'Traditional Bolivian Cooking' Recipes and Food

Senora Guevara (69.244.85.211) - 10/25/06 18:39

I am married to a wonderful Bolivian man. I found a great traditional recipe website by searching google.com

the weblink is above

Enjoy!!!

Comment #1 jennifer savage (209.129.128.254) - 02/06/08 14:15

my son is doing a cub scout report on Bolivian cooking and scouting in that country. Could you please add me to the site so I can find recipes to make for our project? Thanks Jennifer

Comment #2 sara (4.152.174.185) - 05/08/08 23:23

I am doing a project for my son's class at school. He is suppose to bring in a dish to share with the class. Can you help?

Comment #3 Janeth (63.176.159.149) - 10/07/08 21:26

Miss Senora, I believe you have forgotten to provide the link for the recipe. don't worry I will provide it for you. I search for "bolivian traditional recipe" and here is a website that I got.

http://www.boliviaweb. com/recipes/english/

(Note: kindly connect the websites together which means no spaces, the forum doesn't allow continuous weblink)

Enjoy cooking fellow mothers!

• www.boliviaweb.com/recipes/english/

Comment #4 dustin (63.176.159.181) - 10/09/08 15:03

Cunape (cheese balls)I

've tried this so many times and it works! It's also tasty too.

1 Cup Yucca Starch (you can get these in latin mkts)

1 Round (3 cups) of Mexican cheese like Queso Fresco

1 egg

SALT, Water, and milk, as needed.

Preheat oven to 305 degrees.

Crumble the cheese into a big mixing bowl (it should crumble easily) and add the yucca starch and egg and a pinch of salt. Knead it with your hands until you have a dough-like consistency. At this point, if it's too dry, you can add some milk or water.

Make them into little balls and insert your thumb into the bottom to make a hole in the bottom (this helps for it to not stick to your pan). Place them on top of a non stick pan or a floured pan. Let it sit for 15 minutes.

Place them in the oven between 15-20 minutes.

Do one batch first. If it comes out too cheesy, then add more starch.

Comment #5 Marc (63.176.159.178) - 10/16/08 00:47

you could also go to your local bookstore and buy a cook book that has bolivian cooking in it, with lots of recipes for you, and if not at your local bookstore check amazon.com I am sure they would have a cookbook for you.

Comment #6 Tanisha (63.176.159.57) - 10/17/08 12:00

Ingredients

4 cups quinoa.. cooked

1 cup tofu.. squeezed

1 cup winter.. squashcooked

1/4 cup tahini

3 anise extract

1/2 teaspoon salt

1 teaspoon vegetable oil

1/2 cup bread crumbs

Directions

Run quinoa, tofu and squash through a fine food mill.

Lightly blend in tahini, anise and salt.

Oil a small casserole.

Add half of the bread crumbs and rotate around the casserole to form a thin layer of crumbs.

Add the quinoa mixture, sprinkle remaining bread crumbs on top, cover and bake for 1 hour.

Serve hot in cold weather or at room temperature in hot weather.

Any leftovers may be sliced and pan fried.

Comment #7 randall (63.176.159.200) - 10/22/08 17:05

What is the proper dining etiquette in Bolivia?

Comment #8 Tim (63.176.159.183) - 10/30/08 10:06

this is a recipe I found while searching the web:

Ingredients

10 big soft corns

1 pound of margarine

1 cup of sugar

1 spoon of salt

1 teaspoon of anisette

1 teaspoon of grinded cinnamon

2 packets of fresh PIL cheese

grinded hot pepper (ají); 2 spoons cooked in oil

Preparation

Grind the corn; add sugar, salt, anisette, cinnamon, boiling margarine, beaten eggs, Moler choclo; agregar, azúcar, sal, anís, canela, la manteca hirviendo, los huevs batidos, 1 crumbled cheese. The other cheese, also crumbled, you mix with the hot pepper. To the prepared chalas (envelope like things made of corn leaves) put a spoon of the preparation and in the middle of this a teaspoon of hot pepper with cheese, cover this with another spoon of preparation and wrap as usual, tieing a know. Boil in a pot with little water and salt (on top of a layer of corn leaves).

Posted by Bolivia Hoy at 3:04 AM

• bolivia site

Comment #9 Marcus (63.176.159.253) - 11/03/08 21:09

Cocadas

(Coconut Candies)

Ingredients:

2 2/3 c. shredded coconut

3/4 c. condensed milk

1 egg

1/4 t. almond essence

Preparation:

In a bowl, mix coconut, egg, condensed milk, and almond essence until everything is well mixed.

