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Part Two: La Paz, Bolivia
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Images below are thumbnails. Click on them
to see a larger version.
 We
scaled the five stories of the Capitolia (no lifts!) and set up
in a large room for the class. By evening I was feeling quite exhausted.
But as the guests arrived and were seated and offered hot herbal
tea in the plush carpeted foyer, I forgot all hunger and thirst.
Here were 30 seriously inquisitive students – old and young,
from all walks of Bolivian life.
It would be a pleasure to share my cookery life with them for the
coming week.Tonight’s menu was professionally translated,
printed and collated into recipe folders for all the students by
Hari. Dotted throughout were a number of nice step-by-step diagrams
illustrating the recipes we would be cooking.
Hari, himself a publisher/editor for a popular La Paz magazine
had done a very professional publishing job on the notes.
This was the menu:
- Tomate, arvejas y queso hecho en casa
(Tomatoes, Peas & Fresh Cheese - Matar Panir)
- Pan a la plancha (Wholemeal Griddle-baked
Flatbreads-Chapatis)
- Chutney de manzana (Apple Chutney)
- Medias lunas de nueces y albaricoque
(Apricot & Walnut Crescents - Rugelach)
- Te caliente con especias (Hot and
Sweet Spicy Tea - Masala Chai)
 The
guests thoroughly enjoyed the hand-on-experience. They especially
seemed to enjoy preparing the fresh chapatis on cast-iron griddles,
and smearing them with butter. As the evening unfolded, there was
a distinct feel of culinary camaraderie evident, and a sense of
teamwork, despite the fact that we had all only met for the first
time a few hours before.
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