Colombian cuisine is a culinary tradition of the six main regions within Colombia (Pacific, Amazonian, Andean, Orinoco, Caribbean, and Insular). Colombian cuisine varies regionally and is influenced by Indigenous Colombian, Spanish,[1] and African cuisines,[2] with a slight Arab influence in some regions.[3]
History of Colombian food
Colombian food is a unique blend of indigenous, European traditions, and Afro-Caribbean influences. The two largest indigenous groups prior to European conquest were the Tairona, who lived along the Caribbean coast, and the Muisca, who lived in the highlands to the South.[4] Arepas, made from ground corn, is one of the oldest cooked dishes in Colombian cuisine and a popular modern dish. It is believed that the name derives from the word for corn in the Chibcha languages.[4]
Among the most representative appetisers and soups are patacones (fried green plantains), sancocho de gallina (chicken soup with root vegetables), ajiaco (potato and corn soup), and buñuelos (Christmas season deep fried dough balls).
Representative side dishes are papas criollas al horno (roasted Andean potatoes), papas chorreadas (potatoes with messy cheese), and arroz con coco (coconut rice). Organic food is a current trend in big cities, although in general, the country's fruits and vegetables are very natural and fresh.[7]
Typical sauces are hogao, a tomato onion sauce, and ají, a spicy raw cilantro-based sauce used as a condiment for many dishes and sides, which can be used for most foods. Ají sauce comes in many different varieties based on region and ranges from a sweet flavour to very spicy. Ají picante can range from 30,000 to 50,000 Scoville.
In the city of Cali, the most traditional dish is "sancocho de gallina," a soup composed mostly of chicken, plantains, corn, coriander, yuca root, and other seasonings. Sancocho is usually served with a portion of rice, tostadas (fried plantains), a chicken leg covered in hogao (a tomato and onion sauce), and a slice of avocado. The city is also known for its empanadas (a fried corn dough filled with potatoes and meat), marranitas or puerquitas (a fried ball of plantain filled with chicharron, also known as pork rinds), pandebono (a delicious cheese bread made with yucca dough), and aborrajados (sweet, ripe fried plantains filled with cheese and served with guava paste).
In Bogotá and the Andean region, ajiaco is the traditional dish. It is also a type of soup made with chicken and potatoes and flavoured with a locally grown, subtle herb called "guasca". Caldo de costilla, or caldo de res, is a beef broth soup made with beef ribs, corn, and potatoes, and is often consumed for breakfast on cold mornings.
On the Caribbean coast, spicy dishes, including fish and lobster, can be found. Coconut rice is a common dish in coastal cities. The cuisine of the Caribbean is also influenced by Arab traditions, with dishes such as Kibbeh.
In the Llanos, barbecued meats, such as the "ternera llanera," and river fish like the "amarillo," are commonly eaten.
In the Amazonas, the cuisine is influenced by Brazilian and Peruvian traditions.
Inland, the dishes reflect a mix of Amerindian and European cuisine and use the products of local agriculture, cattle farming, and river fishing. Such is the case with the sancocho soup in Valledupar and Arepas, a corn-based bread-like patty. Local species of animals, like the guartinaja, are part of the Wayuu culture.
In the Andean region of Nariño, a traditional dish is broiled guinea pig (cuy asado), influenced by Inca cuisine.
In the Tolima region, the Tamales Tolimenses are a delicacy. These tamales are made of corn dough and feature peas, carrots, potatoes, rice, chicken, pork, and various spices. They are wrapped in plantain leaves and boiled for three to four hours. Pandebono is eaten for breakfast with hot chocolate.
On the Islands of San Andres, Providencia, and Santa Catalina, the main dish is rondon, a seafood dish made of coconut milk, fish, conch, cassava root (yuca), sweet potato, white yams, and pumpkin, seasoned with chilli peppers and herbs. They also have crab soup, which is considered a delicacy and is made with the same ingredients as rondon but without the fish.
Piqueteaderos are rustic eateries that serve a variety of fried foods and specialties on platters to share. Offerings can even include huesos cerdos (pig bones) and tarta de seso (brain pie), as well as fried dishes, morcilla, corn on the cob, and other foods common to Colombia.
a standard meal in many Colombian kitchens. The basic method is to soak the lentils for a few hours before adding chopped onion, garlic, and sometimes diced or grated carrots. It is then served with avocado, rice, tomato, and sweet plantain[9]
Fruit and juice stands are found across Colombia, particularly on the Caribbean coast. Being a tropical country, Colombia produces a large variety of fruits, such as:
Cuy asado, broiled guinea pig, accompanied by potatoes and popcorn. It is the traditional dish in Nariño.
Lechona, a traditional dish from the Tolima department, is a mixture of yellow pea purée and pork meat, with a side of rice arepa 'oreja de perro' and corn 'insulzo'.
Picada Colombiana, chopped specialties served as a combo platter.
