SOUTH AMERICAN CUISINE

Hello ladies and gents this is the viking telling you thst today we are going to talk about the great country of

BOLIVIA

Bolivian cuisine stems from the combination of Spanish cuisine with indigenous ingredients and Aymara traditions, among others, with later influences from Argentinians, Germans, Italians, French, and Arabs due to the arrival of immigrants from those countries. The traditional staples of Bolivian cuisine are corn, potatoes, quinoa and beans. These ingredients have been combined with a number of staples brought by the Spanish, such as rice, wheat, and meat, including beef, pork, and chicken.

Bolivian cuisine differs by geographical locations. In Western Bolivia in the Altiplano, due to the high, cold climate cuisine tends to use spices, whereas in the lowlands of Bolivia in the more Amazonian regions dishes consist of products abundant in the region: fruits, vegetables, fish and yucca

COCADAS

Ingredients

• 2 2/3 cups shredded coconut
• (fresh shreds work better than dry shreds)
• 3/4 cup sweetened condensed milk 
• (make sure you are using condensed milk - not evaporated milk)
• 1 egg, beaten
• 1/4 teaspoon almond essence
• (substitute with vanilla if you prefer)

How to prepare:

In a bowl, mix shredded coconut, egg, condensed milk, and almond essence until everything is well mixed. Let rest for two or three minutes.

Spread butter (or spray with a 0 calorie spray oil) on a baking sheet. Using two teaspoons, put small amounts of the mixture on the baking sheet.

Bake at medium temperature (European oven: 163 Celsius degrees; American oven: 325 Fahrenheit degrees) for twenty-five minutes or until they are golden, dry and smooth at the same time. 

We hope you liked todays post and as always have a chilled day from the viking.