National Geographic : 1913 Apr
Photo by Hiram Bingham A FAVORITE SPOT FOR FREEZING POTATOES: NEAR CHINCHEROS One of the commonest vegetables sold in the market-place is called "chunu," potatoes dried in the sun by day, frozen at night on selected spots of the high plateau, and pressed the next morning by the feet of hard-working Indians. Photo by Hiram Bingham SQUEEZING THE JUICE OUT OF THAWING POTATOES A "chuu" maker treading the juice out of the piles of little potatoes that were spread out at night and frozen. Potatoes so prepared keep well, but lose their flavor and are ex tremely insipid. The usual method of preparing them for the table is to grind them on a stone mortar and use the powdered "chuiu" to thicken soup.