List of Colombian cuisine dishes

List of Colombian cuisine dishes

Below is a list of dishes found in Colombian cuisine.

Appetizers and Side Dishes

*Arroz con coco
*Aborrajado (deep fried plantains stuffed with cheese)
*Hormigas culonas or santandereanas
*Hogao (Criollo sauce)

Breads

*Arepas
*Bollos (tube-like food made of ground maize -similar to Italian polenta- or from scratched mandioc -yuca-, served with coastal cheese and sometimes suero or butter)
*Buñuelos
*Pandebono
*Pandeyuca (Baked cheese bread made with yucca flour)
*Almojábana
*Pandequeso
*Empanadas
*Carimañolas (like empanadas but made up of manioc)
*Pan de Sagú
*Pan de Maíz (cornbread)
*Achiras del Huila
*Bizcocho de Cuajada
*Roscón (a soft and sweet bagel filled with either arequipe or bocadillo)
*Colombina

Varieties of Arepa

*Arepas de chocolo (sweet corn)
*Arepa Paisa/Antioqueña
*"Arepae'huevo"
*Arepa Santandereana
*Arepa de yuca
*Arepa de maiz
*Arepa ocañera
*"Arepae'queso"
*Arepa de queso
*Arepa Boyacense
*Brown rice and sesame seed arepa
*Arepa de arroz
*Arepa Valluna
*Arepa de gato

Main Courses

*Bandeja Paisa, a traditional dish from the Paisa region, consists of white rice, red beans, ground beef, plantain, dirty rice chorizo (or morcilla), chicharron, arepa, avocado and a fried egg. Along with "Ajiaco", the bandeja paisa is considered to be one of the national dishes.
*Sancocho, is a popular soup originating from the Cauca Valley region. It combines vegetables and poultry or fish with recipes differing from one region to the other, but usually contains yuca, maize, and is frequently eaten with banana slices.
*Ajiaco
*Tamales
*"Cuchuco" is a thick soup made of wheat, habas, potatoes, ribs, peas, from Boyacá.
*Mondongo

Beverages

*Agua de Panela is made by dissolving panela (a kind of sugarloaf) in hot water. Lime juice may be added for flavor. It is common for Colombians to put cheese in their aguapanela for it to melt.
*Aguardiente is alcoholic drink derived from sugarcane. It is widely consumed at Colombian parties, and ranges in potency from 20º to 40º. Aguardiente is a variation of the Spanish alcoholic drink.
*Guarapo is made from various fruits kept in a large ceramic jar and left to ferment for about 2 months. Within that time, panela is added into the liquid to makes the alcohol stronger. Grapes and pineapple are typically used. Guarapo is very similar to Chicha.
*Champús is a thick drink made from corn, pineapple, lulo, and other ingredients.
*Chocolate - Colombian hot chocolate is made with milk, water, and bars of semi-sweet chocolate. A special metal pitcher is used for heating and pouring, and a utensil called a molinillo - essentially a stick with paddles at the end - is used for stirring and frothing. Colombian hot chocolate often includes cinnamon.
*Chicha is a formerly forbidden strong alcoholic beverage originally made by the indigenous peoples of the Andes. It can be prepared from virtually everything, but is typically made from corn.
*Canelazo is an alcoholic version of aguapanela mixed with cinnamon and aguardiente. Sugar is rubbed on the edges of the glass when served.
*Refajo is a beverage made by mixing "Kola Hipinto"(in santanderian region) or "Colombiana" , a soda very similar to Irn-Bru or cream soda, with beer or rum.

*Colombia is also known world-wide for its exquisite coffee, which is considered to have a flavor unmatched by any other.
*Salpicón (which literally means large splash) is made from diced fruit and soda.
*Lulada is a drink originating from Cali. It is prepared from lulo and has the texture and consistency of a smoothie.

Other drinks include:

*Pony Malta (A carbonated malt non-alcoholic beverage)
*Masato
*Chirrinche (Distillated guarapo)
*Biche (Alcoholic drink of afrocolombians made up with unripe sugarcane)
*Guandiolo (From the caribbean and northern Antioquia)
*an Afrocolombian drink made with Borojo fruit that has alleged aphrodisiac properties)
*Sabajón (Sweet and creamy from the Cordillera Oriental)
*Salpicón: sliced fruit in a glass mixed with Colombiana. Usually an appetizer or dessert.
*Postobon/Colombiana

Fruits

*Strawberry
*Banana
*Orange
*Mandarina (Mandarin orange)
*Mango
*Zapote (Sapote)
*Lulo (Naranjilla)
*Curuba (banana passionfruit)
*Mamoncillo (Spanish lime)
*Uchuva (Cape gooseberry)
*Feijoa (Pineapple guava)
*Granadilla (Sweet granadilla)
*Mamey (Mamey sapote)
*Guama (Ice cream bean)
*Tomate de árbol (Tamarillo)
*Borojó
*Arasá (in the amazon region)
*Pomarrosa
*Anón
*Manga
*Chirimoya (Cherimoya)
*Guanábana (Soursop)
*Maracuyá (Passion fruit)
*Chontaduro (Peach-palm)
*Mora (Blackberry or Mulberry)
*Cocota
*Carambolo
*Corozo
*Guayabamanzana (Guava-apple hybrid)
*Murrapos (Mini-bananas)
*Níspero (Loquat)
*Pitahaya (Dragon fruit)
*Banana leaves are very common in Colombian cuisine with foods such as quesillos (cheese wrapped in banana leaves) and tamales.
*A rare fruit called Asbonaci is also consumed

Desserts and Sweets

*Melado
*Flan
*Bocadillos
*Oblea
*Manjarblanco
*Crepes

ee Also

Cuisine of Colombia

External Links

* [http://www.cookbookwiki.com/Colombia#Overview_of_Colombian__Cuisine_History Recipes Wiki on Colombian cuisine.]


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