The 3800 different types of peruvian potatoes – limaeasy

While everybody agrees that the birth place of the potato is in South America, the exact place of origin is unknown and reason for the one or other open dispute between Chile and Peru. Mexican recipes easy and quick In any case there is scientific evidence that potatoes were domesticated as early as 10,000 years ago in the High Andes of southeastern Peru and northwestern Bolivia. Italian recipes easy to make The oldest archeological findings were made in the area of Lake Titicaca, the area around Ayacucho and in the Valley of Chulca.


Chinese recipes easy to make The word “papa” is originally Quechua and simply means tuber.

As wild potatoes taste bitter and contain small amounts of toxins, early cultures must have spend quite a bit of an effort to select the right tubers for cultivation that are more tasty and less toxic. Vegetarian mexican recipes easy In the course of the centuries potatoes developed to be an important staple food and a main energy source for early Peruvian cultures, the Incas and the Spanish conquerors. Authentic mexican recipes easy It is believed that sailors returning from Peru and other countries in the New World brought potatoes back with them to Spain and England around 1570. Japanese recipes easy to make But people were suspicious of this botanical novelty and it took around 100 years until the potato was accepted. German recipes easy to make Once established in Europe, the potato soon became an important food staple and field crop. French recipes easy to make It helped reduce famines in the 17th and 18th century. Healthy mexican recipes easy Despite being first introduced outside the Andes region only four centuries ago, today potatoes have become an integral part of much of the world’s cuisine.

In Peru you can find more than 3800 varieties of potatoes. French food recipes easy to make They differ in size, shape, color, skin, pulp, texture and of cause in their taste, but all have their place in the Peruvian cuisine.

Numerous different potato varieties are sold under the term Papa Blanca; but be careful, not everything labeled Papa Blanca is a true white potato. Peruvian food recipes Real Papas Blancas are characterized by a light brownish outside and a firm, pale whitish colored flesh. Authentic peruvian recipes They are great for general cooking and frying and therefore probably the most consumed potato in Peru. Peruvian desserts recipes Papas Blancas are used in all Peruvian dishes where the potatoes should stay more or less firm.

Under the term Papa Amarilla (Yellow Potato) numerous different varieties are combined. Easy peruvian recipes They have, as the name suggests, a yellow or butter colored flesh in common. When cooking Papas Amarillas get very soft and grainy. Peruvian dessert recipes The Yellow Potato is the best for preparing a creamy and fluffy “pure de papa” (mashed potatoes) or the famous “Causa Limena”.

Invented only around 30 years ago, Papa Perrichilo is one of the bestsellers on Lima’s markets. Peruvian cuisine recipes It’s similar to the Papa Blanca (white potato); sweet and watery, ideal for frying. Peruvian quinoa recipes As it doesn’t change the color or get brownish after peeling the Papa Perricholi is often used in commercial kitchens, restaurants and for industrially made French fries.

For most the Papa Huamantanga is the star of the potatoes. Peruvian breakfast recipes Cultivated mostly in the Peruvian Andes, today it has found its way to all good sorted mercados and supermarkets in Lima. Traditional peruvian food recipes The flesh of the Papa Huamantanga has the color of a Papa Blanca (white potato) but the texture of a Papa Amarilla (yellow potato). Peruvian recipes easy It finds a use in typical stews of the Peruvian highlands or is eaten just boiled.

The skin of Papas Tarmenas is very similar to the one of the Papa Peruanita, but the inside isn’t yellow, more of a creamy color. Peruvian food recipes in english Usually this potato is used in the famous Causa Limena as it makes the potato mass creamy and fluffy. Traditional peruvian recipes It’s also good baked, roasted or fried and sometimes used in Lomo Saltado.

Papa Canchan, also called Papa Rosada (Pink Potato), has a pink, thin skin; the meat is of a pale whitish color like Papas Blancas, therefore probably sometimes sold under this name, but they stay much firmer when cooked and have a better flavor. Peruvian appetizers recipes Papas Canchans find a use in Peruvian stews, soups and the famous Pachamanca. Easy peruvian food recipes It’s also the most common potato variety used for Papa Rellena.

Even if the Camote is only distantly related to the potato, its English name “Sweet potato” justifies its place here. Peruvian food recipes easy As engravings and paintings on Moche ceramics proof the Camote is part of the Peruvian cuisine for nearly two thousand years. Simple peruvian recipes Today over 2000 varieties are known. Best peruvian recipes Camote is very popular in Peru and replaces in many dishes the “normal” potato.

By now the sweet, small Cocktail Potatoes are known around the world. Peruvian salad recipes The texture and flavor is similar to Papa Blancas (white potatoes), but much more intense. Peruvian cooking recipes They are great served just boiled or baked, peeled or unpeeled with sauces, but absolute delicious when used for potato salad.

As the name suggests the skin and flesh of Papa Purpura is of a deep purple, when cooked mostly bluish color. Peruvian dessert recipes in english Today referred to by some chefs as the “Gem of the Andes”, in pre-Hispanic times these potatoes were reserved for the Inca Kings. Peruvian foods recipes Purple potatoes can be cooked like any other potato and are very similar in taste to the “normal” ones, probably a little bit more buttery.

This potato is sold on Lima’s markets under the name of Papa Nativa or Papa Andina even if these names describe a number of different Andean potato varieties. Peruvian vegetable recipes Anyhow in the last few years Papas Nativas became popular in Peru when a big chips producer started selling naturally bi-color native potato chips.

Papas Huayro have a great taste. Peruvian dishes recipes They are very absorptive and therefore ideal as garnish for dishes with plenty of sauce, for the use in stews and soups where they incorporate the flavor or as ingredient in Causa, Papa Rellena or mashed potatoes.

Black Potatoes are also known under the name Papa Mariva or Papa Tomasa Negra. Peruvian seafood recipes The skin is dark brown to black, the inside yellowish. Recipes for peruvian food The Papa Negra is floury, slightly sweet with a pleasant taste and finds a use in almost all Peruvian dishes: stews, soups, boiled, fried or mashed. Quick and easy peruvian dessert recipes It’s an ideal potato for Papa Rellena (Peruvian Stuffed Potatoes) as it browns well.

Papa Tomasa aren’t widely cultivated in Peru anymore and today can almost only be found in the areas of Huancavelica, Ica and Canete. Peruvian vegetarian recipes The skin is light with purple to black spots and quite tough, the flesh white. Peruvian dinner recipes Papa Tomasa are often used as ingredient for one of Peru’s most popular soups, the Sancochado and are presumably the best potatoes for Peruvian papas fritas (French fries).

Papa Yungay are very similar to Papa Amarilla (yellow potato), but don’t go off so quickly. Peruvian cake recipes Grown in the Peruvian Andes, they can be stored for an extended period of time without losing its flavor. Recipes peruvian food Additionally Papas Yungay have varied uses in the Peruvian kitchen.

Chuno is a freeze-dried potato traditionally made by Quechua and Aymara communities of Peru and Bolivia. Peruvian recipes in english The production of Chuno dates back to pre-Inca times. Peruvian potato recipes After the harvest mostly small potatoes are selected and spread on flat ground. Peruvian easy recipes They are left in the open and freeze at night with the low temperatures of the Andes. Easy peruvian recipes for kids At day they are exposed to the sun, trampled on by foot to extract the last remaining water in them and remove the skin.

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