viernes, 2 de febrero de 2018

Peru: the country of 3,000 potatoes

Peru is known worldwide for its biodiversity and the large quantity of organic products it produces thanks to its 28 different types of climate (divided between coast, mountains and jungle), and a total of 84 of the 104 microclimates that exist on the planet.

This makes Peru's natural reserve inexhaustible and able to produce products such as avocado or blueberries in off-season, having a great advantage over other agro-exporting markets in the region.

Peruvian fruits and vegetables are recognized for their intensity and flavor, and are world leaders in crops such as cocoa, avocado, asparagus, paprika, coffee, grapes, among others.

And although it is recognized that the potato is native to Peru, however many will not know that this country has up to 3,000 varieties of potato, having as a battle horse to his famous yellow potato.

Potatoes Peru, 3.000 varieties of potatoe, Peru and the potatoe native

If most countries have the bad fortune of owning a sad variety of potato such as the white potato, in Peru we could say that they have a potato for every occasion. As talking about so many varieties of this tuber would be a titanic task - and it would only be a titanic task to mention 50 - we will try to shorten it by synthesizing the most recognized and used in the local gastronomy.

Native potatoes have between 24% to 32% dry matter and a high percentage of carbohydrates, but not fat; moreover, purple and red potatoes have anthocyanins (with a high antioxidant power), while yellow potatoes contain carotenoids.

Yellow potato

This intense yellow potato is the jewel of the Peruvian potato crown and is used in a multitude of traditional dishes such as causa limeña, stuffed potato, mashed potato, or even as simple and delicious fries. Its texture is earthy, so it is not recommended to boil without shell or prick it to check the cooking level.

Yellow Potato, Potatoes Peru, 3.000 varieties of potatoe, Peru and the potatoe native

Tomasa Potato

It is the popular white potato variety that has a longer cooking time and a more robust texture. In Peru comes from the Valleys of Huancavelica and Ascension and we will find it in most restaurants and fast food chains such as potato french fries or in the classic potato a la huancaina.

Potatoes Peru, 3.000 varieties of potatoe, Peru and the potatoe native

Huayro Potato

This potato has a cream color with purple tones, with an intense flavor and is recommended in stews or dishes that have sauces to have absorbent properties. It can be served boiled (cooked) with sauces, used to make causas, mashed potatoes, stuffed potato, potato cakes or baked.

Huayro Potatoe, Potatoes Peru, 3.000 varieties of potatoe, Peru and the potatoe native


Canchán Potato

Popularly known as "Pink" potato for the color of its peel, it has a pleasing tomasa-like texture and is usually used to prepare locro, papa rellena (fill potato) or traditional pachamanca. Its cultivation is not limited to the area of the sierra, being cultivated also on the coast.

Canchan potato, Potatoes Peru, 3.000 varieties of potatoe, Peru and the potatoe native

Purple potato

This purple potato shares properties with the red variety, being considered new 'super food' for its antioxidant properties, and nutrients such as vitamin C, folic acid, minerals, potassium, iron and zinc. It can be used in causas, purees or stews.

Purple potato, Potatoes Peru, 3.000 varieties of potatoe, Peru and the potatoe native



Huamantanga Potato

Tuber very appreciated in Peru for its flavor and texture, very similar to the yellow potato, while its appearance is more similar to the white potato. Of an average size smaller than the rest of potatoes, they are an excellent option to serve fried, or to be used in stews.

Huamantanga potato, Potatoes Peru, 3.000 varieties of potatoe, Peru and the potatoe native

Black Potato

The cultivation of this potato has also been taking place in the Canary Islands (Spain) for about 400 years, which came through the galleys that carried gold and food from the new world. Its texture is floury and has a pleasant, slightly sweet taste. Popularly known as the "Tomasa Negra" can be used stewed, fried or mashed.

Black potato, Potatoes Peru, 3.000 varieties of potatoe, Peru and the potatoe native

Toro's Blood Potato

This potato receives this name because of the color of its shell and the inside, a bright red color that, once cooked, reminds the beet. It has an intense flavor, and has in common with its premium purple, the amount of anthocyanins and antioxidants that make them a super food. It can be seen in causes or purées.

Toro's Blood potato, Potatoes Peru, 3.000 varieties of potatoe, Peru and the potatoe native

Cocktail potato

This potato became very popular in recent years precisely because it became an ideal complement to corporate cocktails or friends meetings. It is a small, round, sweet potato cooked in shell and usually accompanied with ají sauce or huancaina sauce.

Cocktail potato, Potatoes Peru, 3.000 varieties of potatoe, Peru and the potatoe native

Wenccos Potato

Also known as "Cacho de Toro" for its elongated shape. As a large part of the native potatoes, it comes from the Huancavelica region, in the province of Tayacaja (about 4,200 meters above sea level). Its texture is floury and it is recommended to fry or cook with shell and thin flakes. Its colouring makes it rich in antioxidants and vitamin C.

Wenccos potato, Potatoes Peru, 3.000 varieties of potatoe, Peru and the potatoe native

Perricholi Potato

This potato is the ideal potato for frying thanks to its sweet, watery texture similar to the white potato. It is a potato of industrial use used in almost all the country's polleries because it does not darken once peeled. It is also ideal to accompany sautéed loins, pork meats and ribs and the aforementioned grilled chicken.

Canchan potato, Potatoes Peru, 3.000 varieties of potatoe, Peru and the potatoe native

Peruanita potato

The alternation of purple and brown in its shell makes this potato very easily recognizable. Its intense flavor makes it an excellent choice for boiling with a touch of salt or butter. You can also go to the oven wrapped in aluminum and food with its shell, because it is very thin and provides nutrients. It can also be used in stews or causes.

Peruanita potato, Potatoes Peru, 3.000 varieties of potatoe, Peru and the potatoe native

The native potatoes, despite being one of the jewels of Peruvian gastronomy, are not usually integrated into traditional food and can only be found some of these varieties in specific markets or fairs such as the one held on May 30 for National Potato Day.

Some associations, such as the National Coordinator of Potato Producers of Peru (Corpapa), based in Ayacucho, make efforts year after year to integrate these impressive tubers into the supermarkets and restaurants of Lima.

We invited you to try some of this special potatos in your visit to Perú. Don't hesitage!

Esteban García, Peru Travels Blog
February 2018
info@perutravelsblog.com

No hay comentarios:

Publicar un comentario