COLUMBIA
Why did we chose Columbia?
Colombia's varied cuisine is influenced by its diverse fauna and flora as well as the cultural traditions of the ethnic groups. Colombian dishes and ingredients vary widely by region. Colombian food culture is rich and diverse as the different geographic and cultural regions of the country have strongly maintained their culinary identity. Many dishes in Colombia have Spanish influences but it always reflects the people’s great love for their land, its harvests and the waters that surround it.Colombia is bathed by both the Pacific and Atlantic oceans, tipped by the Amazon and traversed by the Andes Mountains. This equals a plethora of ingredients to play with. Mini History The official name of Colombia is the Republic of Colombia. The name "Colombia" is derived from the last name of the explorer Christopher Columbus. 99% of the population speak Spanish, the official language of Colombia. There are also many indigenous languages spoken throughout the country. Colombia shares a land border with 5 countries including Panama, Venezuela, Brazil, Ecuador and Peru. Colombia is the only country in South America that has a coastline on both the Pacific Ocean and the Caribbean Sea. Colombia is classed as a "megadiverse" country, ranking as the 2nd most biodiverse country in the world. It has the highest amount of species by area in the world, including the most endemic species of butterflies, the most orchid species, the most amphibian species and more species of bird than all of Europe and North America combined.The area covered by modern day Colombia was originally inhabited by the indigenous tribes Muisca, Quimbaya, and Tairona. |
DISH
Colombian cuisine includes the cooking traditions and practices of Colombia's Caribbean shoreline, Pacific coast, mountains, and ranchlands. Colombian cuisine varies regionally and is influenced by the indigenous Chibcha, Spanish, and African cuisine.Colombia is also one of the world's largest consumers of fruit juices (more than three quarters of a serving each day).
BISTEC A CABALLO
Ingredients
2 pounds skirt steak, trimmed and cut into 4 equal portions
1.5 table spoon olive oil
2 tablespoon mustard
Salt and black pepper
1 tablespoon ground cumin
1 cup Hogeo
4 eggs
Ingredients for Hogeo
3 tablespoons vegetable oil
1 cup chopped scallions
2 cups fresh chopped tomatoes
1 teaspoon ground cumin
¼ teaspoon salt and ground pepper
Ingredients
2 pounds skirt steak, trimmed and cut into 4 equal portions
1.5 table spoon olive oil
2 tablespoon mustard
Salt and black pepper
1 tablespoon ground cumin
1 cup Hogeo
4 eggs
Ingredients for Hogeo
3 tablespoons vegetable oil
1 cup chopped scallions
2 cups fresh chopped tomatoes
1 teaspoon ground cumin
¼ teaspoon salt and ground pepper
Directions
Place the steaks between sheets of wax paper, then pound until each steak is about ¼ inch thick. Place the pounded steaks in a zip lock plastic bag. Add the mustard, oregano, cumin, garlic, cilantro, salt and pepper. Refrigerate for 1 hour or overnight. Be sure the steaks are evenly covered. In a large skillet, heat the olive oil over medium heat. Place the steaks into the skillet and cook for 3 minutes per side. To serve: Pour hogeo over the steaks and top with a fried egg. Directions for Hogeo Heat the oil in a saucepan, add the tomatoes, scallions, garlic, ground cumin and cook gently for 10 minutes, stirring until softened. Reduce the heat to low, add the salt and, cook for 10 minutes more, stirring occasionally until the sauce has thickened. Check and adjust the seasoning. |
JUGO DE TAMARINDO
Ingedients
2 cups of Tamarind Block
¼ cup or sugar
Water and ice
Ingedients
2 cups of Tamarind Block
¼ cup or sugar
Water and ice
Directions
Place the tamarind block and water in a bowl Let it soak for 20 to 25 minutes. Using your hands grab a handful of the tamarind pods and squeeze the pulp hard to separate it from the seeds. Discard the seeds and keep the purée. Do this process until you have a thick and smooth pulp in the bowl. Transfer to a glass jar and place in the refrigerator. To freeze the pulp, place it in ice trays. |
EMPANADAS
Ingredients
1 1/2 cups cooked yellow cornmeal (masarepa)
1/2 Tbsp. Sazón Goya Con Azafran
1/2 tsp. salt 2 cups water
1 Tbsp. vegetable oil, plus more for frying
1 cup vegan cheese
Ingredients
1 1/2 cups cooked yellow cornmeal (masarepa)
1/2 Tbsp. Sazón Goya Con Azafran
1/2 tsp. salt 2 cups water
1 Tbsp. vegetable oil, plus more for frying
1 cup vegan cheese
Directions
To prepare the dough, place the cornmeal in a large bowl. Add the Sazón Goya and salt and mix well. Add the water and vegetable oil and mix to form a dough. Pat into a ball and knead until smooth, about 2 minutes. Cover with plastic and set aside for 20 minutes.
To prepare the dough, place the cornmeal in a large bowl. Add the Sazón Goya and salt and mix well. Add the water and vegetable oil and mix to form a dough. Pat into a ball and knead until smooth, about 2 minutes. Cover with plastic and set aside for 20 minutes.
Break the dough into small portions of about 1 1/2 tablespoons each, then form each portion into a ball by rolling between the palms of your hands.
Place the balls of dough between 2 pieces of plastic wrap or parchment paper and roll each out to form a very thin circle. Remove the top piece of plastic wrap and place some of the vegan cheese in the center of each dough circle. Then, using the plastic wrap underneath, fold the dough over to enclose the vegan cheese filling, forming a half circle. (Remove the plastic wrap when done.)
Place the balls of dough between 2 pieces of plastic wrap or parchment paper and roll each out to form a very thin circle. Remove the top piece of plastic wrap and place some of the vegan cheese in the center of each dough circle. Then, using the plastic wrap underneath, fold the dough over to enclose the vegan cheese filling, forming a half circle. (Remove the plastic wrap when done.)
Fill a large pot with vegetable oil and heat over medium heat.
Carefully place 3 or 4 empanadas at the time in the heated oil and fry until golden on all sides, about 2 minutes.
Using a slotted spoon, transfer the empanadas to a plate. Serve with ají, lime wedges, and avocado on the side.
Carefully place 3 or 4 empanadas at the time in the heated oil and fry until golden on all sides, about 2 minutes.
Using a slotted spoon, transfer the empanadas to a plate. Serve with ají, lime wedges, and avocado on the side.