"Thanks for the post, Bella. That's a very creative combination of two ingredients who would normally never come face to face!"
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Bella posted a blog postTamarillo Cranberry Chutney
Tamarillo is a small, tangy fruit known as the tree tomato in English, although it isn't a tomato at all. You can read more about tamarillo (also known as tomate de árbol in Spanish and sold commercially in U.S. Latin markets) on my page about BOLIVIAN FRUIT here. In Bolivia, tamarillo is usually used to make juice or jam so I thought it might taste great as chutney. I tried this on pork ribs and loved it - so I've…See More
Bella's blog post was featuredSilpancho with Rice and Fried Potatoes
Silpancho is a popular dish in Bolivia made with common ingredients but packs a caloric punch. It's formed by layering its ingredients with a thin slice of beef the centerpiece.Serves 6Ingredients:2 pounds beef cut VERY thin (your butcher can do this for you) (should be about 6 large, thin slices)6 large potatoes6 eggs2 cups bread crumbs½ cup fresh onion (very finely chopped, you can even grate it if you prefer)2 tomatoes chopped small (firm, Roma tomatoes work best)1 fresh locoto (a small…See More
Bella posted a blog postSilpancho with Rice and Fried Potatoes
Silpancho is a popular dish in Bolivia made with common ingredients but packs a caloric punch. It's formed by layering its ingredients with a thin slice of beef the centerpiece.Serves 6Ingredients:2 pounds beef cut VERY thin (your butcher can do this for you) (should be about 6 large, thin slices)6 large potatoes6 eggs2 cups bread crumbs½ cup fresh onion (very finely chopped, you can even grate it if you prefer)2 tomatoes chopped small (firm, Roma tomatoes work best)1 fresh locoto (a small…See More
Bella posted a blog postApi Morado, Bolivian Breakfast Food
Api morado (purple api) is made from purple corn. Similar to api blanco (made from while frangollo corn). It is served at breakfast time. It’s thick and hearty and can be served hot or cold. Customarily we accompany any type of api with an empanada or other pastry.Serves 8Ingredients:2 cups ground purple corn (also called purple corn flour)15 cups of water¼ pineapple, chopped2 sticks of cinnamon2 whole clovesRind from one orangeSugar to tasteInstructions:Purple corn is usually sold dried on the…See More
Bella commented on Hispanic Kitchen's blog post Cream of Wild Rice & Beef Soup with Lime & Cilantro"Yummala! Yummala! Brings back memories of Minnesota winters!!!"
Bella's blog post was featuredBolivian Patasca
By American standards, this traditional Bolivian stew can be considered a challenge to our sensibilities, but in many countries, nothing of the animal is wasted. This head stew is bursting with flavor, easy to make, and comes in many variations. You can make this recipe with any type of meat including chicken, duck, turkey, tatú (armadillo), rabbit, alligator, fish, etc. But for truly authentic Patasca, see below.Ingredients: 1 whole pig, sheep, or cow's head1 kilo (2 pounds) of mote (canned…See More
Profile Information
- About Me
- My passion for Bolivia has turned my website, BoliviaBella.com, into one of the top-viewed Bolivia websites in the world. I love Latin America and its cultures.
- Personal blog or company website:
- http://www.boliviabella.com/
- How many days per week do you normally cook at home?
- 3
- What is your level of experience as a cook?
- Moderate
Bella's Photos
Bella's Blog
Sandwich de chola
Posted on February 23, 2012 at 8:30am 0 Comments 0 Favorites
I have really great memories about eating sandwiches de chola. That's because I used to get together with my friends after school for a sandwich de chola and a soda when I lived in La Paz. We did…
Continue Tamarillo Cranberry Chutney
Posted on June 19, 2011 at 3:30pm 1 Comment 0 Favorites
Tamarillo is a small, tangy fruit known as the tree tomato in English, although it isn't a tomato at all. You can read more about tamarillo (also known as tomate de árbol in Spanish and sold commercially in U.S. Latin markets) on my page about BOLIVIAN FRUIT here. In Bolivia, tamarillo is usually used to make juice or jam so I thought it might taste…
Continue Silpancho with Rice and Fried Potatoes
Posted on November 7, 2010 at 1:30pm 0 Comments 0 Favorites
Silpancho is a popular dish in Bolivia made with common ingredients but packs a caloric punch. It's formed by layering its ingredients with a thin slice of beef the centerpiece.
Serves 6
Ingredients:
2 pounds beef cut…
Api Morado, Bolivian Breakfast Food
Posted on October 12, 2010 at 11:00am 0 Comments 0 Favorites
Api morado (purple api) is made from purple corn. Similar to api blanco (made from while frangollo corn). It is served at breakfast time. It’s thick and hearty and can be served hot or cold. Customarily we accompany any type of api with an empanada or other pastry.
Serves 8
Ingredients:
2 cups ground purple corn (also called purple corn… ContinueComment Wall
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