Chaque arequipeño is a thick, hearty soup typical of home cooking in Arequipa, made with peeled wheat kernels, beef, and a mix of Andean vegetables like squash, fava beans, and carrot.
It’s a common one-pot meal in Arequipa households, especially on cold days, and is usually made in large batches to share as a family. The peeled wheat, soaked overnight, is what gives the soup its characteristic texture.
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Peruvian Chaque Arequipeño
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Soup
- Cuisine: Peruvian
Description
Peruvian preparation featuring carne de res, trigo y verduras, adapted for a home kitchen with clear measurements.
Ingredients
- 500 g beef, cut into chunks
- 200 g dried peeled wheat kernels, soaked overnight
- 2.5 l broth or water (10 cups)
- 150 g red onion, chopped (1 medium onion)
- 15 g minced garlic (1 tablespoon)
- 30 ml vegetable oil (2 tablespoons)
- Salt and pepper to taste
- 500 g potatoes, peeled (5 potatoes)
- 200 g squash, cut into chunks
- 100 g fresh fava beans
- 150 g carrot, chopped
- 10 g chopped huacatay (1/4 cup)
Preparation
- Cook the beef and wheat, place the beef and soaked wheat kernels in a pot with the broth. Bring to a gentle boil for 40 minutes and skim off the foam.
- Build the seasoning base, in another pot, heat the oil and cook the onion and garlic until translucent. Season with salt and pepper.
- Combine with the meat, stir the seasoning base into the pot with the meat and wheat. Cook for 15 more minutes, until the wheat is nearly tender.
- Add the potato and carrot, stir in the potatoes and carrot, and cook for 15 minutes.
- Add the squash and fava beans, stir in the squash and fava beans, and cook for 10 more minutes, until everything is tender.
- Finish and serve, adjust the salt, stir in the chopped huacatay, and serve the soup piping hot.
Chef’s Tips
- Soak the peeled wheat the night before; skipping this step means a much longer cooking time.
- Skim the first foam for a cleaner broth.
- Add the huacatay at the end so it keeps its fresh aroma.
Traditional Variations
Some Arequipa families add chuño or dried potato instead of fresh potato, giving the broth a different flavor and texture.
Other versions include a piece of pork rib or lamb instead of beef for a bolder flavor.
How to Serve
Serve piping hot, in a deep bowl, usually as a stand-alone lunch. It’s a common stew in Arequipa family kitchens, especially during the colder months.
Recommended Pairings
- Homemade ground chile sauce
- Three-cornered bread (pan de tres puntas)
- Stuffed rocoto as a starter
Did You Know?
Chaque is part of Arequipa’s tradition of hearty soups, alongside chairo and chupe, designed to feed large families with affordable, nutritious ingredients. The peeled wheat used in this soup has been grown for generations in the valleys near the city.
Frequently Asked Questions
It's a thick, hearty soup from the Arequipa region of Peru, made with wheat kernels (mote), meat, and vegetables, prized on cold days for being nutritious and comforting.
Peeled wheat kernels (trigo mote) are used, soaked beforehand to soften them before adding to the soup, which gives it its characteristic texture.
Yes, vegetarian versions exist that replace the meat with more vegetables and legumes while keeping the wheat as the base, though the traditional version includes meat.
