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Colombian cuisine is a culinary tradition comprised of the six main regions within Colombia (Pacific, Amazonian, Andean, Orinoco, Caribbean, and Insular). Colombian cuisine varies regionally and is influenced by Indigenous Colombian, Spanish, [1] and African cuisines, [2] with slight Arab influence in some regions. [3].
Colombian food is a unique blend of indigenous, European traditions, and Afro-Caribbean influences. The two largest indigenous groups prior to European conquest were the Tairona, who lived along the Caribbean coast, and the Muisca, who lived in the highlands to the South. [4] 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 the Chibcha languages. [4]
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 and maize; tubers such as potato and cassava; assorted legumes; meats, including beef, chicken, pork and goat; and fish and other seafood. Colombian cuisine also features a wide variety of tropical fruits such as uchuva, feijoa, arazá, nispero, pitaya, cherimoya, mamoncillo, guanabana, pineapple, mangostino, maracuya, zapote, granadilla, papaya, guava, mora ( blackberry), and lulo, among many more. [5] [6]
Among the most representative appetizers and soups are patacones (fried green plantains), sancocho de gallina (chicken soup with root vegetables), ajiaco (potato and corn soup), and buñuelos (Christmas season deep fried dough balls).
Representative snacks and breads are pandebono, arepas (corn cakes), aborrajados (fried sweet plantains with cheese), torta de choclo, empanadas, almojábanas and mogollas.
Representative main courses are bandeja paisa, lechona tolimense, tamales, and fish dishes such as arroz de lisa, especially in coastal regions where suero, costeño cheese, kibbeh and carimañolas are also eaten.
Representative side dishes are papas criollas al horno (roasted Andean potatoes), papas chorreadas (potatoes with messy cheese), and arroz 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. [7]
Representative desserts are natillas, torta Maria Luisa, bocadillo made of guayaba (guava jelly), cocadas (coconut balls), casquitos de guayaba (candied guava peels), torta de natas, obleas, flan de arequipe, roscón, milhoja, brevas(preserved in syrup) con arequipe, and tres leches cake ( sponge cake soaked in 3 types of milk).
Typical sauces are hogao, a tomato onion sauce, and ají, 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 flavor to very spicy, Ají picante can range from 30,000 to 50,000 Scoville.
Some representative beverages are coffee ( Tinto), champús, aromáticas, cholado, lulada, avena colombiana, sugarcane juice, aguapanela, chocolate caliente, and fresh fruit juices (often made with sugar and water or milk as batidos). [8]
There is a large variety of dishes that take into account the differences in regional climates. For example:
Piqueteaderos are rustic eateries that serve a variety of fried foods and specialties in platters to share. Offerings can even include huesos cerdos (pig bones) and tarta de seso (brain pie), as well as fried dishes, morcilla, corn on the cob, and other foods common to Colombia.
Name | Image | Description |
---|---|---|
Arepas | ground maize dough divided into balls and pan-fried or grilled corn cakes | |
Aborrajado | deep-fried plantains stuffed with cheese | |
Arroz con coco | rice with coconut and raisins | |
Hormigas culonas | large roasted ants, a santandereanas food from Colombia's Santander Department | |
Butifarras soledeñas | sausage from Soledad, Atlántico | |
Carimañola | yuca fritter stuffed with ground meat, onion and seasonings | |
Chunchullo | pig, lamb, cow's small intestine | |
Hogao | Criollo sauce | |
Queso blanco | white cheese, also referred to as queso fresco | |
Suero | a topping similar to sour cream | |
Patacones | Green plantain fried or deep fried squished and fried | |
Empanadas | small fritters, made with a mixture of shredded meat, pork, beef, or chicken' | |
Chicharron | deep fried pork rind | |
Lentejas (lentil soup) | 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 [9] |
Fruit and juice stands are found across Colombia, particularly on the Caribbean coast. Being a tropical country, Colombia produces a large variety of fruits, such as:
Colombia is home to numerous tropical fruits that are rarely found elsewhere. Several varieties of banana include a very small, sweet version. Other Colombian fruits include zapote (Quararibea cordata), nispero ( Manilkara zapota) lulo ( Solanum quitoense), uchuva ( Physalis peruviana), papayuela (Vasconcellea pubescens), passion fruit, borojó ( Borojoa patinoi), curuba ( Passiflora tarminiana), mamoncillo ( Melicoccus bijugatus), guanábana (Annona muricata), guava ( Psidium guajava), tomate de arbol ( tamarillo), noni ( Morinda citrifolia). More widespread fruit varieties grown in Colombia include mango, apple, pear, blackberry, and strawberry.
