Tocosh (also known as ''togosh'' or ''tocos'') is a traditional Quechua food prepared from

fermented Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic compound, Organic molecules, such as glucose or other sugars, are Catabo ...

potato pulp or, less commonly,

maize Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native American ...

. Tocosh dishes are often prepared for celebrations. Tocosh also has a number of medicinal uses and has antibacterial properties. It was discovered by the Incas (or one of their subject peoples).

Etymology

The word ''tocosh'' derives from the word , a Quechua word that means 'wrinkled and fermented'.

Economic and cultural significance

Tocosh has a strong odor and flavor. It is often used as a

flour Flour is a powder made by Mill (grinding), grinding raw grains, List of root vegetables, roots, beans, Nut (fruit), nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredie ...

. In

Peru Peru, officially the Republic of Peru, is a country in western South America. It is bordered in the north by Ecuador and Colombia, in the east by Brazil, in the southeast by Bolivia, in the south by Chile, and in the south and west by the Pac ...

, the three traditional tocosh-producing regions are Ancash,

Huánuco Huánuco (; ) is a city in central Peru. It had a population of 196,627 as of 2017 and in 2015 it had a population of 175,068. It is the capital of the Huánuco Region and the Huánuco District. It is the seat of the diocese of Huánuco. The met ...

and Junín. The most common preparation of tocosh in the Huánuco region involves using tocosh flour to make a jelly-like dessert called

mazamorra , or masamorra, (from , from , influenced by Spanish , 'dough') is the name for numerous traditional dishes from Latin America. Regional variations Argentina In Argentina, is a traditional dish. It is a dessert with native roots made with whit ...

. Tocosh dishes are often prepared for celebratory events.

History

The fermentation process used to make tocosh was discovered by the

Inca The Inca Empire, officially known as the Realm of the Four Parts (, ), was the largest empire in pre-Columbian America. The administrative, political, and military center of the empire was in the city of Cusco. The History of the Incas, Inca ...

s (or possibly another of the many cultures within their empire). The Incas believed that ''tocosh'' was a gift from

Inti Inti is the ancient Inca mythology, Inca solar deity, sun god. He is revered as the national Tutelary deity, patron of the Inca state. Although most consider Inti the sun god, he is more appropriately viewed as a cluster of solar aspects, since t ...

, the sun god, for the preservation of the body.

Medical uses

Potato tocosh is valued for being an effective and low-cost antibiotic, energizer, and probiotic.Mori, P. y Malena, M. (2005). Estudio del efecto de Tocosh de papa como probiótico en el control del peso corporal y mayor crecimiento en ratas jóvenes frente a cultivo de Lactobacillus acidophillus. tudy of the effect of potato Tocosh as a probiotic in the control of body weight and greater growth in young rats against Lactobacillus acidophillus culture.En: Resúmenes del V Congreso mundial de medicina tradicional.(in Spanish) Lima, 22-24 abril, 2005. Traditionally, tocosh is used during postpartum care and for treating

colds The common cold, or the cold, is a virus, viral infectious disease of the upper respiratory tract that primarily affects the Respiratory epithelium, respiratory mucosa of the human nose, nose, throat, Paranasal sinuses, sinuses, and larynx. ...

pneumonia Pneumonia is an Inflammation, inflammatory condition of the lung primarily affecting the small air sacs known as Pulmonary alveolus, alveoli. Symptoms typically include some combination of Cough#Classification, productive or dry cough, ches ...

, and wounds. Additionally, it can be used to treat

hemorrhoids Hemorrhoids (or haemorrhoids), also known as piles, are vascular structures in the anal canal. In their normal state, they are cushions that help with stool control. They become a disease when swollen or inflamed; the unqualified term ''he ...

and gastric ulcers, gastrointestinal infections, and

altitude sickness Altitude sickness, the mildest form being acute mountain sickness (AMS), is a harmful effect of high altitude, caused by rapid exposure to low amounts of oxygen at high elevation. People's bodies can respond to high altitude in different wa ...

, and it protects the

gastric mucosa The gastric mucosa is the mucous membrane layer of the stomach, which contains the gastric pits, to which the gastric glands empty. In humans, it is about one mm thick, and its surface is smooth, soft, and velvety. It consists of simple secretor ...

. Due to the fermentation process used to make ''tocosh'', it often contains antibiotics''.'' For this reason, tocosh is sometimes called "the

penicillin Penicillins (P, PCN or PEN) are a group of beta-lactam antibiotic, β-lactam antibiotics originally obtained from ''Penicillium'' Mold (fungus), moulds, principally ''Penicillium chrysogenum, P. chrysogenum'' and ''Penicillium rubens, P. ru ...

of the

Andes The Andes ( ), Andes Mountains or Andean Mountain Range (; ) are the List of longest mountain chains on Earth, longest continental mountain range in the world, forming a continuous highland along the western edge of South America. The range ...

." Though made via the same process,

corn Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout Poaceae, grass that produces cereal grain. It was domesticated by indigenous peoples of Mexico, indigenous peoples in southern Mexico about 9,000 years ago ...

tocosh does not have the same properties as

potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

tocosh. Chemical composition analyses of tocosh have revealed the presence of fatty acids, free amino acids, macro- and micronutrients, and the vitamins thiamine and riboflavin, among other vitamins and minerals. The tocosh fermentation process allows these nutrients to be found in simpler, easily assimilated forms. It also increases the linoleic and calcium content. Because of these properties, tocosh is recommended as a nutritionally beneficial food for children.

Preparation

A hole deep and in diameter is dug in the ground, and its base and side are covered with ''ichu'' grass. Then, the well is filled with potato pulp or maize, with a layer of grass added between each of potatoes. When the well is full, it is covered with a final blanket of grass and topped with stones. Finally, through a small ''

acequia An acequia () or (, also known as síquia , all from ) is a community-operated watercourse used in Spain and former Spanish colonies in the Americas for irrigation. Acequias are found in parts of Spain, the Andes, northern Mexico, and what i ...

'' (canal) the well is filled with water. Water is then allowed to run permanently through the well. A pool of water with a current (as on the bank of a stream) can also be used, and the potato or maize is placed instead in a mesh bag off grass covered with stones. The tocosh is left in the water for a period ranging from four months to two years. When a foam with a strong rotten smell rises to the surface, the tocosh is ready to be collected. The food is then dried in the sun and can be eaten or stored.

References

Peruvian cuisine Native American cuisine Fermented foods

External Links

Nutritional information about tocosh and tocosh mazamorra recipe
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