Bolivian Food: A Beginner's Guide To Cooking Delicious Meals

Bolivian cuisine is a hidden gem of Latin America, packed with intriguing textures and flavours. The country's varied climate and indigenous ingredients, combined with centuries of Spanish and European influence, have created a diverse array of unique and wholesome dishes. From the salty cheese empanada to the hearty beef stew silpancho, there is something for all foodies in Bolivia. So get your taste buds ready, because we're about to take a culinary journey through the heart of South America!

How to make Salteñas, Bolivia's national dish

Ingredients

• Ground beef or chicken breast
• Hard-boiled eggs
• Diced bell pepper
• Black olives
• Paprika
• Achiote
• Cumin
• Oregano
• Aji
• All-purpose flour
• Lard
• Egg yolks
• Hot water
• Gelatin

Method

• Prepare the jigote, a stew-like filling. In a large bowl, mix diced chicken breast or ground beef with black pepper, paprika, ground cumin, achiote, and other spices. Add chicken broth or beef broth, ensuring that it’s thickened with unflavored gelatin.
• For the dough, mix all-purpose flour, lard, egg yolks, and hot water in another bowl. The dough should be smooth and pliable.
• Preheat your oven and line a baking sheet with parchment paper.
• On a floured surface, roll out the dough, then cut into circles. Fill each with the jigote, black olives, hard-boiled eggs, and a slice of bell pepper.
• Seal the edges, place on the baking sheet, and brush with an egg wash.
• Bake until golden brown, then serve with llajua, a Bolivian spicy sauce.

Tips

• Salteñas are typically enjoyed as a mid-morning snack in Bolivia.
• The ideal salteña should not leak its juices when bitten into, so be sure to add gelatin to the filling.
• Salteñas are usually purchased from street vendors in Bolivia and are rarely made at home.

How to cook with llajwa, Bolivia's traditional spicy sauce

Llajwa is a traditional spicy sauce from Bolivia that is often served alongside many dishes. It is made using a pepper called locoto, which has black seeds, and a herb called quillquiña, which is similar to cilantro.

To make the sauce, you will need the following ingredients:

• 2 large jalapenos, cut in half (or locotos if you can find them)
• 1 large red tomato, cut into 2 pieces
• A handful of cilantro or quillquiña leaves
• 1 tablespoon of finely chopped red or vidalia onion (optional)

If you like your sauce spicy, you can leave the seeds in the jalapenos. Alternatively, remove the seeds for a milder taste.

To prepare the sauce, put the ingredients into a food processor or blender and chop them into small pieces. Add the tomato seeds and salt to taste at the end. If you are using a blender, pulse the ingredients to avoid making the sauce too foamy.

Llajwa is a versatile sauce that goes well with almost any Bolivian dish. It is commonly served at lunch or dinner and can be found on almost every table in the country.

How to prepare and cook with chuño, a freeze-dried potato product

Chuño is a Quechua word for "frozen potato". It is a freeze-dried potato product, traditionally made by the Quechua and Aymara communities in Bolivia and Peru. The process of freeze-drying potatoes is believed to date back to 400 B.C., with potatoes recovered from a site near Lake Titicaca in Peru and Bolivia.

Chuño is made by allowing potatoes to freeze overnight. The next day, the potatoes are thawed and their water released. Small piles of potatoes are then created and trampled on with bare feet to release more water and remove the skins. This process is repeated for three days, after which the potatoes are left to dry in the sun.

Chuño can be rehydrated and cooked in a variety of ways. It can be boiled in salted water, sautéed with aromatics and aji peppers, or used in soups and stews. Here is a simple recipe for an egg-battered chuño dish:

Chuño Phuti (Chuño Revuelto Con Huevo)

Ingredients:

• Chuño (rehydrated for 24 hours)
• 1 medium-sized onion, diced
• 2 tablespoons of avocado oil (or your preferred oil)
• 1/4 teaspoon ground white pepper
• 3 ounces of mozzarella cheese, shredded (optional)
• Salt and pepper to taste

Instructions:

• Soak the chuño overnight, changing the water at least once and squeezing out the water from the potatoes.
• After rehydrating, squeeze out the water again and tear the chuño into bite-sized pieces.
• Boil the potatoes in lightly salted water for 20 minutes, or until fork-tender.
• Strain the potatoes and reserve about 1 cup of the potato water.
• Heat a pan with 2 tablespoons of oil and add the diced onion. Sauté until translucent.
• Add the pepper and aji amarillo paste. Sauté for 1 minute.
• Add the potatoes and salt to taste. Sauté for a couple of minutes to allow the flavors to come together.
• Create a well in the middle of the potatoes and crack the eggs over the top. Mix until slightly scrambled, then mix into the potatoes. If the potatoes start to dry out, add some of the reserved potato water.
• Once the eggs have coated the potatoes, add cheese (if desired) and mix until melted.
• Add salt if needed and serve alone or as a side dish.

