Bolivian Cuisine

Bolivian cuisine is very rich in flavor and depth. Offering many similarities with Peruvian dishes and recipes, Bolivian cuisine is characterized by the different facets of spices used. Bolivian dishes can be served picante, media picante, or poco picante. This designation is given to the dishes based on condiment quantities in the specific cuisine. One of the foundations of Bolivian cuisine is its use of foods that are in direct correlation with the climate of the country itself. Many varying types of peppers are used in the cuisine, as well as trout, which are a significant source of protein and carbohydrates for Bolivians, while others combine freshwater fish, fruits, and vegetables to receive the necessary nutrients.

Cooking techniques found in Bolivian cuisine are similar to those used around the world. The reflection of difference in Bolivian cuisine, however, is the environment of the particular region of the country. Bolivians in the higher or upper regions have a unique style of cooking, while there are styles and dishes unique to the lower regions of Bolivia. The two classifications are Altiplano Cuisine, which usually incorporates trucha, or trout, into their dishes, and the Lowlands Cuisine, which usually has elements of fruit and many different varieties of vegetables.

Some traditional items featured on a Bolivian dinner menu include empanadas, which is a stuffed bread or pastry that is fried. This remarkable delicacy’s origin dates back to medieval Portugal and Spain. Other dishes often eaten are Sajta de pollo, a whirlwind of flavorful chicken and potatoes brewed with spices such as chili powder and cumin (although recipes can differ). Pique a lo macho is another frequently eaten dish, which is a breathtaking helping of beef, sausage, and french fried potatoes coupled with boiled egg, ketchup, locoto (are hot chili seeds) mayonnaise, mustard, and onion. The legend of this dish is that if you finish it, you exude a strong sense of masculinity as the dish is heavy on the palate.

As for drinking, Bolivians partake in fruit shakes, wine, and their own remarkable concoctions such as Maté de coca, a tea made from coca leaves; Api, a corn, clove, lemon, and cinnamon-infused tea; and Chicha, a liquor reserved for special family occasions and festivals. Bolivians also observe tea breaks, which are usually taken between lunch and dinner. This aspect mirrors the British undertaking of sipping tea in the afternoon. The most common teas ingested are black and yerba maté, a grassy herbal offering that is sometimes served with juice or milk.

Bolivian cuisine exhibits a rich tapestry of flavors and palates abiding by rules depending on the region’s climate as well as the diversity of the lifestyles of the chefs/preparers of its dishes. Bolivia’s population is multiethnic, mixed with a plethora of cultures and people all situated between Argentina, Brazil, and Paraguay.

Sajta de pollo (Recipe courtesy of GuideBolivia)

Ingredients

1 chicken

2 onions, chopped

½ minced garlic

1 to 2 ground yellow peppers

1 cup of peas

10 potatoes

½ lb of soaked tunta (a freeze-dried potato product)

Grated cheese

2 eggs

Salt

Pepper

Cumin

Note: Ingredient quantities such as salt, pepper, and cumin may vary depending upon how rich the chef/cooker wants the dish to be.

Sajta de pollo

Directions

1. In a skillet, fry onions and garlic, adding peas, pepper, salt and cumin once onions brown.

2. Cook the chicken in water separately with yellow peppers.

3. Peel tunta and cut into small pieces adding to onion mixture and chicken.

4. Strain cheese and eggs into a cheese curdle under low heat.

5. Chop another onion and tomato into cube like pieces and season with salt.

6. Serve over or with chicken and tunta mixture.