Location: Central South America, southwest of Brazil
Area: Over 1,000,000 sq km, 28th in the world
Slightly less than three times the size of Montana (what a horrible comparison...)
Coast: One of only two landlocked countries in South America (thanks, Social Studies!)
Population: Over 10 million, 83rd in the world
Capital: La Paz, highest capital in the world
Religion: 95% Roman Catholic
Conventional Long Form of Name: Plurinational State of Bolivia
Diplomacy: In 2008, both the US and Bolivia expelled the ambassador to the other country. These positions remain vacant.
Airports: 881, 8th in the world
Drugs: World's third-largest cultivator of coca; 3rd largest producer of cocaine
Source: CIA World Factbook
From the beginning, Bolivia was a country I was looking forward to. And no, not because of a Jeopardy question this time. Now, we're back to grade school and a certain Marianna.
The first time I remember meeting Marianna, we were riding the bus together to first grade. And, somehow, we knocked foreheads. So that became what we did from then on. Knocked foreheads. On the bus. We were really smart.
This ended up developing into friendship (it's the next logical step). Sledding in her backyard, and falling into the 5 foot hole her brother dug. Calling her every day over the summer to jump on her trampoline. We had some good times.
Marianna's dad is from Bolivia, and she has visited many times. Because of this, it was a country I paid attention to from a young age. How else would I remember the two land-locked South American countries?
So I went to her for recipes. Something authentic and delicious. I have to say, it was quite an amusing experience.
She said that I should look for Saice and gave this site as an example. Her father makes it with fried rice, though, and her mother had the Spanish recipe, so there was still more to wait for.
Her sister translated what her mother had, and this is what I got:
Prepare a drowning of a dish of onions with red pepper, to taste, then cook the
peas separately drowned or tender.
Shortly before serving time, put the meat to boiling drowned, move with a spoon until it separates the meat, put one quarter teaspoon of oregano and serve before it dries with white potatoes and dehydrated with scrambled egg shaped and above meat sauce, chopped onion pen.Awesome. I love chopped onion pens and dehydrated. She also included this, what I believe is her interpretation through multiple versions.
Ingredients for SAICE Tarija:My coworker suggested that I asked our designer from Mexico if she could come up with anything else from the Spanish. Maybe she knew the nuances of cooking language? Here is the original text:
1 kilo of meat
3 medium onions
red pepper 1 / 2 cup
1 kilo of potatoes
2 garlic cloves
a cup pea
2 cups beef broth
Measurement converter (weights, volumes, temperatures ...)
About Saico Tarija recipe:
How do Saico Tarija step by step:
• Stir-Fry the onion and garlic, then add the red pepper cooked with a splash of
• Add meat and cook for a period of 5 minutes. Add all other vegetables and
simmer for 10 minutes more, add the beef broth before serving served with white
Muela en los tres dientes de la máquina o el fregadero de pasta una cantidad suficiente para la familia.I was told that it really didn't make any sense. It sounds like they took notes to help them remember, but didn't actually write out all of the steps. So that path wasn't going to work.
Preparar un ahogamiento de un plato de cebolla con pimiento rojo, al gusto, luego cocinar los guisantes ahogados por separado o de licitación.
Poco antes de la hora de servir, poner la carne a hervir se ahogó, mover con una cuchara hasta que se separe la carne, poner un cuarto de cucharadita de orégano y servir antes de que se seca con papas blancas y deshidratados, huevos revueltos con salsa de carne en forma de y sobre, pluma de cebolla picada.
I was able to get the fried rice recipe through Marianna from her dad, though, who is currently in Brazil.
Fry the rice using vegetable oil one cup with two spoons of oil. Once the rice looks brown it is done boil it two cups of water with one can of diced tomatoes. Add garlic one teaspoon and a bit of saltShe doesn't remember it ever having tomatoes, but that is what I got. I went with that and Melissa's interpretation, so now I was ready(ish) to cook!
|It's what's for dinner.|
|Beginning. The Alpha.|
|The Omega. Turning them often was key.|
|I did add the tomatoes, despite Marianna's trepidation.|
|The cats helped with laundry.|
|Pouring the first glass.|
|Awww, doesn't he look all proud?|
|This looks super un-comfy to me, but she liked to survey our cleaning from here.|
|There's more room for leftovers back here! AKA i can haz bacin?|
|Over the top. Literally.|
|I don't know how to rotate this one it is in here...oops.|
Marianna and family, feel free to let me know what I did wrong or how it could be more authentic. I already recommend people try this, and if it could get any better then I say go for it.
I also enjoy that this is helping tie some things together for me. Argentina also used beef, because it is a major product in South America. Not only do I get to try new foods, but I can see how things relate.
And that concludes my first recipe debut. :-)
Next time: Bosnia and Herzegovina