How to make sopa de maní, Bolivia's famous peanut soup

Sopa de maní, or peanut soup, is one of Bolivia's most famous and popular dishes. It is a hearty, creamy soup that is perfect for a cold day. The soup is quite versatile, and while peanuts are the main ingredient, you can vary the vegetables, protein, and carbohydrates depending on what you have available.

Ingredients:

• 1 cup of peanuts (shelled and peeled)
• 1 medium white onion
• 1 lb of beef or chicken
• 1 red pepper
• 0.5 cup of chopped carrots
• 0.5 tsp of aji amarillo (optional)
• A pinch of turmeric
• Chopped parsley for decoration
• French fries for decoration

Instructions:

• Boil the peanuts for about 30 minutes, then set them aside to cool.
• Sauté the chopped onions and minced garlic in olive oil until the onions become translucent.
• Add the beef or chicken and mix well so that the meat is browned on both sides.
• Add the chopped celery, carrots, red peppers, and green peas.
• Blend the boiled peanuts with 1 cup of water until you have a smooth paste.
• Add the peanut paste to the pot, along with 2 cups of hot water, and mix well.
• Cut the potatoes into chunks and add them to the soup, along with a pinch of turmeric and aji amarillo if you want a spicy soup.
• Add salt to taste, being careful if using roasted peanuts as they may already contain salt.
• Cover the pot and cook over low heat for about 30 minutes, or until the meat is tender.
• Serve the soup in shallow bowls and decorate with parsley, red pepper strips, and French fries.

Variations:

• Sopa de maní can be made with either beef or chicken, or it can be made vegetarian.
• Some recipes call for macaroni, while others use rice.
• You can add potatoes, green peas, red peppers, or celery to the soup.
• The type of peanuts used can vary as well. Some recipes suggest using raw peanuts, while others recommend roasted or cocktail peanuts.
• The cooking time may vary depending on the altitude at which you are cooking. For example, in Potosi, Bolivia, which is at a high altitude, water boils at a lower temperature, so everything will take longer to cook.

How to cook silpancho, a popular dish from the culinary capital of Cochabamba

Silpancho is a popular Bolivian dish from the city of Cochabamba, often considered the culinary capital of the country. The name comes from the Quechua word "Silpanch'u" or "Sillp'anchu", which means thin, pounded meat. It is a large and fulfilling meal with a diverse mix of carbohydrates and fats.

To cook silpancho, you will need the following ingredients:

• White rice
• Potatoes
• Beef (either thinly sliced or ground)
• Eggs
• Tomatoes
• Onions
• Oil for frying
• Breadcrumbs
• Salt and pepper
• Spices/seasonings like cumin, garlic, parsley, paprika, and black pepper

Optional ingredients include:

• Red chilli peppers (locoto)
• Beet
• Apple cider vinegar
• Quillquiña leaves or cilantro

Step 1: Cook the Rice

Cook the rice according to the instructions on the package or until tender. For every cup of rice, you will need about two cups of water. This step can be done ahead of time, and it is recommended to have the rice ready before preparing the other ingredients.

Step 2: Prepare the Potatoes

Boil the potatoes until they are tender but still firm. This usually takes around 10-20 minutes. Let them cool, then slice them into thin rounds.

Step 3: Make the Meat

If using thinly sliced beef, season the steaks with adobo or a mix of salt, black pepper, garlic, and parsley. If using ground beef, mix the meat with garlic powder, paprika, salt, cumin, and black pepper. Form the meat into thin patties. Coat the meat with breadcrumbs and fry in hot oil until browned, about 1-2 minutes on each side.

Step 4: Fry the Eggs

Fry the eggs to your preference. You can have one or two eggs per serving.

Step 5: Prepare the Salsa/Salad

Chop the tomatoes, onions, and any other desired ingredients like chilli peppers, beet, or vinegar. Mix them together to make a salsa or salad.

Step 6: Assemble the Dish

Place the rice on a plate, followed by the potatoes, meat, egg, and salsa/salad. Sprinkle with chopped parsley or pico de gallo and serve immediately.

Tips and Variations:

• Some recipes suggest making a tomato and onion salad called "sarsa" and a spicy Bolivian hot sauce called "llajwa" to go with the dish.
• You can also marinate the meat with soy sauce or other ingredients.
• Silpancho can be served as a sandwich called "Trancapecho", containing all the ingredients, even the rice.

Frequently asked questions