Food, Fruit and Cheese in Southamerica :)

For me i love to travel and discover new foods and fruits.

Thats what i expected: loads of loads of fresh fruits that cost 3€ a piece in Germany… Because it does not grow there (Mangoes).

But you VERY seldom get the smal, yellow very sweet ones.

You can get 12 Bananas for 5 Bolivianos (70EuroCents)

IMG_20151128_205838

If you tbink there is oy one kind of mango… The genetically modified by Monsato… Than you highly underestimate Nature 🙂

IMG_20151128_203451

I actually discovered TWO new fruits one in Paraguay and one in Bolivia that i have NEVER eaten before in my whole life.

Paraguay: “Üwahai” = Ugly Fruit, is a yellow 3-5cm diameter fruit that the natives say you should not eat too much or your mouth gets numb… i loved the fruits and kept eating, nothing happened 🙂

Bolivia: They said it is a smal Melon… not really sweat… almost neutral. But juicy 🙂 Strange.

i felt pretty energized by that fruit actually 🙂

I learned from a bolivian Woman (50+ are the one’s that know how to cook traditionally :-p) how to “roast” rice before cooking (crisp).

She also makes a LOVELY snack from Sweet Maiz (Choclo) by roasting the seeds (black textures on the outside) in a Pot while doing a washing-machine like movement. (Like you would do popcorn… But with the piel left on)

I learned from a Brazilian Guy how to properly fry bananas.

🙂 i was feeding on that for WEEKs. So good 🙂 and an effective caramelizing anti-depressant 🙂

(Once we even flamed it with Rum, Cachasa would have done as well)

(If possible take REAL butter… Actually olive oil was also better than expected)

Do not fry more than TWO sliced bananas unless you want smashed bananas… There is not enough space in the pan to turn them.

Now CHEESE 🙂

In Paraguay, Bolivia and Brazil the native Cheese… Pretty much looks the same:

IMG_20151128_205810

Its round, its white and the taste reminds of unsalted mozarella (not much smell or taste)

The Ceso-Paraguay… Which Housewifes of moderate age usually know how to make themselves from normal milk cow.

Of course the type of cow is different from eueopean cows (usually) but you will get one BIG BUCKET of Milk EVERY DAY from only two paraguayan cows.

The Bolivian cheese is a little smaler and like the Paraguayan is usually saur (if they let it sit for too long in the molke or just not super fresh, i do not know about you but i don’t like the saur taste so you will have to combine it with something else to minder that saurness (“popcorn choclo snack” kind of did the job)

This is the Brazil one:

IMG_20151128_205942

You can really tell that Brazil is a very advanced culture when you compare the quality of the native cheese.

It is a very light and not fat cheese, that you are welcome to add your own flavor to, which like with tofu does not mean an disadvantage.

While the other countries not even try Brazil “copies” european kind of cheese like dutch Gouda (very fat 40% no holes, salty, not much distinctive taste) and Edammer (like 30% fat with holes… Good on Pizza but thats it).

IMG_20151128_205913

Fazit: Brazil together with Argentina is most advanced in cooking, STAY BRAZIL! Do not try to COPY tooo much – BE YOURSELF 🙂

The best “churasco” madey Cousin in Sao Paulo :-p

Argentinian Asado in Ostinato Hostel was crap. Sorry guys.

Bolivia’s good kitchens i either kind of missed (Cochabamba having the best food!? Haven’t seen it… Probanly loomed at the wrong place)… Generally HIT THE MARKETS!!! mani soup is good (in Sucre) and 5B.

But usually it is Arroz (Rise) with Meat (did not try, i am 99% veggie).

They have two good vegetarian Restaurants (one run by a foreigner) in Sucre: 1. Prem (tested and good… 20B for lunch dish with drink) 2. Condor (missed that one)

Leave a Reply

Your email address will not be published. Required fields are marked *