Sorojchi Snacks

About Sorojchi Snacks

Sorojchi Snacks are a traditional delicacy from the highlands of Bolivia, known particularly for their ability to help alleviate symptoms of altitude sickness, known locally as "Sorojchi." The origins of this snack trace back to indigenous Andean communities, who relied on local ingredients to create nourishing and energizing foods that ease the effects of low oxygen levels at high altitudes. This delightful snack harnesses a blend of high-energy ingredients, useful for locals and travelers alike when exploring the Andean trails.

Ingredients

• Quinoa - 1 cup
• Chia Seeds - 2 tablespoons
• Dried Coca Leaves - 5 grams
• Honey - 2 tablespoons
• Peanut Butter - 1/4 cup
• Dark Chocolate - 100 grams
• Almonds - 1/2 cup
• Dried Cranberries - 1/4 cup
• Coconut Oil - 1 tablespoon
• Sea Salt - a pinch

Preparation Process

Step 1: Preparing the Quinoa

Start by rinsing quinoa under cold water to remove its natural coating, called saponin, which can make it taste bitter. Cook the quinoa by combining it with 2 cups of water in a pot. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the water is absorbed and the quinoa is tender. Let it cool completely before using it in the recipe.

Step 2: Mixing the Dry Ingredients

In a large bowl, combine the cooled quinoa, chia seeds, chopped almonds, and crushed dried coca leaves. Stir the mixture until all the ingredients are well distributed.

Step 3: Preparing the Wet Ingredients

In a small saucepan, melt dark chocolate and coconut oil over low heat, stirring constantly to prevent burning. Once melted, remove from heat and stir in honey and peanut butter until smooth.

Step 4: Combining Ingredients

Pour the chocolate mixture over the dry mixture and stir thoroughly until everything is well coated and combined. Add dried cranberries and a pinch of sea salt, and mix gently.

Step 5: Forming the Snacks

Line a baking sheet with parchment paper. Transfer the mixture to the sheet and press it down firmly using a spatula or your hands, creating a solid, even layer.

Step 6: Chilling the Mixture

Chill the mixture in the refrigerator for at least an hour or until it is firm. Once set, cut into bite-sized squares or bars as desired.

Cooking Process

The Sorojchi Snacks do not require any further cooking beyond the preparation steps. However, maintaining proper storage ensures they remain fresh and delicious. Store them in an airtight container in the refrigerator for up to two weeks.

How to Enjoy Sorojchi Snacks

These snacks are perfect for enjoying before or after outdoor activities, especially in high-altitude areas, to provide a quick energy boost. They pair beautifully with herbal tea or a refreshing traditional mate de coca, which, like these snacks, helps with altitude acclimatization. Share them with fellow travelers during a hike or pack them as a nutritious snack on mountain treks. Remember to savor each bite, appreciating the blend of textures and flavors that pay homage to the rich cultural traditions of the Andes.