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Fresh tomato and quilquiña are fundamental ingredients of the Cochabambina Ckallu salad. The oxheart tomato is a variety that originated in Bolivia and was lost over the centuries. Recently, this variety was rediscovered and is cultivated by producers in the valleys of Cochabamba. Quilquiña is an aromatic herb, an important ingredient in traditional ancestral food in Cochabamba.
Territory
Tomato and quilquiña are produced in the valleys of Cochabamba between 2 000 and 3 200 metres in the municipality of Santibáñez and Tolata, and in the municipality of Cercado (Taquiña and Tirani). They are located in Tunari National Park, a protected area since 1962.
Producers
The farmers are 24 families from the Participatory Guarantee System (PGS) Mi Llajta and 52 families from PGS Cercado, who speak Quechua. They are organized as PGS, which guarantee the quality of products and agroecological practices of production systems, without the use of agrochemicals.
Process
Although it is produced in open fields during spring and summer, it also adapts to temperate environments under protected cover. The crop cycle to harvest ranges from 100 to 120 days, from seedling preparation, transplanting and first harvest. There are differences in the harvesting process in summer and winter.
Taste and use
The Ckallu is a typical dish from the valleys of Cochabamba and is recognized as very important in the local gastronomy. It is a salad that contains tomato, quilquiña, onions, locotos and quesillo. It is eaten with potatoes or fresh corn, depending on the taste or season. Quilquiña contains antioxidants, vitamins and minerals, and it helps regulate high blood pressure and cholesterol. The tomato is rich in calcium and phosphorus, vitamins and antioxidants, and it can protect eyesight and improve blood circulation. It is also attributed with anticarcinogenic properties.
Further information
