Chuno Phuti (Freeze-Dried Potato Side)
The Quirky Foodster Team
Ingredients
- Chuno, soaked overnight in water — 200 g (1.3 cups)
- Salt — 1 pinch
Method
- Drain the soaked chuno and rub off the loose outer skin under running water.
- Place in a steaming basket over a small amount of simmering water.
- Cover and steam for 20-25 minutes, until fully tender throughout.
- Sprinkle lightly with salt before serving.
Introduction: Rehydrated chuno gently steamed until tender and served plain as a simple side, letting the distinctive tangy, spongy character of the freeze-dried potato stand on its own.
Cultural Background: As with the chuno soup above, this preparation rests on the well-documented Inca-era freeze-drying process; a plainer, steamed side-dish form of chuno (as opposed to a brothy soup) is described in modern Andean ethnographic accounts of everyday household cooking and is a reasonable simpler-format companion recipe.
Tips: – Chuno should feel evenly soft with no hard centre when fully steamed; test with a knife tip. – Serve simply, as a side to stews or roasted meats, in place of fresh potato.
Variations: – Naturally vegan as written. – A little mashed ai amarillo can be served alongside for those wanting extra flavour.
Storage: Refrigerate covered for up to 3 days.
Reheating: Re-steam for 5 minutes, or warm gently in a covered pan with a splash of water.
Nutrition: Per serving (approx.): 110 kcal, 2 g protein, 24 g carbohydrate, 0.2 g fat, 3 g fibre.
FAQs:
Q: Is chuno the same as fresh potato once cooked?
A: No, it keeps a distinctive spongy texture and slightly tangy flavour from the freeze-drying process, quite different from fresh potato.
Q: Why steam rather than boil?
A: Steaming keeps the chuno from becoming waterlogged and preserves its texture better than boiling.
- Chuno, soaked overnight in water — 200 g (1.3 cups)
- Salt — 1 pinch
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