Chilean pebre de nalca is a fresh southern relish made with peeled, finely diced nalca stalks, chopped cilantro, oil, sea salt, and merkén, served raw with grilled meats, boiled potatoes, or bread. It takes just 15 minutes to prepare and serves 4 people.
It is a traditional criollo preparation from southern Chile, adapted by the Mapuche people to accompany catutos and roasted meats.
How to Make Chilean Nalca Pebre?
This is a true seasonal recipe. Nalcas are harvested in early spring and should be eaten fresh, to make the most of their aroma and flavor before the stalks become too fibrous. The stalk is peeled, cleaned of all its strings, diced, and seasoned.
Nutritional Information
Each serving of nalca pebre contains approximately 30 kcal, 4 g of carbohydrates, 1 g of fat, 1 g of protein, 2 g of fiber, 1 g of sugars, and 150 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Pebre de Nalca Recipe
Preparation: 15 minutes
Servings: 4 people
Ingredients
- 1 meter (about 3 ft) of nalca stalk
- 1 bunch of cilantro
- 1 tablespoon of merkén
- 1 tablespoon of oil
- Sea salt
Instructions
- Peel the nalca, remove all the fibrous strings, and dice it into small cubes of about 1 cm (1/2 in). Place everything in a large bowl and add the oil and freshly chopped cilantro.
- Add the merkén and salt to taste and stir well so the aromas and flavors come together. Let it rest in the refrigerator for a few minutes. Serve on its own, with pan amasado, with salads, or as a side dish.
Additional Tips
Use young spring stalks
Nalcas are harvested at the start of spring and should be eaten fresh, before the stalks develop too much fiber.
Remove every string
The long fibrous strings along the stalk make the pebre chewy. Peel them off completely before dicing.
Let it rest cold
A few minutes in the refrigerator lets the nalca absorb the flavor of the cilantro, oil, and merkén.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Nalca | Rhubarb stalk | 1:1 | Similar tartness, less herbal |
| Merkén | Smoked paprika plus chili flakes | 1:1 | Less smoky depth |
| Cilantro | Flat leaf parsley | 1:1 | Milder, less citrusy |
| Sea salt | Fine salt | To taste | No difference in flavor |
Frequently Asked Questions (FAQs)
1. Which part of the nalca is used for pebre?
Only the petiole, the thick green or reddish stalk of the leaf, is used. It must be completely peeled and all the fibrous strings running along it removed.
2. Is it safe to eat nalca raw?
Yes. Nalca is traditionally eaten raw in pebre and salads, since cooking softens it too much and it loses its crunch. It must be fresh, well peeled, and carefully cleaned of any soil.
3. How long does nalca pebre keep?
Because it is made with raw ingredients, it is best eaten the same day. Leftovers keep in an airtight container in the refrigerator for up to 2 days.
4. What should I serve it with?
It goes well with grilled meats, boiled potatoes, catutos, and warm pan amasado.
What Is Nalca?
Nalca (Gunnera tinctoria) is a giant-leaved plant from southern Chile whose tart, crunchy stalk is eaten raw, in salads, in pebre, or pickled. The Mapuche call the whole plant pangue or panke.
Nalca in Traditional Medicine
Nalca has been used for hundreds of years by Chile’s indigenous peoples as a medicinal plant to ease menstrual pain and to lower fever.
Did You Know?
The word nalca comes from the Mapudungun nalka or ngalka, which refers to the edible part of the pangue or panke, the name for the whole plant and its leaves.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Homemade Chilean Pebre Recipe
- Chilean Pickled Nalca Recipe
- Chilean Nalca and Digüeñes Salad
- Chilean Piñón Flour Sopaipillas