Let rest for two or three minutes.

Spread butter on a baking sheet.

Using two teaspoons, put small amounts of the mixture in the baking sheet.

Bake at medium temperature (European oven: 163 Celsius degrees; American oven: 325 Fahrenheit degrees) for twenty-five minutes or until they are golden, dry and smooth at the same time.

Yields 24 regular-size coconut candies.

Comment #10 Shirley (63.176.159.247) - 11/11/08 00:28

This is the best Bolivian dish that I've tasted. Below is the recipe but I've never tried cooking one yet 'cause I'm afraid I might do it wrong to I leave up the cooking to someone else. My friend say that it's a traditional Bolivian recipe and it's sweet and spicy, perfect in serving to your visitor or in parties or potlock sessions. Try it, it's very very good! I personally recommend it.

• Aji de Karne

Comment #11 Esteban (63.176.159.147) - 11/17/08 11:36

Ají de Lengua (Spicy Cow Tongue)

Ingredients:

1 tongue of cow (2 lbs. more or less)

water sufficient to cook the tongue

1/2 cup oil

2 cups white onion, cut into thin strips

1 cup tomato, peeled and finely chopped

1/2 cup ground spicy red pepper

1/2 cup parsley, finely chopped

1/2 teaspoon ground cumin

1 teaspoon crumbled oregano

1/2 teaspoon ground pepper

1 cup green peas, peeled

4 cups broth or water

1 spoonful salt

To Serve:

8 whole cooked potatoes

chuño phuti

uncooked sauce

2 spoonfuls parsley, finely chopped

Preparation:

1. Before cooking the tongue, soften it by beating it with a cooking hammer so that later it is easy to peel. Pour water in a large casserole and set it to boil over high heat. Once the water is boiling add the tongue. Let it cook for two hours until it is soft.

2. Remove the tongue from the pot, let it cool and peel the skin that covers it. Then cut the tongue into thin slices.

3. In a separate casserole add the oil and set to cook over high heat. Once the oil is hot add the onion. Sauté the onion. Then add the tomato, spicy red pepper, parsley, cumin, oregano, ground pepper, peas, broth and finally the salt. Mix well and let it cook for one hour more or less. The mixture must be thick.

4. To the previous preparation add the tongue slices, mix well and let it cook a little until the tongue takes the flavor from the sauce.

5. Serve hot with one potato per person, chuño phuti and steamed rice. Garnish with the uncooked sauce on top.

Comment #12 Mia (63.176.159.42) - 11/23/08 16:29

This is very easy to prepare and very delicious too. Try it for the upcoming holidays.

Plato Paceño

(La Paz typical dish)

Ingredients

8 fresh corn on the cob (without husks)

2.2 pounds peeled Lima beans

8 potatoes

4 fresh quesillos (fresh cheese), sliced

1/4 cup oil or butter to fry the cheese

1 cup llajwa (spicy tomato and chili sauce)

Preparation

1. At the bottom of a large pot, put corn husks (more or less three inches high), and add boiling water until covering them. Place the pot over high heat. As soon as the water boils, add the corn and the Lima beans separated by corn husks. Let it boil for twenty-five minutes more or less.

2. Add the washed potatoes and cover with more corn husks. Let it boil for another twenty minutes, or until all vegetables are cooked.

3. In a large pan heat oil over high heat. Fry cheese slices until golden. Do not let them burn.

4. In each plate, serve one corn on the cob, Lima beans, one potato and slices of fried cheese. Add llajwa is desired.

Enjoy - Hope you like

Comment #13 amber (63.176.159.236) - 12/10/08 13:10

all of these recipes sound delicious.. i will definitely try them. thank you all!

Comment #14 Fred (63.176.159.114) - 12/18/08 13:14

Anybody know of any websites that offer free recipes from many different cultures?

Comment #15 Seth (63.176.159.169) - 12/30/08 13:48

I would like to find a cookbook with Bolivian food. Can you help?

Comment #16 Cigi (63.176.159.98) - 01/08/09 23:57

some of these recipes were so amazing. I loved making them, and also eating them. Do you have any other good ones?

