Colombian gastronomy is varied and full of interesting recipes that are worth trying. There is no national dish as such, since in each area different recipes stand out. Therefore, in this article we talk about some of the most popular food dishes in the country ordered by region.
Below you have an index with all the points that we are going to deal with in this article.
The insular region is formed by the set of islands of Colombia, among which are San Andrés, Providencia and Santa Catalina. These are some of the most outstanding dishes of its gastronomy:
Each dumplings They are a companion for other dishes such as stews and typical soups from San Andrés and Providencia. They are easy to prepare, you only need 500 grams of flour, a tablespoon of baking powder, two tablespoons of butter and a glass of water.
All these ingredients are mixed and with wet hands, small rusts are formed, although they can also be given other forms such as cakes, which usually accompany the following recipe: the rondón.
Rondón is a fish soup that has its origin in traditional African cuisine and arrived in the Caribbean with former slaves. Bring fish, snails, shellfish or pork. In addition, yucca, yam (a type of plant), dumplings, banana, pork tail, basil and oregano.
Its name comes from the English expression run down, What does it mean you are looking for something, in this case, coconut milk, an ingredient with which it was prepared before and which they use in the following video:
The ingredients needed to prepare the crab soup are the following:
- 1 kg of crab meat
- 1 kg of pork tail or pigtiel
- 0,5 kg of yams
- 0,5 kg of cassava
- 0,5 kg de patatas
- 2 green bananas
- 1 glass of coconut milk
- 1 glass of flour
- red onion
- pepper and salt
First, the pork tail is boiled for 5 minutes to remove the salt. On the other hand, the banana is boiled and the tail is added for seven minutes. Then yucca, yam and potato are added. Once they have softened, add the crab meat and the other ingredients, season, boil and add coconut milk.
The Andean region is located in central Colombia and is made up of fifteen departments, including Risaralda, Quindío and Boyacá.
The paisa tray is a consistent dish with many ingredients, which are these:
- Red beans
- Hogao (salty sauce)
- Ground beef
- Ground beef
- Sweet bananas
- Large onions
- Sal Island
La night before When making them, the beans should be soaked. The next day, they are cooked and a little oil and salt are added to them. The ground meat is fried with half the hogao and the rest of the meat is fried.
After this, add the beans and the rest of the hogao and cook for approximately 5 minutes. Finally, the bananas and fried eggs are fried.
The ajiaco is popular especially in Bogotá. Its preparation consists of boiling chicken breast in chicken broth, corn on the cob, chives, garlic cloves, coriander, potatoes (white, Creole and red), guasca (an herb), coriander, salt and pepper. The result is a succulent soup.
Tolima suckling pig
The Tolima suckling pig is cooked mainly in the Tolima Grande region. It consists of preparing a pig integer of about 50 kg. To do this, it is cleaned, the meat is removed and the skin and head are left.
The meat is marinated with minced onion, garlic, salt, pepper, and cumin. On the other hand, a filling of peas, lard and minced onion is made, and it is fried with the meat.
The suckling pig is stuffed with this preparation and the stuffing is alternated with rib bones to maintain the structure. Sour orange juice is added and it is baked for three hours at 400º and for two hours at 200º. It is served with bland white corn arepas (a kind of custard). In this video you can learn about the history of the recipe:
Sobrebarriga in sauce
The sobrebarriga is made up of beef and Creole tomato sauce. The sobrebarriga meat is cooked with onion, garlic, pepper and salt for three hours. As for the sauce, tomatoes, red paprika, onions, garlic, achiote (a spice), cumin, salt and pepper are fried.
For presentation, the sauce is placed on top of the meat. In addition, it is served with white rice, yucca and avocado.
The Orinoquía region is also known as Eastern plains. Some of the best known llaneras recipes are:
Veal a la llanera
The veal a la llanera is also called mamona. The main ingredient is the approximately one-year-old beef, which is made from four different types of cuts, which have particular names:
- The female bear
- the chin area, jaw, tongue and head are cut.
- The shakers
- the breast is cut into elongated strips.
- The line
- They are the hindquarters and are extracted with a round shape.
- The heron
- It is the udder area.
The cut pieces of meat are covered with strips of veal skin, marinated with salt and baked for eight to ten hours at 250º. It is also typical to cook them on crossed sticks over a bonfire.
