Chuños are rock-hard and actually resemble stones at first glance. This results from their special production process. After harvesting, they are left in the field for three days during the winter. At night, the potatoes freeze.
After 3 days, they are immersed in water for cleaning in moisture-permeable bags. Subsequently, they are spread out again in the field and separated from the skin. Finally, they are left to dry during the day for 10-15 days and can be stored for at least 5-10 years.
Chuño is a basic ingredient for the popular Fricasé.
¹Daniel Haller (1993): Bolivian Recipes.
