Jolke is a popular liver dish in Bolivia, often made with beef liver, onions, tomatoes, and spices such as cumin, garlic, and paprika. The liver is typically sliced and pan-fried with the onions and tomatoes until it’s cooked through and tender. The spices add a rich and savory flavor to the dish, and it’s often served with rice or potatoes. Jolke is a hearty and satisfying dish that’s popular among locals and visitors alike. It’s a great way to experience the flavors of Bolivian cuisine and explore the country’s culinary traditions.
Leave the liver in water the night before cooking it. Then cut in cubes and remove all the fat it has.
Wash, peal and cut the potatoes in cubes and put a said.
Cut the green onions, red pepper in strips, red onion in julians and grate the tomatoes.
Pre-heat your pan with olive oil and add the kidney after five minutes of cooking it add the onions, garlic cloves and cook for five more minutes. Add more olive oil if necessary.
Add the mint to the pan and mix. Then add the meat broth, red pepper and tomatoes and mix all together.
Add the potatoes, salt and pepper to taste. Let it cook until the potato is very soft.
When the potato is cooked you are ready to serve and Enjoy!
Keyword bolivian recipe, cook and salsa, jolke, Jolke boliviano, La Fe food
