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Bolivian Cuisine
Bolivian cuisine stems from the combination of Spanish cuisine with indigenous ingredients and Aymara traditions, among others, with later influences from Germans, Italians, French, and Arabs due to the arrival of immigrants from those countries. The traditional staples of Bolivian cuisine are corn, potatoes, quinoa and beans. These ingredients have been combined with a number of staples brought by the Spanish, such as rice, wheat, and meat, including beef, pork, and Chicken (food), chicken. Bolivian cuisine differs by geographical locations. In Western Bolivia in the Altiplano, due to the high, cold climate cuisine tends to use spices, whereas in the lowlands of Bolivia in the more Amazonian regions dishes consist of products abundant in the region: fruits, vegetables, fish and yuca. Influences Bolivian cuisine has been influenced by the Inca cuisine, Aymara people#Culture, Aymara cuisine, Spanish cuisine, and to a lesser extent the cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yuca
''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Though it is often called ''yuca'' in parts of Spanish America and in the United States, it is not related to yucca, a shrub in the family Asparagaceae. Cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian farinha, and the related ''garri'' of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting both in the case of farinha and garri). Cassava is the third-largest so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Singani
Singani is a Bolivian eau-de-vie or brandy distilled from white Muscat of Alexandria grapes. Only produced in the high valleys of Bolivia, it is the country's national distilled spirit and considered part of its cultural patrimony. Singani has been produced since the 16th century shortly after the Spanish arrived in South America. It was first distilled by monastic orders who needing sacramental wine found it expedient to also distill. Most sources say the name singani derives from a pre-Columbian village of that name near the mission that first distilled the liquor. While its production methods and drinking characteristics more closely resemble eaux-de-vie, it is treated as a brandy for purposes of international trade. It has since been declared a Domain of Origin ( Denominación de Origen or DO) and a Geographical Indication (GI) by the Bolivian government. Since the 1990s, formal Bolivian regulations have codified what has long been practiced, and the vineyards from which si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Llajwa
Llajua or llajwa () is a Bolivian chili sauce prepared from ''locotos'' (''Capsicum pubescens'') hot chili peppers, and tomatoes; sometimes onions are added to the mix. One or two seasoning herbs could be added, depending on the region and taste: quillquiña ( Bolivian coriander) in Cochabamba and wakataya in the Altiplano and other valleys of Bolivia. It is preferably prepared on a grinding stone called a batán, which can be found in most Bolivian households of Cochabamba and Altiplano. In the absence of a batan, it can be prepared in a blender. It is consumed all over Bolivia. p. 109. Llajua is used to season a wide variety of d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ají (sauce)
Ají is a spicy sauce that often contains tomatoes, cilantro (coriander), ají pepper, onions, and water. Recipes Recipes vary dramatically from person to person and from region to region, depending on preference. Ají has been prepared in Andean countries such as Bolivia, Colombia, and Peru since at least the time of the Incas, who called it ''uchu''. In Colombia and Ecuador, for example, food is traditionally mild, so ají can be added to almost any dish to add some flavor and spice. It is usually added to other foods such as Anticuchos, chugchucaras, soup, chorizo, or empanadas. In Chile there is a similar variety of the condiment known as ''ají chileno'', which contains the additional ingredient of lemon juice. Gallery See also * List of condiments A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, or, in some cultures, to complement the dish, but that cannot stand al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Silpancho
Silpancho (original Quechua word: Sillp'anchu) is a popular Bolivian food from the city of Cochabamba. When prepared properly, this tends to be a large and fulfilling meal with a diversity of carbohydrates and fats. It consists of a base layer of rice, usually white, followed by a layer of boiled and sliced potatoes. Next, a thin layer of pounded meat is followed by a layer of chopped tomato. In addition, onion, beet and parsley are mixed together and topped with either one or two fried eggs. Variants including dicing and cooking the meat over the rice cooked instead of remaining in steak form. Another variant is to place pico de gallo on top of the eggs instead of parsley, onion and beets. Another variant marinates the meat using ingredients including soy sauce. Silpancho can be found in a type of sandwich called " Trancapecho", containing all the ingredients (even rice). See also * Milanesa The milanesa is a variation of the Lombard veal Milanese, or the Austrian Wie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pique Macho
