Llajwa

Llajua or llajwa (Spanish pronunciation: [ˈʎaxwa]) is a chili sauce prepared from locotos (Capsicum pubescens) hot chili peppers, and tomatoes; sometimes onions are added to the mix. One or two seasoning herbs could be added, depending on the region and taste: quirquiña (Bolivian coriander) in Cochabamba and wakataya (Peruvian black mint) in the Altiplano and other valleys of Bolivia. It is preferably prepared on a grinding stone called a batán, which can be found in most Bolivian households of Cochabamba and Altiplano. In the absence of a batan, it can be prepared in a blender.

Llajwa

It is consumed all over Bolivia.[1][2]

Llajua is used to season a wide variety of dishes. A traditional use is as a dip for plain cooked potatoes or bread, or an addition to soup prior to the main course. Food carts usually have it available for customers and for take-away food it is dispensed in small hand-tied clear plastic bags.

In the north of Chile (Arica and Iquique) the same sauce receives the name pebre, which in the rest of Chile refers to a completely different dressing.

The name "Llajua", despite being the traditional name for this recipe, was accorded trademark protection in 2008 by the Bolivian government.

See also

References
  1. The Peppers Cookbook: 200 Recipes from the Pepper Lady's Kitchen - Jean Andrews. p. 150.
  2. Saltshaker Spanish - English - Spanish Food & Wine Dictionary - Dan Perlman. p. 109.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.