Chupe is a thick soup or stew, which is enjoyed throughout South American continent. Chupe resembles a stew in North American parlance. This soup specifically indicates to the cuisines of Peru and Chile. The chupes have become an integral part of the Peruvian food culture. At Arequipa- Chile, different varieties of the soup are prepared on each day. These soups are prepared in accordance with food traditions of the country. Mostly the vegetable chupes are prepared on Fridays. This is in accordance with the religious food traditions of the country. Crayfish chupe or Chupe de Camarones is the signature dish of the Arequipa region. But the shrimp chupe is also equally popular. The fresh or frozen chupe is used in the preparation of the chupe. In Colombia the chicken chupe is known as Ajiaco.
Ingredients Prescribed by Chupe Recipes:
The chupe is normally prepared using potatoes and meat like beef tripe, chicken, red meat, lamb and fishes. In some places vegetables are also used in the preparation of Chupes.
• Barley Chupe with Queso Fresco: This is a comforting dish which is prepared by using lima beans, barley and potatoes in chicken broth. It tastes best when teamed with Riesling Vin de Glaciere 2007 or Clinton Vineyards Romance.
• Striped Bass and Shrimp Stew (Chupe de Corvina y Camarones): This Ecuadorian dish is served after garnishing with a egg slices, onions, and parsley.
• Chupe De Camarones (Shrimp Chowder): This Peruvian dishis prepared using shrimps and vegetables such as tomato, potato, garlic and onions.
• Chupe de Pollo con Chipotle (Chicken Chowder with Chipotle): This dish is prepared using chipotle chillies, chicken breast and chicken broth.
• Corn and Seafood Chupe: The dish is prepared using shrimp, fish stock and corn kernals.
Health and Nutrition Information of Chupe:
The Shrimp chowder soup serves Vitamin A, Vitamin C, Calcium, Iron, dietary Fibers, and Proteins. The chupe is also notorious for high ratios of fats, carbohydrates and sodium. Similarly Chupe de Pollo Peruano is another most popular variety of the dish which is although high in fats, carbohydrates, cholesterol, and sodium, but the soup also high in proteins, calcium, Vitamin C, Vitamin A, and serves iron, Vitamin K, thiamin, riboflavin, niacin, Vitamin B6, Pantothenic acid, phosphorous, magnesium, zinc, copper, manganese in miniscule amounts.
Miscellaneous Facts about the Chupe:
• Chupe gets the distinction of Peru’s National Dish.