Chuño is the Bolivian word for potatoes that have been freeze dried, and is an age-old food staple of the people who live in the Bolivian Highlands.
Chuño Phuti (Dehydrated-frozen potato side dish) Recipe-
- ½ pound dried chuño (Freeze-dried potatoes)
- 3 tsp. salt
- ¼ cup pure corn oil
- ½ cup finely chopped white onion
- ¼ cup peeled and finely chopped tomato
- ½ cup Queso Fresco cheese, crumbled
- 3 whole eggs
- The night before you want to make your Chuño Phuti, put your chuño to soak in lukewarm water.
- The next day, peel your chuño, remove all rind, and chop into pieces (unless you have bought already prepared, peeled and chopped chuño), and then rinse with water several times to remove any bitter flavors.
- Boil your chuño in a pot of water with 2 teaspoons of salt, until tender, then drain all of the water.
- Put the oil in another pot over medium to medium high heat, and sauté the onion until it is a golden color.
- Add in 1 teaspoon salt and the tomato, stir everything together well, and let the mixture cook for about five minutes.
- Now add in the eggs, and mix everything together well again.
- Then add in the cooked chuño, mix and blend thoroughly, and let cook for about another five minutes.
- The last step, just before serving, is to add the crumbled cheese, stir it into the mixture well while the pot is still on the burner at very low heat, and then serve immediately.