This beverage is made from peeled corn and is a perfect example of how Bolivian cuisine uses local ingredients to create something nutritious and delicious.
Tojorí is served hot, in tall glasses, and can be accompanied by buñuelos, pastries, or empanadas. This combination is a popular breakfast in La Paz, especially on cold mornings when a warm drink is highly appreciated to start the day with energy.
It can be found in markets and during the Alasitas festival season, which begins each year on January 24th and usually lasts until the start of carnival.
Tojorí, A Traditional Bolivian Recipe
Ingredients
2 ½ tablespoons of Corn flour
1 cup of Broken and dried corn
1 liter of Water
½ teaspoon of Baking soda
1 Cinnamon stick
1 teaspoon of Anise
Sugar
Preparation
Step 1 : To prepare this delicious beverage, start by soaking the corn overnight in hot water.
Step 2 : Then, boil the cinnamon and anise in a pot for about fifteen minutes.
Step 3 : Remove the pot from the heat and, once it has cooled slightly, strain the mixture.
Step 4 : Pour the strained liquid back into the pot and add the corn.
Step 5 : When it starts to boil again, add the baking soda and sugar.
Step 6 : Let it cook until the corn bursts and reaches a soft consistency.
Step 7 : In a separate bowl, mix the flour with half a cup of cold water and add it to the previous mixture.
Step 8 : Stir until you achieve a thick consistency.
Step 9 : Finally, serve the drink hot and enjoy its delicious flavor.
Step 10 : This beverage is a perfect complement to various traditional empanadas, just like 'Api'.
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