Tocosh (also known as togosh or tocos) is a traditional Quechua food prepared from fermented potato pulp (maize is less common). It is often prepared for...
6 KB (800 words) - 12:48, 24 May 2024
England) Curanto (Chile) Hāngī (New Zealand) Inca cuisine Kalua (Hawaii) Tocosh Pflucker, Mario G. Vingerhoets (2017-11-28). Diccionario de gastronomía...
4 KB (413 words) - 14:58, 12 April 2024
peeling, and chopping. These potatoes were then fermented in order to create tocosh, and ground to a pulp, soaked, and filtered into a starch referred to as...
44 KB (5,589 words) - 01:43, 17 August 2024
Llajwa, salsa of Bolivia. Llapingachos, mashed-potato cakes from Ecuador. Tocosh (togosh), a traditional Quechua food prepared from fermented potato pulp...
68 KB (7,195 words) - 17:35, 16 August 2024
white, then cooked in the oven with potatoes covered with cheese and milk. Tocosh or Togosh is a traditional Quechua food prepared from fermented potato pulp...
54 KB (7,600 words) - 03:19, 12 May 2024
origin, but still cooked. Another traditional product of the Altiplano is tocosh, obtained from the fermentation of potatoes left in a stream of water for...
41 KB (5,897 words) - 12:46, 6 June 2024