Ranga Ranga
[ap_dropcaps style=”ap-square”]E[/ap_dropcaps]This dish is made from minced beef belly or book, papa, onion, seasonings and yellow chili. This preparation is accompanied with sarsa (tomato and onion salad).
Ranga Ranga is a typical dish from the Bolivian valleys., The custom is to serve it mid-morning.
Preparation suggestion:
Ingredients:
- 3/4 Kg. fresh beef belly (precooked)
- 1 cup of rice
- 4 papas (optional)
- 2 ½ large onions
- ½ tomato
- ½ cup of peas
- 1 bay leaf
- 1 teaspoon finely chopped parsley
- 1 teaspoon whole pepper
- 1 garlic clove
- 1 teaspoon of crumbled oregano
- sal
- oil
Condiments:
- ½ spoon of ground yellow chili (1 yellow chili pod) o
- 1 teaspoon of yellow paprika
- 1 pinch of ground cumin
Preparation:
- Boil the entire belly in cold water without salt with bay leaves, whole pepper and a whole onion. After, chop into medium dice. Reserve.
- In a pot with hot oil, sauté the other shaved onion, once the onion is transparent, add the oregano, the peas, ground seasonings, the shaved tomato, then pour a cup of hot water or broth, salt to taste and let cook. When the peas are half cooked, add the potatoes cut into medium cubes, the belly and finish cooking the peas. Remove once soft.
- Prepare the grained rice: Wash and fry constantly in a hot pan without oil until dry., add the finely chopped garlic and continue stirring, when it's almost golden, add half of the scraped onion, stir and once golden the rice, add to a pot, pour two cups of hot water, salt to taste and cook over high heat; when the water is consumed, reduce to a simmer, immediately increase cold water little by little; what is necessary and finish cooking with steam.
- On a flat plate, accompany the belly chili with rice.
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