Marga's Foodblog

Chajcho is a kind of thick soup, with vegetables or chuño (which is a frozen and dried potato, the color is grey to black, the process of making chuño takes few months. It is a traditional way of preserve potatoes from decomposing cause you can save it for long term.) before cooking chuño it has to be well softened and washed, so is better to put it on water the night before to prepare the dish.

Chanfaina is other kind of soup, (the meaning is mixture, mixture of the meat they use to prepare it, heart, liver and stomack) particularly this is a very special dish for people that use to eat inner parts of the cow.

Qoqo is a kind of stewed spicy chiken. (the name is in quechua)

Ranga is the name of other thick soup made with the stomack of the cow.

Saice is a kind of stewed minced and spicy meat

Locoto is a kind of small hot paprika

Charque is a dried meat, very salty.

Chanka is the name of a chiken soup

Fritanga is the name of pork stewed with spicy sause

Lagua is the tipical name (in quechua) for a creamy soup

Majadito o Majao (name in Guarani) is a kind of rice pilaf with dried meat.

Pacumutu is the traditional name for Brochetes

Huancaina is the name of the peanuts spicy sause

Pejtu is the name in Quechua for stewed mixture.