Английская Википедия:Chuño

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Шаблон:Lang (Шаблон:IPA-es) 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 Шаблон:Lang, meaning 'frozen potato' ('wrinkled' in the dialects of the Junín Region).

Origins

The existence of Шаблон:Lang 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.Шаблон:Citation needed 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.Шаблон:Citation needed

It had been described in 1590 by Spanish chronicler José de Acosta. Due to its portability, long shelf life, and nutritional value, Шаблон:Lang was eaten by Inca soldiers on marches. Indeed Carl Troll argued that the nighttime sub-freezing temperatures of southern Peruvian highlands that allowed for Шаблон:Lang production favoured the rise of the Inca Empire.

Illustration of Alstroemeria ligtu

Alstroemeria ligtu

A form of Шаблон:Lang (Шаблон:Lang or Шаблон:Lang)Шаблон:Sfn is made from the starchy storage roots of Alstroemeria ligtu.Шаблон:SfnШаблон:SfnШаблон:Sfn

Production

Шаблон:Lang is made at the beginning of winter during June and July, during which time the temperatures reach around Шаблон:Convert at elevations of over Шаблон:Convert. After fall harvest (April–May), potatoes are selected for the production of Шаблон:Lang, typically small ones for ease of processing. These small potatoes are spread closely on flat ground, and allowed to freeze with the low night temperatures and dehydrate in the daytime, for about three nights. This process results in natural freeze-drying.

By the end of this process, the potatoes are taken to Шаблон:Lang – flat areas where the potatoes can be laid out. The term is Aymara in origin and translates to “the place where the Шаблон:Lang is made”. Once they make it to the Шаблон:Lang, they are trampled by foot, traditionally through the work of extended family groups and their pets. This eliminates what little water is still retained by the potatoes, and removes the skins, enabling subsequent freezing and drying. They remain as they are for over a week, depending on weather conditions.

During the process of manually squeezing water out of the potatoes via stepping on them, whole families will participate. The previous freeze-drying breaks down cell walls, making it easier to remove water from the potatoes. They build a small pile of potatoes with their feet and then "dance" on the pile, removing the skins as they do so. This will not entirely remove the skins, so the remaining skin is removed by hand afterwards. Starting from this basic freeze-dry process, two varieties are obtained:

White Шаблон:Lang

White Шаблон:Lang 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 Шаблон:Lang, also known as Шаблон:Lang (Spanish for 'dry potatoes'). In Bolivia, white Шаблон:Lang is also called Шаблон:Lang.

Black Шаблон:Lang

Black Шаблон:Lang 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 Шаблон:Lang production has less regional variation than white Шаблон:Lang, and is more likely to be kept and consumed by farmers than the more commercialized white Шаблон:Lang.

Preservation and consumption

Файл:Maiz con chuño y aji de carne.jpg

Maize with Шаблон:Lang and chili

Once dried, and with minimal care in storage, the product can last for a very long time, sometimes decades.

Consumption is varied, from desserts to prepared dishes, as well as Шаблон:Lang 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 Шаблон:Lang, meat, and vegetables. Especially in Bolivia, Шаблон:Lang is not considered the same as a regular potato. In certain recipes, Шаблон:Lang and potatoes should not be used interchangeably. Шаблон:Lang, for example, is not considered the same without the ground Шаблон:Lang. The other ingredients – wheat, carrots, etc – can be substituted, but not the Шаблон:Lang. It is also traditional in southern regions of Peru such as Arequipa and Puno. Another soup, this one made using whole Шаблон:Lang, is jakonta. More simply, Шаблон:Lang can be eaten with a variety of sauces.

See also

• Freeze-drying
• Food preservation
• List of dried foods
• Pachamanca
• Ocra (Peru), a Quechua village where traditional Шаблон:Lang are made

Bibliography

• Шаблон:Cite book
• Шаблон:Cite book, (additional excerpts)
• Шаблон:Cite book
• Шаблон:Cite journal