To cook criollo picadillo you need cecina beef (salted and dried in the sun), green plantains, yucca, pumpkin, onion, cimarrón coriander, minced garlic cloves, salt, pepper and cumin.
First, you have to soak the meat in salty water for two hours and then wash it a little with a jet of water. After this, it is cooked for an hour, cut into cubes and cooked again with the bananas.
Finally, the yucca, pumpkin, garlic, onion are added and everything is cooked over low heat for about 25 min. When there are 10-15 minutes remaining, add salt, pepper and cimarrón coriander.
The mojarra is a sea fish that in the Orinoquía it is common to cook fried. For this, you must have lemon juice, milk, wheat flour, oil, salt and pepper. The first step is to wash and dry the fish.
Then it is soaked in lemon juice, added with salt and pepper and left to rest for 15 minutes. Afterwards, it is coated in milk and flour and fried until golden brown. It can be accompanied by green plantain patacones, white rice and salad.
In the Pacific region we find part of four departments: Nariño, Chocó, Valle del Cauca and Cauca. It includes the east coast of Colombia.
The basic ingredients to cook the piangua tamale, a mollusk consumed on the Pacific coast, are:
- Chipped Piangua
- Green male bananas
- Coconut milk
- Coconut milk cream
- Banana leaves
- Boiled eggs
- Whistle or string
- Salt and cumin
First, the plantains are simmered in the coconut milk, drained and ground. The coconut milk is heated for ten minutes and then fried with a glass of hogao for 15 minutes.
The banana dough is mixed with the pianguas, kneaded and added with coconut milk cream and potatoes. Banana leaves are placed in the shape of a cross and a part of the dough, pieces of egg and a tablespoon of hogao are placed on them. Finally, the leaves are folded, fastened with the pita or rope, and cooked with salt for an hour.
To cook the fish aborrajado you need mojarra fillets, eggs, wheat flour, oil and salt. It begins by beating the eggs and adding flour and salt until a liquid mass is left. The mojarra fillets are then coated in batter and fried until golden brown.
In the Amazon region of Colombia we find an exotic gastronomy that the indigenous people of the area have been preparing for generations.
To cook the meat of this snake the loins are cut and left in cold water for 15 minutes. Afterwards, lemon juice, vinegar, salt and pepper are added, and they are left to rest for another hour.
After this, they cook for half an hour and drain and fry with onion, garlic, tomato, coriander, potatoes and yucca. Finally, add water and simmer for 45 minutes. It can be served with rice and banana toast.
The pirarucú is the second largest freshwater fish in the world, as it can measure up to 3 meters and weigh 250 kg. In the region it is one of the fish that most consume, since the diet of the population depends on the food that can be obtained from the river.
Patarasca is a way of cooking dorado or pintadillo, two other species of river fish. It consists of seasoning the fish with garlic, paprika and onions, and grilling it inside banana leaves for about half an hour. It can be served with fried plantains and fariña, a flour made from cassava. Here we see how it is cooked in a traditional way:
The Caribbean region is located in the north of Colombia. In it we find the departments of Antioquia, Atlántico and Sucre, among others.
The arepa is a dish that is made throughout the country. However, in each area, it is made in a different way. Egg arepas are the most representative of Caribbean cuisine.
To make them, you have to mix flour with water and a little salt, knead and make the shape of the arepas. These are fried for three minutes, excess fat is removed with kitchen paper and a groove is cut in the edge. For her, an egg is laid inside. The dough is sealed and fried until the arepa is golden.
The first step in cooking sancocho de gallina is to make a mince with chives, green tomatoes and onions. This is mashed and boiled with a whole onion and beef tail over high heat for an hour.
Then the chicken meat and a peeled and cut banana are added. This cooks for half an hour. After this, the whole chives are extracted and yucca, salt, pepper, cumin, coloring and cimarrón coriander are added (although the ingredients may vary). Leave it for 20 more minutes to cook and it will be ready to serve.
These are the ingredients needed to cook enyucado, a typical sweet from the Caribbean region:
- grated coconut
- Coconut milk
- Coastal cheese
- Anise seeds
- Milk cream
The cassava is peeled and grated. Then, it is mixed with cheese, sugar, and melted butter. Add coconut milk, grated coconut, crushed anise and knead. Finally, vanilla and cinnamon are added, and it is baked for half an hour.
Fecha: 14 / 06 / 2017
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