Llajua

One or two seasoning herbs could be added, depending on the region and taste: quillquiña (Bolivian coriander) in Cochabamba and wakataya in the Altiplano and other valleys of Bolivia.

Llajua is also made and consumed in Northwest Argentina due to its close proximity to Bolivia.

It is preferably prepared on a grinding stone called a batán, which can be found in most Bolivian households of Cochabamba and Altiplano.

A traditional use is as a dip for plain cooked potatoes or bread, or an addition to soup prior to the main course.

The name "Llajua", despite being the traditional name for this recipe, was accorded trademark protection in 2008 by the Bolivian government.