Colombian cuisine is a culinary tradition of six main regions withinColombia: Insular, Caribbean, Pacific, Andean, Orinoco, and Amazonian.[1] Colombian cuisine varies regionally and is influenced byIndigenous Colombian,Spanish,[2] andAfrican cuisines,[3] with a slightArab influence in some regions.[4]
Colombian food is a unique blend of indigenous, European traditions, and Afro-Caribbean influences. The two largest indigenous groups prior to European conquest were theTairona, who lived along the Caribbean coast, and theMuisca, who lived in the highlands to the South.[5] 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 theChibcha languages.[5]
Clockwise from upper left: Ajiaco from Bogotá, Bandeja paisa from Antioquia, Cutlet Valluna, Arroz de lisa from Barranquilla, Arepa and tamale from Santander, Ternera a la llanera (mamona) from the LLanos
Colombian dishes and ingredients vary widely by region; however, some of the most common ingredients include an endless variety of staples: cereals such as rice andmaize; tubers such as potato andcassava; assortedlegumes; meats, including beef, chicken, pork, and goat; and fish and other seafood. Colombian cuisine also features a wide variety of tropicalfruit.[6][7]
Among the most representative appetisers and soups aresancocho de gallina (chicken soup with root vegetables), of beef, of pork ribs or triphasic, sancocho of fish, theajiaco (potato and corn soup),[8][9]patacones (fried green plantains), andbuñuelos (Christmas season deep fried dough balls).
Representative side dishes are papas criollas al horno (roasted Andean potatoes), papas chorreadas (potatoes with messy cheese), andarroz 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.[11]
Typical sauces arehogao, a tomato onion sauce, andají, 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.
There are a large variety of dishes that take into account the differences in regional climates. For example:
InBogotá and the Andean region of theAltiplano Cundiboyacense,ajiaco is the traditional dish. It is also a type of soup made with chicken andpotatoes and flavoured with a locally grown, subtle herb called "guasca". Caldo de costilla, or caldo de res, is a beefbroth soup made with beef ribs, corn, and potatoes, and is often consumed for breakfast on cold mornings.
In the city ofCali, the most traditional dish is "sancocho de gallina", a soup composed mostly ofchicken,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 ofavocado. The city is also known for its empanadas (a fried corn dough filled with potatoes and meat),marranitas orpuerquitas (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).
On theCaribbean coast, spicy dishes, includingfish andlobster, 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 asKibbeh.
In theTolima region, theTamales Tolimenses are a delicacy. These tamales are made of corn dough and featurepeas,carrots, potatoes, rice, chicken,pork, and variousspices. They are wrapped in plantain leaves and boiled for three to four hours. Pandebono is eaten for breakfast with hot chocolate.
In theLlanos,barbecued meats, such as the "ternera llanera", and river fish like the "amarillo", are commonly eaten.
In theAmazonas, the cuisine is influenced by Brazilian and Peruvian traditions.
Inland, the dishes reflect a mix ofAmerindian andEuropean cuisine and use the products of local agriculture, cattle farming, and river fishing. Such is the case with thesancocho soup inValledupar andArepas, a corn-based bread-like patty. Local species of animals, like theguartinaja, are part of theWayuu culture.
On the Islands of San Andres, Providencia, and Santa Catalina, the main dish isrondon, aseafood dish made ofcoconut milk, fish, conch,cassava root (yuca),sweet potato, white yams, andpumpkin, seasoned withchilli peppers andherbs. They also have crab soup, which is considered a delicacy and is made with the same ingredients asrondon 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) andtarta 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[13]
Colombia is home to numerous tropical fruits that are rarely found elsewhere. Several varieties of bananas include a very small, sweet version. Other fruit varieties grown in Colombia includeapple,pear,grape,blackberry andstrawberry.
Fruit and juice stands are found across Colombia, particularly on the Caribbean coast.[15] Being a tropical country, Colombia produces a large variety of fruits, such as:
Cuchuco, a thick soup made of wheat,fava beans, potatoes, ribs, and peas, is fromBoyacá. Also barley or corn soup.
Cuy asado, broiled guinea pig, accompanied by potatoes and popcorn. It is the traditional dish inNariño.
Lechona, a traditional dish from the Tolima department, is a mixture of yellow pea purée and pork meat, with a side of ricearepa '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 fromTolima,Santander,Cúcuta,Bogotá, andValle del Cauca; just to name a few.
