How to make Leche Llasca
We jokingly call this dish “Lake Titicaca guacamole,” since it has that avocado smooth texture and is used as a dip.
Beautiful green, hair-like plant grows in the shallows.
First, you need the llasca, the lakeweed (seaweed) that lives along the shoreline of islands in Lake Titicaca. I don’t know if it can be found anywhere else in the world. Wade into the shallows of the cold water and gather the bright green water plant.
Spread out on the lawn to dry in the sun
Spread it out to dry in the sun (If you want to add it to your soup, you can use it fresh and green).
Maria and Silvana cut and tear the llasca.
Next, tear or cut it into short strands, removing any small snails or rock that you find. Its character is of strands, like hair, and is better in short pieces for the final poduct.
Quality control
After tearing, wash and again check to remove any snail shells or small rocks.
Squeeze as much water out as you can and add to the hot milk.
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| Measured quantities of lake weed to milk |
Approximately one big loose handful of llasca per liter of milk.
Stir in only one direction, clockwise (I don't know why).
If it’s too thin, add more llasca. When adding the lakeweed later in the process, wash it with VERY hot water so it begins to cook ahead of time.
Continue to boil in the milk until very soft. You don’t want that stringy feeling to chew. It will gel as it cools. Add salt to taste.
Half-eaten serving with potatoes
Serve each person a full bowl full, and with freshly boiled or steamed new potatoes. You eat with your fingers, dipping the potatoes into your own bowl leche llasca. Typically, the potatoes are offered in the middle of the diners, served in a handwoven wool cloth.
