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National Geographic : 1982 May
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Dancing a two-step, PeruvianIndians force waterfrom potatoes (below and right) to make dehydrated chufio, an ancient Andean staple. About 80 percent water, the potatoes lose much of their moisture before the stomping by natural freeze-drying in frosty nights and warm days. Soaked in water to dissolve bitterness, then dried, chufio may keep as long asfour years. A 14th-century jug from coastalPeru (left) copies the shape and even the eyes of a food once worshiped as a spirit. 674
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