Chupe
A hearty South American stew of meat or seafood, potatoes or yuca, and vegetables
Chupe is a South American stew made with meat or seafood, potatoes or yuca, vegetables, and often milk or cream. It is especially common in Peru, Bolivia, and Chile, with Arequipa in southern Peru known for its many versions, including chupe de camarones (crayfish or shrimp).
- Chupe is a stew common in Peru, Bolivia, and Chile
- Arequipa, Peru, serves different chupes on each day of the week
- Chupe can be made with meat, seafood, or offal
- Milk or cream is often added before serving
- Chupe de camarones uses crayfish or shrimp
What is Chupe?
Chupe refers to a range of stews from South America, especially found in Peru, Bolivia, and Chile. The dish can be made with chicken, red meat, lamb, beef tripe or offal, or seafood like fish, shrimp, crayfish, or shellfish. Potatoes or yuca (a starchy root), vegetables, and sometimes onions are cooked together. The broth is often finished with milk or cream, giving it a rich, smooth texture. Spices such as chilli powder and tomatoes add warmth and depth. Chupe is filling and can be adapted to what is available, making it a staple in many homes.
Where does Chupe come from?
Chupe is a traditional dish in several South American countries, with deep roots in Peru, Bolivia, and Chile. Arequipa, a city in southern Peru, is especially known for its many types of chupe, with some versions tied to specific days of the week. The dish likely developed as a way to use local meats, seafood, and tubers, adapting to both coastal and highland ingredients. Over time, chupe became a symbol of regional cooking, with each area and household creating its own style.
How is Chupe made?
To make chupe, potatoes and onions are first cooked in butter, then spices such as chilli powder are added. Water, tomatoes, and sometimes chicken broth form the base. Depending on the recipe, meat or seafood is included, simmering until tender. Before serving, milk or cream is stirred in to enrich the broth. The choice of main ingredient—meat, offal, or seafood—varies by region and occasion. The stew is served hot, often as a main meal.
How and when is Chupe eaten?
Chupe is usually eaten for lunch or dinner, served as a main course. In Arequipa, different chupes are prepared on different days, with meatless versions on Fridays in line with local religious customs. It is enjoyed at home and in restaurants, and can be made for both everyday meals and special occasions. Chupe is often eaten with bread or on its own, and its hearty nature makes it a satisfying meal.
Kinds of Chupe
There are many types of chupe, depending on the main ingredient and region. Chupe de camarones, made with crayfish or shrimp, is especially popular in southern Peru, though shrimp is now more common due to availability. Other versions use chicken, lamb, beef tripe, or various seafood and shellfish. The vegetables and tubers can also change, with potatoes or yuca as the base. Each family or region may have its own preferred recipe.
What Chupe means
Chupe holds a special place in the food culture of Peru, Bolivia, and Chile. In Arequipa, a traditional weekly cycle of chupes is observed, with a different version served each day. The custom of eating meatless chupe on Fridays reflects the influence of religious practices. Chupe is seen as a comforting, adaptable dish that brings together local ingredients and family traditions.
Questions people ask about Chupe
What is chupe made of?
Chupe is made with meat (such as chicken, lamb, or beef tripe) or seafood (like fish, shrimp, or crayfish), potatoes or yuca, vegetables, onions, and often finished with milk or cream.
Where does chupe come from?
Chupe is a traditional stew from South America, especially common in Peru, Bolivia, and Chile. Arequipa in southern Peru is particularly known for its many types of chupe.
How is chupe usually served?
Chupe is typically served as a main course for lunch or dinner. It is eaten hot, often with bread or on its own, and can be adapted to include different meats or seafood.
Are there vegetarian versions of chupe?
Yes, in some places, especially on Fridays for religious reasons, chupe is made without meat or seafood. These versions focus on potatoes, yuca, and vegetables.
What is chupe de camarones?
Chupe de camarones is a version of chupe made with crayfish or shrimp. It is especially popular in the southern coastal region of Peru, though shrimp is now more commonly used.
Good reading and sources
The facts on this page come from the Wikipedia article "Chupe", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
More from Peru
All the food of Peru
Huatia
🇵🇪 Peru and 2 moreAndean food cooked in a traditional earth oven of heated stones
Main dish
ChunchulloMeat
🇦🇷 Argentina and 5 moreBraided and roasted small intestine, a grill favorite in Latin America
Main dish, Lunch, Dinner
PachamancaMeat
🇵🇪 Peru and 1 moreAndean meats and vegetables slow-cooked with hot stones in an earthen oven
Main dish, Lunch, Dinner
Rocoto rellenoMeat
🇵🇪 PeruPeruvian stuffed rocoto peppers baked with meat and cheese
Main dish, Lunch, Dinner
Its cousins elsewhere
All stews and curries
Pörkölt
🇭🇺 Hungary and 4 moreHungarian stew of meat, paprika and onion, simmered with vegetables
Stew or curry, Lunch, Dinner
Sinigang
🇵🇭 PhilippinesA Filipino soup or stew with a tangy broth, often made with tamarind
Soup, Lunch, Dinner
SaltahMeatسلتة
🇾🇪 YemenYemen’s national stew of meat broth, fenugreek froth, and spicy salsa
Stew or curry, Lunch
Sundubu-jjigae순두부찌개
🇰🇷 South Korea and 2 moreA spicy Korean stew with extra soft tofu, cooked and served bubbling hot
Soup, Lunch, Dinner