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| Place of origin | Bolivia andPeru |
|---|---|
| Main ingredients | Potatoes |
Chuño (Spanish pronunciation:[ˈtʃuɲo]) is a preservedpotato product traditionally made byQuechua andAymara communities ofBolivia andPeru,[1] and is known in various countries ofSouth America, includingBolivia,Peru,Chile and NorthwestArgentina. It is a five-day process, obtained by exposing a bitter, frost-resistant variety of potatoes[2] to the very low night temperatures of theAndeanAltiplano,freezing them, and subsequently exposing them to the intensesunlight of the day (this being the traditional process). The word comes fromQuechuach'uñu, meaning 'frozen potato' ('wrinkled' in the dialects of theJunín Region).
The existence ofchuño dates back to before the time of theInca Empire in the 13th century, based on findings that have been made of the product at various archaeological sites.[3] Specifically, they have been found atTiwanaku, site of a culture which developed in theCollao Plateau, a geographic zone which includes territories of Bolivia and Peru..[4] It had been described in 1590 by Spanish chroniclerJosé de Acosta.[5] Due to its portability, long shelf life, and nutritional value,chuño was eaten by Inca soldiers on marches.[6] IndeedCarl Troll argued that the nighttime sub-freezing temperatures of southern Peruvian highlands that allowed forchuño production favoured the rise of theInca Empire.[7]
A form ofchuño (chuño de liuto orchuño de concepción)[8] is made from the starchy storage roots ofAlstroemeria ligtu.[9][10][11]
Chuño is made at the beginning of winter during June and July, during which time the temperatures reach around −5 °C (23 °F) at elevations of over 3,800 metres (12,500 ft).[12] After fall harvest (April–May), potatoes are selected for the production ofchuño, typically small ones for ease of processing. These small potatoes are spread closely on flat ground, and allowed to freeze with the low night temperatures and dehydrate in the daytime, for about three nights. This process results in naturalfreeze-drying.
By the end of this process, the potatoes are taken tochuñochinapampas – flat areas where the potatoes can be laid out. The term isAymara in origin and translates to “the place where thechuño is made”.[12] Once they make it to thechuñochinapampas, they are trampled by foot, traditionally through the work of extended family groups and their pets. This eliminates what little water is still retained by the potatoes, and removes the skins, enabling subsequent freezing and drying. They remain as they are for over a week, depending on weather conditions.
During the process of manually squeezing water out of the potatoes via stepping on them, whole families will participate. The previous freeze-drying breaks down cell walls, making it easier to remove water from the potatoes.[13] They build a small pile of potatoes with their feet and then "dance" on the pile, removing the skins as they do so. This will not entirely remove the skins, so the remaining skin is removed by hand afterwards.[14]Starting from this basic freeze-dry process, two varieties are obtained:
Whitechuño is obtained by washing the frozen potatoes. The washing may take various forms. In Bolivia, the potatoes are spread on blankets or straw and constantly sprayed with water to moisten.[15] In Peru, the frozen potatoes are transported to a river, and deposited in pools. This washing typically takes about a week. The final step is drying in the sun. The result is now calledchuño, also known aspapas secas (Spanish for 'dry potatoes'). In Bolivia, whitechuño is also calledtunta.
Blackchuño is obtained directly from the original freezing, trampling, and refreezing process. The product is not washed or exposed to water again; after freezing and trampling, it is simply sun-dried. Blackchuño production has less regional variation than whitechuño, and is more likely to be kept and consumed by farmers than the more commercialized whitechuño.[13]
Once dried, and with minimal care in storage, the product can last for a very long time, sometimes decades.[6]
Consumption is varied, from desserts to prepared dishes, as well aschuñoflour, which is an essential ingredient in many dishes ofPeruvian cuisine.Chairo is one of the most traditionalBolivian soups and it is made withchuño, meat, and vegetables. Especially in Bolivia,chuño is not considered the same as a regular potato. In certain recipes,chuño and potatoes should not be used interchangeably.[14]Chairo, for example, is not considered the same without the groundchuño. The other ingredients – wheat, carrots, etc – can be substituted, but not thechuño. It is also traditional in southern regions of Peru such asArequipa andPuno. Another soup, this one made using wholechuño, isjakonta. More simply,chuño can be eaten with a variety of sauces.
