"Carapulcra" is a signature Afro-Peruvian dish. In the countryside, in towns that are largely Afro-Peruvian, it is often eaten with "sopa seca," another typically Afro-Peruvian dish.
The base is potatoes - dried potatoes if you are from Lima, regular potatoes if you are from the countryside. Another ingredient is pork, plus there are many spices including lots of garlic. If you aren't going to have it with "sopa seca," it's eaten with rice or with yucca.
On way or another, it's delicious, healthy, and satisfying - and Juan de Dios Soto (from Lima) makes a great dish!