Tocosh

Tocosh (also known as togosh or tocos) is a traditional Quechua food prepared from fermented potato pulp or, less commonly, maize. 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).

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

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

In Peru, the three traditional tocosh-producing regions are Ancash, Huánuco and Junín. The most common preparation of tocosh in the Huánuco region involves using tocosh flour to make a jelly-like dessert called mazamorra.

Tocosh dishes are often prepared for celebratory events.

The fermentation process used to make tocosh was discovered by the Incas (or possibly another of the many cultures within their empire). The Incas believed that tocosh was a gift from Inti, the sun god, for the preservation of the body.

Potato tocosh is valued for being an effective and low-cost antibiotic, energizer, and probiotic.