What is the name of this Bolivian side dish?!
What is the name of this Bolivian side dish?
It is similar to rice, but I believe it is a grain that has tons of protein? It is white, with some grains of black or brown.
Additional Details22 hours ago
Definatly not Couscous.
Answers:
Canihua:
This grain has a high protein content ( 15 to 19 percent) and, like quinoa and love-lies-bleeding (kiwicha), a high proportion of sulphur-containing amino acids. It has the advantage of not containing saponins, which facilitates its use.
The traditional and most frequent method of consumption is in the form of lightly roasted, ground grains which produce a pleasant flour called ca?ihuaco. This is consumed on its own, in cold or hot drinks, or in porridges. Over 15 different ways of preparing the whole grain and ca?ihuaco are known (as entrees, soups, stews, desserts and drinks). In the bakery industry good results have been achieved by adding 20 percent of ca?ihuaco to wheat flour, which gives the product (bread, biscuits) a pleasant characteristic colour and flavour.
Quinoa:
The whole grain, the uncooked or roasted flour, small leaves, meal and instant powder can be prepared in a number of ways. There are numerous recipes on about 100 preparations, including tamales, huancaína sauce, leaf salad, pickled quinoa ears, soups and casseroles, stews, torrejas, pastries, sweets and desserts and soft and fermented, hot and cold, beverages. as well as breads, biscuits and pancakes, which contain 15 to 20 percent of quinoa flour.
Andean Lupin:
The Andean lupin is not only an important source of protein (42.2 percent in the dry grain, 20 percent in the cooked grain and 44.5 percent in the flour), but also of fat which in the dry grain is 16 percent and in the flour 23 percent. It is used for human consumption after the bitter taste has been removed, a process for which there are several methods. Preparation varies according to the region and the occasion on which it is eaten: cebiche serrano, soups (cream of Andean lupin); stews (pipián, a kind of fricassee); desserts (mazamorra custard with orange) and soft drinks (papaya juice with Andean lupin flour).
Love-Lies-Bleeding (Amaranth):
he grain's nutritional value is high and can be as much as to 12 to 16 percent protein, while the balance of amino acids is very good. with a fair proportion of these containing sulphur: lysine, methionine and cysteine. It does not contain saponins or alkaloids and the leaves are edible. In the human diet it is preferably eaten split or after the split grain has been ground. giving a very agreeable flour.
The grain is also cooked whole. Over 50 ways of preparation are known: the leaves are eaten in salads and the grains are also used to make soups, custards. stews, desserts, drinks. bread and cakes.