Why Sopa de Maní deserves more attention

Sopa de Maní rarely gets the international recognition it deserves. The subtly spiced complexity is genuine, not simple, and the technique involved in using charque dried llama meat correctly takes real skill.

Bolivia preserves some of the most ancient Andean food traditions including chuño freeze-drying which dates to pre-Inca times. I encountered it first in a market lunch counter and that context helped me understand it properly. chicha de maíz is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Sopa de Maní is the dish to start with.