Changua is the ultimate comfort food. What else can one call a soup thatâ€™s made out of milk and eggs? Changua is one of the national dishes of Colombia and is very easy to make. The cook simply adds two cups of milk to two cups of water in a saucepan and brings them to a boil. When the milk and water are boiling, four eggs are cracked and slipped into the milk and water mixture. The cook must be careful not (more…)
Colombia is home to a wide variety of dishes that tempt locals and visitors alike with their wonderful tastes and ingredients. Two of the most beloved National Specialties of Columbia though are Arepa and Sancocho.
Arepa are made from ground corn or cooked flour. They are similar to pancakes in that they are flat and round. Cooking methods for Arepa vary widely as they can be baked, boiled, grilled or even fried. Arepa are stuffed or topped after being cooked, but (more…)
The Colombian cuisine in the United States consists of a blending of European cuisine with Colombian cuisine. Moreover, the ingredients in Colombian recipes are often described as a mixture of European cooking with expressions of African and aboriginal cuisine. There are a huge variety of recipes in America that include a combination of European and Columbian foods.
Some of the most distinctive food dishes found in the country of Colombia are comprised of seafood, pork, beef, beans, chicken, rice, potatoes, avocados, beer, (more…)
Spices are very prominent Colombian cuisine with just about every dish highlighted by mild heat. Some of the main seasonings used are:
These are ground seeds from an Annatto bush. Usually found in powder or paste form. Deep red-orange color and used mostly for coloring. Has a subtle pepper flavor.
“Jamaican pepper,” has a spicy sweet flavor like cinnamon or cloves. It is a key ingredient in both sweet and savory dishes.
Chilies are (more…)
Whether you are enjoying the shopping and culture sights of Bogot, the nightlife of Cartagena or exploring the Choco region, you must experience the mouth-watering cuisine of Colombia.
Many of Colombia’s appetizers are simply delectable. You can find fried green plantains, tomato and avocado salad, roasted cassava, endive and herbed cream cheese and caramelized apples or perhaps you might like the bean and roasted pepper crostini or maybe the Ciruelas con Tocineta (Prunes Wrapped with Bacon). Whatever your tastes may be you will (more…)
It’s summertime and if new york energy rates are keeping from using your kitchen as often as you’d like, think about making one of these great no-cook dishes from the Cuban culture…
Guava Marmalade – If you’ve got access to fresh Guava, use it to make marmalade! Only requiring sugar and fruit, this easy spread goes great on everything from toast to ice cream.
Gazpacho – This cold soup is as easy as it comes – simply process tons of Cuban vegetables and some liquid together until you’ve got (more…)
Add a South American flair to your dinner table by introducing authentic Colombian coconut and rice dishes.
Traditionally prepared from fresh coconuts, or use coconut milk available in your local grocery store, coconut and rice has may variations and is a staple of Columbian cuisine that is both delicious and satisfying.
Simple Coconut Rice Recipe
One coconut plus 4 cups water
2 cups long grain rice (white or brown)
1-tablespoon cooking oil
Open the coconut and set aside coconut water. (more…)
The tropical fruits of Colombia used in Colombian cuisine include papaya, avocado, plaintains, zapote, nispero, passion fruit, borojo, mamoncillo, carambola (starfruit), Kiwano melons, pepino melons, lulo, uchuva, guava, mango, and guananbana. They can be found growing all over South America and Colombia. In Colombia, fruit is consumed for breakfast, in refreshing drinks, alcoholic drinks, cooked in main courses, used as a garnish, and enjoyed as a dessert or snack.
Stuffed papaya filled with shrimp; papaya salsa and chutney; green papaya pickle; (more…)
Delicious Latin is a direct specialty in Colombia, and Colombian traditions and styles have been adopted in areas throughout the United States. Colombian cuisine reflects and expresses Colombia’s identity as a nation, as well as integrating part of their culture, with different dishes varying from region to region. As in the United States, there are commonly three meals eaten throughout the day. Distinguishing them is their quantities, as Colombians have light and small meals for both breakfast and dinner, with the lunch being the larger and more substantial meal. Colombian coffee is great with any of (more…)
Because Colombia is distinct in its climate the culture incorporates a lot of fruits that are not typically available in the United States; or more specifically, even if available (such as the fruit produced by certain palm trees), not something that we routinely incorporate into our menu planning.There are a few that are common to both cultures, such as mango, mandarin orange, strawberry, guava, and banana; but there are many others that are less common to our diet (or commonly available in our grocery stores) such as:
- Aiphanes horrid
- Bactris gasipaes
- Bannana passionfruit
- Borojoa patinoi
- Inga edulis
- Mamey sapote
- Sweet grandilla
Fortunately, with the increase of food lovers and emphasis placed on world cultures and world cuisine, more of the common fruits from Colombia will most likely be making it to our grocery stores just as the tree tomato (tamarillo) and carambola (star fruit) have done in years past. And that’s great news for all of us foodies!