Beni Art and Culture
Art and Culture in Beni
Museums in Beni
Arqueological
Arqueological have archaeological repository of the Beni hill
Chuchini
Chuchini is an archaeological repository, which specializes on the Moxos culture. The museum also includes collections of other cultures though, mostly from cultures from the Northwest of Bolivia.
Science Natural
All the Science Natural of Beni
Icticola
The museum's main specialty is the preservation and exhibition of various species of fish, all of which are native of the Amazon rivers and from the lagoons of the Moxos prairies.
Gastronomy in Beni
Keperi Beniano: It is prepared with meat, lemon juice, pepper, cumin, salt and water.
Masako: Half ripe banana, dry meat, cheese and deep fried pork.
Surubí al horno (Baked Surubi): Plate made of surubí (fish of the region), fried yucca, rice, lettuce and tomato salad.
Pacu Frito (Fried Pacu): Dish prepared with pacu (fish of the region), fried yucca, lettuce and tomato salad.
Caldo de Bagre (Bagre soup): Dish prepared with bagre (fish of the region), rice and green banana.
Chive: Flour of toasted yucca.
Pan de arroz (Rice bread): Food elaborated with rice flour, grounded yucca and cheese.
Chorizo beniano (Beni sausage): Sausage made of grinded pork and cow meat, bacon, onion aribibi (local condiment) viniegra, garlic, cumin, salt and pepper.
Tortilla de Huevo de Peta (Turtle egg tortilla): Made of beaten egg of peta (turtle) with chopped onion, wheat flour, cumin, pepper and salt.
Sarapate de Peta: Made of turtle meat, green bananas, chopped onion, vegetable oil, chopped basil, salt, pepper and coloring.
Payuje: Its main ingredients are milk and grounded banana.
Empanada de maíz (Corn patty): Made of with corn flour, cheese and shortening.
Sopa de Pirañas (Piraña soup): Made of piraña meat, onion, green pepper, tomato sauce, chilli, dry orégano, garlic, white wine, salt and pepper.
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