Tocosh
Encyclopedia
Tocosh is a traditional Quechua
food prepared from fermented
potato pulp (corn is less common). It is often prepared for celebration events and has a strong odor and flavor. Tocosh can be used as a natural antibiotic because penicillin
is produced during the fermentation process. Medicinally it is used for the common cold, gastric ulcers, pneumonia, and altitude sickness among others. The Incas believed it was a gift from Inti
for preservation of the body.
The fermentation process of creating tocosh was discovered by the Incas (or possibly one of the many tribes in their empire). A pool of water with a current is found or dug on the banks of a stream. The potatoes or corn are then placed in a mesh bag of grass, covered with stones, and left undisturbed for six to twelve months. The current flows through the stones to wash away bacteria during fermentation. Once fermentation has occurred, the tocosh is dried in the sun and stored for future use.
The most common preparation in the Huánuco region
of Peru
is to make a mazamorra
or jelly-like dessert.
Quechuas
Quechuas is the collective term for several indigenous ethnic groups in South America who speak a Quechua language , belonging to several ethnic groups in South America, especially in Peru, Ecuador, Bolivia, Chile, Colombia and Argentina.The Quechuas of Ecuador call themselves as well as their...
food prepared from fermented
Fermentation (food)
Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol...
potato pulp (corn is less common). It is often prepared for celebration events and has a strong odor and flavor. Tocosh can be used as a natural antibiotic because penicillin
Penicillin
Penicillin is a group of antibiotics derived from Penicillium fungi. They include penicillin G, procaine penicillin, benzathine penicillin, and penicillin V....
is produced during the fermentation process. Medicinally it is used for the common cold, gastric ulcers, pneumonia, and altitude sickness among others. The Incas believed it was a gift from Inti
Inti
According to the Inca mythology, Inti is the sun god, as well a patron deity of the Inca Empire. His exact origin is not known. The most common story says he is the son of Viracocha, the god of civilization.- Worship :...
for preservation of the body.
The fermentation process of creating tocosh was discovered by the Incas (or possibly one of the many tribes in their empire). A pool of water with a current is found or dug on the banks of a stream. The potatoes or corn are then placed in a mesh bag of grass, covered with stones, and left undisturbed for six to twelve months. The current flows through the stones to wash away bacteria during fermentation. Once fermentation has occurred, the tocosh is dried in the sun and stored for future use.
The most common preparation in the Huánuco region
Huánuco Region
Huánuco is a region in central Peru. It is bordered by the La Libertad, San Martín, Loreto and Ucayali regions on the north; the Ucayali Region on the east; the Pasco Region on the south; and the Lima and Ancash regions on the west. Its capital is the city of Huánuco.Huánuco has a rough topography...
of Peru
Peru
Peru , officially the Republic of Peru , is a country in western South America. It is bordered on the north by Ecuador and Colombia, on the east by Brazil, on the southeast by Bolivia, on the south by Chile, and on the west by the Pacific Ocean....
is to make a mazamorra
Mazamorra
Mazamorra is a traditional maize-based Latin American food.-In Colombia:Mazamorra in Colombia is also known as Peto...
or jelly-like dessert.