Majadito
“Santa Cruz lowland rice-and-jerky stew — long-grain rice cooked with charque (Andean salt-cured-and-dried beef), onion, garlic, urucu (annatto), and a final crown of fried egg and fried plantain. Camba (lowland Bolivian) Sunday lunch.”
Where it comes from
Majadito emerged in the Santa Cruz lowlands — where Andean charque jerky met Camba (lowland mestizo) rice cultivation. Annatto-colored rice is a Camba signature; the egg-and-plantain garnish marks it as a complete Sunday plate.
On the plate
Spoon majadito — orange-tinted rice from annatto, salty-chewy charque flecks, soft sweet plantain on the side, runny yolk that breaks across the plate. The Camba lowland reaches the mountain charque traditions in one rice bowl.
How it works
Annatto colors the rice and adds a subtle earthy-peppery note; toasting rice in the spiced oil before adding water gives each grain its own flavor coat. The charque's salt seasons the dish without needing extra (be careful with added salt).
Variations
Majadito de Pato (with duck instead of charque). Majadito Cruceño (the classic). Majadito de Pollo (chicken). Majadito Camba (extra spicy with locoto).
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓35 min active · 40 min waiting
How it's made
8 steps · Show ↓- 133 min
Soak 300g charque (or substitute dried beef) in water 30 min; shred into small pieces.
- 28 min
Heat 3 tbsp oil with 1 tbsp annatto in a pot; sauté 1 chopped onion, 3 garlic cloves, 1 sliced bell pepper 8 min.
- 35 min
Add the shredded charque; cook 5 min, stirring.
- 42 min
Add 2 cups long-grain rice; toast briefly in the oil-and-meat mixture.
- 53 min
Pour in 3.5 cups water or broth; add 1 tsp cumin, salt. Bring to a boil; reduce to low.
- 618 min
Cover and simmer 18 min until rice absorbs liquid.
- 78 min
Meanwhile fry 2 sliced ripe plantains until golden. Fry 4 eggs sunny-side-up.
- 83 min
Plate: mound of majadito rice, topped with a fried egg + fried plantain slices alongside.