Comment #17 Beth (63.176.159.134) - 02/04/09 22:29

On one of the links above I found a recipe for cow tongue. I think this sounds pretty weird but some of the best foods in the world is made with unusual ingredients. Has anyone ever tried cow tongue and if so was it good?

Comment #18 Cindy (63.176.159.104) - 02/19/09 01:20

Senora I would love to be able to see the recipes but you did not provide the link, so could you please repost it. Thanks.

Comment #19 Darlene (63.176.159.106) - 03/12/09 00:22

I love food, and I love to eat, and cook wonderful meals for my family, but I am always scared to try international foods, because of fear of how they will taste, so what would be a really good popular new recipe to try that my family and I would love.

Comment #20 oyen (63.176.159.42) - 05/10/09 22:47

Sweet & Sour Pork

Ingredients:

1 lbPork, 1/3 cup vinegar, 2 potatoes, 2 bell peppers, 1 onion, 1 carrot, 1tbsp peanut oil, 1 cup water, 2 tbsp soy sauce, 1/4 tsp salt, 1tbsp sugar, 2 tbsp all purpose flour.

Procedure:

Chop the pork and vegetables into cubes. add the oil to a medium saucepan or skillet, then add the meat, water and onions and simmer for aout 20 minutes or until the meat is very tender and breaks apart easily.

try this dish its great...

Comment #21 Mike (63.176.159.207) - 05/22/09 05:01

Ingredients:

2 jars fresh oysters (10 oz size jars)

* 2 tbs salad oil

* 1/4 cup flour

* 2 eggs - beaten

* 1 onion - julienned

* 1 medium carrot - julienned

* 1/2 lb beef rib eye - thinly sliced

* 4 tbs soy sauce

* 2 tsp sesame oil

* 2 tsp minced garlic

* 1 tsp pepper

* 1 can vegetable broth (14 1/2 oz)

* 1/4 lb watercress - cut into 3 inch lengths

* 2 green onions

procedure:

* Clean oysters in salted water then drain

* In a skillet, heat the salad oil

* Dredge oysters in flour and then in the beaten eggs and fry

* Blanch onion and carrot separately in boiling salted water

* Season beef with 2 tablespoons of the soy sauce, 1 teaspoon of the sesame oil, 1 teaspoon of the garlic, and 1/2 teaspoon of the pepper

* Place mixture in a skillet

* Layer vegetables on beef

* Combine broth with the remaining 2 tablespoons soy sauce, the remaining teaspoon sesame oil, the remaining teaspoon garlic, and the pepper; pour over vegetables and beef

* Cover and bring to a boil

* Top with oysters, watercress, and green onions

* cook just until heated.

Tr this recipe, You will feel like you are a Korean.

Comment #22 Marga (63.176.159.51) - 06/13/09 00:11

Majao

(Rice and meat dish)

(Serves 4)

Ingredients

5 cups water

1/2 pound charque (dry and salty meat)

1 cup rice

1/2 cup onion (without washing), thinly sliced

1/2 cup tomato, peeled and minced

1/4 teaspoon salt (if charque is not very salty)

1/2 cup oil

4 seeds urucú soaked in 1/2 water cup (paprika will also work)

1/2 cup water or broth

1 teaspoon salt

To Serve

1/2 fried plantain, per person

2 slices yucca (also known as cassava or tapioca) cooked and fried, per person

1 fried egg, per person

Enjoy...

Comment #23 Herbert (63.176.159.168) - 06/17/09 15:25

I have almost the same question as Beth. Cow tongue? Whether or not it tastes good, where would you even go about getting it in the States?

Comment #24 Lian (63.176.159.154) - 06/29/09 02:59

Applesauce Banana Bread

Ingredients:

* 4 bananas -- ripe

* 1 Cup Sugar

* 1/2 Cup applesauce

* 1 Teaspoon vanilla extract

* 2 eggs

* 1 Teaspoon baking soda

* 1 Tablespoon baking powder

* 1 Teaspoon salt

* 2 c flour

Directions

1. Preheat oven to 350 F. Place bananas in a large bowl and mash with electric mixer. Stir in Sugar and let stand for 15 minutes.

2. Add applesauce and eggs and beat well. Add remaining ingredients and mix thoroughly. Pour into 9"x5" loaf pan coated with nonstick vegetable spray. Bake for 45 minutes, or until a wooden toothpick inserted in the center of the loaf comes out clean.

3. Remove from oven and let stand 10 minutes before removing from pan. Cool on wire rack.

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