Welcome to the first official blog post for the Bolivia for Kids blog. Today I will answer a question I was asked on last week's post and introduce a new weekly ritual called Bolivia Fact of the Week.FACT OF THE WEEK
Here's today's fact of the week: Inga feuilleei
, named after Louis Feuillée, is also referred to as "pacay" fruit in Spanish, or "ice cream bean" in English. It is a fruit grown for its sweet white pulp that surrounds large black seeds. On the outside, it looks like a huge long green bean, but can grow up to several feet long. It is native to countries in Central and South America, like Bolivia.
I was asked on last week's blog about easy Bolivian food for kids to make for school. Here is the comment:Easy Bolivian food for kids to make
I have to make some Bolivian food but it has to be something that's easy for kids to cook because I have to show the recipe that I used and I have to make it myself and then I have to take it to school so my teacher can eat it. She said the kids don't get to try any of it but I have to take it anyway so that they can see what it looks like so what's your favorite food and can you send me a recipe of it? And also it can't be anything with nuts ok thanks.
Well Pavel you asked me to show you an easy Bolivian food for kids to make. You also asked me what my favorite food was. Well my favorite Bolivian food is empanadas. There are many empanada types. I'll show you how to make fried chicken empanadas.
INGREDIENTS FOR THE DOUGH:
8 cups of white flour
1 Liter of lukewarm boiled water
3 tablespoons of white sugar
1 teaspoon of salt
3 tablespoons of melted shortening
INGREDIENTS FOR THE FILLING:
1 Kg. (2 pounds) boiled, shredded chicken breast
1/2 Kg. (1 pound) ground beef
2 white onions, finely chopped
1/2 cup consomé (chicken stock)
1 hard boiled eggs, sliced
8 large boiled potatoes, cubed
2 tablespoons of dried chili peppers, ground
black olives or calamatta olives
1/2 liter of oil
Mix all the dough ingredients together until you obtain a soft dough. Sprinkle some flour onto your work area, place the dough on top, cover it with a clean cloth, and leave it to rise for 2 hours.
Prepare the filling:
Boil the chicken until fully cooked. Drain into a large bowl (don't discard the chicken stock) and allow to cool. Then with your hands, shred the chicken separating it from the bones. Discard the bones.
Peel the potatoes and boil them in a separate pot. Drain, cool, and cut into cubes.
Fry the ground meat. Then cook it in the chicken stock.
Fry the onions in hot oil along with the pepper, salt, oregano, parsley and ground dried chili peppers.
Mix all the ingredients (both meats, the potatoes, and the fried onion mix), then allow to cool.
When your dough has finished rising (to about double its size) divide it into small balls the size of ping pong balls. Flatten each with a rolling pin until you have an oblong (oval, not round) flat piece of dough.
Place onto each piece of dough 2-3 full tablespoons of filling. Add on top a piece of egg and an olive to each.
All along the entire inside edge of each empanada, moisten the dough with a pastry brush dipped in milk. Fold one half of each empanada over the other, forming a pocket, seal and crimp all around the edges. Moistening the dough prior to sealing and crimping ensures it won't burst open when you fry them.FOR THIS PART YOU NEED HELP FROM AN ADULT. (This recipe does include a large amount of extremely hot oil and you will need help from an adult if you're young. PLEASE don't try it all alone).
Fry each empanada in hot oil, deep enough to cover half of the empanada. When golden brown on one side, flip over until golden brown on the other side. Serve hot.
So hope this helps you Pavel. Sorry it needs a bit of parent help.
As for today that short cooking lesson just about wraps things up.
For more empanada recipes
or other Bolivian food recipes
Photo of pacay fruit tree courtesy of Wikipedia
Photo of pacay fruit courtesy of Wikipedia