Chuño - Potato Starch Breakfast
Serves 1
This is a pre-Columbian beverage of Andean origin, known in Peru and Bolivia as well as Chile. Chuño, or potato starch was manufactured high in the Andes by crushing potatoes and allowing them to freeze-dry during the cold, dry winter nights. It has the appearance of corn starch or arrowroot, very white and finely ground. When cooked, it thickens to the consistency of a light cream and is semitransparent. Without flavorings it is used as baby food or is served to sick people.
1 tablespoon of chuño or potato starch
1 teaspoon of granulated or caramelized sugar
1 cup of water or milk, boiling
1 pinch cinnamon powder (optional)
1 pinch orange rind, grated (optional)
In a coffee mug, mix chuño and sugar well to help dissolve the chuño. Pour in boiling water or milk and stir. Continue to stir until the mixture thickens to a light creamy texture. Add optional flavorings and drink hot.
Ulpo - Toasted Flour Beverage
Serves 1
Ulpo was the name given by the Mapuche to a beverage prepared with cornmeal and water. Later, the ingredients for ulpo changed to toasted wheat flour and milk. Until sometime during the last century, ulpo was the beverage of choice for breakfast. Today people in the big cities drink tea or coffee instead but in the provinces you can still find people who prefer ulpo.
1 tablespoon flour
1 teaspoon granulated or caramelized sugar
1 cup water or milk, boiling
In a nonstick pan, toast the flour until lightly golden. Put flour and sugar in a coffee mug and mix well to help dissolve the flour. Add boiling milk and stir vigorously, the mixture will thicken. Drink hot with cake or biscuits.
