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Best Olluquito in Sydney
“An Andean stew where the word 'jerky' itself comes from the cured meat inside.”
What the real thing tastes like
Olluquito, olluquito con carne (with meat) and olluquito con ch'arki (with dried llama meat) are traditional dishes in Peruvian cuisine made with ulluku (Quechua, hispanicized spellings ulluco, olluco) a root vegetable that also has edible leaves. It is an important root crop in the Andean region of South America, second only to the potato. The leaf and the tuber are edible; the leaves are similar to spinach, and the root is like a potato or jicama. The Ulluku contains high levels of protein, calcium, and carotene. Papalisa were used by the Incas prior to arrival of Europeans in South America. It can be served with meat. Ch'arki is the technique employed in the Andean highlands to cure meat by salting, then dehydration. Incidentally the word "jerky" in English is derived from this Andean (Quechua) word. The dish is a stew of finely diced ulluku with ch'arki pieces (traditionally alpaca, or less frequently llama meat, though today it is also very commonly made from sheep), served with w
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Olluquito is a stew built on ulluku, an Andean root vegetable that's been feeding the highlands since before the Spanish arrived—second only to the potato in importance. Soft cubes of this potato-like tuber (tasting somewhere between potato and jicama) get simmered together with ch'arki, the ancient technique of salted and dried meat that gave English the word 'jerky.' Traditionally made with alpaca or llama, today you're more likely to find it with sheep, served over white rice to catch every bit of the savory broth.
Order it here when it has
- high protein and calcium
- nutrient-dense ulluku
- ancient preservation method
- simple, grounded flavors
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