Begin this Bolivian classic by simmering 1 chicken, cut into pieces, in a fragrant broth with 1 onion, 1 garlic clove, 2 carrots, and a handful of chickpeas. Cook for 25 minutes, then drain the chicken and reserve the broth. In a casserole, sauté 1 onion and 1 garlic clove until softened. Add 4 peeled, seeded, and diced tomatoes, followed by 4 teaspoons of aji (chili powder) diluted in water, plus chopped flat-leaf parsley. Stir in the chicken and 2-3 ladles of broth. Simmer for 20 minutes. Serve with rice and potatoes for an authentic taste of Bolivia.
Salteñas are flavorful stuffed pastries popular in Bolivian cuisine, akin to empanadas. Sauté 400 g minced beef with 1 minced onion, 500 g cooked diced potatoes, 250 g peas, chopped parsley, a pinch of cumin, and 1 tablespoon tomato paste for 5 minutes. Stir in 1 sheet of gelatin dissolved in water, mix, and let set. Form turnovers with shortcrust pastry, brush with egg yolk, and bake at 210°C for 10-15 minutes.
These quinoa patties stuffed with tuna make a perfect Bolivian starter. Cook 200 g quinoa, drain well, and mix with 1 beaten egg and 2 bread slices soaked in milk. For the filling, combine 180 g canned tuna, 1 egg, lemon juice, salt, pepper, and chili. Shape quinoa into balls, add tuna filling, flatten into patties, and fry in hot oil for 4-5 minutes. Serve with a lemon squeeze.
