The dish had a very, very strong odor, but I had to keep in mind that these potatoes had been sitting in a river for six months, so they were not going to smell great. The texture was the next thing I had to tackle. It had a similar texture to slimy yogurt! It is not my favorite Peruvian dish, but by the next day, I was cured. My sickness had completely gone away.
I like to tell this story because this is a dish that may not be the most delicious in Peru, but it truly shows the deep-rooted history of the people here. To this day, I still ask for a cup of tocosh when I am feeling sick. I may have to plug my nose while I eat it, but I finish every last drop.
First, you want to get some freshly harvested potatoes. Did you know there are over 4,000 different types of potatoes in Peru? Once you select your potatoes, make sure you do not cook or peel them. Next, you dig a deep hole near a water source—a moving river is the best option. The bottom of the pit is lined with straw, ichu grass or wooden planks to keep the potatoes from touching the soil directly.
When placing the whole potatoes in the pit, they should be layered very carefully so that water can flow over and around them. After all the potatoes are fully placed in the pit, a lid is placed over it, and rocks are stacked on top so the lid does not move with the flow of the water. The potatoes remain submerged with flowing water for three to six months. During this time, they begin to ferment: they soften, beneficial bacteria grow, and a strong smell usually develops.
