Introduction
High in the Andes Mountains and on the Altiplano between Lake Titicaca and the city of La Paz, live more than 30,000 Quakers. When Quaker missionaries came to Bolivia in the early 20th Century, many Aymara, an ancient indigenous people that predated the Incan Empire, found that the gospel brought by the missionaries spoke to their condition.
The ancestors of the Aymara and other Andean people developed many crops, some of which are now staples in the rest of the world and others which are only found there. Over 8,000 years ago they domesticated a scraggly, poisonous plant which grew in the mountains at an elevation where few other plants would grow. There are now over seven species and hundreds of varieties of potatoes growing in Bolivia, most unknown in the rest of the world. They also developed quinoa, a grain-like plant with unusually high protein content and they cultivated new varieties of corn, peppers, and fruits.
During the past few decades, Quakers in other countries have been establishing closer connections with Bolivian Friends. And, of course, friendships are often established over food! This cookbook grew out of meals shared by Bolivian Quakers with volunteers from the Bolivian Quaker Education Fund (www.bqef.org), Quaker Bolivia Link. (www.qbl.org), Waljok (www.waljok.org) and Treasures of the Andes Study/Service Tour (www.treasuresoftheandes.com).
Those of us who joined the cookbook committee found Bolivian foods to be interesting and distinctive.
The recipes included are Bolivian-inspired, not completely authentic. It is not possible to recreate in other countries the distinctive taste and texture of over 100 varieties of potatoes, many of which are not available outside Bolivia and Peru. Many of the peppers, root vegetables, seasonings and fruits are also unique to the region. And, frankly, many cooks in other countries need shortcuts to the lengthy and loving food preparation of the Andes which starts with daily trips to the market or the farm for fresh ingredients.
Most Bolivian cooks do not use cookbooks, so the recipes come from our observations of food preparation and cooks' descriptions of their procedures. We have also consulted the cookbooks and websites in the reference section at the end and tried and adapted the recipes. We apologize for any inaccuracies in translation or observation.
Bolivian Quaker Education Fund Projects (Supported by Cookbok Profits)

The Internado of Pallca Pampa is a residence in Sorata for high school students who live in remote mountain villages. It was started by Benito Jallurana who walked up and down the mountains for four hours a day to attend high school. He went on to college with a BQEF scholarship and learned about Internados.
The Internado of Pallca Pampa today has 20 students who stay
there five days a week and go home on weekends to work on farms
or in mines. Maria Quispe de Jallurana, one of the house parents,
cooks for the Internado; many of the recipes came from observing her
cook. Videos of the Internado including cooking a meal at the
Internado are available on http://www.bqef.org. The WALJOK
Foundation also collaborates in the support of the Internado and has a
sponsorship program. You can join the Sponsors Circle for a donation
of $450, the cost of a year’s support for a student and receive
quarterly reports. See www.waljok.org.

BQEF also provides college scholarships for Bolivian Quaker Students attending Bolivian universities. Many of the students are in fields related to foods, agriculture, nutrition and health. Graduates are becoming leaders at a time when climate change and global trade are having an impact on crops, foods and nutrition and Bolivia is playing a significant role in international climate change negotiations.

Sponsorship of a student costs $600 a year which provides $50 a month to students during the school year and covers administration and support costs. Biographies of students are available on BQEF.org.

BQEF also provides material and technical assistance and training for Quaker Schools, sponsors Alternative to Violence Training, provides internships at U.S. Quaker schools for Bolivian teachers and volunteer opportunities for people from other countries to work in Bolivia.

For further information on the Bolivian Quaker Education Fund contact BQEF at 11253 Boston Rd., East Concord, NY 14055 or go to www.bqef.org.

SAMPLE RECIPE

Quinoa Soup

Ingredients
• 1 large dried red or yellow chili
• 6 cups of broth. (Choose vegetable, beef or chicken)
• 1 tbsp olive oil
• ¼ cup minced onion
• 1 teaspoon minced garlic
• ¼ tsp each cumin and dried oregano
• ½ tsp ground pepper.
• ½ cup uncooked quinoa
• ¼ cup fava beans or frozen lima beans
• ¼ cup peas
• 4 small red potatoes, peeled and cut into strips
• (1 lb beef and or chicken and or lamb may be added)

Preparation
1. Bring 4 cups of broth to boil.
2. Soak the chilies in warm water until soft and remove the seeds. Grind in a food processor until they form a smooth paste.
3. Heat the oil in a saucepan over medium heat and sauté the onion and garlic until light brown and crisp. Add the cumin, oregano, pepper and chili paste and cook for 5 minutes.
4. If you are using meat, add it to the saucepan and cook until it is browned.
5. Add the onion mixture to the boiling water.
6. Add the quinoa and cook for 1 hour.
7. Add the peas, fava beans, potatoes and salt and cook until the potatoes are tender.

Quinoa is available in most health food and some grocery stores in boxed or bulk form. If it is not pre-washed, it needs to be thoroughly washed by hand until the “suds” is gone and any impurities need to be removed. Also, never add salt to quinoa before it is cooked.