Kawi broth is a traditional dish from Cochabamba, Bolivia, famous for its unique flavor during Carnival. Besides fried meat, it includes vegetables and spices that give this delicious soup a special touch. Ideal for enjoying with family.
The Caldo de Kawi is a traditional Bolivian dish.
Its fresh ingredients and comforting flavor make it perfect for family gatherings. Preparing this broth is an experience that connects us to our roots and provides moments of warmth and unity.
Caldo de Kawi
Ingredients
½ kilogram of White beef bone
1 ½ kilogram of Kawi or beef brisket
1 cup of Cooked white rice
2 Celery stalks
5 Peeled potatoes
4 Whole sweet peppercorn clusters
1 tablespoon of Meat seasoning of your choice, Maggy or Knorr
1 tablespoon of Salt
1 teaspoon of Ground oregano
Oil
2 liters of Water
1 tablespoon of Chopped parsley
2 Carrots cut into sticks
1 Unpeeled garlic clove
Preparation
Step 1 : In a pressure cooker, place water, salt, bones, and the brisket or kawi meat.
Step 2 : Bring to a boil and cook for about 2 hours until the meat is tender and cooked through.
Step 3 : Then, add the celery, carrots, pepper, garlic, salt to taste, and the meat seasoning.
Step 4 : Boil for approximately 15 minutes.
Step 5 : Next, add the whole potatoes and let them cook.
Step 6 : Once everything is cooked, add the previously cooked white rice and ground oregano for enhanced flavor.
Step 7 : Finally, cut the kawi into slices and fry in a pan with hot oil until well toasted.
Step 8 : Serve the broth with rice, potatoes, fried kawi, and, if desired, garnish with finely chopped parsley.
Preparation (simple version)
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