Turrón de Doña Pepa — Sweet History, Strong Devotion

Every October in Peru the streets of Lima fill with purple processions and the air with the aroma of a uniquely Peruvian sweet: Turrón de Doña Pepa. This layered, anise-scented nougat—built from baked strips of a buttery dough, drenched in a fruity chancaca (raw sugar) syrup and showered with colorful sprinkles—has become inseparable from the Señor de los Milagros celebrations.

A beloved legend explains why. Around 300 years ago an Afro‑Peruvian woman named Josefa (often called Doña Pepa) suffered a paralysis and prayed to the Cristo Moreno (Lord of Miracles) for healing. When she recovered, she offered a new sweet she had created during the procession in gratitude; over time that sweet took her name and became a staple of the October festivities.

How it is made: strips of a flour-and-fat dough flavored with anise (and sometimes sesame or cloves) are baked, stacked (think a jenga of shortbread), and bound with a spiced, fruit‑infused chancaca syrup—then finished with bright confetti-like candies. The result is textural (crisp and sticky) and unmistakably festive.

The turrón’s popularity spikes every October when thousands follow the Lord of Miracles procession; bakers across Lima produce large quantities for families and street fairs, making the dessert both a devotional offering and a season’s treat.

At Uchu Wasi we celebrate these living traditions—foods that tell stories of faith, resilience and community. If you haven’t tried Turrón de Doña Pepa, October is the classic time to taste it—but its joyous sweetness can be enjoyed any time you want a bite of Peruvian history.