Black Chuno
Black Chuno:
Serves 3 to 4 people
What you will need:
6 or 7 small potatoes
A handful of Achiote seeds (for taste)
How to make it:
After harvisting the small potatoes, allow the to freeze by setting them out during the cold nights for atleast three days. During these days, go out and collect Achiote seeds from the Annato tree. Now the ingredients are ready to use. With a mortar and pestle, grind or simply trample the small potatoes along with the Achiote seeds. Now allow the mashed up potatoes be re-frozen in the cold air. After the ingredients are frozen, allow them to sundry for two or three days. Now the Chuno is ready to eat.
Serves 3 to 4 people
What you will need:
6 or 7 small potatoes
A handful of Achiote seeds (for taste)
How to make it:
After harvisting the small potatoes, allow the to freeze by setting them out during the cold nights for atleast three days. During these days, go out and collect Achiote seeds from the Annato tree. Now the ingredients are ready to use. With a mortar and pestle, grind or simply trample the small potatoes along with the Achiote seeds. Now allow the mashed up potatoes be re-frozen in the cold air. After the ingredients are frozen, allow them to sundry for two or three days. Now the Chuno is ready to eat.
White Chuno
White Chuno:
Serves 5 to 6 people
What you will need:
8 or 9 small potatoes
A pinch of Cilantro
How to make it:
Harvest your potatoes and choose some small ones to use in your Chuno. Freeze them during 3 to 4 cold nights. During those days collect some Cilantro and allow the leaves to dry. When the potatoes are frozen, lay them out on some straw and spray them with water repeatedly until they are moist. Now add the Cilantro and allow the Chuno to sundry.
Serves 5 to 6 people
What you will need:
8 or 9 small potatoes
A pinch of Cilantro
How to make it:
Harvest your potatoes and choose some small ones to use in your Chuno. Freeze them during 3 to 4 cold nights. During those days collect some Cilantro and allow the leaves to dry. When the potatoes are frozen, lay them out on some straw and spray them with water repeatedly until they are moist. Now add the Cilantro and allow the Chuno to sundry.
