How To Cook Silpancho
Okay let’s go foreign today by trying out this popular Bolivian delicacy Silpancho. It’s a meal that comprises rice, potato, beef, eggs and lots more. It is delicious and very rich in carbohydrates and protein.
In Bolivia, people prefer to eat this meal as dinner in restaurants. The restaurants that sell silpancho all have bulbs that indicate the availability of this dish and these bulbs help illuminate the way for people to walk around comfortably at night. A covered bulb indicates the food is still being prepared.
The people of Bolivia owe the invention of Silpancho to the cook Celia la Fuente Peredo because she was the first to combine the different ingredients that made this delicious dish. Below is the recipe for this meal, all ingredients can be found at www.supermart.ng.
- 2 cups white rice
- 6 potatoes, peeled
- 1/2 cup vegetable oil, divided
- 3 cups bread crumbs
- 1 1/2 pounds beef, thinly sliced
- Salt to taste
- 6 eggs
- 3 onions, diced
- 2 tomatoes, diced
- 2 red peppers, chopped
- Boil rice and set aside
- Place potatoes into a pot with water, add salt, cover and allow to boil. Boil in a way that the inside will be half done, and then cut into 1/2-inch slices.
- Heat 1/4 cup vegetable oil in a frying pan, then fry the sliced potatoes in batches until golden brown, remove and allow to cool
- Pour bread crumbs into a shallow bowl. Season beef with salt and press into the bread crumbs until evenly coated.
- Heat remaining 1/4 cup vegetable oil in a frying pan, then fry beef coated in breadcrumbs in batches until browned.
- Heat a large nonstick frying pan over medium heat. Crack in eggs and fry until set.
- Mix onions, tomatoes, red peppers, and olive oil in a bowl, then add a little salt
- Place rice, potatoes, beef, and fried eggs on serving plates. Top with onion and tomato mixture.