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. |
|
Want to
print this recipe?
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
|
