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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