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[[Changua]] (milk soup with eggs) is a typical breakfast [[soup]] of the central [[Andes]] region of [[Colombia]], in particular in the [[Boyacá Department|Boyacá]] and [[Cundinamarca Department|Cundinamarca]] area, including the capital, [[Bogotá]]. The dish has [[Chibcha]] origins. [[Caldo de costilla]] (Spanish for rib broth) is a dish typical of Colombian cuisine, from the [[Andean]] region. It is made mainly from beef ribs boiled in water with slices of [[potato]], some [[garlic]], [[onion]] and [[cilantro]] leaves.
[[Changua]] (milk soup with eggs) is a typical breakfast [[soup]] of the central [[Andes]] region of [[Colombia]], in particular in the [[Boyacá Department|Boyacá]] and [[Cundinamarca Department|Cundinamarca]] area, including the capital, [[Bogotá]]. The dish has [[Chibcha]] origins. [[Caldo de costilla]] (Spanish for rib broth) is a dish typical of Colombian cuisine, from the [[Andean]] region. It is made mainly from beef ribs boiled in water with slices of [[potato]], some [[garlic]], [[onion]] and [[cilantro]] leaves.


===Other Colombian dishes include===
===Other Colombian balls include===


==Appetizers and Side Dishes==
==Appetizers and Side Dishes==

Revision as of 16:08, 14 May 2013

Bandeja paisa from Antioquia, Colombia
Ajiaco soup is typically served with table cream, capers and avocado all mixed in just before eating.

Colombian cuisine includes the cooking traditions and practices of Colombia and its Caribbean shoreline, Pacific coast, mountains, jungle, and ranchlands. Colombian cuisine varies regionally and is influenced by indigenous, Spanish, African, Arab and some Asian influences.[1][2] Colombian coffee is renowned for its high quality.

Regional cuisines

Fried Red Snapper, fried plantain, rice and salad.
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In Bogotá and the Andean region, ajiaco is a traditional dish. It is a soup made with chicken, corn, several types of potato, avocado, and guascas, a local herb. Cream and capers are added at the table. Ajiaco is served with white rice, salad 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 coast, fish and plantains are very popular as is Ceviche. Coconut rice is a common side 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 Barranquilla and other coastal cities. The arepa has many forms in the Caribbean region, which include arepa limpia, arepa de huevo (arepa with egg), and arepa de queso (arepa with cheese).

In the Llanos of the east, barbecued meat is common, due to the cowboy-like culture. Dishes such as the ternera llanera are cooked on a vertical spit over an open fire. Freshwater fish such as the amarillo are also eaten. In the Amazon, Brazilian and Peruvian influences can be seen in the local food. Local resources such as beef and other livestock, as well as freshwater fish, are typical ingredients in Amazonian cuisine.

Santander cuisine comes from the Santander Department and includes goat, roast ants and other delicacies.

The tamales Tolimenses are considered a delicacy in the Tolima region. These tamales are made of corn dough, and are 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 is a whole roast pig stuffed with rice, vegetables, and pork, and is typically eaten on Sundays. This dish is now enjoyed throughout the country.

Dishes and foods

Roasted Ants
A caldo de costilla served hot and with cilantro leaves
Patacones are twice-fried plantain patties, often served as a side, appetizer, or snack. Here they are being fried for the second time.

Fruit

Fruit and juice stands are found all over the place, particularly on the Caribbean coast.

Native fruit

Colombia is home to numerous tropical fruits and rarely found elsewhere. There are several varieties of bananas including a very small, sweet version. Others include zapote (Quararibea cordata), nispero[disambiguation needed] (Manilkara achras) lulo (Solanum quitoense), uchuva (Physalis peruviana), passion fruit, borojó (Borojoa patinoi), curuba (Passiflora tarminiana), mamoncillo (Melicoccus bijugatus), guanábana (Annona muricata), guava, mango, apple, pear, blackberry, strawberry and many others.

