Fritanga Spicy Pork And Egg Stew Bolivia Food
FRITANGA - SPICY PORK AND EGG STEW (BOLIVIA)
WARNING!! This recipe as written is ***extremely hot***! You have to have a very unusually high tolerance for heat to enjoy eating this. Please, if you're going to make this recipe cut back on the amount of cayenne pepper according to your tolerance for heat. You have been warned. I used this recipe for week 32 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bolivia is my 32nd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.
Provided by GiddyUpGo
Categories Pork
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the pork meat up into bite sized pieces and put it in a pot with the cold water. Heat to a boil and keep boiling until all the water is gone.
- Remove the meat out of the pot and set it aside. Add the onions and a dash of salt and fry until translucent.
- Add the tomato, herbs and all the spices except for the cayenne pepper. Cook for two or three minutes until the tomato softens up a little.
- Add the cayenne pepper and fry for another minute or two.
- Add the water or broth followed by the pork. Bring to a boil, then reduce heat and simmer for two hours, adding more stock as necessary to keep the amount of liquid in the pot at more or less the same level.
- Five minutes before you are ready to serve, remove the pot from the heat and stir in the green onions. Add the beaten eggs, stirring quickly to keep them from scrambling.
Nutrition Facts : Calories 170.7, Fat 7.2, SaturatedFat 2, Cholesterol 186, Sodium 102.1, Carbohydrate 20.9, Fiber 6.5, Sugar 7.2, Protein 10.2
RICE WITH CHAYOTE (FRITANGA)
Make and share this Rice With Chayote (Fritanga) recipe from Food.com.
Provided by mary winecoff
Categories Rice
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 Tablespoons vegetable oil in 12 inch skillet until hot. Cook and stir chayote over medium heat until crisp-tender, about 5 minutes; remove from heat.
- Cook and stir onion and garlic in 1 tablespoon oil until onion is tender, about 5 minutes. Stir in rice, cook and stir until hot, about 8 minutes. Stir in chayote, tomato, salt and pepper. Cook and stir until tomato is hot, 3 to 5 minutes. Sprinkle with chives.
Nutrition Facts : Calories 240, Fat 7.2, SaturatedFat 1, Sodium 99.3, Carbohydrate 39.8, Fiber 1.5, Sugar 2, Protein 3.6
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25 BOLIVIAN FOODS: GUIDE TO FOOD IN BOLIVIA (DISHES, DRINKS, DESSERTS)
From storyteller.travel
- Salteñas. Let’s start this list with one of the Bolivian foods that is considered the national dish of Bolivia. Salteñas are savory stuffed empanadas. If you’ve never had an empanada, they are a pastry pocket containing a yummy filling.
- Ají de Lengua. Ají de Lengua is a spicy stew made with beef tongue. The tongue is boiled and sliced, then cooked with ingredients such as onions, hot chili peppers, tomatoes, and green peas.
- Charquekan. Originating in Oruro, Charquekan can now be found throughout Bolivia (and with various spellings). The key ingredient is beef or llama jerky.
- Chicharrón. You’ll find Chicharrón in many Latin American countries, and each has its own take on how to prepare it. In Bolivia, Chicharrón is made with cubes of pork containing meat from the pork shoulder, and lots of fat.
- Majadito Batido. This is Bolivian fried rice, served with plantains to the side, and a fried egg on top. Chicken, duck, or beef may be used in the rice.
- Fricasé. Caught somewhere between a soup and a stew, Fricasé is comfort food that’s also very filling. The main ingredients are spicy slow-cooked pork, potatoes, and white corn.
- Picante de Pollo. Best translated as Chicken in Spicy Sauce, this creole recipe originates from the west coast of Bolivia. The ingredients can be hard to replicate if you live somewhere other than Bolivia.
- Humintas (or Humitas) The first version of the Huminta dates back to the rule of the Incan empire. It highlights the importance of corn as a staple food.
- Masaco. One of the easiest recipes to prepare, Masaco is a salty snack that often accompanies an afternoon tea. Depending on the region; plantains, bananas, or yucca may be used as the base.
- Picana. Picana is a soup typically eaten around Christmas time in Bolivia. Various meats are used including chicken, beef, and lamb. There are also lots of vegetables like potatoes, pumpkin, carrots, and corn.
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