Given the economic, social and environmental dimensions of food systems, the way we produce and consume food will be fundamental to achieving the Sustainable Development Goals.Bolivia has immense cultural richness and food is deeply ingrained in its ancestral heritage. A common misconception is that Bolivia culture and customs are very homogeneous.

What is Bolivian food? These are some typical Bolivian snacks and dishes: Choclo: corn on the cob; Sopa de Mani: soup made with creamed peanuts, vegetables and pasta; Saltenas: traditional Bolivian savoury pastries usually … They’re sold throughout the country in the mornings and accompanied by a colorful array of sauces with various different flavors. Bolivian culture has been influenced by over 30 native ethnic groups and numerous immigrant (foreign) cultures and each has contributed its own beliefs and lifestyles to the potpourri of Bolivian customs and traditions. The biggest and craziest event on Bolivia’s calendar, Carnaval is celebrated throughout the country, but the best action takes place in the highland city of Oruro. Fried bananas are served on the side to give it that tropical touch.Meaning “silly” in English, no one really knows how it got its funny name. However, meat such as beef, pork and chicken is also part of the traditional dishes. Reawakening tastes for traditional food Bolivia has immense cultural richness and food is deeply ingrained in its ancestral heritage. Each serving is accompanied by a grilled potato smothered in spicy peanut sauce. Chicharrón are heavily salted, deep-fried chunks of beef, chicken or pork which are usually still dripping in fat.

This involves studying, revaluing, documenting and reviving the techniques for preparing traditional dishes. Bolivian food and fashion are just some of the interesting aspects of society in Bolivia.

This dish consists of rice cooked with annatto to provide color and flavor alongside beef jerky, sliced onions, peppers, garlic, chopped tomato and a fried egg. On Sustainable Gastronomy Day, guest blogger Angel Ramos explores initiatives that are helping to preserve Bolivia’s rich food heritage.We need food for much more than nurturing our bodies.

This famous spicy sauce features ground up tomato, onion and hot Majadito comes from the sweltering lowlands of Santa Cruz, where the tropical climate inspires cuisine that is noticeably different from typical Andean fare. They are the custodians of Bolivian culinary traditions and MIGA’s work focuses on bringing women together.Grandmothers, mothers and daughters gathered at the fiesta to prepare delicious food and drinks in the traditional way. A western Bolivian institution featuring seasoned boiled chicken served on top of rice, diced tomato, onion and Similar to the salteña, tucumanas are deep-fried instead of oven-baked.

Dating back some 200 years, this epic street parade showcases a fascinating mix of religious syncretism, with Catholic and indigenous deities dancing side by side to the infectious beat of over 150 different marching bands. This creative technique allows a different taste to be ingested with every mouthful.Resembling something of an Andean stir fry, Pique Macho is a heap of chopped up beef and sliced potatoes accompanied with onions, A Bolivian classic hailing from the Cochabamba region, Silpancho features a crumbed slice of beef served on top of rice and accompanied with diced tomatoes, onions and potato.

Ubiquitous throughout the country, they are said to have originated from an Argentinian woman who moved to Bolivia and made the best empanadas in the land. From high-end restauranteurs to street food sellers and families preparing home-cooked meals, the gastronomy movement in Bolivia – buoyed by organisations such as MIGA – is not only keeping Bolivian food heritage alive, it is firing up appetites for healthy and sustainable food one dish at a time.Through citizen action, IIED and Hivos are promoting diets that are diverse, greener, healthier, fairer and more sustainableIIED's mission is to build a fairer, more sustainable world, using evidence, action and influence in partnership with others.

Keith Flanagan December 15, 2015.

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