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'''Tocosh''' (also known as Togosh) is a traditional [[Quechua]] food prepared from fermented potato pulp (corn is |
'''Tocosh''' (also known as Togosh) is a traditional [[Quechua]] food prepared from fermented potato pulp (corn is less common). It is often prepared for celebration events and has a strong odor and flavor. Tocosh can be used as a natural antibiotic because penicillin is produced during the fermentation process. Medicinally it is used for the common cold, gastric ulcers, pneumonia, and altitude sickness among others. The Incas believed it was a gift from [[Inti]] for preservation of the body. |
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The fermentation process of creating tocosh was discovered by the Incas (or possibly one of the many tribes in their empire). A pool of water with a current is found or dug on the banks of a steam. The potatoes or corn are placed in a mesh bag of grass and covered with stones. The current flows through the stones to wash away bacteria during fermentation. It is left undisturbed for 6-12 months. Once fermentation has occurred, the potatoes are dried and stored for future use. |
The fermentation process of creating tocosh was discovered by the Incas (or possibly one of the many tribes in their empire). A pool of water with a current is found or dug on the banks of a steam. The potatoes or corn are placed in a mesh bag of grass and covered with stones. The current flows through the stones to wash away bacteria during fermentation. It is left undisturbed for 6-12 months. Once fermentation has occurred, the potatoes are dried and stored for future use. |
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Revision as of 19:56, 8 April 2010
Tocosh (also known as Togosh) is a traditional Quechua food prepared from fermented potato pulp (corn is less common). It is often prepared for celebration events and has a strong odor and flavor. Tocosh can be used as a natural antibiotic because penicillin is produced during the fermentation process. Medicinally it is used for the common cold, gastric ulcers, pneumonia, and altitude sickness among others. The Incas believed it was a gift from Inti for preservation of the body.
The fermentation process of creating tocosh was discovered by the Incas (or possibly one of the many tribes in their empire). A pool of water with a current is found or dug on the banks of a steam. The potatoes or corn are placed in a mesh bag of grass and covered with stones. The current flows through the stones to wash away bacteria during fermentation. It is left undisturbed for 6-12 months. Once fermentation has occurred, the potatoes are dried and stored for future use.
The most common preparation is to make a mazamorra or jelly-like dessert. Ingredients include: tocosh flour, sugar, water, cinnamon and cloves.
References
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