Sopa de Maní

I've now had Sopa de Maní prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises llajua chilli salsa in the way salteñas are distinct from Argentinian empanadas with a juicy broth filling. The hearty and filling character is more pronounced an…

I ate Sopa de Maní at three different restaurants in the same week to compare. The results were illuminating. The use of ají amarillo varied significantly — only one got it right. The hearty and filling profile should be consistent but interpretation differs widely. Bolivia preserves some of the mo…

I spent three months trying every version of Sopa de Maní I could find locally. The variation in quality is extraordinary. The best version handled ají amarillo with genuine knowledge and the hearty and filling result was noticeably superior. Bolivia preserves some of the most ancient Andean food t…