Local Impact: How you will help the local community by joining this tour:

Bolivian peanut soup is considered one of the country’s tastiest dishes, with only a few ingredients but lots of flavors. It is typically served for special occasions such as birthdays, parties or as a Sunday meal. It was also the last meal of Che Guevara! He had a bowl of Sopa de mani, made by a local teacher, when he was a prisoner in La Higuera, Bolivia. Your online La Paz experience will start with a welcome from your Bolivian hosts and the chance to meet other participants joining from around the world. In Bolivian culture, cooking isn’t just about the meal, but about coming together with family, and we’ll do just that, as you’re welcomed into a local family’s home. We’ll start with a glass of your favorite drink – your hosts will pour themselves a chuflay, which is Bolivia’s national cocktail and made with Singani, a brandy only produced in the country’s high valleys. If you’d like to make your own version of a chuflay, it is made in a tall glass, with ice, a jigger of Singani (brandy), and filled with ginger ale, lime slices, and then garnished with a slice of lime. We’ll then begin our hands-on cooking class, with your chef giving step-by-step instructions. You will learn about the key ingredients and spices needed to make it as authentic as possible – the perfect skill to learn from home if you can’t travel to Bolivia right now! To really make you feel like you’re in the Bolivian highlands, your hosts will have some of their favorite folk music playing in the kitchen and will teach you a few words and phrases in Aymara, the country’s official Native American language. Once your soup is ready, your chef will show you how to plate it. Then, savor this delicious meal alongside your hosts – it will taste even better because you’ve cooked it with your own hands! You will need: Ingredients (2 servings) 150 grams beef (see below for vegetarian/vegan alternatives) 1 clove of garlic 1 medium-sized purple onion 1 medium-sized carrot 1 celery stalk 1 small turnip 50 grams pumpkin 1 cup white peanuts 2 medium potatoes 1 tbsp peas 100 grams pasta (macaroni, rigatoni or conchiglioni) 200 ml vegetable oil 1 tsp ground turmeric ½ tbsp dried oregano 2 stems parsley Salt, ground pepper and ground cumin seeds to taste Vegetarian/vegan alternative: 200 grams fresh mushrooms 25 ml soy sauce 50 grams broccoli 200 grams cheese (gruyere or Parmigiano–Reggiano) Utensils:  frying pan, a pot of 4 liters,  knife, chopping board, blender or mixer, ladle, skimmer, 2 wooden pallets, 6 bowls, some absorbent paper towel