A FOOD TRADITION
Bolivian Amazonian cuisine
Bolivian Amazonian cuisine covers foodways in Beni, Pando, and adjoining tropical river regions, where Indigenous and mestizo communities draw on river fish, cassava, plantain, rice, maize, palm fruits, and forest produce. Cooking often uses banana leaves, wood fires, pounding, boiling, smoking, and slow stewing, with sour or aromatic fruits providing contrast. Cassava may be processed into flour or meal, while plantain and rice accompany fish and meat. Representative preparations include masaco, a pounded plantain or cassava dish with meat; fish cooked or steamed in leaves; and regional locro or rice-based stews. Neighboring Amazonian countries share many ingredients and techniques.
Dishes linked to this cuisine
1–5 of 5
Caldo de Bagre Beniano
A Beni catfish broth with rice and green plantain.
Keperi
Keperi is a Bolivian slow-cooked beef dish centered on beef brisket and commonly served with cassava, onion, and aromatic seasonings.
Masaco
A traditional Bolivian mashed preparation of fried plantain or cassava commonly combined with pork cracklings or dried meat.
Pacú Frito
Fried breaded pacú from Beni, commonly accompanied by fried cassava and a lettuce-and-tomato salad.
Surubí al Horno
Beni-style baked surubí served with fried cassava, rice and a fresh lettuce-and-tomato salad.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.