Chuño Phuti is a traditional Bolivian recipe for a classic dish or accompaniment of dried potatoes blended wich cheese and vegetables. The full recipe is presented here and I hope you enjoy this classic Bolivian dish of: Chuño Phuti.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Made with freeze-dried potatoes, this dish is a Bolivian specialty. Chuño is a preserved potato product traditionally made by Quechua and Aymara communities of Bolivia and Peru, and is known in various countries of South America, including Bolivia, Peru, Chile and Northwest Argentina. It is a five-day process, obtained by exposing a bitter, frost-resistant variety of potatoes[2] to the very low night temperatures of the Andean Altiplano, freezing them, and subsequently exposing them to the intense sunlight of the day (this being the traditional process). The word comes from Quechua ch'uñu, meaning 'frozen potato'
Ingredients:
200g chuño (freeze-dried potatoes), soaked and rehydrated
120g queso fresco, crumbled
1 large onion, finely chopped
2 tomatoes, diced
2 garlic cloves, minced
1 tbsp vegetable oil
1 tsp ground cumin
1 tsp paprika
Salt and freshly-ground black pepper to taste
250ml water
Fresh coriander, chopped (for garnish)
Method:
Rinse the chuño thoroughly to remove any excess starch. Turn into a bowl, cover with water and se aside to soak for several hours until fully rehydrated. Drain and rinse again.
To cook the vegetables, place a large pan over medium heat. Once hot, add the oil and use to fry the onion and garlic for about 5 minutes until soft and translucent.
Stir in the diced tomatoes, cooking until they begin to soften and break down. Sprinkle over the ground cumin, paprika, salt, and black pepper. Stir well to combine.
Gently fold in the rehydrated chuño, ensuring an even distribution of the spices. Bring to a simmer and cook for 5 minutes, stirring occasionally.
At this point crumble in the queso fresco, stirring it into the chuño mixture until it starts to melt. Adjust the seasonings to taste then pour in 250ml water. Bring to a simmer and cook for an additional 10-15 minutes, allowing the flavours to intensify.
Once the chuño is tender and the cheese has melted, take the pan off the heat. Turn into a serving dish and garnish with chopped coriander leaves.
Serve the Bolivia Chuño Phuti hot, either as a standalone dish or accompanied by rice or bread.
Click on the image, above to submit to Pinterest.