Jenecheru London Bolivian Restaurant
South American restaurant · Walworth ·
Authentic Bolivian dishes like salteñas, sopa de maní, tamales
Authentic Bolivian dishes like salteñas, sopa de maní, tamales
"The pull of Jenecheru on a Sunday in winter is strong: thick coats slung over the backs of chairs, hot crisp pies, glass bottles of Coca Cola with stripy straws, blonde and silky sopa de mani, and clove-heavy rice pudding. Most of all, though, the crowds are in it for the Sunday specials. The two heavy hitters are lechon al horno, roasted pork served in grid-formation with sweet potato, plantain, rice, huge-kerneled choclo corn, and fresh cheese; and falso conejo, false rabbit, a dish of deep-fried beef cutlets served in a sauce of tomatoes, peas, and onions. At Jenecheru, it’s accompanied by two types of potato — white, and white chuño, a kind of freeze-dried potato, as well as rice, tomatoes, and onions. The dish likely gets its name from its resemblance to lambreado de conejo, a fried rabbit dish, which might be served whole and regal, or in pieces, and dressed with the same sauce." - Hester van Hensbergen
"A bustling, family-oriented South American eatery whose Sunday atmosphere is as defining as the food: comforting plates such as soft choclo corn kernels, melting baked sweet potato, and tender stewed tongue, but the true standout is sopa de mani — a silky peanut-and-chicken stew with tiny potato chips that start crisp and then soften, enriching and salting the blonde broth as they melt into it." - James Hansen
"Imagine someone pointing at a Cornish pasty and saying “soup dumpling.” Essentially, that is the salteña, Bolivian versions of empanadas which are so much more than they appear. For one, they are baked rather than fried, and filled not with just meat but with gelatinous rich beef or chicken stew, often sweet with raisins, as well as chopped egg and a whole olive (sometimes dastardly unpitted), dribbling and squirting everywhere from the first bite. It’s possible to get versions of these around Elephant and Castle at many of the Colombian bakeries, but the real deal can be found at Jenecheru on Old Kent Road." - Laura Goodman
"A Bolivian, family-run restaurant whose owners sit at a long table greeting customers and packing orders of sopa de mani and the family’s celebrated salteñas—pastry parcels filled with a scalding, sweet-savory stew of chicken, eggs and olives that burst like soup dumplings. Beloved by the Bolivian and wider Latin communities, the business has adapted into a weekend collection point during the pandemic, but rising ingredient costs for essentials like chuños and ají boliviano have forced menu cuts and left takings and future planning uncertain." - Jonathan Nunn
"Imagine someone pointing at a Cornish pasty and saying “soup dumpling. Essentially, that is the salteña, Bolivian versions of empanadas which are so much more than they appear. For one, they are baked rather than fried, and filled not with just meat but with gelatinous rich beef or chicken stew, often sweet with raisins, as well as chopped egg and a whole olive (sometimes dastardly unpitted), dribbling and squirting everywhere from the first bite. It’s possible to get versions of these around Elephant and Castle at many of the Colombian bakeries, but the real deal can be found at Jenecheru on Old Kent Road." - Jonathan Nunn
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Michiichi G.
Juri S.
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