Tarwi, also known as chocho, is considered a superfood of great nutritional value and a traditional staple present in the diet of the Andean highlands for over a thousand years. It offers excellent versatility, complementing a wide variety of dishes. Here, you can discover the richness of this legume in Andean gastronomic culture. In addition, we share a recipe so that you can make it yourself. Keep reading!
History of Tarwi
The presence of Tarwi in the lives of the region's inhabitants has been of great significance. It only grows in the high mountains, where the temperature is low, and the soil is not very rich. However, for thousands of years, it has been used in conjunction with other crops to control pests and enhance the land's conditions. It has been considered part of the culture and diet of the Andean ancestral peoples since pre-Hispanic times. It is mainly found in the province of Huaylas.
Origins of Tarwi
Tarwi is originally from America. Its richness is not limited to its cultivation and nutritional use, but is also associated with sacred rituals. This gives it an immeasurable value, which transcends essential benefits. It is a holy food, specially cared for by indigenous communities and passed down from generation to generation as a treasure of the Andean mountains to this day.
Traditional Guiso de Tarwi Recipe
- One kilo of Tarwi, already soaked and peeled.
- Five medium potatoes.
- One onion.
- One tomato.
- Two cloves of garlic.
- 150 grams of cheese.
- Three peppercorns.
- Three cups of water.
Preparation
- The first thing we will do is chop the garlic into small squares. Then, we will chop the onion and tomato into squares, peel the potatoes, and cut them in half.
- Once we have everything peeled and chopped, we heat a pot and add a small amount of oil.
- Then, we add the garlic and onion to the fry, followed by the tomato and potatoes, and mix them together. We then add two cups of water and wait for the potatoes to cook.
- While our potatoes are cooking, in a blender, we add the tarwi or chocho (already peeled and soaked) and a cup of water, and blend until a homogeneous mixture is formed.
- You can also do it in a manual mill or a food processor in
In both cases, you do not add water. - Once the potato is cooked, we add the tarwi that we have already blended and cook until we have a stew that is a little more consistent. Do not worry if the potato falls apart, which is what we are looking for.
- Finally, we chop the cheese into squares, add it to our stew, mix, and cook for an additional two minutes.
- And that's it. We have everything ready, and you can accompany this stew with rice.
Where to Try Guiso de Tarwi
Lima
El Tarwi: What better place to try this dish than in the regional food restaurant that bears the same name? Located at Av. San Eugenio 961, La Victoria, Lima, open from Tuesday to Sunday, from 9:30 am to 4:30 pm
Cusco
La Cusqueñita: a traditional Peruvian restaurant is located at Avenida Centenario No. 800, Wanchaq, Cusco, Peru 08002, open from 11 am to 5 pm. There you can find Tarwi stew on their menu.
Machu Picchu
Mi Chola Restaurant and Bar is one of the best recommended in Machu Picchu, Rio Aguas Calientes, Puente Presidente, Aguas Calientes 08681. Here, you will enjoy the best of Peruvian cuisine, where the versatile Tarwi stew is a must-try.
In stews, ceviches, soups, salads, and purees, Tarwi is a food of great value, an immeasurable treasure from the high Peruvian mountains, dating back to before the Inca Empire. It is undoubtedly a gift from heaven and has been passed down through generations. Come and enrich your culinary culture by trying this traditional dish, a culinary treasure!
