Tunta (moraya, white chuño)
Potatoes frozen and thawed as for black chuño, then washed or soaked for a long time before drying, giving a pale highland tuber product with different bitterness and colour.
Andes
Recipes by the places recorded in their sources.
Andes
High risk
Chuño negro
Chuño negro is a source-documented Andean potato-preservation practice. This entry records producer tradition; it is not a validated household process for making potentially toxic bitter potatoes safe.
Elevated risk
Chicha de jora with panela and pineapple peel
A contemporary Ecuadorian recipe simmers jora flour with spices, then adds panela and pineapple peel before a short spontaneous ferment. Its particular aromatics and measurements belong to this published adaptation.