Pique macho is a Bolivian dish consisting of beef, red onion, green pepper, tomato, french fries, mustard, mayonnaise, and ketchup. Depending on the region it is cooked, boiled egg may also be included. Smaller portions are simply called ''pique''; ''pique macho'' is a huge portion, and traditionally spicy hot because of the pimenton. Urban legend suggests that this is because you are macho Machismo (; ; ; ) is the sense of being " manly" and self-reliant, a concept associated with "a strong sense of masculine pride: an exaggerated masculinity". Machismo is a term originating in the early 1930s and 1940s best defined as hav ... if you can finish one by yourself, though most diners opt to share the dish amongst a pair or a group. Another legend says that a group of workers, late at night, drunk, were hungry. The owner of the restaurant said they were closing and had nothing. The group of workers insisted that they would eat anything. The owner proceeded to chop wha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fricasé
''Fricasé'' is a traditional soup in Bolivian cuisine prepared with pork, pork ribs or chicken, hominy, chuño (a freeze-dried potato product) or potatoes, onion, garlic, salt, pepper and spices. It is sometimes consumed as a hangover food, as having a theoretical potential for easing or alleviating symptoms associated with the hangover. ''Fricasé'' is a common soup in Bolivia, and is often sold and consumed in the morning. It is a spicy soup that is typically prepared using large chunks of meat, and ''chuno'' potatoes are typically used in the Altiplano region of Bolivia. The aji pepper is sometimes used as an ingredient, and bread crumbs are sometimes used to thicken the soup. See also * List of chicken dishes * List of pork dishes * Pozole Pozole (; from nah, pozoll, meaning ''cacahuazintle'', a variety of corn or maize) is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat (typically pork, but possibly chicken), and can be seasoned ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsicum Baccatum
''Capsicum baccatum'' is a member of the genus ''Capsicum'', and is one of the five domesticated chili pepper species. The fruit tends to be very pungent, and registers 30,000 to 50,000 on the Scoville Heat Unit scale. Chili pepper varieties in the ''C. baccatum'' species have white or cream colored flowers, and typically have a green or gold corolla. The flowers are either insect or self-pollinated. The fruit pods of the baccatum species have been cultivated into a wide variety of shapes and sizes, unlike other capsicum species, which tend to have a characteristic shape. The pods typically hang down, unlike a ''Capsicum frutescens'' plant, and can have a citrus or fruity flavor. The ''C. baccatum'' species, particularly the Ají amarillo chili, has its origins in ancient Peru and across the Andean region of South America. It is typically associated with Peruvian cuisine, and is considered part of its condiment trinity together with red onion and coriander. Ají amarillo literall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charque
Jerky is lean trimmed meat cut into strips and dried (dehydrated) to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth before the meat has finished the dehydrating process. The word "jerky" derives from the Quechua word '' ch'arki'' which means "dried, salted meat".Teofilo Laime Ajacopa, Diccionario Bilingüe Iskay simipi yuyayk'ancha, La Paz, 2007 (Quechua-Spanish dictionary) All that is needed to produce basic "jerky" is a low-temperature drying method, and salt to inhibit bacterial growth. Modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat (usually under 70 °C/160 °F). Store-bought jerky commonly includes sweeteners such as brown sugar. Jerky is ready-to-eat, needs no additional preparation and can be stored for months without refrigeration. To ensure maximum shelf-life, a proper protein-to-moisture content is required in the final cured product. Man ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basque Cuisine
Basque cuisine refers to the cuisine of the Basque Country and includes meats and fish grilled over hot coals, ''marmitako'' and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, '' pintxos'' (Basque ''tapas)'', Idiazabal sheep's cheese, ''txakoli'' ( sparkling white-wine), and Basque cider. A ''basquaise'' is a type of dish prepared in the style of Basque cuisine that often includes tomatoes and sweet or hot red peppers. Overview Basques have also been quick to absorb new ingredients and techniques from new settlers and from their own trade and exploration links. Jews expelled from Spain and Portugal created a chocolate and confectionery industry in Bayonne still well-known today, and part of a wider confectionery and pastry tradition across the Basque Country. Basques embraced the potato and the capsicum, used in hams, sausages and recipes, with pepper festivals around the area, notably Ezpeleta and Puente la Reina. Olive oil is more commonly used than vegetab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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