Part Two: La Paz, Bolivia

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Images below are thumbnails. Click on them to see a larger version.

We headed for some other produce markets. The magnificent Illimani Mountain (6438 metres), with its showy, triple peaks topped with snow presided over our morning’s travail. On route to the markets, my host Mathuresh explained a little of the history of La Paz. It ws founded by Alonso de Mendoza in 1548, following the discovery of gold nearby. Although the gold fever came to nothing, the town's location on the main route to the famous Potosi silver mines assured its stable progress. Today La Paz is home for 1.5 million people.

These new markets were rather 'civilised' according to western perspectives, all the produce was indoors, the atmosphere was professional and cordial, and everything was clean and hygenic. The ladies all wore coats, and most covered their heads with pseudo - surgical headgear. I got to scrutinise some of the local potatoes close up, without harrassment to buy.

We selected today's fresh goods - spinach, juicy corn, potatoes, cauliflowers, tomatoes, oranges, fresh peas in their pod, a selection of local chilies, fresh coriander and ginger.The markets also had dry goods, so we also purchased butter, walnuts, fresh milk, rice, cream, oil, yogurt, semolina, sugar and a selection of spices - cumin seeds, coriander powder, fennel seeds, dried chili powder, black peppercorns, turmeric, cinnamon and cloves.

We were more relaxed with our shopping today since we were very much into a rhythm, a routine after a couple of days practice.The class would start at 5.30pm sharp. The students were getting the hang of things, and needed no help in commencing the mis en place. Preparing all the ingredients would take us about 1 hour, and the serious cooking would commence about 6.30pm. By 7.30pm we were on the home run, and usually we were eating by 8.30pm. It was amazing just how much good quality food we could actually prepare in such a short time. Teamwork and good planning were the secret. Plus the fact that I had hosted over 2000 such classes since my premiere in June 1980 at Gopal’s restaurant in Prahran, Melbourne. Plenty of time to fine-tune my technique!

Tonight’s menu was the most popular so far - in fact, they just keep getting better!

• Arroz Real Bengali (Bengali Royal Rice - Pushpanna)
  
  
• Espinacas con crema y requesón fresco (Homemade Fresh cheese with Creamed Spinach - Palak Panir)
  
  
• Raita de maíz suculenta (Succulent fresh Corn Raita)
  
  
• Pakoras de coliflor (Cauliflower Pakoras)
  
  
• Chutney de tomate picante y dulce (Hot & Sweet Tomato Chutney)
  
  
• Budín de Halava con nueces y naranja (Orange & Walnut Semolina Halava)

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