...foods of the Indians there were quinoa * and the potato which he describes as "a kind of groundnut which when boiled becomes as soft as a cooked chestnut but which has no thicker skin than a truffle. ' ' 2 Some twenty years 1 Quinoa, the seeds of Chenopodium quinoa, a sort of pigweed, came recently...

...from night to night while his comrades were sleeping, Cieza de Leon describes the papas as " a land of ground nut, which when boiled becomes as soft as...chestnut, but which has no thicker skin than a truffle." Afterwards, in writing of the elevated Collao region, he speaks of it in greater detail. The inhabitants...

...in 1538 in what is now Colombia, and afterwards at Quito, now the capital of Ecuador. Bespeaks of it as a kind of ground nut which, when boiled, becomes as soft as a cooked chestnut, with a skin no thicker than that of a truffle. His book was published at Seville in 1558. The next...