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/bolivia [intro : politics : comida : libros]
posted 9 September 04 & filed under comida
achojcha : a fat green pod. split lengthwise, remove seeds and boil until just tender. can be prepared as a green pepper, especially in stuffed pepper recipes.
chuño : dark, freeze-dried potato. soak overnight, peel, wash well & cut into pieces. boil, drain, rehead, add some oil, one or two eggs, and some cheese
oca : small, yellow or purple root vegetable. leave in the sun for several days to sweeten, then boil or roast. serve with butter.
papalisa : small, round, orange-yellow, root vegetable. wash well, boil, and serve mashed with butter.
racacha : brown, root vegetable rather like coarse parsnip. peel and boil.
tunta : small, white, freeze-dried potato. soak overnight, wash well, cut into pieces and steam until tender.
yucca : long, thick, brown, root vegetable. peel, boil, cut in pieces and fry or roast. may be ground and mixed with cheese.
quinoa : a grain peculiar to the Andes and very rich in nutrients. wash well, boil until soft. add to soup or bake as a casserole, adding milk, cheese and butter.
– from epicuro andino, 6th edition