Location: Central South America
Population: 11.3 million
Capital: Sucre and La Paz
Geography: A megadiverse country comprising rainforest, tropical savanna, desert, and the Andes.
Language: Spanish, Quechua, Aymara, Guarani
Signature flavours: Corn, potato, beef, beans, quinoa, tomato, cinnamon

The Menu

Eric has visited South America often during our Wooden Spoon Wanderer wanderings — he took on the assignments for Argentina, Uruguay, Venezuela, Peru, and Guyana. Bolivia’s cuisine is comparatively poorly-known compared to its neighbours, and he was eager to dive into a culinary unknown.

Lawa de Choclo: A hearty corn and potato soup with plenty of heat from chili pepper.

Prep and cooking time: 60 min
Difficulty: 2/5

Pique Macho y Llajwa: Juicy chunks of beef and sausage with fried onions and bell peppers served over a heap of French fries and enjoyed alongside a cooling herb and onion sauce.

Prep and cooking time: 30 min
Difficulty: 2/5

Ensalada de Quinua con Yerbas: A quinoa salad packed with fresh vegetables and herbs, finished with a tomato dressing.

Prep and cooking time: 20 min
Difficulty: 2/5

Refresco de Quinua y Mora: A cooling blackberry smoothie thickened with quinoa. This beverage has the extraordinary power of immediately soothing a spicy mouth.

Prep and cooking time: 45 min
Difficulty: 2/5

Helado de Canela: Cinnamon sherbet made by slowly freezing and stirring a cinnamon-sugar-water combination. Eric’s concoction failed to freeze after well over an hour or stirring, so he opted to make canela popsicles instead.

Prep and cooking time: 4 hours
Difficulty: N/A

The Shopping List

Eric crafted his menu around ingredients he knew he would be able to find in rural Ontario. Some dishes he would have liked to try called for certain varieties of potato or peppers that simply can’t be found where we live. The green fava beans for the sopa proved remarkably hard to locate, and eventually he made do with brown instead. He was able to complete his shopping at our local supermarkets.

The Meal

Eric’s table was a riot of colour, and from the first taste of the ensalada — crunchy, flavourful, and tomato-y, we were both impressed with Bolivia’s culinary offerings.

The soup was rich and spicy, with the perfect saltiness from the mound of grated queso on top. The pique macho y llajwa, with tender chunks of seitan beef, juicy bell peppers, and an onion-y accompanying sauce (it reminded me of dog sauce), was incredible. We cooled our mouths with slurps of thick refresco, with its mild sweetness. The cinnamon popsicles were excellent — a surprise of cold and spicy together — and the perfect way to finish.

At the end of our meal, I declared every single dish Showcase-worthy, which has never happened before.

Links
https://www.bolivia.com/el-sabor-de-bolivia/asi-sabe-bolivia/lawa-de-choclo-r758
https://www.bolivia.com/el-sabor-de-bolivia/asi-sabe-bolivia/ensalada-de-quinua-con-finas-hierbas-r984
https://www.bolivia.com/el-sabor-de-bolivia/asi-sabe-bolivia/pique-macho-r781
https://www.bolivia.com/el-sabor-de-bolivia/asi-sabe-bolivia/refresco-de-quinua-con-mora-r888
https://www.youtube.com/watch?v=8uX24CFuAYw

Disclaimer: I’m not a professional chef. I’m just a passionate cook with a curiosity for flavours I’ve never tried. For great recipes from gifted local cooks, follow the links above.