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http://www.bolivian.com/galerias/index.html  Photos of Bolivia

http://www.bolivianet.com/index_eng.html  Scroll Down to the Bottom for links and photos

http://www.bolivianet.com/recetas/index.htm Bolivian Recipes

Recipes

Bolivian Picante De Gallina
(Spicy Chicken)

Title: Picante De Gallina (Spicy Chicken)
Categories: Bolivia, Meat dish
Yield: 6 Servings
http://goodfood.hypermart.net/bolivia-meatdish-01.html

1/4 c  Olive oil

1/2 t  Oregano, dried                                            

3 Onions - cut in rings                                             

1 t  Caraway seeds

2 1/2 lb Chicken - cut in pieces                              

1 Pepper, bell, red - cut in thin stips

1 c  Chicken stock - hot                     

1/8 t  Pepper, black                                              

2 T  Breadcrumbs, dry

1 t  Pepper, cayenne                                             

1 Egg, hard-cooked - sliced

1 Garlic clove                                                      

12 Olives, green, pimiento-stuffed

1t  Salt                                                                 

6 medium Tomatoes                       

Heat oil in saucepan. Add 2/3 of the onion rings; saute until transparent. Add chicken pieces - fry until evenly browned. Add 1/2 cup stock. Season with black pepper and cayenne pepper. Cover and simmer 1 hour.  Crush garlic with salt. Peel tomatoes - remove and discard seeds. Chop
tomatoes.  In large saucepan, combine garlic-salt mixture, chopped tomatoes, remaining onion rings, remaining chicken stock, oregano, caraway seeds and bell pepper. Cover and simmer 20 minutes.
Stir in breadcrumbs. Place chicken mixture on a platter. Spoom tomato mixture over top. Garnish with egg and olives.

Cocadas - Bolivia
(Coconut Candies)

Ingredients

2 2/3 cups shredded coconut
3/4 cup condensed milk
1 egg
1/4 teaspoon almond essence

Preparation

1. In a bowl, mix shredded coconut, egg, condensed milk, and almond essence until everything is well mixed.
2. Let rest for two or three minutes.
3. Spread butter on a baking sheet.
4. Using two teaspoons, put small amounts of the mixture in the baking sheet.
5. Bake at 325 Fahrenheit degrees for twenty-five minutes or until they are golden, dry and smooth at the same time.

Yields 24 regular-size coconut candies.

Helado de Canela
(Cinnamon Sorbet) (Serves 8)

Ingredients

5 cups water
1 1/4 cups granulated sugar
1 cinnamon stick
2 spoonfuls cold water
1 spoonful corn starch
1 spoonful lemon juice

Preparation

1. Boil the five cups of water with cinnamon until it has color, flavor, and diminishes to four cups. Add the sugar and let it boil for five minutes.
2. In the two spoonfuls of cold water dissolve the spoonful of corn starch. Add to the previous preparation. Let it cook for five minutes.
3. Remove from the heat, and let it cool down a little. Add the spoonful of lemon juice and strain the preparation.
4. Once cold, put the mixture in the freezer. Before it gets completely frozen, stir the sorbet so that it does not get very hard. Repeat this two or three times, until the sorbet is ready.