Tamales are corn or corn/rice "cakes" wrapped in plantain tree leaves and steamed. They can be filled with everything from chicken, potatoes, peas, and 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 throughout Colombia. Milanesa is another common meat dish throughout the country.
Frijolada is a robust dish made with a base of pinto or red beans. Frijoles are normally cooked with diced pork or pork hocks, carrots, corn, platano, and sometimes bacon as well. Generally, this dish is also served with rice and avocado. It's often used as a side dish and is always included in the Bandeja Paisa meal.[9]
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.
Locro is a typical dish in the Nariño region. It is a corn, beans, zapallo, and potato stew.
Mondongo is a very filling traditional Colombian soup, containing a bit of almost everything. The base is made of diced tripe, to which are added several vegetables such as peas, carrots, onions, potatoes, and tomatoes, along with garlic, cilantro, and chicken, beef, and/or pork.[9]
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 next, but usually contains yuca and maize and is frequently eaten with banana slices.
Ajiaco is a traditional Andean soup that originated in Bogotá. It is a chicken, corn, and potato stew with a hint of guasca (Gallant Soldiers), a local herb.
On a per capita basis, Colombia is one of the world's largest consumers of fruitjuices, consuming on average more than three-quarters of a serving each day.[11]
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 served hot, it is common for Colombians to put fresh farmer's cheese in their aguapanela for it to melt.
Aromáticas are hot herbal teas, often served to guests with a little cracker or cookie on the side during social visits.
Batidos are creamy fruit drinks served cool and made with fruit and milk, occasionally sweetened with sugar. Popular flavours include papaya and blackberry.
Champús is a thick drink made from corn, pineapple, lulo, and other ingredients.
Chocolate caliente, or Colombian hot chocolate, is a common breakfast meal made with milk, water, and bars of semi-sweet chocolate. A special metal pitcher (called a chocolatera) 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, cloves, and vanilla and is frequently consumed with sweet bread dipped in it. Fresh cheese is often dropped in to melt and spread on the bread.
Colombian coffee is known for its quality and distinct flavor. Though much of the world's quality coffee beans come from Colombia, many Colombians commonly drink instant coffee rather than brewed coffee. It is popularly consumed as a "tinto," meaning black with sugar or panela on the side, or as café con leche, which is a preparation of half coffee and half heated milk. In 2011, UNESCO declared the Coffee Cultural Landscape of Colombia a World Heritage Site.[12]
Colombiana is a kola champagne soda with a particular and different taste (generic trademark).
Guandiolo is an Afrocolombian drink made with Borojo fruit that has alleged aphrodisiac properties.
Lulada is a drink originating from Cali. It is prepared from lulo and has the texture and consistency of a smoothie.
Postobón, a variety of soda flavours from the maker of Colombiana, the most popular flavour being apple ("Manzana") (genericized trademark).
Salpicón (which literally means large splash) is made from diced fruit and soda, usually Colombiana or any Kola flavoured soda. It can also be a fruit cocktail beverage (often made with watermelon or mandarin juice).[13]
Aguardiente is an alcoholic drink derived from sugarcane and flavoured with anise. It is widely consumed at Colombian parties and ranges in potency from 20% to 40%. It is a variation of the Spanish alcoholic drink.
Canelazo is an alcoholic version of aguapanela mixed with cinnamon and aguardiente. Sugar is rubbed on the edges of the glass when served.
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. The corn is cooked and grounded with panela, which is later wrapped in green plantain leaves and left alone for three days until fermented.[14] It is later mixed with water and any chosen flavours, such as orange leaves or spearmint.
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 to the liquid to make the alcohol stronger. Grapes and pineapples are typically used. Guarapo is very similar to Chicha.[citation needed]
Masato is prepared with rice, sugar, water, cinnamon, and whole clove (spice); it is strained, and the water is preserved and let aside to have a smooth fermentation.[15]
Refajo is a type of shandy beverage made by mixing Kola Hipinto (in the Santanderian region), Colombiana (in cities like Bogota), or Kola Roman (in the Caribbean region) with beer or rum. This mixture of soda and beer is very popular and seen a lot when it comes to accompanying foods that are higher in animal fat, generally at barbecues. The combination of the sweetness of the kola, the sourness of the beer, and the additional effect of the carbonated soda helps tolerate the fat in some of the typical dishes without hiding their original flavour.[16]
Sabajón is a sweet and creamy alcoholic drink from the Cordillera Oriental. It is made from eggs and milk with added flavours and juices of fruits and liqueur in half or less concentration.[citation needed]
Viche (or biche) is a traditional home-brewed Afro-Caribbean alcoholic drink made from sugar cane popular on Colombia's Pacific Coast.[17]
^Singh, Gitanjali M., et al. "Global, regional, and national consumption of sugar-sweetened beverages, fruit juices, and milk: a systematic assessment of beverage intake in 187 countries." PLoS ONE 10.8 (2015): e0124845.
.jpg)
.jpg)
