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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:

  1. One night before preparing, put chuño to soak in lukewarm water.
  2. 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.
  3. Put chuño to cook with enough water and the two teaspoon of salt. Once cooked drain all of its water.
  4. 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.
  5. Add chuño already cooked, mix well and let cook for about five more minutes.
  6. 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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Side Dishes
Chuño Phuti
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Versión en Español

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Last Updated 14 April, 2012 - 11:15 AM -0400

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