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Cuisine of Colombia
Colombian cuisine refers to the cooking traditions and practices of Colombia. Colombian food is characterized by its blending of European with tradition indigenous peoples cuisine.
Fruit
Many varieties of fruit virtually unknown outside the tropics are enjoyed in Colombia, such as the zapote, lulo, curuba (banana passion fruit), mamoncillo, uchuva (gooseberry), feijoa, sweet granadilla, mamey, guama, tree tomato, borojo, arasa (in the amazon region), pomarrosa, anon, chirimoya, guanabana, maracuya (passion fruit), chontaduro, mora (plant) (similar to blackberries), cocota, carambolo, corozo, guayabamanzana (hybrid between guava and apple), sweet small bananas , nispero and pitahaya. Banana leaves are very common in Colombian cuisine with foods such as quesillos (cheese wrapped in banana leaves) and tamales. A rare fruit called asbonaci is also consumed.
Appetizers and entrees
In Bogota and the Andean region, ajiaco is the traditional dish. It is also a type of soup made of chicken, potatoes, and flavoured with guasca, a local herb. Traditionally, cream and capers are added at the table before eating. Both soups are served with white rice, salads with a hint of lemon, avocado, or sweet or salty tostadas. For breakfast, people in Bogota often eat changua, a milk, scallion and egg soup.
Along the Caribbean Region of Colombia, fish and lobster are used in mild spicy food. Coconut rice is a common dish along the coastal cities. Suero, which is a cross between yogurt and sour cream, is widely consumed, and was introduced by Arab immigrants in Baranquilla and other coastal cities. Another celebrated coastal dish is the arepa and its many forms including arepa limpia, ''arepae'huevoand arepae' queso.
In the Llanos (eastern plains), with its cowboy-like culture, barbecued meat (commonly cooked on a vertical spit leaned over an open fire), such as the ternera llanera(llanos-style veal) is common. Freshwater fish found in rivers such as the "amarillo" are also eaten.
In the Amazonas (rainforest), Brazilian and Peruvian influence can be seen in the local cuisine. The dishes show the blending of Amerindian and European cuisines, and utilize locally found resources such as beef and other livestock and river fish.
In the Tolima region, the Tamales Tolimenses are a delicacy. These tamales are made of corn dough filled with a mixture of peas, carrots, potatoes, rice, chicken, pork and various spices. They are wrapped in plantain leaves and boiled for three to four hours. Lechona,another Tolima food, is now eaten throughout the country. Lechona is a whole roast pig stuffed with rice, vegetables and pork, and is often eaten on Sundays.
Fritangais not a single dish, but could be likened to barbecue. Eating fritangausually includes grilled beef and chicken, ribs, and especially sausages like morcilla, chorizo, longaniza and chunchullo(fried cow intestines) accompanied by mini potatoes and sweet corn (choclo) arepas.Major proponents of Colombian cuisine
Teresita Roman de Zurek
Harry Sasson
Sofia Ospina de Navarro
Carlos Ordonez
Lime soda
Well-Known Colombian dishes
The bandeja paisa("Paisa platter") is a national favorite. It consists of white rice, red beans, ground beef, plantain, dirty rice chorizo (or morcilla), chicharron, arepa, avocado and a fried egg. Along with Ajiaco, the bandeja paisa is considered to be one of the national dishes.
Sancochois a popular soup originating from the Cauca Valley region. It combines vegetables and poultry or fish with recipes differing from one region to the other, but usually contains yuca, maize, and is frequently eaten with banana slices. Cuchucois a thick soup made of wheat, habas, potatoes, ribs, peas, from Boyaca.Beverages
Aguapanela (from Spanish agua de panela) is made by dissolving panela (a kind of sugarloaf) in hot water. Lime juice may be added for flavor. It is common for Colombians to put cheese in their aguapanela for it to melt.
Aguardiente is alcoholic drink derived from sugarcane. It is widely consumed at Colombian parties, and ranges in potency from 20 to 40. Aguardiente is a variation of the Spanish alcoholic drink "Anis is another word for".
