Sumaq Sonqo Potatoes
Estimated Inventory, lb : 0
Description/Taste
Sumaq Sonqo potatoes vary in size and shape, depending on the growing environment, and average 4 to 6 centimeters in diameter and 5 to 6 centimeters in length. The tubers are typically round, oval, to oblong, often showcasing a lopsided, irregular shape due to deep-set eyes that create indents throughout the surface. The skin is semi-rough, textured, taut, and firm, with scaly, raised patches of brown markings. Sumaq Sonqo potatoes range in color from red-purple to dark purple and have a dull surface. Underneath the skin, the golden yellow flesh can be solid or colored with marbled rings of red pigmentation. The pigmentation will vary in each tuber, and not all tubers will exhibit red hues. The flesh is dense, hard, and slippery when raw, becoming tender, floury, and slightly sandy once cooked. Sumaq Sonqo potatoes are edible after cooking and have a rich and earthy flavor with subtly sweet, buttery undertones.
Seasons/Availability
Sumaq Sonqo potatoes are available year-round.
Current Facts
Sumaq Sonqo potatoes, botanically classified as Solanum tuberosum, are a rare Peruvian variety belonging to the Solanaceae or nightshade family. The partially pigmented tubers are categorized as a type of native Andean potato, known in Spanish as papas nativas and papas Andina. There are many varieties of native potatoes cultivated throughout the Andes mountains in Peru, and Sumaq Sonqo potatoes are a specialty tuber that was once localized to its growing regions. In the modern day, Sumaq Sonqo potatoes are being promoted among select commercial grocers and organizations, increasing their awareness among communities throughout Peru as a treasured native variety. The name Sumaq Sonqo is derived from Quechua, an indigenous language spoken in central Peru and in areas of the Andes mountains. “Sumaq” translates to mean “beautiful” and “Sonqo” means “heart.” The variety is thought to have received this moniker from the pigmented ring in the flesh, sometimes taking on a slight heart-like shape. Native Peruvian potatoes, including Sumaq Sonqo, are considered organic according to standards set in Peru as they are cultivated in fresh soil that has not been previously used for cultivation. The tubers are also hardy, showcasing some pest and disease resistance, and are nourished with excrement from only sheep and guinea pigs, a traditional practice in the Andes. Sumaq Sonqo potatoes are valued among Peruvian communities for their nutritional value, flavor, and texture and are a dual-purpose tuber sold for processing and as an everyday culinary ingredient for cooked preparations.
Nutritional Value
Sumaq Sonqo potatoes have not been extensively studied for their nutritional properties. Potatoes, in general, are a source of iron to develop the protein hemoglobin for oxygen transport through the bloodstream, calcium to protect bones and teeth, phosphorus to repair tissues, and vitamin C to strengthen the immune system. Potatoes also provide fiber to regulate the digestive tract, potassium to balance fluid levels within the body, magnesium to control nerve functions, and other nutrients, including low amounts of folate, vitamin K, zinc, and manganese. Sumaq Sonqo potatoes contain carotene and anthocyanins, pigments in the flesh that contribute to overall bodily health. Anthocyanins have antioxidant properties to reduce inflammation and guard the cells against the damage caused by free radicals.
Applications
Sumaq Sonqo potatoes have a rich and earthy flavor suited for cooked preparations. The native potato variety is valued for its unusual coloring and is often prepared in dishes that showcase its marbled flesh. It is important to note that some tubers may have more coloring than others, and occasionally, the potato will be completely absent of color. Sumaq Sonqo potatoes are traditionally steamed and cooked in clay pots that don’t require water. The pots are lined with corn husks as a source of moisture to create steam for cooking. Once cooked, Sumaq Sonqo potatoes are sprinkled with salt and fresh herbs and served as a filling side dish, often combined with other native potato varieties. The tubers can also be roasted, fried, or sauteed. Modern preparations promote the variety for stews, soups, and chowders. In Peru, chupe is a stew combining meat, vegetables, and potatoes, and aguadito de pollo is a popular chicken soup, sometimes mixed with potatoes. Native potatoes are also served with churrasco, which is grilled skirt steak or blended into purees and sauces. Beyond everyday recipes, Sumaq Sonqo potatoes are sliced and fried or baked into chips, also known as papas fritas. Sumaq Sonqo potatoes pair well with herbs such as oregano, cilantro, parsley, and huacatay, meats including beef, pork, poultry, and veal, corn, tomatoes, yucca, and legumes. Whole, unwashed Sumaq Sonqo potatoes will keep for several months when stored in a cool, dry, and dark location.
Ethnic/Cultural Info
Sumaq Sonqo potatoes were notably promoted in commercial markets as native Peruvian potatoes in a campaign developed through a partnership between Wong Supermarkets and Corpapa, the Rural Potato Coordinator of Peru. The campaign was launched in 2023 and called “De La Mano con lo Nuestro. Papas Nativas de Ayacucho,” roughly meaning “Hand-in-hand. Native Potatoes from Ayacucho.” Wong Supermarkets has been promoting native Peruvian potatoes for over fifteen years and seeks to bring awareness to unusual varieties to help protect, preserve, and increase sales for native tubers. Potato cultivation is the primary source of income for many families in the Andes mountains, and Ayacucho, a region in south-central Peru, is known for growing native potatoes. Over 150 families in Ayacucho cultivate native potatoes for the new marketing initiative at Wong Supermarkets, and four main varieties are promoted, including Sumaq Sonqo, Qeqorani, Huayro Macho, and Cacho de Toro. These four varieties can be grown year-round, and advocates for the sale of native potatoes hope that programs such as Wong’s initiative will encourage more consumers to purchase locally-grown tubers to allow Andes farmers the opportunity to make additional income.
Geography/History
Sumaq Sonqo potatoes are thought to have origins in the Andes mountains. Much of the history of the variety is unknown, as little written records were left before the arrival of the Spanish, but it is believed that Sumaq Sonqo potatoes are one of the traditional cultivars called native potatoes in Peruvian agriculture. Potatoes are thought to have been first domesticated over 10,000 years ago in the Andes mountains, and the oldest archeological findings were sourced from areas around Lake Titicaca. Over time, potatoes were selectively bred for improved flavor, texture, and cultivation characteristics, eventually becoming one of the most essential crops within the Andes. Each region of the Andes also grew different types, as altitude and climate significantly affected the size, shape, flavor, and coloring of each tuber, leading to the vast diversity of potatoes throughout the Andes Mountains. Today, Sumaq Sonqo potatoes are a specialty tuber grown in high elevations from 3,500 to 4,200 meters above sea level. The variety is primarily grown in the Huancavelica, Ayacucho, and Junín regions of Peru and is sold locally in their growing regions and shipped to other markets throughout Peru. The Sumaq Sonqo potatoes featured in the photograph above were sourced through markets in Lima, Peru.
