Cuisine of Colombia
From Wikipedia, the free encyclopedia
Colombian cuisine refers to the cooking traditions and practices of Colombia. Colombian food is characterized by its blending of European with traditional indigenous cuisine.
- See also: Flora of Colombia#Fruits of Colombia
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, borojó, arasá (in the amazon region), pomarrosa, anón, chirimoya, guanábana, maracuyá (passion fruit), chontaduro, mora (plant) (similar to blackberries), cocota, carambolo, corozo, guayabamanzana (hybrid between guava and apple), sweet small bananas (called murrapos, about 8 cm), níspero 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.
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[edit] Appetizers and entrees
- In Bogotá and the Andean region, ajiaco is the traditional dish. It is a soup made of chicken, maize, potatoes, avocado, 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 Bogotá 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, a cornmeal patty. Its many forms include arepa limpia, arepae'huevo (with egg) and arepae' queso (with cheese).
- 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 (Amazon rainforest region), 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.
- Fritanga is not a single dish, but could be likened to barbecue. Eating fritanga usually 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.
[edit] Major proponents of Colombian cuisine
- Teresita Román de Zurek
- Harry Sasson
- Sofia Ospina de Navarro
- Carlos Ordoñez
- Lime soda
[edit] 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.
Sancocho is 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.
Cuchuco is a thick soup made of wheat, habas, potatoes, ribs, peas, from Boyacá.
[edit] 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 20º to 40º. 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.
- Champús 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.
- Salpicón (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 (Colombia's most popular brand for root beer. Also, one of colombia's favorite drinks)
- Masato
- Chirrinche (Distillated guarapo)
- Biche (Alcoholic drink of afrocolombians made up with unripe sugarcane)
- Guandiolo (From the caribbean and northern Antioquia)
- coke
(Lit: bed-wrecker. Afrocolombian drink made with Borojo fruit that has alleged aphrodisiac properties)
- Sabajón (Sweet and creamy from the Cordillera Oriental)
- Salpicón: sliced fruit in a glass mixed with Colombiana. Usually an appetizer or dessert.
[edit] 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 Antioqueña, arepa de huevo (consisting of eggs) arepa santandereana, arepa de choclo, arepa de yuca, arepa de maiz, arepa ocañera, among others. They are usually eaten for breakfast or in the afternoon snack (las onces, the equivalent of the elevenses) with chocolate, cheese, butter and others.
- Bollos (tube-like food made of ground maize -similar to Italian polenta- or from scratched mandioc -yuca-, served with coastal cheese and sometimes suero or butter)
- Buñuelos (round-shaped, usually having a slightly sweet taste in spite of being cheese breads, cooked on a frying pan)
- Pandebono
- Pandeyuca (Baked cheese bread made with yucca flour)
- Almojábana
- Pandequeso
- Empanadas (not quite like Chilean or Argentinian which are baked. These are fried and are sweet or salty, depending on their content. Beef, chicken and cheese are the most common fillings. Salty empanadas are, usually, filled also with rice and coriander)
- Carimañolas (like empanadas but made up of manioc)
- Pan de Sagú
- Pan de Maíz (cornbread)
- Achiras del Huila
- Bizcocho de Cuajada
- Roscón (a soft and sweet bagel filled with either arequipe or bocadillo)
- Colombina
[edit] Side dishes
- Arroz con coco (coconut rice, usually accompanying seafood dishes)
- Aborrajado (deep fried plantains stuffed with cheese)
- Hormigas culona or santandereana (big fried ants available only in the region known as Santander}
- Hogao (sauce made with onions and tomatoes partially fried. Used for meats, arepas, rice and other dishes)
[edit] See also
[edit] External links
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