Colombia Traditional cuisine

In the Colombian cuisine mixed in a mosaic of distinctive traditions of the peoples of pre-Columbian America, European settlers and immigrants from the Asian continent. As in many neighboring countries, is dominated by the ubiquitous beans and maize (corn), rice (arros), potatoes, and lots of vegetables and spices, often used in the most unimaginable combinations of meat and seafood.

Of the meat dishes worthy of attention "pandeha-paisa" - a huge platter of beef, pork, sausage, chorizo, beans (friholes "), rice, fried bananas (" Platano "), eggs and avocado, thick soup of chicken meat with potatoes and Jukka "Ahikam; roasted over charcoal pig" lechona, stuffed with rice, corn, peas and spices; "bandeha-paisa" beef, cassava, rice, fried bananas, and red beans, steak, sobrebarriga; fried with onion and tomatoes "uevos-perikos; empanadas, empanadas-paysas; spicy sausages, wild boar; ubiquitous" SEVICHE "(marinated or stewed with vegetables, meat), stuffed with rice and peas, liver sausage, Morcillo," or "relena"; fried pork skin "chicharron; roasted meat with beans and rice komidas-Corrientes"; sausages poultry "Chunchule; stewed beef" Carne en polvo; stewed with onions and tomatoes steak "Carne-desmechada; stewed with coconut rabbit "Conejo-gausado con kokonut, as well as soups" mazamorro "(soup with meat, vegetables, flour and beans), chicken, sankocho de Gallin, and other types of traditional for all the Latin countries" sankocho . In the southern part of the country's popular dishes of roast meat Guinea pigs, known here as "Kui," or "smoke", and in Santander you can try exotic dish "ormugas-pendant" - fried ants are a distinct species.

For garnish is usually served beans "friholes" in all forms, all kinds of rice "arros; fried bananas a special kind of" Platano "or their version of cheese -" aborrahado "" Ahi "- a kind of salad with chili pepper, spices and vinegar; fried potatoes "Pappas", including "Pappas-chorreadas" (fried with cheese, tomatoes and herbs), as well as all sorts of salads, and here they are salty or sweet. It is also extremely diverse variety of sauces, as well traditional ketchup, curry and mayonnaise, and colorful local spices, such as a green avocado sauce or sauce of onions and roasted tomatoes "ogao.

The long ocean coast of the country provides a Colombian so many fish and seafood (mariskos "), including the excellent local lobster.

Habit Europeans bread here is rare and quite expensive, so it is replaced with various cakes. The most common "aperta" or "Tamale" - simple unleavened bread made without any salt, which are used as ordinary bread. They wrap all sorts of fillings, they are baked, fried and smoked, and used as cutlery or a spoon for the sauce. In every region of the country's way of cooking "aperta" my, that's why variants of this simple dish can be found here simply unimaginable number - "aperta-paisa", "aperta de uevo", "aperta-santandereana", "aperta de choklo "," aperta de yucca "," aperta de anis "," bunuelos, pan de bono "," almohabana "," pan de CECE ","-arepas fritas de-CECE on-chicharron "(with cheese)," aperta-henesanenses "and dozens of others.

At dessert served cooked in coconut milk rice "arros con coco", "dulce de leche," manhar Blanco "(vanilla milk), a sweet dish of milk, sugar and eggs, cinnamon" Arequipa "," natilya "(sweets with custard)," bunuelos (cheese balls, fried in vegetable oil), "ohuelas" (fried dough strips of fruit) cake "Maria Luisa", a cake made of yucca "panderos" cheese cake " pandeyuka "(a kind of" aperta ")," panel "(unrefined sugar), cheese cake with yukoy" enyukado "," bokadilo "(paste of guava and other fruit), flan" El Caramel, roasted with sugar, vanilla and cinnamon bananas "tentason" and other sweets.

Colombian territory is cultivated many varieties of vegetables and fruits, most of them have not only the Russian names, but also English. Along with the well-known mango, pineapple guava, pineapples, oranges and papaya, you can try such exotica as "zapote", "lulo", "kuruba", "mamonkilo", "Uchuva", "Mami", "Guam", wood tomato, "Borokh", "Aras" (Amazonia), "pomarossa", "chontaduro (eaten with salt)," guayyabamanzana "(hybrid between guava and apple) or" Pitahaya. These same fruits here are doing a variety of soft drinks, including some very original - "gaseosa '(all non-alcoholic carbonated beverages)," chichas "(a mixture of fruit juices with ice), sodas (soft drinks)," Malta "," kolombiana "(cream soda) and others. The most popular carbonated drink of Colombia, especially the Caribbean coast of the country, cola. It bears little resemblance to the well-known Coca-Cola, because it is made from natural ingredients.

Drinks
In large quantities of coffee are consumed, usually completing their meal. Despite the fact that Columbia is one of the largest exporters of coffee in most local institutions can be found only mediocre coffee Tinto, only in specialized stores can find the best varieties of this drink. Colombians also consume a lot of traditional Latin American tea "mate" and other herbal drinks, called here "aromatikas. A good remedy for altitude sickness is normal hot water with unrefined sugar and lime juice, Akwa-de-bar "(sometimes it is added infusion of coca leaves, which has no relation to drugs).

Colombian wines are mediocre, but almost universally available imported drinks, including first-class Chilean and Argentine wines. Of spirits merit rum (it is called "Ron"), "aguardiente" - a local equivalent of bread vodka (sometimes very strong), as well as traditional Indian "chicha" made from sugar cane. Not bad Colombian beers, of which there are many varieties of cooked (the best are Dorado, Club and Aguila), foamy drink champus "cereal, pineapple, lulo and other specialized components, as well as" kanelazo "(strong drink, which is an" Akua - de panel ", mixed with cinnamon," aguardiente and sugar).

Colombian typical day begins with breakfast, main dish which is traditionally considered "uevos-perikos" (scrambled eggs - scrambled eggs with onions and tomatoes), followed by corn cakes with various fillings. Lunch (almuerso "or" komida-korente ") typically accounts for the period from 12.30 to 14.30 and consists of three courses: soup, main course and dessert. Sometimes there is even a light snack after breakfast (onses ") or dinner (Medias nueves"). Dinner Colombians usually from 19.00 to 21.00, with dinner noticeably "lighter" dinner, although the presence of meat on the table is mandatory.