Jankaquipa Corn Soup (Corn Flour Mix, pcs. 200 g)

From the Jankaquipa flour (Wilkaparu cornmeal and various spices), a delicious corn soup can be prepared by adding water.

“Jankaquipa” – sometimes also called “lagua de choclo” – is a traditional Bolivian thick corn soup, especially popular in the Andean region.

The ingredients of this vegetarian Jankaquipa are corn (here Bolivian Wilkaparu corn), garlic, onions, pepper, cumin, and oregano.

If desired, potatoes, carrots, turnips, peas or beans, beef, and spices can be added.

Preparation:
Simply bring the contents of the bag to a boil with 1 to 1.5 liters of water. For a thicker consistency, the amount of water can be reduced. It is best to stir the flour into cold water beforehand to avoid lumps.
Simmer on low heat for about 10–15 minutes so that it thickens and develops its typical flavor.

Ingredients: Flour from Wilkaparu corn, dried garlic, dried onions, black pepper, cumin, oregano.

Contains gluten. May contain traces of peanut, sesame, celery, almonds, and lupin seeds.