By Meg Carter, Sponsorship Communication Specialist
Every continent is home to languages, cultures, histories and beliefs dating to pre-colonial times, which we often place under the umbrella of “indigenous cultures.” In many countries, indigenous populations fall into conflict with rulling governments and majority populations, and other times, their languages and traditions gradually disappear through assimilation. Poverty and isolation are other common challenges.
Aug. 9 is the International Day of the World’s Indigenous Peoples, a day to recognize and honor these ancient cultures. Let’s take a look at Bolivia, one of the countries where ChildFund works. The Quechua and Aymara proudly trace their origins to the Incan Empire. Nearly three out of four Bolivians belong to one of 37 native peoples. The country’s population speaks 42 languages, and two extinct languages also have been discovered.
Many of Bolivia’s indigenous groups believe in reciprocity, particularly in nature. According to their traditions, when people fail to live in harmony with their environment, their bodies weaken, their spiritual well-being decreases, and the crops they depend on start to fail. The country’s diversity extends to its crafts, music and cuisine.
Bolivian women weave cloth by hand on wooden looms, using hand-spun and hand-dyed fibers. They produce rugged cloth in distinctive colors with wild cotton, twisted together with agave or wool from the family’s herd of alpaca, llama or other animals.
Some regional textile patterns date back more than 1,000 years, featuring Incan designs. Images of stone carvings at temples grace everyday apparel: ponchos, bolsas and bolsitas (large and small drawstring bags), chumpi or ch’uspa (hand-woven belts or bags), unku (tunics), monedero (purses), and ch’ullo (knitted caps).
In the evenings, people play flutes fashioned from aquatic reeds, creating a fusion of Incan chants and Spanish dance tunes. Traditional musicians favor pan pipes and quena (a flute with notched ends), accompanied by the charango, a small, 10-stringed instrument resembling a ukulele.
Along with corn, potatoes and beans, quinoa — a grain rich in vitamins and minerals — forms the basis of Bolivia’s indigenous diets. Known as the lost crop of the Incas, quinoa is traditionally prepared in soups, stews, sweet or savory fritters and spiced drinks.
Below is a simple recipe for p’isque, the Quechuan word for stew.
P’isque de Quinoa (serves 6-8)
1 cup water
1 cup broth (chicken or vegetable)
1 cup quinoa
2 tablespoons butter
1 cup julienned onion
1 cup peeled, chopped tomato
1 teaspoon ground cumin
1 cup milk
1 cup soft mild cheese, shredded
Combine water, broth and quinoa in a saucepan; bring to a boil, then cook over medium heat about 15 minutes, until the liquid is completely absorbed.
In a separate pan, sauté onion in butter until soft, stir in chopped tomato and cumin and cook to a sauce. Reduce heat. Add quinoa and milk. Stir in cheese. When the stew reaches the boiling point again, add the eggs and continue stirring until fully cooked.
Serve with boiled potatoes and/or chunks of roasted chicken.