This week we learned about Bolivia. We colored maps, noting that Bolivia is next to Brazil, which we studied last week.
We looked at a relief map and noted the mountains through Bolivia.
"As the airplane passed over the snowy peaks, in the half-light of dusk, they seemed only a few hundred feet below us; beyond them La Paz came into view, a bowl of lights sunk in the dark expanse of the altoplano. We descended through shafts of lightning from an electrical storm to a runway 12,000 feet above sea-level. The air is cold and thin at this altitude. The effort of carrying my bags up to the third floor hotel room was exhausting and my sleep full of nightmares. "- World Food Cafe
We also ate a Bolivian stew, which I adapted slightly so that I could cook it in a crockpot. We enjoyed it and plan to add to our regular menu, so I thought I would share my adaption with you.
Bolivian Corn Stew
(adapted from the recipe at World Food Cafe by Chris and Carolyn Caldicott)
3 carrots, peeled and diced
3 Potatoes, peeled and diced
4 Tab olive oil
2 Onions, Chopped
4 garlic cloves, minced
1 jalapeño, finely chopped
1 can petite diced tomatoes
1 Tab sweet paprika
1 1/2 tea turmeric
leaves from 1 handful fresh oregano, Chopped
handful of parsley sprigs, Chopped
1 bag fresh Spinach or Spinach and baby kale mix, Chopped
4 ears fresh corn, cut into 1 inch rounds
2 cups Vegetable stock
salt and pepper to taste
handful of cilantro leaves, Chopped, for garnish
Put everything in a large pot or slow cooker and simmer until vegetables are soft; about 4 hours on high in the crock-pot.
Serve garnished with the chopped cilantro and accompanied by crusty bread and a leafy green salad.