Typical Colombia Recipes

Each country handles a different culture and habits, the idea of this blog is to show a little about the culture of our country in terms of typical foods and so make people understand and learn how to develop one of the most important recipes Colombia.

Below are recipes from Colombia and the to long for by tourists.

"Ajiaco"

The “Ajiaco” is a typical soup from Colombia.

The ingredients are:

- Onion
- “Cilantro”
- Breast
- Corn
- Potato “criolla”
- Potato “pastusa”
- Water
- “Guascas”
- Potato “sabanera”
- “Alcaparras”
- Milk cream

Preparation:

Place in a large pot of water, onion, “cilantro” and chicken, let simmer until chicken is soft.

Then add the potato and “criolla” and the “pastusa” and simmer until potatoes are soft, then add the “guascas” and corn, let cooking for 15 minutes. Shred the chicken and let cook 10 minutes more.

The "Ajiaco" has a delicious smell, is provocative, salty and soft. This type of soup you can eat especially at lunch time.

"Bandeja Paisa"

The “bandeja paisa” is one of the main dishes of Colombia; this dish is for the departments of Antioquia, Quindío and Risaralda.

The ingredients are:

- Bean
- Green Banana
- Carrot
- Onion
- Salt pork
- Oil
- Ketchup
- “Hogao” and pepper
- Meat
- Tomato
- “Cilantro”
- Garlic
- Ground Beef

Preparation:

Place the beans in a pressure cooker along with the banana, carrot, onion, salt pork, oil and ketchup. After 30 minutes add the “hogao” and season to taste.

For the preparation of meat chop tomatoes, onions, “cilantro”, garlic, and add oil. On the other hand chop the meat into pieces and season with the sauce, let it season a while.

The “Bandeja Paisa” is very provocative because of the variety of ingredients that has this dish is tasty, safe and recommended for lunch.

"Sancocho de Gallina"

The “Sancocho de gallina” is a typical stew of Colombia in particular of Valle del Cauca and the “Costa Caribe”.


The ingredients are:

- Large Hen
- onion
- Tomatoes
- Butter
- Garlic paste
- Water
- Corn
- Green banana
- Ripe banana
- Manioc
- Potato “sabanera”
- “Cilantro”

Preparation:

Marinate the chicken two hours before preparation, melt butter and saute the onions and let the tomato paste with garlic. Add water and boil.
Add the chicken, the corn and green banana, leave the stove until the meat of the chicken is soft. Then add the banana, monioc, potatoes and salt, cover and simmer until everything is softr. Serve the stew and sprinkle “cilantro” to taste.

The "sancocho de gallina" is very provocative, the soup smells delicious, is salty and smooth and this type of soup can eat especially lunch.