Recipes from Bolivia: Fritanga (Spicy Pork and Egg Stew)

Recipes from Bolivia

Fritanga (Spicy Pork and Egg Stew)

Country: Bolivia
Course: Main
Makes: 4 servings
Warning! As written this recipe is EXTREMELY HOT. You can cut back considerably on the cayenne pepper according to your tolerance for heat


  • 2.2 pounds pork rib meat
  • 2 cups cold water
  • 2 cups white onion, thinly sliced
  • 1 1/2 cup tomato, peeled and thinly sliced
  • 1 tbsp mint, finely minced
  • 1/2 cup parsley, finely minced
  • 1 tsp fresh oregano, chopped
  • 4 cloves garlic, minced
  • 1 1/2 tsp ground cumin
  • 1 tsp ground black pepper
  • 1/2 cup ground cayenne pepper
  • Salt to taste
  • 4 cups water or broth
  • 1 cup green onion, thinly sliced
  • 4 eggs, beaten


  1. Cut the pork meat up into bite sized pieces and put it in a pot with the cold water. Heat to a boil and keep boiling until all the water is gone.
  2. Remove the meat out of the pot and set it aside. Add the onions and a dash of salt and fry until translucent.
  3. Add the tomato, herbs and all the spices except for the cayenne pepper. Cook for two or three minutes until the tomato softens up a little.
  4. Add the cayenne pepper and fry for another minute or two.
  5. Add the water or broth followed by the pork. Bring to a boil, then reduce heat and simmer for two hours, adding more stock as necessary to keep the amount of liquid in the pot at more or less the same level.
  6. Five minutes before you are ready to serve, remove the pot from the heat and stir in the green onions. Add the beaten eggs, stirring quickly to keep them from scrambling.