- Natural preservation method
- High in carbohydrates
Found in the ancient archaeological Aymara, Quechua and Tiwanakota sites around the Andes, dehydrated potatoes have been eaten over the generations and its production still carries the ancient secrets of these cultures that have survived over a thousand years.During the approximately 50 days needed to complete this process, the potatoes are frozen at night and dried by the sun during the day. These potatoes can be stored throughout the year without affecting their nutritional values.
Chuno Phuti – Chuno and cheese side dish
Serves 6
1/2 pound dried chuno
2 teaspoons salt
1/4 cup oil
1 white onion, finely chopped
1 tomato, peeled and chopped
2 cups queso fresco, shredded or crumbled
3 eggs
Put chuno in a large bowl and cover with lukewarm water. Let it soak overnight.
Drain the water from the bowl and wash the chuno twice, removing any rind. Cut the chuno in pieces and rinse several times, squeezing the pieces until the water is clear.
Place chuno in a large pot and cover with double the water. Add salt and cover pan until boiling. Reduce heat and simmer for 45 minutes or until the chunos are fork tender. Drain and reserve chuno.
In another pot, heat the oil, add the onion and cook until transparent. Add the tomato and mix all well. Let the tomato cook for 3 minutes. In a small bowl, whisk the eggs and then add them to the onion and tomato mixture. Mix well.
Add chuno to the pot. Right before serving, add the cheese and mix everything together, stirring carefully over low heat. Serve immediately
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