Posts Tagged ‘FOOD’

National Cuisine

Colombian food is characterized by its blending of European cuisine with aspects of indigenous cuisine.

Even if there is no consensus as to which one dish can be considered the true “national dish,” the arepa and sancocho can be considered excellent candidates. Other famous regional dishes consist of the bandeja paisa, ajiaco, the lechona Tolimense, the mote de queso, and cuchuco.

“Fritanga is a set of dishes that can be likened to barbecue. It is enjoyed throughout the entire country. Fritanga usually includes grilled beef and chicken, ribs, and sausage such as morcilla, chorizo, longaniza, and chunchullo (fried cow intestines) accompanied by mini potatoes and arepas made of choclo (sweet corn).”

Staples of the Colombian diet include tubers such as potatoes and yuca, alongside meat such as beef, chicken, pork, or fish. Grains such as corn and rice are commonly consumed. The plantain is a vital element of the Colombian diet, as are vegetables such as onion, garlic, pepper, and tomato. Legumes such as beans, peas, and lentils are eaten frequently.

A myriad of fruit species grow in Colombia, and many fruits considered “exotic” commonly grow in Colombian forests and in the countryside. The climate and geography favor a great variety of crops, as well as a great variety of both freshwater and saltwater fish.

Regional Cuisine

In Bogotá and the Andean region, ajiaco is a traditional dish. It is a soup made of chicken, corn, potatoes, avocado, and guascas, a local herb. Traditionally, cream and capers are added at the table before eating. 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 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. The arepa has many forms in the Caribbean region, which include arepa limpia, arepe’huevo (arepa with egg), and arepae’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.

There is a wide variety of dishes that take into account the difference in regional climates

 

 

In the city of Medellín the distinctive dish is the bandeja paisa. The majority of the people in Medellín don’t eat bandeja paisa but people in other cities and countries eat this food often.  It includes beans, rice, ground meat or carne asada, chorizo, fried egg, arepa and chicharrón.  It is typically accompanied by avocado, tomato and sauces.

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In the city of Cali, the most traditional dish is “sancocho de gallina” – a soup composed mostly of chicken, plantain, corn, coriander, yuca root, and other seasonings.

A CARNE ASADA O TERNERA A LA LLANERA

EL PODER LOGRAR QUE TODO COLOMBIA DISFRUTE EL DELICIOSO SABOR DEL LLANO SU JUGOSITA Y DELICIOSA CARNE ASADA O TERNERA A LA LLANERA

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In the main city of Colombia, Bogotá and the Andean region, “ajiaco” is the traditional dish. It is also a type of soup made of chicken, potatoes, and flavored with a locally grown herb called “guasca”. Traditionally, cream and capers are added just before eating. Both soups are served with white rice, salads with a hint of lemon, avocado, or plantain chips, sweet or salty. For breakfast people often eat changua, a milk, scallion and egg soup.

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In the Caribbean coast most of the food are spicy, usually with fish and lobster, Coconut rice is a common dish along the coastal cities.

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In the Llanos, barbecued meat, such as the “ternera llanera” is common, and also typical river fishes like the “amarillo“.

In the Amazonas, the cuisine is influenced by Brazilian and Peruvian traditions.

Inland, the dishes reflect the mix of cultures, influenced mainly from Amerindian and European cuisine, and the produce of the land mainly agriculture, cattle, river fishing and other animals’ raising. Such is the case of the sancocho soup in Valledupar, the arepas (a corn based bread like patty). Local species of animals like the guaratinaja, part of the wayuu Amerindian culture.

In the Tolima region the Tamales Tolimenses are a delicacy. These tamales are made of a 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. Bandebono for breakfast with hot chocolate.

Colombian cuisine refers to the cooking traditions and practices of Colombia. Along with other cultural expressions of national identity, Colombian cuisine varies among its many distinct regions.