Mangu

chairo

Next Dish: Banane Peze

Chairo is a traditional soup dish originating from Bolivia, specifically from the La Paz region. It is typically made with barley, vegetables, potatoes, and various types of meat, including lamb, beef, and chicken. The soup is often seasoned with a variety of herbs and spices, and may also include corn and fava beans. Chairo is known for its hearty and filling nature, making it a popular dish during colder months.

beef jerky

potatoes

Llama Meat

salt

garlic

paprika

water

oil

corn

sweet potatoes

white cabbage

carrot

chopped tomatoes

coriander

cumin

dried oregano

dried pepper

fresh parsley

green pepper

onion

pumpkin

red pepper

turnip

Recipe

Ingredients:

  • 1 cup of dried beef jerky or dried llama meat

  • 1 cup of peeled and chopped carrots

  • 1 cup of peeled and chopped turnips

  • 1 cup of peeled and chopped potatoes

  • 1 cup of peeled and chopped sweet potatoes

  • 1 cup of peeled and chopped pumpkin

  • 1 cup of peeled and chopped corn

  • 1 cup of peeled and chopped white cabbage

  • 1 cup of peeled and chopped onion

  • 1 cup of peeled and chopped tomatoes

  • 1 cup of peeled and chopped red pepper

  • 1 cup of peeled and chopped green pepper

  • 2 garlic cloves, minced

  • 1 tablespoon of chopped parsley

  • 1 tablespoon of chopped coriander

  • 1 teaspoon of cumin

  • 1 teaspoon of oregano

  • 1 teaspoon of paprika

  • Salt and pepper to taste

  • 2 tablespoons of oil

  • 8 cups of water


Instructions:

  1. Rinse the dried beef or llama meat under cold water to remove any excess salt. Then, place it in a bowl, cover it with water, and let it soak overnight.

  2. The next day, drain the meat and place it in a large pot. Add the water and bring it to a boil. Reduce the heat to low and let it simmer for about 2 hours, or until the meat is tender.

  3. In a separate pan, heat the oil over medium heat. Add the onions, garlic, and peppers and sauté until they are soft.

  4. Add the tomatoes, cumin, oregano, paprika, salt, and pepper to the pan and stir well. Cook for another 5 minutes.

  5. Add the sautéed vegetables to the pot with the meat. Add the carrots, turnips, potatoes, sweet potatoes, pumpkin, and corn. Stir well and let it simmer for another hour.

  6. Add the cabbage and continue to simmer for another 15 minutes, or until all the vegetables are tender.

  7. Stir in the parsley and coriander just before serving. Adjust the seasoning if necessary.

  8. Serve the Chairo hot, ensuring that each serving has a bit of each ingredient. Enjoy!