We already gave you some tips and tricks to get rid of your hangover. But every country has its own traditional dishes to make the process go faster. We like to give you a taste of the international anti-hangover cuisine. In this episode we check out another part of South America as we travel to Bolivia. The most popular hangover cure in this country is a spicy pork meat stew, which is called fricasé. It’s effective and simply delicious.
But before we get started on the cooking we’ll first have a look at the booze Bolivia has to offer. The national drink is called singani, which is a brandy distilled from grape pomace. The other main hard liquor is pisco, which isn’t surprising since Bolivia shares a border with Peru. Like their southern neighbours, the Bolivians like to mix their drinks. The most popular mix is called chuflay, which is basically the same as the Peruvian cocktail chilcano de pisco, but with singani instead of pisco. Another way to drink singani is mixed with syrup or sugar and orange juice. This drink is known as yungueño.
And then there is a mix called casquito, which is basically pure alcohol mixed with a soft drink like cola. This is only drank by the lower classes of society and it’s not uncommon for people to use medicinal alcohol for these dangerous cocktails. And for the real die hards there’s cocoroco, a drink made from sugar cane which contains 96% alcohol. No wonder one can feel slightly hungover the next day. But don’t panic, that’s when the fricasé comes in. Here’s how to make it yourself…
2 tablespoons of oil
1.2 kilo pork meat (preferably ribs, cut into 20 pieces)
2 white onions (cut into thin strips)
1 teaspoon ground cummin
1 teaspoon ground black pepper
1 teaspoon oregano
5 cloves of garlic, minced
45 grams ground cayenne pepper
1 tablespoon salt
1 green onion, cut into thin strips
2 liters of water
65 grams of plain bread crumbs
For on the side:
Heat the oil in a large pot and add the pieces of pork. Fry them until they get a golden color. Now add the white onion, cumin, black pepper, garlic, cayenne pepper and green onion.
After that start adding the water, while stirring. Let the whole thing cook until the meat comes off the bones. This will take at least 2 hours. You can (partly) cover the pot so you won’t waste too much liquid, or add water if necessary, but try to maintain more or less the same amount of broth. Meanwhile cook the potatoes and white corn in different pans until they’re done.
Shortly before serving you can add the bread crumbs, which will make the dish a bit thicker. Serve the fricasé in a deep plate and garnish with cooked potatoes and white corn. Enjoy your fricasé Boliviano!