Rice, cassava, corn, and dried meat are ingredients widely used in Bolivian cuisine for preparing dishes like 'masaco,' one of the most representative dishes of eastern Bolivia. In the past, it was traditionally made using pork fat. The name 'masaco' comes from the word 'masa' (dough), as the cooked ingredients...
Ingredients
Banana Masaco
ripe bananas3kg
pork cracklings (chicharrón)500g
Oil
Salt
Cassava Masaco
cassava3kg
dried meat (charque)400g- Salt
Nutrition (per serving)
Calories
907.5kcal (45.38%)
Protein
38.6g (77.16%)
Carbs
89.5g (32.55%)
Sugars
25.5g (51%)
Healthy Fat
34.9g
Unhealthy Fat
20.8g
% Daily Value based on a 2000 calorie diet
How to make Banana Masaco and Cassava Masaco
Banana Masaco
- Step 1
Peel the bananas and cut them in half.
- Step 2
In a skillet, heat oil and fry the bananas until golden brown.
- Step 3
Remove the bananas from the oil and place them on absorbent paper.
- Step 4
Toast the pork cracklings in a skillet until crispy. Remove, drain, and mix with the cooked bananas.
- Step 5
Transfer everything to a wooden mortar (tacu) and mash until a paste is formed.
- Step 6
Shape the mixture into small cakes using your hands.
- Step 7
Serve the banana masaco either cold or hot.
Cassava Masaco
- Step 1
Peel the cassava and place it in a pot with plenty of water and a pinch of salt. Cook until tender.
- Step 2
Wash the dried meat thoroughly and place it in a saucepan with plenty of water. Bring to a boil and cook until tender.
- Step 3
Remove the dried meat from the water, discard any nerves and fat, shred it, and fry it lightly in a bit of oil until slightly golden.
- Step 4
Place the cooked cassava and dried meat in a wooden mortar (tacu) and mash until a pliable paste is formed.
- Step 5
Adjust the salt if necessary and shape the mixture into small cakes using your hands.
- Step 6
Serve the cassava and dried meat masaco either hot or cold.
Nutrition (per serving)
Nutrition (per serving)
Calories
907.5kcal (45.38%)
Protein
38.6g (77.16%)
Carbs
89.5g (32.55%)
Sugars
25.5g (51%)
Healthy Fat
34.9g
Unhealthy Fat
20.8g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use ripe bananas for the banana masaco to achieve a sweeter flavor.
Ensure the cassava is cooked thoroughly to make it easier to mash.
For a more authentic flavor, use a wooden mortar (tacu) to mash the ingredients.
Serve masaco with a side of fresh salad or a dipping sauce for added variety.
Adjust the salt carefully, especially for the cassava masaco, as dried meat can already be salty.
FAQS
Can I use green bananas for banana masaco?
No, ripe bananas are recommended as they provide the sweetness needed for the dish.
What is the best way to cook cassava?
Peel and boil the cassava in salted water until tender. This ensures it is soft enough to mash.
Can I substitute pork cracklings with another ingredient?
Yes, you can use bacon bits or fried pork belly as a substitute for pork cracklings.
How should I store leftover masaco?
Store leftover masaco in an airtight container in the refrigerator. Reheat before serving.
Is masaco traditionally served hot or cold?
Masaco can be served either hot or cold, depending on personal preference.
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