Qeqorani Potatoes
Estimated Inventory, lb : 0
Description/Taste
Qeqorani potatoes vary in size and shape, depending on growing conditions, but are generally small and have an oblong, round, to oval appearance. The tubers have a slightly lumpy, bubbled shape due to several semi-deep-set eyes scattered across the surface, and the skin has a mix of smooth, taut, and rough, textured patches. The light golden-brown tubers may also be covered in brown-grey soil when sold in markets. Underneath the surface, the dense flesh is colored with marbled yellow and dark purple hues. Each tuber will have varying colors, and some may be more pigmented than others. When raw, the flesh is also firm and dense, transforming into a sandy, soft, and drier consistency when prepared in culinary dishes. Qeqorani potatoes are edible after cooking and are known for their earthy, subtly sweet, mild, and slightly nutty taste.
Seasons/Availability
Qeqorani potatoes are available year-round, with peak production during the dry season from May through October.
Current Facts
Qeqorani potatoes, botanically classified as Solanum tuberosum, are a Peruvian variety belonging to the Solanaceae or nightshade family. The pigmented tubers are categorized as a native potato of Peru, also known as papa nativa and papa Andina, and are traditionally grown at high altitudes between 3,500 to 3,900 meters in elevation. Qeqorani potatoes are cultivated on a small scale in Peru and are valued for their unique shape, flesh coloring, and earthy taste. Native potatoes are typically hardy, thriving in harsh climates, and are grown without pesticides, making them a nutritionally valued crop. They can also be consistently sown in regions of the Andes, providing extended availability throughout the year. Qeqorani potatoes are not a commercially produced variety and are mainly grown to promote history and biodiversity. In the modern day, Qeqorani potatoes are harvested for markets as an important native variety, and the dense tubers are sold as a fresh eating cultivar for savory-cooked culinary preparations.
Nutritional Value
Qeqorani potatoes have not been studied for their nutritional properties. Like other potatoes, the variety may be a source of iron to develop the protein hemoglobin for oxygen transport through the bloodstream, fiber to regulate the digestive tract, magnesium to control nerve functions, and potassium to balance the fluid levels within the body. Potatoes, in general, also contain vitamin C to strengthen the immune system and other nutrients, including zinc, manganese, phosphorus, and calcium. The pigmented hues within the flesh provide anthocyanins that help reduce inflammation and protect the cells against the damage caused by free radicals. Qeqorani potatoes are favored among populations in the Andes as a tuber with medicinally beneficial nutrients for digestion and immune support.
Applications
Qeqorani potatoes have a mild, earthy, and subtly sweet taste suited for cooked preparations. The variety is typically steamed whole and cooked in clay pots in the Andes. Clay pots are traditional vessels that allow the tubers to be evenly heated without needing water. Corn husks are often thrown into the pot to add moisture to create steam. Dry cooking Qeqorani potatoes allows the tubers to retain their shape and coloring. Qeqorani potatoes are also slow-cooked in pachamanca, an underground oven of hot stones, and are occasionally used in soups and stews. In addition to traditional recipes, Qeqorani potatoes are promoted for everyday use and can be boiled, roasted, sauteed, or fried. Slicing the flesh into thin pieces and frying it into chips helps to keep the tuber’s flesh coloring. Boiling and simmering may cause the purple pigments to leak into the water. Qeqorani potatoes are mainly served as a side dish with fresh herbs and have a filling nature. Beyond culinary dishes, Qeqorani potatoes are made into a specialty vodka in Peru. The brand, 14 Inkas, uses the variety to create an award-winning vodka with a light purple to lilac hue from the anthocyanins in the tuber’s flesh. Qeqorani potatoes pair well with meats such as poultry, beef, pork, and lamb, hard-boiled eggs, corn, tomatoes, legumes, quinoa, rice, and aromatics such as chile peppers, garlic, and onions. Whole, unwashed Qeqorani potatoes will keep for 3 to 5 weeks or longer, when stored in a cool, dry, and dark location.
Ethnic/Cultural Info
Mistura is an annual food festival celebrated in Peru to showcase traditional Peruvian crops, fusion food, art, and culture. The festival was established in 2008 and attracted over 30,000 visitors in the first year. Attendees gradually increased over time, and the ten-day festival is primarily held in Costa Verde, an area within Lima along the coast. The name Mistura translates from Portuguese to mean “mixture” and embodies the food festival's desire to highlight Peru’s unique fusion foods. Peruvian cuisine combines elements of indigenous, Spanish, Japanese, Chinese, and Italian influences, and the festival hosts a food stall village filled with local vendors preparing traditional dishes. Popular foods include soups, stews, potato-centric dishes such as causa, lomo saltado, papa a la huancaina, and fries, and ceviche. Traditional Peruvian crops are also showcased during the festival in a fresh market. Native potato varieties, especially Qeqorani, are displayed, promoted, and sold to attendees to increase varietal awareness, and Qeqorani potatoes are also valued among Peruvians as a tuber with increased nutritional value.
Geography/History
Qeqorani potatoes are native to Peru and have been grown in the highlands of the Andes Mountains for thousands of years. Much of the variety’s history is unknown as written records were not prevalent until the arrival of the Spanish, but within recent scientific studies, Qeqorani potatoes have been categorized as a type of native tuber. 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. Qeqorani potatoes are still cultivated throughout the highlands at high elevations and are primarily locally used tubers. Since the early 21st century, there has been a movement to introduce native varieties to other regions of Peru for increased production, sale, and biodiversity. Wong Supermarkets, a commercial grocer throughout Peru, has notably been promoting native potato varieties, including Qeqorani, for over fifteen years. These varieties are marketed alongside commercial cultivars and are sold for everyday use. Today, Qeqorani potatoes are grown throughout the Andes mountains, notably in the Junín and Ancash regions, and are sold throughout Peru, from highland markets to select city grocers. The Qeqorani potatoes featured in the photograph above were sourced from markets in Lima, Peru.
Recipe Ideas
Recipes that include Qeqorani Potatoes. One
is easiest, three is harder.| Travel Food Atlas |
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Peruvian Guinea Pig (Cuy) |
| The Spruce Eats |
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Homemade French Fries |
| Sugar Love Spices |
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Potato and Tomato Bake |
