The Unique Taste Of Bolivian Majad—A Comprehensive Guide

Bolivian Majao, also known as Majadito, is a traditional dish from the Eastern states of Beni and Santa Cruz in Bolivia. It is made with rice, charque (shredded beef jerky), fried eggs, and fried plantains. The dish is typically served with boiled or fried yucca root, also known as manioc or cassava, and is characterised by its moist and tenderised meat.

Majao's history and origins

Majao, also known as Majadito, is a traditional Bolivian dish. It is a rice and meat dish, commonly made with jerk beef (dehydrated meat), though chicken, pork, and duck are also sometimes used. The beef is placed in water to remove excess salt, then boiled until soft, shredded, and stir-fried. It is then added to a mixture of rice, vegetables, and spices. The dish is served with fried eggs and fried plantains, and sometimes yucca root (also known as manioc or cassava).

Majao is said to date back to the early days of the Spanish conquest of Bolivia, and it is believed that the way the dish is cooked has similarities to Spanish paella. It was originally cooked outdoors in a clay pot over an open fire. The name of the dish refers to the battered flesh—in Bolivia, "majau" or "crushed" means tenderized or smashed, which is the method used to prepare the meat.

Majadito is the typical dish of the Santa Cruz department of Bolivia, but it has become part of Bolivian National Gastronomy because of its traditional values. In more remote rural areas of the country, preserving meat with salt and hanging it up to dry is still very common, and it is not unusual to see charque hanging from tree limbs or clotheslines when travelling through small villages.

Ingredients and recipe

Majao is a traditional Bolivian dish from the eastern states of Beni and Santa Cruz. It is a unique rice and meat dish, with several variations.

The following ingredients are required:

• Charque (dry and salty meat, or beef jerky)
• Rice
• Water
• Onion
• Tomato
• Oil
• Urucú seeds (or paprika)
• Salt
• Fried plantain
• Fried yucca (cassava or tapioca)
• Fried egg

The charque is first soaked in water to remove excess salt and then boiled until tender. The meat is then shredded or pulled apart. In a separate pot, the rice is cooked in water or broth with salt, and the shredded meat is stir-fried in oil until golden. Onion and tomato are also fried in oil, and then added to the rice and meat mixture. The dish is served hot, with a fried egg, fried plantain, and fried yucca on top or on the side.

Some recipes also include red or yellow bell peppers, garlic, and beef bullion. The beef can be substituted with chicken, duck, or pork.

The traditional way to serve yucca is to fry it, but it can also be baked. The plantains should be ripe and yellow, as green plantains are savoury. The eggs are typically fried sunny side up or overeasy, with a soft, runny yolk that can be mixed with the rice.

Variations:

Some variations of the dish include the use of red or yellow pepper powder, which changes the colour of the dish without affecting the taste.

Preparation and serving:

Majao is typically cooked in a clay pot over an open fire, although it can also be prepared in a large pot on a stovetop. It is served in a shallow bowl, with the egg, plantain, and yucca arranged on top or on the side.

History:

Majao dates back to the early days of the Spanish conquest of Bolivia and shares similarities with Spanish paella. It is believed to have originated as a way to preserve meat, by cutting it into thin slices, rubbing it with salt, and hanging it up to dry. This method of preservation can keep meat edible for weeks or months.

Meat preparation

To prepare the meat for Bolivian Majao, you will need to start with charque, a traditional form of dried and salted beef. To make this from scratch, you will need to cut the beef into very thin slices and cover and rub it with a lot of salt. Hang the meat up in a tree or another high place and leave it for a few hours or days until it has completely dried.

To rehydrate the meat, place it in a bowl of water for several hours or overnight. Then, boil the meat for 15 minutes to an hour, until tender. Remove the meat from the water and, once it is cool, tear or pull it apart into small pieces.

If you do not have access to charque, you can use regular beef. Simply cook or grill the beef and then pull it apart into small pieces.

Rice preparation

Bolivian Majao, or Majadito, is a traditional dish from the Eastern states of Beni and Santa Cruz in Bolivia. It is a rice and meat dish, typically made with beef jerky, though chicken, pork, and duck are also sometimes used. The rice is cooked to be very moist and is mixed with fried sweet plantains, fried eggs, and urucú (annatto or a combination of turmeric and paprika can be used as a substitute). Some families also serve it with a side of boiled or fried yucca root.

To prepare the rice for Bolivian Majao, start by bringing five cups of water to a boil in a large pot. While you wait for the water to boil, you can prepare the meat by slicing it into thin strips and boiling it for 15 minutes to an hour, depending on how tough the meat is. Once the meat is soft, shred it into small pieces. Next, add the rice to the boiling water and cook for 15 minutes, stirring occasionally. Do not cover the pot.

In a separate pan, sauté a diced onion, a diced red bell pepper, and two minced garlic cloves in about a teaspoon of oil until the onion is soft and translucent. Once the rice has cooked for 15 minutes, add the sautéed vegetables and spices to the pot and stir for another 10-15 minutes until the rice is fully cooked. Be careful not to let the rice absorb all the water; the dish calls for moist, runny rice rather than dry steamed rice.

While the rice is cooking, you can peel and slice the plantains. Cut off both ends of each plantain and remove the peel with a knife. Then, slice the plantains lengthwise into long pieces, about half an inch thick. You should get about 4-6 long pieces from each plantain. Heat enough oil in a large frying pan to cover the bottom of the pan by about half an inch. Once the oil is hot, add the plantain strips and fry until they are golden, being careful not to burn them. You may need to adjust the heat to ensure the oil doesn't burn or smoke. Turn the plantains over with a fork or set of prongs until they are fully cooked and soft and floppy, but still golden.

Once the rice and plantains are cooked, you can serve the dish. Place a large helping of the rice and meat mixture on a plate and top it with a fried egg and two to four slices of fried plantain. Bolivian Majao can be garnished with a little parsley or served with a small side salad.

Serving suggestions

Bolivian majao, or majadito, is a rice and meat dish that is commonly served with fried eggs and fried plantains. The meat is typically charque, a type of shredded beef jerky, but chicken, pork, and duck are also used. The dish is often served with a side of boiled or fried yucca root, also known as manioc or cassava.

To serve, place a large helping of the rice and meat mixture on a plate. Top with a fried egg and add two slices of fried plantain. Garnish with a little parsley or serve with a small side salad. For an authentic experience, the egg should be sunny side up or overeasy, with a soft, runny yolk that can be mixed with the rice.

Some families also add cheese to the mixture. If you want to add a spicy kick to your meal, serve with Llajua, a traditional Bolivian sauce.

Majao is a unique and tasty dish with subtle textures and an excellent blend of flavours. It is a truly traditional Bolivian meal, with a long history and is especially common in the Eastern states of Beni and Santa Cruz.

Frequently asked questions