Bolivian cuisine 101: Majadito recipe, ideal for rainy days

Pagina Siete reports:

Majadito recipe, ideal for rainy days

MajaditoThe majadito is a dish that originates in eastern Bolivia. The name of the dish refers to the battered flesh, in Bolivia we call “majau” or “crushed”.

This dish is prepared from rice with jerky (dehydrated meat, beaten into a wooden mortar: Tacú), fried eggs and fried plantains.


1kg. jerky (dried beef with salt).
2 cups rice
6 cups water
0.5 cups of oil
1 onion, chopped
1 red pepper
2 tomatoes, peeled and cut into small pieces
3 cloves minced garlic
2 tablespoons annatto (red plant in the Amazon, with coloring properties)
3 plantains [for frying]
6 eggs
Salt and pepper
1 green onion, chopped tail (scallions)


Wash the meat (jerky) repeatedly, in order to reduce salt content.
Boiling the meat.
Remove the meat and cut into thin slices
Add rice and cooking it
Once the meat is cooked, fry in a pan in hot oil until golden
In a separate pan, fry the onions, scallions, bell pepper, tomato and red dye.
When everything is cooked, mix the rice with meat and vegetables.
Fry the eggs (dashed)
Fry the plantains
Serve the rice (with vegetables and jerky) with a starry egg and two slices of fried banana on top or side.

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Bon appetite!

Published by Bolivian Thoughts

Senior managerial experience on sustainable development projects.

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