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.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.