Tocosh facts for kids
Tocosh (also called togosh) is a special traditional food from the Quechua people in Peru. It's made from fermented (which means naturally changed by tiny living things) potato pulp. Sometimes it's made from maize (corn), but potato is more common.
Tocosh is often prepared for celebrations. It has a strong smell and taste, which might surprise you! People in the Andes mountains have used it for a very long time.
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What is Tocosh?
Tocosh is a unique food that has been part of the Quechua people's diet for centuries. It's made by letting potatoes break down in water. This process is called fermentation. During fermentation, a natural antibiotic called penicillin can be produced. This is the same type of medicine used to fight infections!
Why is Tocosh Special?
Because of the natural penicillin it contains, Tocosh is used as a traditional medicine. People use it for things like:
- The common cold
- Stomach problems (like gastric ulcers)
- Lung infections (like pneumonia)
- Feeling sick from high altitudes (altitude sickness)
The ancient Incas believed that Tocosh was a gift from their sun god, Inti. They thought it helped keep the body healthy and strong.
How is Tocosh Made?
The method for making Tocosh was discovered a very long time ago by the Incas or other groups living in their empire. It's a clever way to preserve food.
The Fermentation Process
To make Tocosh, people follow these steps:
- First, they take potato pulp (or maize).
- They put the pulp into a bag made of grass.
- This bag is then covered with stones.
- The bag is placed in a pool of water, usually a natural one or a small pond dug near a stream.
- It's important that the water in the pool has a gentle current flowing through it.
- The bag stays in the water for a long time, usually from six to twelve months!
- The flowing water helps to wash away unwanted bacteria during the fermentation process.
Drying and Storing Tocosh
Once the fermentation is complete, the Tocosh is taken out of the water. It is then dried in the sun. After it's dry, it can be stored for a long time and used whenever needed.
How is Tocosh Eaten?
In the Huánuco region of Peru, one of the most common ways to eat Tocosh is to make a dessert called mazamorra. This is a jelly-like dish. It's a popular and traditional treat.
