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Changua-A Colombian Breakfast Delight for Americans too

admin — Fri, 22 Mar 2013 00:00:00 +0000

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 to break the yolks. Then, the saucepan is covered and the yolks are allowed to set for about a minute.

After the soup is done, itâ€™s poured carefully into bowls and garnished with two scallions with both white and green parts and fresh, chopped cilantro. A slice of calado, a stale bread, can also be placed on top of the soup or dipped in it. The cook can substitute unflavored croutons or plain toast points for the calado. The green herbs can also be placed at the bottom of the bowl and the soup poured over them.

Changua can be eaten for lunch or brunch, but many native Colombians usually have it for breakfast. Some recipes substitute chicken broth for the water.

Arepa and Sancocho-National Specialties of Colombia

mgeedey — Tue, 12 Jun 2012 00:00:00 +0000

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 the exact ingredients used will vary. Some traditional items used as fillings or toppings for Arepa are meat, eggs, tomatoes, cheese or seafood.

Sancocho is a soup based on the Spanish dish Cocido. Sancocho can be made with any meat that is available to the cook, but in most cases it is prepared with chicken, fish or ox tails. Other main ingredients in a traditional Sancocho are plantains, potatoes or yuca. Sancocho can also include other ingredients that are easy to find like tomatoes, scallions, or corn. Sancocho is generally served with a plate of plain white rice on the side.

Both Sancocho and Arepa are wonderful foods that are relatively easy for the home cook to recreate.

Blending of European Cuisine with Colombian Cuisine

mgeedey — Fri, 19 Aug 2011 00:00:00 +0000

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, coffee, alcoholic drinks and exotic fruits. Each region has their own style of cooking and types of food; furthermore, they like to keep them separate. Many areas enjoy cooking with countryside products for the best taste and quality, as Colombians are very proud of their dishes.

While there is a blending of European cuisine with Colombian cuisine in lots of recipes, most of the Colombian restaurants in the US do try to serve many of the true traditional dishes such as established tamale recipes like the Paisa tamale, flank steak in salsa, and Ajiaco, Mondongo and Cazuela de frijoles dishes. Colombia is also well known for its sweet exotic fruit desserts, which can also be found at these restaurants.

The Many Seasonings of Spicy Colombian Cooking

admin — Sat, 16 Jul 2011 00:00:00 +0000

Spices are very prominent Colombian cuisine with just about every dish highlighted by mild heat. Some of the main seasonings used are:

Achiote
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.

Allspice
“Jamaican pepper,” has a spicy sweet flavor like cinnamon or cloves. It is a key ingredient in both sweet and savory dishes.

Chili Peppers
Chilies are an important part of Colombian cuisine. The type of pepper used affects the flavor and heat of the dish. Chilies are a very versatile ingredient.

Cinnamon
Cinnamon is used both in desserts and main dishes either ground or in stick form.

Cracked Black Pepper
This spice is used to bring dishes to a different level of heat.

Cumin
Very aromatic spice that Colombian cooks add to soups and stews. Whole seeds are toasted to release the aromatics and ground before adding to the dish.

Garlic
Particularly important to Colombian dishes. It helps to season seafood, meat, rice and breading.

Salt
Featured in nearly all Colombian food, salt is a dependable table spice in restaurants and homes across Colombia.

Spice mixes are also heavily used in Columbian cooking, often containing garlic powder, Mexican saffron and cumin.

Colombian Appetizers for the Discerning Palate

mgeedey — Fri, 01 Jul 2011 00:00:00 +0000

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 be sure to find something you like. But it is almost guaranteed that this is a Colombian appetizer your discerning palate won’t want to bypass.

Ceviche de Camarones (Columbian Shrimp Ceviche)

2 pounds large shrimp, peeled and deveined
cup chopped onion
cup chopped fresh cilantro
cup chopped fresh parsley
1 garlic clove minced
cup fresh lime juice
1 cup ketchup
teaspoon Tabasco sauce
1 tablespoon olive oil
Salt and pepper to taste

Drop shrimp in boiling water for 1 minute, then drain and place in a medium mixing bowl. Add remaining ingredients and stir together until all ingredients are incorporated. Cover and refrigerate. Serve cold by itself or over lettuce with crackers.

No-Cook Cuban Dishes for Summer

admin — Wed, 25 May 2011 00:00:00 +0000

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 a cold, thin soup. Even more refreshing: add some sour cream or avocado to the top!
Chayote Salad – Find some fresh Chayotes (regular melons work fine) and mix with mustard as well as season fruits like pineapple. Douse with fresh lemon juice and voila! Fresh salad!
Stuffed Avocados – this Cuban dish is as easy as any and requires no cooking at all! Simply hull out some fresh avocados and stuff with whatever you have on hand including crab, onion, tomato or even mangoes. Delicious and nutritious!

Coconut Rice Dishes You Can Make Too

mgeedey — Sun, 01 May 2011 00:00:00 +0000

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 sugar
1-teaspoon salt
1-tablespoon cooking oil

Open the coconut and set aside coconut water. Grind coconut meat and squeeze it with your hands to extract the milk. Set milk aside. Saut ground coconut in oil until browned. Add coconut milk, coconut water, sugar and salt. Cover and bring to a boil over medium heat, stirring occasionally. Reduce heat and add rice. Cook for 20 minutes, stirring often to prevent sticking, until rice is tender. Let rice stand for 5 minutes and fluff. Serve hot as a side with meat, poultry or seafood.

If you would rather not use a fresh coconut, replace coconut and water ingredients with 4 cups store bought coconut milk and omit oil. Bring coconut milk, sugar and salt to boil. Add rice and continue recipe. Enjoy.

Tropical Fruits of Colombia used in Colombian Cuisine

admin — Mon, 18 Apr 2011 00:00:00 +0000

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; papaya salad; and a dessert called papaya halwa are all unique Colombian dishes that use papaya to complete them. Sancocho is a traditional soup dish that includes meat, corn, yucca, potatoes and plantains. Also, flank steak is cooked and served with black beans and rice with a garnish of plantain chips. Aborrajado is a deep fried plantain stuffed with cheese. Bandeja paisa is a 13 ingredient dish that must be served on a large platter and incorporates ground meat, pork rinds, red beans, white rice, plantains, avocado and several other ingredients. Ajiaco is a potato soup which uses avocado and capers as garnishes. A delicious topping for meats mix carambola with chopped grapes and apples, and mayonnaise. Fruit is frequently dried to make fruit leather, a delicious chewy Colombian snack.

Cooking Traditions in Colombia Adopted in the United States

admin — Sun, 03 Apr 2011 00:00:00 +0000

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 these meals, and is also a favorite in America because of its superior standards and quality taste in comparison to other coffee brands.
The Colombians have a very large appetite for meat, and incorporate it accordingly in their diet, with fresh fish and other seafood found in good quantity and quality along the coast. As mentioned earlier, breakfast is light and will usually consist of eggs and fruit, as well as their famous coffee. Lunch is the main course and is accompanied by soup and a sweet dessert, while dinner is more of a snack than the meal. There are many Colombian cooking traditions adopted in the United States from the amazing spices, to the aijaco, homemade chicken soup. I know your mouth is watering, go on and grab that empinada.

Common Fruits in Colombian Cuisine

www.subanyc.com — Fri, 21 Jan 2011 00:00:00 +0000

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
Cherimoya
Inga edulis
Mamey sapote
Pitaya
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!