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Llajwa hot sauce announced As the cultural heritage of La Paz, The La Paz City Council approved the code on July 31.
“Llajwa is an expression of our identity, culture and cuisine. It is enjoyed every day at home, in street food stands or in the best restaurants in La Paz and across the country.”City Councilman Oscar Sogliano said in a statement reported by El Alteño.
He noted that the sauce has become a favorite on diners’ tables and, over time, has become almost as much a part of La Paz’s identity as the Pumacatari, Illimani and Malaquita.
The law approved by the La Paz Council established a mechanism to protect the llajwa as a an important part of the region’s identity and cultural heritage.
How is llajwa prepared?
The base of the sauce is locoto, where tomatoes are crushed, and herbs such as quirquiña and wacataya provide the sauce’s characteristic flavor. “The value chain of indigenous peppers in Bolivia”, The llajwa has been recognized since pre-Inca times.
Locoto is one of the native peppers of Bolivia, they are indigenous peppers with a typical heat level for the region. They claim that people at that time usually ate it to keep warm against the cold.
Although they also believe that llajwa was added to drier foods, according to bibliographical records of gastronomic history, Provides moisture and flavor to the mouthfeel.
It is believed that the hot sauce originated in the highlands because the cold back then was much more severe than it is during this period of global warming.
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