This morning was the last shooting day in La Paz, more precisely in Chasquipampa, a suburb about 5 kilometers south of the southern zone. Chasipampa comes from the Quechua language and means: Chasqui (Quechua: messenger) was a well-trained runner. The Chasqui delivered messages across the entire Inca empire. By means of a relay system, the Chasqui were able to deliver messages over thousands of kilometers within the Inca Empire within a few days. more here. The word pampa (Quechua, indigenous) means “treeless plain” or “field”. Our German word comes from here, nice to know.
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I took photos in the market hall of Casquipampa, in this place there was little affection from potential market women for shooting, we had trouble finding women. After a while, however, we found a stall run by three cousins and they were keen to take part. Like many before them, they asked for a direct print. The explanation that the film first has to be developed, then scanned and then sent from Germany to Bolivia was often met with incomprehension. So I decided to give them the Polaroid as a gift. These young women were so pleased that they immediately knew where to place the picture, namely directly on their shop shelves in a prominent position.
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Today was another cable car ride in sunny weather, so here are a few more shots. In the first picture you can see the snow-covered 6,500 m high Illimani mountain in the background. It is the landmark of La Paz. In the third picture you can see the serpentines that the cars have to wind their way up.
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And then … yes … it was clear …. there was no other way …. I was back at Manq’a ….
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It was great again and I’m happy to share this too:
Appetizer: Solterito
Corn with fresh sara, quesillo cream, lava bean cream, local potato crackling and fresh leaves
Main course: Keperi
tender baked keperi (a traditional cut of beef from eastern Bolivia), marinated in its own sauce. Creamy rice with cheese, basil sauce, Andean potato crumble and vegetables
Dessert: Marraqueta helada
traditional caramelized marraqueta filled with handmade coffee ice cream, coffee sauce with singani, cheese base and edible flowers
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And that’s the end of my days in Bolivia, tomorrow morning I’m off via Lima, Peru to Iquitos, into the jungle, to the Amazon. There I will be able to wear some clothes that have not been used so far. What I’m most excited about is how my body will react to the sudden oxygen shock. I’ve heard that incredible energy is suddenly released. That would be great, because I already feel a little exhausted, especially at night when I often notice that one or two breaths are not quite complete. The physical exertion at this altitude is also not without its challenges. How do you manage to hike even higher in the mountains? (Greetings to you, Kristin, and to you, Bettina, as high-altitude hikers! 🙂)
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So tomorrow there will be the change from 3,400 m to about 100 m, I’m excited,
the next news will come from the jungle, I’ll report back!
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