Description:

Its a vegetable formerly from Perú since 8 500 years B.C. it originally comes from the Cave of Guitarrero, a town from the Ancash Department. It has a high amount of nutritional content as proteins and carbs; besides of several others vitamins and minerals. It is a major ingredient when cooking of many native peruvian meals like the Salsa a la Huancaina (Yellow chilli pepper and cheese dip, served with boiled potatos) and Lomo Saltado (Stew with beef , onions, tomatos grilled with soy sauce).