Llajwa de Mani (Bolivian peanut sauce)

Llajwa de Mani (Bolivian peanut sauce)

IMG_4858I love llajwas in Bolivia and this peanut sauce is one of my favorites, it goes really well with potatoes, yuca and anticuchos (grilled cow heart-meat on skewers). I tried two different recipes and I love both of them; one has fresh cheese and the other one doesn’t. The first recipe I made was for dish call papas a la huancaina.  The second recipe without the cheese we tried on pasta with fresh tomatoes and came out delicious!


4 dry spicy yellow peppers

2 garlic cloves

1 cup raw peanuts  (you can substitute for unsalted roasted peanuts)

2 cups water (1/2 cup more if you want it less thick)

1 tbs olive oil

1/2 tsp salt

Optional ( 1/2 cup grated queso fresco or monterrey jack)

Preheat the oven to 350F. Select 4 large yellow peppers. Bake them in the oven for 5 min, the pepper will start burning in some areas and the pepper will turn a dark red color. Don’t over roast.

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Let the pepper cool. Meanwhile, put the peanuts on a baking sheet and roast the peanuts at 350F for 7 min. Remove from the oven, the peanuts will continue cooking after they are out of the oven so you don’t want to keep them inside the oven too long.


(The above photo with two piles shows the unroasted and roasted peanuts). Take the seeds out of the yellow peppers and put them in a food processor or blender, add the peanuts, garlic, salt and water. You are looking for a smooth sauce.

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Heat the oil in a pan and add the peanut sauce. Cook for 15 min, if is too thick add more warm water or milk. Add the cheese after you take the sauce out of the stove.

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Serve warm with potatoes or pasta or any barbecue chicken or meat.

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Pan de Arroz (Baked in banana leaves)

Pan de Arroz horneado en hojas de platano

IMG_3300One of my favorite treats from time to time that my mom would buy for was Pan de Arroz. She bought these in a special Santa Cruz-style pastry shop called “La Pascana.”  She never baked these because she thought she would offend the people from Santa Cruz for just trying. I love this delicious bread and I was always curios about how to prepare them, so when I was in college, one of my best friends was from Santa cruz and she taught me the “secrets” for this recipe. I taught my mom how to make them but she is still afraid of trying and she loves having an excuse to go to La Pascana and enjoy a real  pan de arroz from Santa Cruz.

Makes 12 large pastries or 24 small pastries

Total time 3 hours

Preparation time 1 hour


3 pounds yuca root, about 4 large roots

1 lb. rice flour (Bob’s Redmill)

2 tsp salt

1 tbsp sugar

1 cup milk (more or less)

1 cup hot melted Crisco (you can substitute for butter)

1 lb. queso fresco or Monterrey Jack

1-2 banana leaves

Mix the following dry ingredients: Rice, flour, salt, and sugar. Set aside.

Shred the cheese and reserve 1/2 cup. Set aside the rest


Preparing the Yuca

Cut the yuca roots into 3 segments. Wedge a pairing knife between the skin and the flesh, and pry the bark-like skin away from the flesh (as opposed to peeling it). It pops off in chunks easily.


Rinse the white pieces in water, put in a pot of water to boil like potatoes.


When you can insert a fork or knife easily through a few, they’re done, it takes about fifteen minutes. Also, you’ll notice the edges starting to crack. Drain and set aside until cool to the touch.


Going through the center of the each whole root is a fibrous string. Pull this out of your chunks with your fingers or a pairing knife. Mash the remaining yuca, piece by piece, in a bowl with a potato masher. For this dough, you only want to use the fresh, soft white parts. Discard  any hard, waxy or yellow pieces.

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Preparing the Dough

Into the bowl of mashed yuca, add the rice, flour, salt, and sugar. Knead until you mix the ingredients all together. Add milk a little bit at a time.


Add milk until the dough starts to hold together. Press down with your hands since it’s very thick. You’ll use about a cup of milk. The dough shouldn’t get outright sticky, but it should barely stick to your hands. Add the melted Crisco and mix really well. It’ll sound squishy. Add the cheese (except a half cup) and knead some more. The final dough should be thick, slightly sticking on hands. Add more milk if needed to get this consistency. Let the dough sit covered in the fridge for 2 hours so that the yuca can  suck in the fat.

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Making the pastries one at the time!

While the dough is resting:

Preheat the oven to 375F

Cut  out 12 or 24 rectangles of the banana leaf. You want them to be about the size of your hand.


Then you take enough dough to make a small ball in your hand. Flatten the ball into a little cake and place in the middle of a banana leaf. Fold two corners into the center and press into the middle of the cake. Repeat until you run out of dough.


Don’t worry if the banana leaves don’t stick perfectly.

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Put them on a cookie sheet in the oven for about 25 minutes – until the cakes just start to turn a little golden and the banana leaves start turning yellow.

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If you don’t have banana leaves: Roll a piece of dough the size of your hand and put it directly on top of a baking sheet and flatten them, add a litle bit of the cheese that you reserved. Cook at 375 for 20 min or until golden.


Pan de Arroz is best enjoyed with a nice cup of coffee or tea at breakfast or afternoon tea time!


This Delicious pastry is made with 3 simple ingredients and is really easy to make. I modified the final presentation a little, it would usually be finished on a grill, but I cooked it an oven. Usually in Bolivia, we enjoy Sonzo in the afternoon  with a cup of black coffee. I love having it Sonzo the cold days in Maine as a side dish.


Serves 6


3 Large Yuca roots ( Yuca is a long root that has hard skin and cooks like a potato)

1 1/2 Cup of grated Monterrey Jack cheese, (in Bolivia we use Menonita, San Javier or Queso Fresco)

2  tbsp of unsalted butter and little bit more to butter the baking dish.

Cooking Instruction

Butter a 9″ round pie dish or a 8×8″ square dish

Peel the yuca roots. Cut the roots in 3 pieces and cut each piece in half. Put them in a pot and boil for about 20 min.

Once the yuca roots are cooked, take the middle parts out of the yuca and mash them as if they were potatos.

Add the butter and keep mixing. Add half of the cheese to form a a nice soft dough. Heat the oven to 350 F

Put half of the dough in the baking dish and sprinkle half of the cheese on. Pour the other half of the cheese on and sprinkle the rest on the dish. Bake for 30 min and broil for 5 min or until the cheese is golden at the top. Serve warm.