Pisca Andina Recipe

Pisca Andina Recipe

From: Venezuela

By: Yuraima Becerra

Pisca adina is a beloved and flavorful dish that is an integral part of Venezuelan culture and cuisine. It is a comforting and heartwarming meal that brings people together and evokes feelings of home and tradition. 

As Yuraima says, you won't leave the Andina region of Venezuela without trying this meal. Many families have their own special recipe for pisca adina, and it is a dish that is often passed down through generations.  But Yuraima claims her grandmother's recipe is the best in the world!

Pair with arepitas (corn griddle cakes) and a cup of hot coffee to feel like you're enjoying this dish in Venezuela with the locals. 

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  • Prep Time

    Less than 30 min

  • Cook Time

    Less than 30 min

  • Serves

    4

  • Meal Type

    Soup

  • Dietary Stuff

    Contains Dairy

  • Difficulty

    Easy - Common Ingredients & Basic Skills

1 6

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How to Prepare Pisca Andina

Ingredients:

1 litre of water
2 large or 3 medium potatoes, peeled and cubed
1 tsp oil
1 spring onion, finely chopped
3 crushed garlic cloves
4 eggs (unbeaten)
1 glass of whole milk
Salt to taste
Cilantro, finely chopped to taste

Instructions:

Pour water in a pot, leaving room at the top of the pan for adding the milk later.

When the water is boiling, add the cubed potatoes, chopped chives, the teaspoon of oil, crushed garlic, and salt to taste.

Boil over high heat for approximately 20 minutes or until the potatoes are slightly soft.

Crack 4 whole eggs into the soup along with the glass of milk. Let boil for 4 to 5 minutes. Turn off heat.

Serve each bowl with an egg. Garnish with coriander.

How to Serve Pisca Andina

"It is a dish that is characterized with a special ingredient-- that is love.
This dish transmits a lot of love." - Yuraima

Tips for Making this Pisca Andina Recipe

Yuraima says, "Serve hot accompanied by corn or wheat arepas, with an egg parrot, a good cup of coffee with milk or chocolate. Umm, yummy...!"

What is Pisca Andina made of?

Pisca Andina is a traditional Andean dish from South America made with potatoes, milk, and spices. It is typically served as a soup or stew, and it is often garnished with chopped fresh herbs such as cilantro or parsley.

The ingredients for Pisca Andina can vary depending on the recipe. Some recipes may also include additional vegetables such as carrots or peas, as well as protein sources such as chicken or beef.

Where did Pisca Andina originate?

Pisca Andina is a traditional dish originating from the Andean region of South America, which encompasses parts of present-day Venezuela, Peru, Ecuador, Colombia, Bolivia, Chile, and Argentina.

Pisca Andina has been enjoyed by the indigenous peoples of the Andean region for centuries, as potatoes are a staple food in the region and have been cultivated there for thousands of years.

Pisca Andina is a hearty and nourishing dish that is well-suited to the high altitudes and cold climates of the Andean region, and it remains a popular dish in many parts of South America today.

What language did the Andeans speak?

The most widely spoken indigenous languages in the Andean region are Quechua and Aymara. The Andeans are the indigenous peoples of the Andean region in South America.

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