Chuño Phuti
(Dehydrated-frozen potato side dish)
Ingredients:
½ pound dried chuño
2 teaspoon salt to cook chuño
¼ cup oil
½ cup white onion, finely chopped
¼ cup tomato, peeled and finely chopped
1 fresh cheese, crumbled
3 whole eggs
1 teaspoon salt
Preparation:
- One night before preparing, put chuño to soak in
lukewarm water.
- On the following day, peel chuño, removing all its rind. Cut chuño
into four parts and rinse with water several times until the bitter flavor disappears.
- Put chuño to cook with enough water and the two
teaspoon of salt. Once cooked drain all of its water.
- In a separate pot put the oil. Place the pot over moderate
heat. Once it warms up, add the onion. Stir fry until the onion is golden. Add the tomato
and salt, mix and let cook for about five minutes. Add the eggs and mix again.
- Add chuño already cooked, mix well and let cook for
about five more minutes.
- Finally, before serving, add the cheese and mix very well over
low heat.
Chuño
Dry, dehydrated and fozen potato that constitutes the typical food of the
inhabitants of the highlands of Bolivia. |
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Main Dish
 Ají de Lengua
Chairo Paceño
Fricasé
Fritanga
Lechón al Horno
Majao
Picana de Pollo
Picante de Pollo
Plato Paceño
Saisi
Salteñas
Desserts
Cocadas
Helado de Canela
Leche Asada
Manjar
Blanco
Pastries
Cuñapes
Humintas
a la Olla
Pan
Dulce
Pukacapas
Tawa-Tawas
Drinks
Biblia
Chicha
de Maní
Yungueño
Side Dishes
Chuño
Phuti
Escabeche
Llajua
Salsa Cruda
Versión en Español
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