John Myers
Isingeniso: Ukudla kwaseBolivia
I-Bolivian cuisine iyinkomba yamagugu acebile amasiko ezwe kanye nezwe elihlukahlukene. I-cuisine ihlanganisa amathonya endabuko kanye namakholoni futhi ihlanganisa izithako ezivela e-Andes, ihlathi lemvula lase-Amazon, kanye nesifunda saseGran Chaco. Ukudla kwaseBolivia kwaziwa ngokudla okunenhliziyo, okubabayo, kanye nephunga elimnandi elenziwe ngezithako ezintsha ezitholakala endaweni. I-cuisine iyahlukahluka ngokwezifunda, isifunda ngasinye sinezitsha zaso ezikhethekile nezindlela zokupheka.
Ukudla okuyisisekelo ekuphekeni kwaseBolivia
Ukudla okuyisisekelo kokupheka kwaseBolivia amazambane, ummbila, nequinoa. Amazambane atshalwa e-Andes ephakeme futhi asetshenziswa cishe kukho konke ukudla kwaseBolivia. Ummbila nawo usetshenziswa kakhulu futhi udliwa ngezindlela ezihlukahlukene, njengommbila ogazingiwe, umbila nommbila omisiwe. I-Quinoa, isitshalo esifana nokusanhlamvu esidabuka e-Andes, siyisithako esinomsoco nesiguquguqukayo esisetshenziswa eziphuzweni, ezitsheni nasezitshalweni. Ezinye izinto eziyisisekelo ezivamile zihlanganisa irayisi, ubhontshisi, i-yucca, nokolweni.
Izinongo ezidumile ezitsheni zaseBolivia
Ukudla kwaseBolivia kwaziwa ngama-flavour anesibindi kanye nezinongo. Ezinye zezinongo ezidume kakhulu ezisetshenziswa ezitsheni zaseBolivia zifaka i-cumin, i-paprika, i-oregano, nopelepele ophuzi we-aji chili. Upelepele ophuzi we-aji uyisisekelo sokudla kwaseBolivia futhi usetshenziswa ezitsheni eziningi, njengesitshulu, amasobho, namasoso. Ezinye izinongo ezivamile zihlanganisa u-garlic, u-anyanisi, nopelepele omnyama.
Amakhambi abalulekile e-Bolivian cuisine
Amakhambi ayingxenye ebalulekile yokudla kwaseBolivia futhi asetshenziselwa ukwengeza ukunambitheka nephunga elimnandi ezitsheni. Amanye amakhambi asetshenziswa kakhulu ahlanganisa i-parsley, i-cilantro, i-mint, ne-huacataya. I-Huacataya isitshalo sase-Andean esifana ne-basil futhi sisetshenziselwa ukwenza amasoso nenyama yokunambitheka. Amanye amakhambi afana ne-thyme, i-rosemary, namaqabunga e-bay nawo asetshenziswa ekuphekeni kwaseBolivia.
Inyama yendabuko zokupheka zaseBolivia
Inyama iyisithako esivelele e-Bolivian cuisine. Inyama yenkomo, ingulube, nenkukhu yizona ezidliwa kakhulu, kodwa i-llama ne-alpaca nazo ziyadliwa. Lezi zilwane zidabuka e-Andes futhi seziwumthombo ongokwesiko wamaprotheni amakhulu eminyaka. Asetshenziswa ezitsheni ezifana nezitshulu, amasobho, nokosa inyama. Ezinye izinyama zesintu zihlanganisa i-Guinea pig, evame ukudliwa e-Andes.
Imifino nezithelo ezihlukile ekudleni kwaseBolivia
IBolivia inezinhlobonhlobo zezithelo nemifino evame ukusetshenziswa ezitsheni zendabuko. Eminye yemifino eyingqayizivele ihlanganisa i-chuño (amazambane omisiwe), i-achira (Canna edulis), ne-tunta (amazambane omisiwe ase-Andean). Izithelo ezifana nesithelo sothando, i-granadilla, ne-chirimoya nazo zivame ukusetshenziswa kuma-dessert neziphuzo. I-Bolivia yaziwa nangezinhlobo zayo ezihlukile zikapelepele, okuhlanganisa i-rocoto, i-locoto, ne-aji dulce. Lopelepele usetshenziselwa ukwengeza ukushisa nokunambitha ezitsheni eziningi zaseBolivia.
