Charquicán is the dry meat popular in the Incas times used in different dishes around the Andean region. Charquican in Chile is a popular stew . A similar dish eaten in Northwest Argentina is called Charquisillo, a dish made with ch’arki and rice. Chilean Charquicán is made with charqui or beef, potatoes, pumpkin, white corn, onion and sometimes peas and corn. It was originally made from dried and salted llama meat or beef. The modern Chilean version of Charquicán is made with minced beef and topped with a fried egg.
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| - Charquicán (en)
- Charquicán (es)
- Charquican (fr)
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| - El charquicán es un guiso tradicional en la gastronomía de Chile. Un plato similar que se consume en el noroeste de Argentina es el Charquisillo, hecho con charqui y arroz. (es)
- Le charquicán chilien est un ragoût à base de morceaux de pomme de terre, de haricots verts, de grains de maïs et de petits bouts de viande de cheval. Il peut également contenir des feuilles de coca émiettées et, dans certaines régions, de la tomate (tomatican). La recette se retrouve aussi en Argentine et dans les autres pays andins (Pérou, Bolivie). (fr)
- Charquicán is the dry meat popular in the Incas times used in different dishes around the Andean region. Charquican in Chile is a popular stew . A similar dish eaten in Northwest Argentina is called Charquisillo, a dish made with ch’arki and rice. Chilean Charquicán is made with charqui or beef, potatoes, pumpkin, white corn, onion and sometimes peas and corn. It was originally made from dried and salted llama meat or beef. The modern Chilean version of Charquicán is made with minced beef and topped with a fried egg. (en)
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| - Valdiviano, Tomatican. Modern versions use minced meat instead of jerky. (en)
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| - Charquicán is the dry meat popular in the Incas times used in different dishes around the Andean region. Charquican in Chile is a popular stew . A similar dish eaten in Northwest Argentina is called Charquisillo, a dish made with ch’arki and rice. Chilean Charquicán is made with charqui or beef, potatoes, pumpkin, white corn, onion and sometimes peas and corn. It was originally made from dried and salted llama meat or beef. The modern Chilean version of Charquicán is made with minced beef and topped with a fried egg. In Peru, fish charqui is used, usually Guitarra fish. It is typically consumed during Easter. The fish stew is combined with dice potatoes, served with a side of white rice and sometimes chickpeas. (en)
- El charquicán es un guiso tradicional en la gastronomía de Chile. Un plato similar que se consume en el noroeste de Argentina es el Charquisillo, hecho con charqui y arroz. (es)
- Le charquicán chilien est un ragoût à base de morceaux de pomme de terre, de haricots verts, de grains de maïs et de petits bouts de viande de cheval. Il peut également contenir des feuilles de coca émiettées et, dans certaines régions, de la tomate (tomatican). La recette se retrouve aussi en Argentine et dans les autres pays andins (Pérou, Bolivie). (fr)
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calories
| - Energy: 391 Kcal
*Protein: 17.1 g
*Total fat: 11.1 g
*Cholesterol: 29.2 mg.
*H. Carbon: 57.4 g
*Dietary Fiber: 9.6 g
*Sodium: 151 mg. (en)
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