-
Llajua or
llajwa (Spanish pronunciation: [ˈʎaxwa]) is a
Bolivian chili sauce prepared from
locotos (Capsi**** pubescens) hot
chili peppers, and tomatoes;...
-
typically used as an
ingredient along with
tomatoes and
locotos to
prepare llajwa. In
Puebla cuisine, pápalo is used as a
condiment on
traditional cemita...
- flavor. Pork chicharrón is
normally served only on
Sundays and is
eaten with
llajwa, a
tomato salsa, and mote, a type of corn (maize).
There are
other variations...
- far
northern Chile, the term
pebre refers to a
sauce more like
Bolivian llajwa. The word
pebre in
Catalan means pepper of any type, in this case ají cultivars...
-
Chilean and
Mexican condiments with
similar ingredients,
salsa criolla and
llajwa. In Argentina,
salsa portuguesa refers to a
cooked mixture of tomato, bell...
- and
fries topped with sauce) Salteñas Sopa de maní
Silpancho Sauces Ají
Llajwa Drinks Singani Yungueño
Mocochinchi Sweets in
Bolivia use
typical sweeteners...
- bell peppers,
borrowed from
Germany Sauces in
Bolivian cuisine include:
Llajwa –
Bolivian ****y
saucePages displaying wikidata descriptions as a fallback...
- in
rural and
urban areas. The most
important use it has is for
preparing llajwa. For many Bolivians, Peruvians,
Ecuadoreans and
Colombians it is not the...
- One of Peru's
national dishes.
Cancha or tostada,
fried golden hominy.
Llajwa,
salsa of Bolivia. Llapingachos, mashed-potato
cakes from Ecuador. Tocosh...
-
boiling it, to fry it with oil and eat it with a
special hot
sauce known as
llajwa or with
cheese and
choclo (dried corn). In the
Bolivian east, it is also...