Guarapo is made from various fruits kept in a large ceramic jar and left to ferment for about 2 months. Within that time, panela is added into the liquid to makes the alcohol stronger. Grapes and pineapple are typically used. Guarapo is very similar to Chicha.
Champus is a thick drink made from corn, pineapple, lulo, and other ingredients.
Chocolate - Colombian hot chocolate is made with milk, water, and bars of semi-sweet chocolate. A special metal pitcher is used for heating and pouring, and a utensil called a molinillo - essentially a stick with paddles at the end - is used for stirring and frothing. Colombian hot chocolate often includes cinnamon.
Chicha is a formerly forbidden strong alcoholic beverage originally made by the indigenous peoples of the Andes. It can be prepared from virtually everything, but is typically made from corn.
Canelazo is an alcoholic version of aguapanela mixed with cinnamon and aguardiente. Sugar is rubbed on the edges of the glass when served.
Refajo is a beverage made by mixing Colombiana'', a soda similar to cream soda, with beer or rum.
Colombia is also known world-wide for its exquisite coffee, which is considered to have a flavor unmatched by any other.
Salpicon (which literally means large splash) is made from diced fruit and soda.
Lulada is a drink originating from Cali. It is prepared from lulo and has the texture and consistency of a smoothie.
Other drinks include:
Pony Malta
Masato
Chirrinche (Distillated guarapo)
Biche (Alcoholic drink of afrocolombians made up with unripe sugarcane)
Guandiolo (From the caribbean and northern Antioquia)
Tumbacatre
Sabajon (Sweet and creamy from the Cordillera Oriental)
Salpicon: sliced fruit in a glass mixed with Colombiana. Usually an appetizer or dessert.
Breads
Arepas are corn cakes similar to tortillas. Depending on the region, arepas differ in color, flavor, size and garniture. Some are sweet, especially those prepared with choclo, while others are salty. The most typical are: Arepa Paisa or Antioquena, arepa de huevo (consisting of eggs) arepa santandereana, arepa de choclo, arepa de yuca, arepa de maiz, arepa ocanera, among others. They are usually eaten for breakfast or in the afternoon snack with chocolate, cheese, butter and others.
Bollos
Bunuelos
Pandebono
Pandeyuca (Baked cheese bread made with yucca flour)
Almojabana
Pandequeso
Empanadas
Carimanolas (like empanadas but made up of manioc)
Pan de Sagu
Pan de Maiz (cornbread)
Achiras del Huila
Bizcocho de Cuajada
Roscon (a soft and sweet bagel filled with either arequipe or bocadillo)
Colombina
Desserts and sweets
Arequipe
Manjar blanco (a variation of arequipe)
Panela (unrefined brown sugar)
Bocadillo (Soft guava paste) In some regions they use local fruits to make their own fruit pastes. It is often served on top of cheese.
Postre de natas
Cocadas
Colombian Banana Cake
Alegria
Queque
Merengue
Chiricana
Algodon de Azucar (cotton candy)
Dulce de Nispero
Bolis (Flavoured water on ice)
Alfandoque
Dulce de Maduro
Dulce de papaya
Dulce de las tres leches
Obleas
Brevas con arequipe
Dulce de papayuela
Herpo
Meat, poultry, and seafood
Chicharron (fresh fried pork skin)
Lechona
Cabano (Strong flavoured fermented sausage)
Morcilla / rellena
Chunchullo (stuffed and fried poultry intestines)
Sobrebarriga al horno
Bofe (fried and salty cow lungs)
Ternera a la llanera o mamona
Butifarra
Side dishes
Arroz con coco
Aborrajado (deep fried plantains stuffed with cheese)
Hormigas culona or santandereana (big fried ants available only in the region known as Santander}
Hogao
Pandeyuca Recipe, kind of bread made from manioc.
Tamales boyacenses. Like the mexican tamal but better.
See also
Caribbean cuisine
Native American cuisine
South American cuisine
External links
Colombian travel guide info on the cuisine.
cookbook wiki on Colombian cuisine.
Borojo uses, history and health benefits.
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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Cuisine of Colombia
