Chuño

Method

Boil whole unpeeled potatoes in salted water for 20-25 minutes until completely tender. Drain well and allow to cool slightly, then peel whilst still warm. Spread peeled potatoes on woven mats or clean cloth and leave exposed to freezing mountain air overnight, allowing them to freeze solid. Once frozen, place in the sun during the day to partially thaw, then freeze again at night, repeating this freeze-thaw cycle for 5-7 days. The potatoes will become dark, shrivelled and dehydrated. To finish, soak the dehydrated chuño in fresh water for 30 minutes to soften, then boil gently with garlic and salt for 15-20 minutes until tender but still holding their shape. Serve hot as an accompaniment to stews or main dishes.