On a per capita basis, Colombia is one of the world's largest consumers of fruit juices, consuming on average more than three quarters of a serving each day. [11]
This article may require
copy editing for capitalisation, markup, and standard English usage. (February 2024) |
Part of a series on the |
Culture of Colombia |
---|
Society |
Topics |
Symbols |
Colombian cuisine is a culinary tradition comprised of the six main regions within Colombia (Pacific, Amazonian, Andean, Orinoco, Caribbean, and Insular). Colombian cuisine varies regionally and is influenced by Indigenous Colombian, Spanish, [1] and African cuisines, [2] with slight Arab influence in some regions. [3].
Colombian food is a unique blend of indigenous, European traditions, and Afro-Caribbean influences. The two largest indigenous groups prior to European conquest were the Tairona, who lived along the Caribbean coast, and the Muisca, who lived in the highlands to the South. [4] 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 the Chibcha languages. [4]
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 and maize; tubers such as potato and cassava; assorted legumes; meats, including beef, chicken, pork and goat; and fish and other seafood. Colombian cuisine also features a wide variety of tropical fruits such as uchuva, feijoa, arazá, nispero, pitaya, cherimoya, mamoncillo, guanabana, pineapple, mangostino, maracuya, zapote, granadilla, papaya, guava, mora ( blackberry), and lulo, among many more. [5] [6]
Among the most representative appetizers and soups are patacones (fried green plantains), sancocho de gallina (chicken soup with root vegetables), ajiaco (potato and corn soup), and buñuelos (Christmas season deep fried dough balls).
Representative snacks and breads are pandebono, arepas (corn cakes), aborrajados (fried sweet plantains with cheese), torta de choclo, empanadas, almojábanas and mogollas.
Representative main courses are bandeja paisa, lechona tolimense, tamales, and fish dishes such as arroz de lisa, especially in coastal regions where suero, costeño cheese, kibbeh and carimañolas are also eaten.
Representative side dishes are papas criollas al horno (roasted Andean potatoes), papas chorreadas (potatoes with messy cheese), and arroz 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. [7]
Representative desserts are natillas, torta Maria Luisa, bocadillo made of guayaba (guava jelly), cocadas (coconut balls), casquitos de guayaba (candied guava peels), torta de natas, obleas, flan de arequipe, roscón, milhoja, brevas(preserved in syrup) con arequipe, and tres leches cake ( sponge cake soaked in 3 types of milk).
Typical sauces are hogao, a tomato onion sauce, and ají, 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 flavor to very spicy, Ají picante can range from 30,000 to 50,000 Scoville.
Some representative beverages are coffee ( Tinto), champús, aromáticas, cholado, lulada, avena colombiana, sugarcane juice, aguapanela, chocolate caliente, and fresh fruit juices (often made with sugar and water or milk as batidos). [8]
There is a large variety of dishes that take into account the differences in regional climates. For example:
Piqueteaderos are rustic eateries that serve a variety of fried foods and specialties in platters to share. Offerings can even include huesos cerdos (pig bones) and tarta de seso (brain pie), as well as fried dishes, morcilla, corn on the cob, and other foods common to Colombia.
Name | Image | Description |
---|---|---|
Arepas | ground maize dough divided into balls and pan-fried or grilled corn cakes | |
Aborrajado | deep-fried plantains stuffed with cheese | |
Arroz con coco | rice with coconut and raisins | |
Hormigas culonas | large roasted ants, a santandereanas food from Colombia's Santander Department | |
Butifarras soledeñas | sausage from Soledad, Atlántico | |
Carimañola | yuca fritter stuffed with ground meat, onion and seasonings | |
Chunchullo | pig, lamb, cow's small intestine | |
Hogao | Criollo sauce | |
Queso blanco | white cheese, also referred to as queso fresco | |
Suero | a topping similar to sour cream | |
Patacones | Green plantain fried or deep fried squished and fried | |
Empanadas | small fritters, made with a mixture of shredded meat, pork, beef, or chicken' | |
Chicharron | deep fried pork rind | |
Lentejas (lentil soup) | 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 [9] |
Fruit and juice stands are found across Colombia, particularly on the Caribbean coast. Being a tropical country, Colombia produces a large variety of fruits, such as:
Colombia is home to numerous tropical fruits that are rarely found elsewhere. Several varieties of banana include a very small, sweet version. Other Colombian fruits include zapote (Quararibea cordata), nispero ( Manilkara zapota) lulo ( Solanum quitoense), uchuva ( Physalis peruviana), papayuela (Vasconcellea pubescens), passion fruit, borojó ( Borojoa patinoi), curuba ( Passiflora tarminiana), mamoncillo ( Melicoccus bijugatus), guanábana (Annona muricata), guava ( Psidium guajava), tomate de arbol ( tamarillo), noni ( Morinda citrifolia). More widespread fruit varieties grown in Colombia include mango, apple, pear, blackberry, and strawberry.
On a per capita basis, Colombia is one of the world's largest consumers of fruit juices, consuming on average more than three quarters of a serving each day. [11]