Chuño phuti

Instructions

1. Soak the chuño in lukewarm water for 2 hours, then rinse it and cut any overly large pieces.
2. Cook the broad beans in boiling salted water for 10 minutes, then drain them.
3. In a casserole, fry the sliced onion and garlic in oil until soft.
4. Add the rehydrated chuño and cover with water, then cook over low heat for about 40 minutes until soft.
5. Blend the peanuts with the milk and stir this cream into the mixture with the beans and cumin.
6. Crumble in the cheese and let it melt gently for 5 minutes, stirring.
7. Adjust the seasoning and serve piping hot.