2-20-2015 Bolivian Food Feature: Bolivian Fricase.

by Kricket

Hello and welcome to my second Bolivian food feature. This time I am focusing on Bolivian Fricase. Now last time I simply just shared a recipe but this time I am going to tell you a bit about it.

Bolivian Fricase Recipe


2 spoonfuls oil
2.2 pounds pork meat, preferable ribs, cut into 16 pieces
1 cup white onion, cut into thin strips
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 teaspoon crumbled oregano
4 cloves garlic, minced
1/2 cup ground cayenne pepper (1/2 kilo in cases)
1 spoonful salt
1/2 cup green onion, cut into thin strips
8 cups boiling water
1/2 cup plain bread crumbs, to thicken


#1 In a large pot heat the two spoonfuls of oil over medium heat. Add the pork and fry until golden.

#2 Add onion, cumin, pepper, oregano, garlic, cayenne pepper, salt and green onion.

#3 Stir and add the eight cups of boiling water.

#4 Let cook until the meat comes off a little of the bones, at least two hours. Try to maintain the initial amount of broth, adding a little of water if necessary.

#5 Shortly before serving, add bread crumbs to thicken. Serve in a deep plate with sufficient broth. Garnish with one cooked potato and cooked white corn.

About Fricase:

Fricase is a popular cuisine in Bolivia. It's not actually a native Bolivian meal. It was brought over to Bolivia by immigrants from another country. (Can you guess which country it is?) Guess in the comments below. Until next time. Bye. Recipe Source.

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