- Foodism: The ancient cooking of the Peruvian Andes
- FriendsEAT: Shambar Trujillano
- Gimme Some Oven: AGUADITO DE POLLO (PERUVIAN CHICKEN SOUP)
- Hunter Angler Gardener Cook: HOW TO MAKE FISH STOCK
- PeruDelights.com: #MeatlessMondays – Chupe De Ollucos, A Very Special Soup
- PeruDelights.com: Huacatay – Add some serious flavor with Black Mint
- PeruDelights.com: Sancochado – A robust soup for weekend appetites
- Pisco Trail: Parihuela (Peruvian Seafood Soup)
- Wikipedia: Carapulcra
- Wikipedia: Climate of Peru
- Wikipedia: Shambar
- Wikipedia: Ullucus
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.