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Pampaku a la olla - A mi gusto

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VITALIA ZEBALLOS OFICIAL
VITALIA ZEBALLOS OFICIAL
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Recipe Information

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Video-Specific Recipe

Pampaku

Cultural Context

Pampaku is a traditional Bolivian dish originating from the Andean region, often made during festive occasions and family gatherings. It showcases the rich culinary heritage of Bolivia, emphasizing local ingredients like fish and potatoes. This dish reflects the fusion of indigenous and Spanish influences, making it a beloved staple among Bolivians. Today, Pampaku is enjoyed not only in Bolivia but also in various South American countries, adapting to local tastes and available ingredients.

BolivianBOmain
60 min
medium
4 servings
Servings4
2 kilos carne de chancho (cerdo)
pollo (sin piel y grasa)
plátano macho (plátano de freír)
habas
cebolla con verde
aji
pimentón
ajo
comino
pimienta
vinagre (2 cucharadas)
salsa soya (2-3 cucharadas)
agua (1 vaso)
canela
clavo de olor
hojas de laurel
sal

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu offers a plant-based option while chicken is a more affordable protein alternative.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast is a dairy-free alternative, while cottage cheese is often less expensive.

1

Calentar agua en una olla grande.

2

Sacar las colitas de los plátanos.

3

Preparar el condimento con cebollas, ají, pimentón, y ajo.

4

Licuar el ají con cebollas y un poco de agua.

5

Agregar vinagre y salsa soya a la mezcla licuada.

6

Incorporar canela, clavo de olor, hojas de laurel, y sal al gusto.

7

Colocar la carne de chancho y pollo en una olla limpia.

8

Mezclar la carne con sal y limón, probando la sal.

9

Colocar el condimento licuado sobre la carne en la olla.

10

Cocinar lentamente, casi a vapor.

Cooking Techniques

filletingslicingmixinglayeringbaking

Equipment Needed

olla grandelicuadora

Spice Level:

🌶️🌶️🌶️

Dietary

pescatarian

Allergens

fishdairy

Also Known As

PampakuPampaku de Pescado

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