Colombia, located in the northwest part of South America has a rich multicultural heritage. The people have Native American, Spanish colonial and African roots. Colombia's traditional recipes vary based on both the heritage of an area as well on its climate which determines the foods that are easily available.
Identification
Corn is a staple in all parts of Colombia. The ripe kernels are traditionally ground by hand into a coarse flour which is mixed with water to form a thick dough. This is cooked like a pancake until the outside is crisp but the center stays a bit mushy. They are called arepas and widely available.
Another traditional corn meal recipe is more elaborate when eggs and either sugar or spices are added to the arepa dough and then fried. The Colombians use immature or "young" corn also to make traditional recipes. The corn is pureed and then mixed with sugar, eggs, and salt before being fried in oil. This young corn is also commonly found in soups.
Geography
Indigenous Colombians and descendents of African slaves live on the northern coasts along the Caribbean Sea where the land is low lying, hot and close to the rain forest. Many modern Colombians continue the older culinary traditions by serving fried sliced plantains, called tostones, and using coconut and coconut oil.
They farm cassava, bananas, plantains, corn and beans and for meat they hunt all kinds of game. Peccary, tapirs, deer, turtles, monkeys and most birds are eaten. This area also produces a fatty ant which the people catch and fry. This dish is called culonas.
Features
The Cauca Valley of western Colombia has a semi-tropical climate, so bananas, cassava and plantains grow well there. One favorite food resembles a tamale but the spiced meat, green pepper, onion, olive, and raisin stuffing is folded into a green plantain leaf. Baked or stewed, this is called hallacas.
Types
The capital of Colombia, Bogota, is located in a more temperate, mountainous area where potatoes grow well so this vegetable is a staple ingredient of the region. Papas chorreadas are boiled potatoes covered in a cream sauce with onions, tomatoes, cheese, chiles and coriander. Another potato recipe is a chicken potato and avocado soup called Ajicao Bogotano.
Considerations
In the Orinoco River Valley of Colombia where there is rich grazing land, farmers raise cattle but the meat tends to be tough so traditional Colombian recipes for beef involve long cooking times and strategies to make the meat tender and flavorful. First the meat is cut into small pieces. Then it is simmered for several hours before being roasted and basted for even more hours. If a traditional Colombian cook wants to roast a large piece of beef, she will stuff it with garlic, carrots, onions and pieces of bacon. First the stuffed roast will be simmered and then roasted until it is tender and all the flavors have spread throughout the meat.
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