PERUVIAN OLLUCO.

Olluco (Papa lisa = edible skin) comes from the high plains of the Peruvian Andes and is one of the most widely grown and economically important root crop cultivated in the highlands since ancient  times. Next to potatoes and corn it was an important staple food of the Incas.
Olluco looks like a bright colored potato, yellow in color with red or purple spots on the outside,  but is quite different. The tuber has a somewhat watery texture and not suitably for frying or baking. The shiny and smooth skin of the tuber is completely edible, and the leaf is also edible and is similar to spinach. It also comes in different shapes and sizes.
Olluco can grow in nutritionally poor soil but moist is its preference, however it tolerates drought, with lots of sunny light. It does not grow in the shade. The tubers are not formed until late in the season so a mild autumn is required for good yields. The flowers are hermaphrodite.
Olluco is the main ingredient in the classic Peruvian dish "Olluco with charqui." Charqui is the dried alpaca meat used by the Andean people in their culinary dishes . Olluco's neutral taste is the key in this dish because the charqui meaty flavor is absorved by the slimy tuber.
Olluco is very nutritious and at the same time a good source of carbohydrates. Fresh Olluco tubers are made up of 1 to 2% protein, 14% sugars and starches and 85 % moisture. The tubers are also a rich source of vitamin C, providing about 23 mg of vitamin C per 100 g servings. The fiber level content is moderate and absolutely no fat content.
Olluco was used by the Incas  and the pre-Incas cultures extensively because of its longer storage life compared to potatoes. It maintain its freshness for almost a year when stored in a dark and cool place at at ambient temperatures.
Olluco can be freeze dry and kept for a long time. When compared to the fresh tubers, the dried ones are more tasty and flavorful.

OLLUCO with CHARQUI recipe (serves 3 people):
- 3 garlic cloves smashed.
- 1 medium purpled onion chopped.
- 2 tablespoon of vegetable oil.
-1/8 cup of Panca Pepper paste.
- 3 cups of Olluco cut into julienne strips.
- 1/4 cup of water.
- 1 cup of charqui cut into julienne strips.
- salt and pepper.
Fry the garlic in hot oil, and then add the onion until it is cooked to a golden brown. Add the 1/8 cup of Panca Pepper paste to the onions and garlic. Add the Olluco and the water with salt and pepper. Mix the Olluco with the onion and garlic, then add the charqui. Mix all together and cook until the Olluco is tender. If you want to serve it with rice, cook the rice in a separate pot.