Chuañe, also known as “mella” or “duro,” is an ancient Mapuche-Huilliche recipe made with grated potatoes, preferably pilcahues, which are sweet potatoes sprouting from the previous year’s plant.
Contents
How to Make Chilote Chuañe?
Chuañe is prepared using a dough made from Chilote potatoes, wheat flour, and sugar, wrapped and cooked in pangue or Chilean rhubarb leaves.
Nutritional Facts
Each serving of Chilote chuañe contains approximately 450 kcal, 100 g of carbohydrates, 2 g of fats, 7 g of proteins, 3 g of fiber, 25 g of sugars, 0 mg of cholesterol, and 10 mg of sodium.
Chilote Chuañe or Mella Recipe
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Servings: 4 people
Ingredients
- 500 g potatoes
- 500 g wheat flour
- 200 g sugar
- 2 rhubarb leaves
- Honey or jam
Instructions
- Wash, peel, and grate the Chilote potatoes into a large bowl. Add the sifted flour and sugar, then mix everything with a wooden spoon until you achieve a homogeneous dough.
- Divide the dough into two portions and place each one at the center of a Chilean rhubarb leaf. Wrap and tie the leaves at the top, forming a bag-like shape.
- Boil water in a large pot and cook the chuañes for about 30 minutes. Alternatively, cook them in hot embers (ashes) for 1 hour. Cool the chuañes, divide them into four portions, and serve on a plate accompanied by honey or jam.
Curanto chuañe
Another option is to incorporate them into a curanto, letting them cook for the 2 hours of the process. They will be ready alongside the other ingredients.
Origin of Chuañe
Although considered a Chilote recipe today, its origins can be traced back to the Huilliche people, the southern branch of the Mapuche culture. It is particularly traditional in towns such as Pargua and Calbuco, where it is customary to prepare them for “All Saints’ Day” and share them with the entire family during visits to cemeteries.
