Comments on: The Chuño – Dehydrated Potato of the Andes http://enperublog.com/2008/09/01/the-chuno-dehydrated-potato-of-the-andes/ All you could ever want to know about Peru Sun, 26 Feb 2023 22:03:16 +0000 hourly 1 By: Space-Age Food Products Cultivated By Incas Ahead Of NASA http://enperublog.com/2008/09/01/the-chuno-dehydrated-potato-of-the-andes/comment-page-1/#comment-121527 Fri, 12 Aug 2016 07:43:08 +0000 http://enperublog.com/?p=1148#comment-121527 […] Peru Blog noted that there are a variety of dishes you can choose to make with these potatoes, including Escabeche de Tunta, Ocopa de Tunta, Tunta Rellena with Charqui (beef jerky) and cheese, and even a tunta stew. […]

]]> By: Gold, gods and potatoes in Quito, Ecuador | Hellenic News of America http://enperublog.com/2008/09/01/the-chuno-dehydrated-potato-of-the-andes/comment-page-1/#comment-119720 Fri, 25 Sep 2015 15:35:59 +0000 http://enperublog.com/?p=1148#comment-119720 […] of history. An important food staple for all pre-Columbian Andean cultures, the Incas created chunu – dehydrated potatoes that could be stored for up to a […]

]]> By: Chunos, in Babette Audant’s Culinary Improvisation Course | FOODWAYS and HUMANITIES PROJECT http://enperublog.com/2008/09/01/the-chuno-dehydrated-potato-of-the-andes/comment-page-1/#comment-118497 Sat, 09 May 2015 15:59:20 +0000 http://enperublog.com/?p=1148#comment-118497 […] a short article about […]

]]> By: DishBliss » Blog Archive » The Most Interesting Peruvian Foods You’ve Never Heard Of http://enperublog.com/2008/09/01/the-chuno-dehydrated-potato-of-the-andes/comment-page-1/#comment-109279 Fri, 14 Jun 2013 17:57:16 +0000 http://enperublog.com/?p=1148#comment-109279 […] the day. Here is a link to the entire process, which can take up to 50 days for quality chunos http://enperublog.com/2008/09/01/the-chuno-dehydrated-potato-of-the-andes/ […]

]]> By: Dr. Molly Ogorzaly http://enperublog.com/2008/09/01/the-chuno-dehydrated-potato-of-the-andes/comment-page-1/#comment-79651 Fri, 20 Apr 2012 19:05:08 +0000 http://enperublog.com/?p=1148#comment-79651 We are working on the Fourth Edition of our college textbook with McGraw Hill (Economic Botany: Plants in Our World). We’ve had a black and white picture of chuno production in the past and are looking for a color one. This one of the gentleman juggling the chunk is especially great. Any chance you would share it? Of course we’d give you credit in the book.

Thanks so much for your time,
MollyO

]]> By: Inca Food, Past and Present | How to Peru http://enperublog.com/2008/09/01/the-chuno-dehydrated-potato-of-the-andes/comment-page-1/#comment-68914 Fri, 11 Nov 2011 17:18:55 +0000 http://enperublog.com/?p=1148#comment-68914 […] many more), a process that continues in the Andean highlands today. The Incas also produced chuño (also known as tunta), a freeze-dried potato product which, once prepared, could last for many […]

]]> By: Alicia http://enperublog.com/2008/09/01/the-chuno-dehydrated-potato-of-the-andes/comment-page-1/#comment-65739 Sat, 01 Oct 2011 16:20:31 +0000 http://enperublog.com/?p=1148#comment-65739 The existence of chuño dates back to before the time of the Inca Empire, based on findings of that have been made of the product at various archeological 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.

]]> By: caglar keskin http://enperublog.com/2008/09/01/the-chuno-dehydrated-potato-of-the-andes/comment-page-1/#comment-31882 Sun, 29 Aug 2010 23:49:46 +0000 http://enperublog.com/?p=1148#comment-31882 Potatoes are one of the most common vegetables all over the world. They are cheap, easy to cook and have so many health benefits.
You can bake them, boil them, microwave them… everyone can make something to eat with potatoes.I will start to grow tomatoes
in my farm and now learning watever i can about them, thanks for information. I also found another good site
about potatoes and so many other methods of agriculturing, i recommend you to take a look.

http://agricultureguide.org/

]]> By: Charles http://enperublog.com/2008/09/01/the-chuno-dehydrated-potato-of-the-andes/comment-page-1/#comment-18837 Wed, 27 Jan 2010 22:57:37 +0000 http://enperublog.com/?p=1148#comment-18837 Why remove the potato skin when there are so many good nutrients and vitamins in it?

]]> By: Hop Skip Jump Peru http://enperublog.com/2008/09/01/the-chuno-dehydrated-potato-of-the-andes/comment-page-1/#comment-16071 Mon, 28 Dec 2009 04:15:13 +0000 http://enperublog.com/?p=1148#comment-16071 Interesting post, I had no idea that it was so versatile.

]]> By: Ginny Atherton http://enperublog.com/2008/09/01/the-chuno-dehydrated-potato-of-the-andes/comment-page-1/#comment-8085 Mon, 03 Aug 2009 00:00:08 +0000 http://enperublog.com/?p=1148#comment-8085 Thanks for a great description and detail of the difference between tunta and chuno. There is a new Bolivian-Mexican restaurant in Tustin, CA called Rollie’s Bakery Cafe that has both. And the best saltenas I’ve found outside of Bolivia in 30 some years!

]]> By: Stuart Starrs http://enperublog.com/2008/09/01/the-chuno-dehydrated-potato-of-the-andes/comment-page-1/#comment-537 Wed, 03 Sep 2008 14:49:51 +0000 http://enperublog.com/?p=1148#comment-537 I can’t imagine a chuño sour either, but I’d give it a try. I’d skip juggled frozen chuño though.

]]> By: Alejandro http://enperublog.com/2008/09/01/the-chuno-dehydrated-potato-of-the-andes/comment-page-1/#comment-530 Wed, 03 Sep 2008 05:21:30 +0000 http://enperublog.com/?p=1148#comment-530 Another interesting article. I particularly liked your description of how tunta is made. Good illustrations, as usual, especially the guy juggling the chuño. Cheers!

]]> By: Juancho http://enperublog.com/2008/09/01/the-chuno-dehydrated-potato-of-the-andes/comment-page-1/#comment-520 Tue, 02 Sep 2008 06:51:24 +0000 http://enperublog.com/?p=1148#comment-520 A chuño sour?! I can’t even imagine such a thing.

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