This is a basic type of sauce that goes great on top of potatoes, or on the side and with meat. We usually eat it with roasted pork and potatoes. I am totally approximating all of the measurements for this recipe as I dont have them written down. I hope that it turns out for you if you try it! I am also hoping to put some more Bosnian recipes on here as well, I just have to figure out how since I dont use recipes for them. I’ll try and post some pics one day as well… ;o) This is a reddish colored sauce/gravy that we eat. It’s simple but very good. If you try it and ever want to add more stuff to it, feel free! Bosnian food is usually more simple, but very tasty.
Make and share this Chupe De Mani (Bolivian Peanut Soup) recipe from Food.com.
This is great rub for pork chops! Be prepared for some real spice if you use the full 1/2 TBL of red pepper, I usually cut it back to about 1/2 tsp instead. This originally appeared in a South Beach Diet cookbook and is one of our favorites!
“Albahaca” is basil. In Bolivia this sauce is not really used on salads, but rather on hot dogs, meat patties, even bread. You could use low-fat yoghurt, but a creamy one such a Greek yoghurt is better. It is quite tart, and it can be adapted to your taste by adding a sweetener such as honey.
Adapted from BoliviaWeb and Time/Life Foods of the World. You can add less sugar if you wish. “Yungueno” means “from the Yungas,” which is a forested area on the Eastern slopes of the Andes. I’ve scaled this down to make fewer servings.