Meat dishes

Ajiaco is a traditional Andean dish that originated from Bogotá. It is a chicken, corn, and potato stew with a hint of guasca (Gallant Soldiers), a local herb. Sancocho is a traditional dish that originated in the north coast. It is made with any kind of meat along with corn, potato, yuca, plantain and local spices that are cooked together to form a soup. Bandeja Paisa originates from Antioquia and is made with several ingredients making necessary to use a platter (Bandeja in Spanish, hence the name). It is made of beans, rice, fried eggs, chorizo, pork rind and other ingredients depending on the location. Tamales are corn “cakes” wrapped in a banana leaf and steamed. They can be filled with everything from chicken, potatoes, peas, carrots, to rice. The tamales vary in shape and fillings in each region, and almost every region has its own variation. Some well known variations are from Tolima, Santander, Cúcuta, Bogotá and Valle del Cauca; just to name a few. Fritanga is another popular Colombian dish made of meats, fried plantains, chicharrones, and yellow potatoes with aji sauce eaten all over Colombia. It is often shared with friends and family.

Soups

Changua (milk soup with eggs) is a typical breakfast soup of the central Andes region of Colombia, in particular in the Boyacá and Cundinamarca area, including the capital, Bogotá. The dish has Chibcha origins. Caldo de costilla (Spanish for rib broth) is a dish typical of Colombian cuisine, from the Andean region. It is made mainly from beef ribs boiled in water with slices of potato, some garlic, onion and cilantro leaves.

Other Colombian balls include

Appetizers and Side Dishes

Breads

Varieties of Arepa

  • Arepas de choclo (sweet corn)
  • Arepa Paisa/Antioqueña
  • Arepae'huevo
  • 'Oreja de perro', rice arepas
  • Arepa Santandereana
  • Arepa de yuca
  • Arepa de maiz
  • Arepa ocañera
  • Arepae'queso
  • Arepa de queso
  • Arepa Boyacense
  • Brown rice and sesame seed arepa
  • Arepa de arroz
  • Arepa Valluna

Main Courses

Asado bogotano
  • Asado Bogotano
  • Lechona, traditional dish from the Tolima department, a mixture of yellow pea purée and pork meat, with a side of rice arepa 'oreja de perro' and corn 'insulzo'
  • Bandeja Paisa, a traditional dish from the Paisa region, consists of white rice, red beans, ground beef, plantain, chorizo, 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 Valle del Cauca 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.
  • Ajiaco
  • Tamales
  • Cuchuco, a thick soup made of wheat, fava beans, potatoes, ribs, peas, from Boyacá.
  • Mondongo, a thick tripe soup.
  • Changua, a milk soup with or without a poached egg, usually a breakfast dish.
  • Picada Colombiano, chopped specialties served as a combo platter.

Beverages

  • Aguapanela is made by dissolving panela (a kind of sugarloaf) in water. Lime juice may be added for flavor. It can be served cold or hot, when hot is common for Colombians to put cheese in their aguapanela for it to melt.
  • Aguardiente is an 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.
  • 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 make 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, the 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 Kola Hipinto (in santanderian region), Colombiana (in cities like Bogota) or Kola Roman (in the Caribbean region), with beer or rum.
  • Colombia is also known worldwide for its exquisite coffee, which is considered to have a flavor unmatched by any other.
  • Salpicón (which literally means large splash) made from diced fruit and soda, usually Colombiana or any Kola flavored soda. It can also be a fruit cocktail beverage (often made with watermelon).[3]
  • Lulada is a drink originating from Cali. It is prepared from lulo and has the texture and consistency of a smoothie.

Other drinks include:

Fruits

Being a tropical country, Colombia produces a large variety of fruits, such as:

Desserts and Sweets

A barbecue at a street fair in New York City's East Village known as "Ternera a la Llanera" from the Colombian marshlands

See also

References

  1. ^ "Colombian culture and contributions to culture". Mundolatino.com. Retrieved 2011-02-17.
  2. ^ "Culture of Colombia". Advameg, inc. Retrieved 2011-02-17.
  3. ^ [1]
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