Peruvian Harina de Chuño, also known as dried potato meal, is a traditional Andean product made from chuño, a unique type of potato. This preparation method dates back to pre-Columbian times and involves exposing the potatoes to the cold temperatures of the Andean nights, followed by a process of freezing and sun-drying. The resulting chuño is then ground into a fine flour, yielding Harina de Chuño.
The flour is characterized by its earthy flavour. Harina de Chuño is highly versatile and used in various Peruvian dishes, including soups, stews, and traditional recipes like papa a la huancaína (potatoes in a creamy sauce) and locro (a hearty potato and vegetable stew). It serves as a thickening agent and adds a unique depth of flavor to dishes, making it a staple ingredient in Andean cuisine. Rich in nutrients, Harina de Chuño is also valued for its high fiber content and long shelf life, making it an essential food source in the high-altitude regions of Peru.