Chuño

South American freeze dried potato product

Chuño (ˈtʃuɲo) is a freeze dried potato product traditionally made by Quechua and Aymara communities of Bolivia and Peru, and is known in various countries of South America, including Bolivia, Peru, Chile and Northwest Argentina. It is a five day process, obtained by exposing a bitter, frost resistant variety of potatoes to the very low night temperatures of the Andean Altiplano, freezing them, and subsequently exposing them to the intense sunlight of the day (this being the traditional process). The word comes from Quechua ch'uñu, meaning 'frozen potato' ('wrinkled' in the dialects of the Junín Region).

The existence of chuño dates back to before the time of the Inca Empire in the 13th century, based on findings that have been made of the product at various archaeological sites. Specifically, they have been found at Tiwanaku, site of a culture which developed in the Collao Plateau, a geographic zone which includes territories of Bolivia and Peru. It had been described in 1590 by Spanish chronicler José de Acosta. Due to its portability, long shelf life, and nutritional value, chuño was eaten by Inca soldiers on marches. A form of chuño (chuño de liuto or chuño de concepción) is made from the starchy storage roots of Alstroemeria ligtu.

White chuño 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. 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 called chuño, also known as papas secas (Spanish for 'dry potatoes'). In Bolivia, white chuño is also called tunta.

Black chuño 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. Black chuño production has less regional variation than white chuño, and is more likely to be kept and consumed by farmers than the more commercialized white chuño. Consumption is varied, from desserts to prepared dishes, as well as chuño flour, which is an essential ingredient in many dishes of Peruvian cuisine. Chairo is one of the most traditional Bolivian soups and it is made with chuño, 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. Chairo, for example, is not considered the same without the ground chuño. The other ingredients – wheat, carrots, etc – can be substituted, but not the chuño. It is also traditional in southern regions of Peru such as Arequipa and Puno. Another soup, this one made using whole chuño, is jakonta. More simply, chuño can be eaten with a variety of sauces.