Fritanga is another popular Colombian dish made of meats, fried plantains,chicharrones, and yellow potatoes withaji sauce eaten throughout Colombia. Milanesa is another common meat dish throughout the country.
Frijolada («frejolada» o «feijoada» in Portuguese) is a robust dish made with abase 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 is often used as a side dish and is always included in the Bandeja Paisa meal.[13]
Cocido boyacense, culinary preparation from the Altiplano Cundiboyacense.[16]
Changua (milk soup with eggs) is a typical breakfastsoup of the centralAndes region ofColombia, in particular in theBoyacá,Cundinamarca andSantander, including the capital of the country,Bogotá. The dish hasChibcha origins. The broth is served in a bowl with curly cilantro and a piece of hard bread called "calado" that is softened in the changua. Cilantro can be added as an option even while the soup is boiling. Next, add the eggs carefully so as not to break them.[17]
Caldo de costilla (Spanish for rib broth) is a dish typical of Colombian cuisine from theAndean region. It is made mainly from beef ribs boiled in water with slices ofpotato, somegarlic,onion, andcilantro leaves.
Locro is a typical dish in theNariño region. It is a corn, beans,zapallo, and potato stew.
Mondongo is a very filling traditional Colombian soup, containing a bit of almost everything. Thebase 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.[13]
Sancocho is a popular soup originating from theValle del Cauca region. It combines vegetables and poultry or fish with recipes differing from one region to the next, but usually containsyuca andmaize and is frequently eaten withbanana slices.
Ajiaco is a traditional Andean soup that originated in Bogotá. It is a chicken, corn, and potato stew with a hint ofguasca (Gallant Soldiers), a local herb.
Gelatina de pata (Leg jelly ) is obtained naturally from the leg of the beef until the collagen dissolves.
Leche asada, similar toflan but less sweet, is made with condensed milk.
Manjar blanco is a boiled, creamy, milk-based spread that is thicker thanarequipe and sometimes used as a pastry filling. A nationally recognized presentation is manjar blanco with guava jelly.
On a per capita basis, Colombia is one of the world's largest consumers offruitjuices, consuming on average more than three-quarters of a serving each day.[21]
Salpicon of fruit, mixing banana, pineapple, papaya, watermelon, etc.
Aguapanela is made by dissolvingpanela (a kind ofsugarloaf) 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 freshfarmer'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 achocolatera) is used for heating and pouring, and a utensil called amolinillo–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 orpanela on the side, or ascafé con leche, which is a preparation of half coffee and half heated milk. In 2011,UNESCO declared theCoffee Cultural Landscape of Colombia a World Heritage Site.[22]
Colombiana is a kola champagne soda with a particular and different taste (generic trademark).
Guandiolo is an Afrocolombian drink made withBorojo fruit that has allegedaphrodisiac properties.
Lulada is a drink originating from Cali. It is prepared fromlulo 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, usuallyColombiana or anyKola flavoured soda. It can also be a fruit cocktail beverage (often made with watermelon or mandarin juice).[23] The traditional fruit one consists of mixing banana, pineapple, papaya, watermelon, etc.
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 traditionally an alcoholic version ofaguapanela mixed with cinnamon and aguardiente. Sugar is rubbed on the edges of the glass when served.
Hervido is a local variety ofcanelazo, traditional inNariño.[24] It is often made with fruit juice (typically naranjilla, mora, or maracuyá juice).
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 withpanela, which is later wrapped in green plantain leaves and left alone for three days until fermented.[25] 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. Within that time, panela is added to the liquid to make the alcohol stronger. Grapes and pineapples are typically used.
Chirrinche, distillated guarapo.[26][27] This is fermented for several days and then transferred to a container where it is heated until a distillation process is carried out and it becomes the liquor.
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.[28]
Refajo is a type ofshandy beverage made by mixingKola Hipinto (in the Santanderian region),Colombiana (in cities like Bogota), orKola 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.[29]
Sabajón is a sweet and creamy alcoholic drink from theCordillera Oriental. It is made from eggs and milk with added flavours and juices of fruits and liqueur in half or less concentration.[30]
Viche (or biche) is a traditional home-brewed Afro-Caribbean alcoholic drink made fromsugar cane popular onColombia's Pacific Coast.[31]
Colombian alcoholic beverages
Chicha, Huán Festival - Temple of the Sun inSogamoso
^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.
.svg)
.jpg)
.jpg)
