Chuño are Peruvian potatoes, soaked in the icy cold water of rivers and streams for several days, and then sun dried using the harsh climate of the Andean highlands.
Chuño has an extremely long shelf life and are rich in calcium, phosphorus and iron.
Rehydrate by soaking them in water and used to make Andean soups and stews, or you can just cook them and eat them with corn and cheese.
Cooked Chuno is spongy, thick, and chewy, readily absorb accompanying flavors, and has an earthy, mild, and bland flavor.
