MAIZE AND OCA TUBERS

INGREDIENTS:
Maize stock
2 kg maize
5 litres water
Cream of maize
1 kg whole ears of maize
100 gr amarillo chilli paste
200 gr white onion
2 cloves garlic
Corn oil
1 litre corn stock
20 gr salt
1 sprig coriander
Oca water paper
500 gr oca tubers
1.5 litres water
Salt
5 gr oca tuber starch
Oca and Olluco wafers
Ollucos (tubers)
Ocas (tubers)
Toasted ground chulpi maize
Chulpi maize
Maize skin
Cream of maize (see above)

PREPARATION:
Maize stock: Cook the maize in water for 3 hours over a medium heat. Strain.
Cream of maize: Remove the grain from the cobs. Gently fry the onion and garlic in the corn oil, then add the amarillo chilli paste and the maize grains. Cook for 30 minutes over a low heat. Add the corn stock and coriander. Cook for 1 hour over a medium heat. Remove the coriander, liquidise and strain. Reduce over a low heat.
Oca water paper: Cook the oca tubers until al dente. Add the oca starch to the cooking water. Mix until smooth, then strain. Spread the paste onto a silpat and bake for 4 hours at 80ºC.
Oca and olluca wafers: Slice the tubers into thin wafers, and coat with olive oil.
Toasted ground chulpi maize: Toast the maize in a pan with a spoonful of corn oil, until golden. Leave to cool, then grind.
Maize skin: Spread the cream of maize onto a silpat and dehydrate at 40ºC for 6 hours.

TO SERVE:
Serve two spoonfuls of the cream and cover with the tuber wafers, skins and toasted ground maize. Finish with the reduced corn stock.