Inti and a Bolivian recipe for Stuffed Potatoes

By Emma.

Toting shoe-shine boxes and smiling from behind snack-carts, children wander the leafy plazas and cobbled streets of Sucre. They are los niños trabajadores de Sucre (the working children of Sucre). Bolivian law requires these children to attend school for four hours a day. Four hours a day of reading, writing and, well, childhood. Otherwise, these kids smile and work to support their families, some of the poorest in Bolivia.

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Inti works to support these children. Partly illustrated and written by the children, Inti publishes a magazine which is then sold by working children aged 7 to 14 to supplement their income (click here for more information).

Nestled among the pages of our chance copy of this magazine was a recipe for one of Bolivia’s tastiest snacks – Bolvian Stuffed Potatoes.

Ingredients:

5 medium potatoes
2 hard-boiled eggs
2 raw eggs
½ kilo minced beef
6 olives, chopped
1 cup onion, chopped
6 tsp. olive oil
1 tsp. Green pepper, chopped
½ cup chopped tomato
1 clove garlic
1tbsp. parsley, chopped
½ cup flour
Water
Salt and black pepper

Method:

1. Prepare the potatoes: wash, peel & boil in salted water until cooked through. Drain, mash & leave to cool. Once cool, mix with 1 raw egg, salt and pepper until soft.
2. Prepare the filling: Brown onion in 2 tbsp. of oil. Add garlic, beef and tomato. Cook for 5 minutes. Add parsley, 2 boiled eggs. Season.
3. Prepare the batter: Mix flour with water to make a thin batter. Add 1 raw egg. Mix.
4. Stuff and cook potatoes: Take palm-sized amount of potato and flatten. Make indentation and add filling, leaving room to fold potato over the filling. Press the edges closed, creating an oval shape. Heat oil. Dip potatoes in flour batter, covering completely. With a spoon, carefully place potatoes into oil. Brown on each side.
5. Serve hot. Excellent with spicy llajhua sauce.

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