Chuno

(pronounced choon-yo) a South American Indian way of preserving potatoes, the method having roots back to the Incas. The tubers are dried in the sun, until they turn black and are as hard as stones. Before they are cooked, they have to be soaked in water for 2-4 days.

They are then used to make soup or sometimes a kind of flour for bread.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.