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Olluquito
Olluquito, olluquito con carne (with meat) and olluquito con ch'arki (with dried llama meat) are traditional dishes in Peruvian cuisine made with ''ulluku'' (Quechua, hispanicized spellings ''ulluco, olluco'') a root vegetable that also has edible leaves. It is an important root crop in the Andean region of South America, second only to the potato.〔(Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation, National Academies Press )〕 The leaf and the tuber are edible, the leaves are similar to spinach and the root not unlike a potato or jicama. ''Ulluku'' contains high levels of protein, calcium, and carotene. ''Papalisa'' were used by the Incas prior to arrival of Europeans in South America. It can be served with meat.〔(Olluquito con carne recipe ) Yanuq.com〕
''Ch'arki'' is the technique employed in the Andean highlands to cure meat by salting, then dehydration. Incidentally the word "jerky" in English is derived from this Andean (Quechua) word. The dish is a stew of finely diced ''ulluku'' with ''ch'arki'' pieces (traditionally alpaca, or less frequently llama meat, though today it is also very commonly made from sheep), served with white rice.
== Usage ==
The major appeal of the ''ulluku'' is its crisp texture which remains even when cooked. Because of its high water content, the ''ulluku'' is not suitable for frying or baking but it can be cooked in many other ways like the potato. In the pickled form, it is added to hot sauces. Together with the ''maswa'' it is used the Colombian cuisine dish ''cocido boyacense''.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Olluquito」の詳細全文を読む
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