Arepas – fried cornmeal cakes filled with any toppings you can imagine, like carnitas, spicy chicken, sweet potato, black beans, sauces, and more. THIS IS REALLY TASTY!
With great joy I have received many favorable comments from readers of other websites on the latest Colombian food recipes that I have submitted. The food of my country is as varied as its landscape and its people so I can share with you many typical delicious recipes. This time I want to share with you a recipe from a region of my country called Valle del Cauca, which combines several ingredients in an extraordinary way, is called Sancocho Valluno and is very easy to prepare. For 8 servings you need:
Ajiaco is a typical dish in Colombia. It has a lot of potatoes since Bogota is in the mountains and potatoes are plentiful. This recipe calls for yucca which can be found in the produce section or frozen (Goya). If you cannot find it, just use Yukon gold potatoes, both will all but disintegrate and thicken the broth. Corn on the cob is cut into 1 inch rounds and thrown into the soup. They are easier to cut if you rotate the corn, eventually the cob will break. Once you remove the cover, you'll get a burst of sweet corn aroma. An avocado half is served either on the side, so you can take a spoonful of avocado and dip it in the soup.
Entered for safe-keeping, from "The Best Bread Machine Cookbook Ever: Ethnic Breads" by Madge Rosenberg. Better get a taste first, or this bread will disappear in a flash. No filling or spread is needed on this bread. Cut the loaf into 1/2-inch slices and then into triangles for hors d'oeuvres with beer, sangria, or orange juice lightened with club soda. Makes 1 1/2 pound loaf. (Time to make mashed potatoes not included in recipe times.)
This is a hearty stew for a cold day. It has an exotics South American flavor.
Rich with the aroma of corn, tender chicken meat and fresh herbs, this traditional Colombian soup is served with cream, capers, avocado and fragrant cilantro. Try it – and you’ll taste the true flavor of the Andes!
Агуапанела — це напій родом з Колумбії, де його п’ють і гарячим, і холодним, часто з лимоном або сиром. Це класика: нічого зайвого, лише вода і розтоплена панела — той самий нерафінований тростинний цукор із пряним ароматом і легким карамельним смаком.