BOLIVIAN FOOD

History

The gastronomy of Bolivia is known for its great variety of dishes and drinks, which
differ according to the areas and communities that consume them. Bolivia was inhabited for
the last 20,000 years. The Tiwanaku civilization began to develop in the Lake Titicaca region.
Their agricultural techniques were very advanced and focused on the care and preservation of
life, which developed a sustainable agro-food system. Among the products they bought are
wheat, pigs, sheep, chickens and cattle. These basic ingredients were mixed with the
indigenous ones and, this, gave rise to the most typical dishes of Bolivia.

Dishes by region

Andean dishes are characterized by the use of potatoes and meat in recipes. In the
Bolivian valleys, the use of corn is abundant and more vegetables and fruits are used. Among
the typical dishes the following can be named: kjaras, rolled, k’allu, silpancho, saice, lapping
,pique macho , peanut soup, trancapecho, among others In east Bolivia, more cassava is
consumed in recipes, as in the valleys, include more vegetables and fruits. Among the most
representative dishes of this side of the country can be counted: locro, majadito, masaco,
sonso, pacu mutu, yuca cake.

Conclusion

My conclusion is that Bolivia is characterized by its delicious foods and that there is a
variety of food that we know and that we still need to know, since we ourselves are creating or
adding some ingredient so that the food is delicious for our palate. And when foreigners visit
us they get an impression of the variety of food that Bolivia has in its nine departments. And
also the llajua cannot be missing, which is important since it gives a special touch to the food.