The Colombian gastronomy is the outcome of the merging of
food, practices and culinary traditions of local Native American cultures,
Spanish and African. This mixing defines not only our gastronomic identity but
also the cultural identity and population of our country.
Caribbean Region
In the Colombian
Caribbean gastronomy are found ingredients like sea and river fish, shellfish,
beef, chicken, pork, animals of the forest, yucca, banana, yam, vegetables,
derived from milk, rice, corn and native fruits. The most popular dish of the region
is the Sancocho which varies in preparation and ingredients: beef, fish,
shellfish, turtles, chicken, chivo, deer, among other native species.
In the Colombian Caribbean Coast the most popular dish is
Sancocho which varies in preparation and ingredients: sancocho of tripe, rib, guandú with salted meat, cottontail, fish, shellfish, turtle, chicken and goat.
Fried dishes like Arepas made from corn, Patties, fried plantain, carimañolas
based yucca, friche (based on the viscera of the goat) and quibbes; derived
from milk like cheese and whey coastal; fish in various preparations as
Bocachico or Tilapia, shellfish casserole, seafood cocktails, rice and coconut
rice and lisa rice, animals of the forest in different preparations as Icotea,
fried turtle or Pisingo; candies like enyucado, joys, cakes or coconut candies,
drinks like panela water, the raspao, the Corozo and tamarind juice, and
between alcoholic drinks rum. Fruits like watermelon, guava, sapodilla, the
medlar, sugar apple, soursop, tamarind, Cohune Nut, and Maranon and multiple
preparations like cayeye, the butifarras (sausages), the head of a cat, cake
and hayaca.
Andean
Region
In the Andean region are typical regional dishes Tolima
(departments of Tolima and Huila) and the suckling pig and the tamale, rice
mixed with meat, chicken, pork and soft grains wrapped in banana leaves. The
kitchen offers cundiboyacense preparations as masato, lachicha, the fried food
and wines, among which stand out the changua or potato broth, stew santafereño,
the ajiaco and other specialties such as pork backbone cuchuco of, preparations
based on river fish as fish widower, cubios with mashed ripe banana, bean stew
and guatila, spinach cake, sweet as the sandwich veleño, passion fruit foam
which, custard of milk, curd with molasses, sweets and papayuela gooseberries,
the flirty and almojábana cake or custard muisca.
In the Antiochian
kitchen stand ingredients like cocoa, panela corn, trout, beef, native
fruits like guava and pineapple, bananas, beans and coffee.the Paisa tray is
the dish of this region and has sometimes been considered to be representative
dish of Colombia. also include other dishes like Antioquians beans, Antioquian
Sancocho, Antioquian tripe, the hogao, the calentao, the pegao and arepa
varieties: the traditional Arepa Paisa for which peels the corn in water with
ash, yews and roasted in clay, and corncob arepa with Antioquia cheese, among
others, the "old clothes" and the aguardiente with its variety of
mistelas (Antioquia and the coffee), among others, Santander is typical of the
pepitoria, prepared with the entrails of the goat and rice (rice with
pepitoria), the mute, the flesh oreada; culonas ants, and morcilla (black
sausages), also known as stuffed. In the department of Nariño, in the southwest
of the country neighboring with Ecuador, the most representative dish is Cuy
(guinea pig). They are representative of Valle del Cauca chicken stew, the
shampoos, the cholado, the lulada, rice atollao, the tamale valluno, the
marranitas, puff pastries, the chancacas of Buenaventura, jellies, blancmange,
tortilla soup , cake or cuaresmero hateño the pandebono, cassava bread, oats of
Cali, the Aborrajados, pies, chontaduro, fish and shellfish in different
preparations on the Pacific coast.
Pacific Region
Although little known in the north, the kitchen is the most
representative of the Cauca Valley and Nariño. Very related to the Ecuadorian,
Nariñense cuisine is well known for its very unique components and some of
their dishes such as the guinea pig, which is not very popular in the Andean
region, but not so in the southern region.
Region of the Orinoco
One of the most typical dishes of this region is the veal
plains or mamona, which is prepared roasting cuts of beef in a clay oven at 250
° C for 8-14 hours. Other special dishes are hallaca, tamale stuffed with
turtle meat and vegetables, the stick under, a preparation of meat veguero
beans, rice plains, containing oxtail and vegetables, rabbit wine pavilion
Creole dish containing beef, caraotas (black beans), white rice, egg and banana
slices. A typical Arepa class is the cachapa (sweet corn and cheese jojoto).
Also soups like guamarra boiled (taparuca hen, hen variety plains) and chopped
with cecina beef (salted and dried in the sun). There are typical drinks like
chicha rice and guarroz. A typical fish is coporo prepared with lard. Casabe is
another very accustomed food, prepared from cassava pressed (typically using a
sebucán) and roast in a pot or griddle.
Amazon Region
Inside the most popular dishes prepared with egg tortoise
with Morrocoy turtle. They like to eat monkey, danta, capibara, boa which
consume as smoked loin with lemon, vinegar, potatoes, etc.. Because of its
abundant rivers are consuming too much fish supplemented with casabe (made from
bitter yucca, poisonous), banana and exotic fruits like anon copoazu and
Amazon. also drink chive, which is yucca flour with water, molasses of panela and honey.
If you want to know more about the typical food of colombia, visit the following link: http://www.southamerica.cl/Colombia/Food.htm and http://www.colombia.travel/en/international-tourist/sightseeing-what-to-do/recommended-tourist-attractions-special-reports/colombian-food
