Kuchipa Akan Potatoes
Estimated Inventory, lb : 0
Description/Taste
Kuchipa Akan potatoes vary in size and shape, depending on the growing environment, and generally have an oblong, oval, to round appearance. The tubers have a knobbed, irregular, to indented shape due to medium-set eyes that alter the look of the potato’s surface. The skin also bears a semi-rough, textured, taut, and firm feel, covered in raised markings and patches, and exhibits a dark brown-black coloring. Underneath the surface, the flesh is dense, hard, and sandy when raw, displaying cream-colored hues with purple accents. The flesh is known to have more dry matter or starch than moisture, creating a floury, fluffy, and tender texture once cooked. Kuchipa Akan potatoes are edible after cooking and have a mild, earthy, and subtly nutty flavor.
Seasons/Availability
Kuchipa Akan potatoes are primarily available in the dry season, spanning from May through October.
Current Facts
Kuchipa Akan potatoes, botanically classified as Solanum tuberosum, are a Peruvian variety belonging to the Solanaceae or nightshade family. The rare tubers are a type of native potato, known as papa nativa in Spanish, and are a non-commercial variety grown in limited quantities in the highlands of the Andes mountains in Peru. Kuchipa Akan potatoes typically produce low yields each season, between 14 to 28 tubers per plant, and are often planted in chaqru, mixed fields, for increased productivity. Kuchipa Akan potatoes can be sold in native variety blends or individually as a specialty tuber. The name Kuchipa Akan roughly translates from Quechua, the ancient language spoken by indigenous communities of Peru, to mean “pig excrement,” a name given for the tuber's shape and coloring. Historically, it was common for farmers to name their potato varieties after similar shapes of everyday items and parts of daily life, and pigs were often found on family properties. Kuchipa Akan potatoes are also known in some Andean communities as Ayrampu, named after the ayrampo cactus fruit, and Puka Papacha, Yana Churchilla, Yana Gaspar, Yana Papa, and Kuchipa Ismainin potatoes. Kuchipa Akan potatoes are primarily grown and sold at high altitudes within the highlands of the Andes mountains. They are a native variety favored for culinary use. The potatoes are sometimes transported to other regions of Peru and are promoted as a rare tuber for savory, everyday recipes.
Nutritional Value
Kuchipa Akan potatoes have not been extensively studied for their nutritional properties. A few varietal catalogs noted the tuber is a source of iron to develop the protein hemoglobin for oxygen transport through the bloodstream, vitamin C to strengthen the immune system, and zinc to protect the body against viruses and bacteria. Potatoes, in general, are a source of fiber to regulate the digestive tract, potassium to balance fluid levels within the body, phosphorus to build bones and teeth, and other nutrients, including calcium, magnesium, vitamin K, and folate.
Applications
Kuchipa Akan potatoes have a mild, earthy, and subtly nutty taste suited for cooked preparations. Peruvian native potatoes are often noted for their floury texture and are usually served as a filling ingredient or side dish. Kuchipa Akan potatoes are parboiled or steamed in clay pots and sprinkled with salt and fresh herbs. The tubers are often mixed with other native varieties and prepared as a side to roasted meats. Kuchipa Akan potatoes are also roasted in an underground oven with hot stones, a process known as pachamanca in Peru. Pachamanca is a traditional cooking method in the Andes mountains, and it is a communal process to bring families and friends together. While less common, Kuchipa Akan potatoes are incorporated into soups, stews, and chowders, but depending on the length of cooking time, the tuber pieces may fall apart. If the potatoes soften, they will act as a thickener to the broth. Kuchipa Akan can also be used as a potato for everyday home cooking. Beyond fresh uses, the variety is noted for making chuño, but the skins can be difficult to remove. Kuchipa Akan potatoes pair well with meats such as beef, pork, veal, and poultry, seafood such as fish, shrimp, and scallops, vegetables including bell peppers, carrots, peas, and legumes, and cheeses such as queso fresco, parmesan, and mozzarella. Whole, unwashed Kuchipa Akan potatoes will keep up to three months when stored in a cool, dry, and dark location. It is recommended to use the variety fairly soon after harvest as they are known for having a shorter shelf life.
Ethnic/Cultural Info
Kuchipa Akan potatoes are a native Peruvian variety often exchanged between growers in Andean rural markets and biodiversity seed fairs. Rural markets are traditionally places where growers from nearby regions have met to trade crop seeds, animals, food, and other goods. Native potato varieties, including Kuchipa Akan potatoes, are often sought-after seeds for planting, and most of these exchanges were for home or domestic use. Since the late 20th century, biodiversity seed fairs have been established throughout Peru to increase the exchange and trade of potato varieties to encourage commercial and home cultivation. Kuchipa Akan potatoes have been reported at seed fairs in Huancavelica and were also exhibited at the Lima International Gastronomic Fair, an event a part of the annual Mistura food festival. Creating spaces for seed exchange and the sharing of knowledge has helped promote awareness to protect the biodiversity of native potato varieties in Peru.
Geography/History
Kuchipa Akan potatoes are native to South America and are thought to be descendants of wild varieties that grew naturally throughout the highlands of the Andes mountains in Peru. 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 Kuchipa Akan 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. Today, Kuchipa Akan potatoes are a specialty variety grown in high elevations from 3,800 to 4,200 meters above sea level. The variety is primarily planted in the Huancavelica, Apurimac, Ayacucho, and Cusco regions of Peru and is sold locally in their growing regions and shipped to other markets throughout Peru. The Kuchipa Akan potatoes featured in the photograph above were sourced through markets in Lima, Peru.
