Boyacá recipes made with native Colombian potatoes

Abstract

Potatoes are one of the most consumed agricultural products in Colombia, and they offer a wide range of varieties, only a few of which are marketed, consumed, or known by the general population. In the department of Boyacá, different varieties of native potatoes are cultivated, and local people create a variety of recipes with this product. Unfortunately, these are not widely distributed in the country, and many of these potatoes are wasted by farmers and local residents. With this in mind, researchers from the Andean Area University Foundation, in partnership with the Colombian Agricultural Research Corporation (Corpoica), developed this research project, which aimed to rescue traditional recipes made with Colombian native potatoes in the department of Boyacá. To this end, workshops were held with residents of the municipalities of Jenesano, Motavita, Toca, and Ventaquemada, during which participants prepared different dishes. As the recipes were being prepared, teachers and students interviewed the people and recorded each dish. As a result, they were able to detail the preparation of 15 different dishes, in which native potatoes grown in the area were included as a main ingredient. It was also evident that recipes with the same name may vary in preparation depending on the municipality. In order to disseminate these recipes and enhance the use of the region's native potatoes, these preparations were published in a cookbook.