-
1
Soak and shred the charque
20 minutes
Warm water (60°C / 140°F)
Cover the charque with warm water and leave for 20 minutes. Drain, rinse once under cold water, then pull it apart into thin shreds with your fingers, discarding any hard fat or gristle.
Taste a shred after soaking — it should be salty but pleasant. If it still tastes harsh, soak 10 minutes more.
Done when: Charque is pliable and shreds easily into thin strips; the soaking water is cloudy and salty.
-
2
Bloom the annatto and build the sofrito
10 minutes
Medium heat (180°C / 350°F)
Warm 1 tablespoon of the oil in a large heavy pot over medium heat. Add the annatto seeds and stir for about 2 minutes until the oil turns deep orange, then strain the seeds out. Add the onion, pepper and garlic and cook for 4 minutes until soft, then add the tomato, cumin and black pepper and cook 3 minutes more. Stir in the shredded charque.
Keep the annatto moving so it colours the oil evenly and does not scorch — scorched annatto turns bitter.
Done when: The pot base is brick-orange, the vegetables are soft and the charque is coated in the coloured oil.
-
3
Toast the rice and simmer
25 minutes
Boil (100°C / 212°F), then low heat (120°C / 250°F)
Add the drained rice and the remaining 2 tablespoons of oil and stir for 2 minutes until every grain is glossy and orange. Pour in the water, stir once, and bring to a boil. Taste the liquid and add the salt only if it needs it, then cover with a tight lid, turn the heat to low and cook for 20 minutes without lifting the lid. Rest off the heat, still covered, for 5 minutes, then fluff with a fork.
Do not lift the lid during the 20 minutes — the steam is what cooks the rice through evenly.
Done when: Rice is tender, separate and evenly golden; no liquid is left at the bottom of the pot.
-
4
Boil the yuca
15 minutes
Boiling (100°C / 212°F)
While the rice simmers, put the yuca chunks in a small pot, cover with salted water and boil for about 15 minutes until a fork slides in easily. Drain well and keep warm.
Start the yuca when the rice goes on low heat so both finish together.
Done when: Yuca is tender right through and fluffy at the edges, not hard in the middle.
-
5
Fry the plantains and the eggs
10 minutes
Medium-high heat (190°C / 375°F)
Heat the remaining oil in a wide pan over medium-high heat. Fry the plantain slices for about 2 minutes per side until deep golden and caramelised at the edges, then lift out and drain. In the same pan, fry the eggs for about 3 minutes until the whites are fully set and the yolks are still runny.
Fry the plantains first — the eggs only take 3 minutes and must reach the plate hot with runny yolks.
Done when: Plantains are deep gold and crisp at the edges; egg whites are fully set with no clear patches and yolks jiggle when shaken.
auto_awesome Finishing Touches & Plating
Spoon the golden rice into wide bowls, lay a fried egg on each one, and set the fried plantain and boiled yuca alongside. Scatter green onion over the top and pass lime wedges at the table.
Bolivia
2h 25m
