Columbian cuisine and beverages
About this set
Created by:
nlbegotka on March 10, 2012
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Description:
hear about all these kinds of delicious, delectable, scrumptious, succulent, tasty, tantalizing, Columbian dishes
Classes:
The Koalas of Kuala Lumpur, People in a Group, The Haycock Quest for Freedom
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31 terms
Spanish | English |
|---|---|
 arroz con coco | arroz con coco is a dish prepared by cooking white rice in coconut milk or coconut flakes, which originated from India, Indonesia, Malaysia, Thailand, and Columbia |
| aborrajado | aborrajado are deep fried plantains stuffed with cheese |
| hormigas culonas | hormigas culonas have been eaten for hundreds of years, as a tradition inherited from pre-Columbian cultures such as the Guanes, which are only the queen ants that are harvested for about nine weeks by local peasants. The other ants are not edible. The legs and wings are removed; after that they are soaked in salty water and roasted in ceramic pans |
| hogao | hogao, also known as criollo sauce, is typically used in Columbian cuisine, which is made with round onions, long green onions, tomatoes, garlic, cumin, salt, and pepper that are sauteed during the cooking process. It is used for meats, arepas, and other dishes, and can complement the famous bandeja paisa |
| arepas | an arepa dish made of ground corn dough or cooked flour, popular in Columbia, Venezuela, and other spanish speaking countries. The arepa is flat, round, unleavened patty which can be grilled, boiled, or fried, that can be stuffed or topped with meat, eggs, tomatoes, salad, cheese, shrimp, or fish |
| bollos | bollos are a tube-like food made of ground maize-similar to Italian polenta-or from scratched mandioc-yuca-, served with coastal cheese and sometimes whey or butter |
| buñuelo | buñuelo is a fried dough ball, that is a popular snack in Argentina, Columbia, Cuba, Mexico, Spain, Peru, the Philippines, Turkey, Greece, Morocco, and is a tradition at Christmas, Ramadan, and amoung Sephardic Jews at Hanukkah |
| pandebono | pandebono is a type of bread made of corn, flour, cassava starch, cheese, and eggs, which is consumed with hot chocolate a few minutes after baking when it is still warm. It is very popular in the Columbian department of Valle del Cauca |
| pandeyuca | pandeyuca is baked cheese bread made with yucca flour |
| almojábana | almojábana is a type of bread made of corn flour, typical of some South American countries. This bread is a staple in Panama and Columbia where it is sold throughout Panamanian and Columbian bakeries |
| garullas | garullas is a corn bread roll |
| pandequeso | pandequeso is cheesy cornbread |
| empanadas | an empanada is a stuffed bread or pastry baked or fried in many countries such as Latin America, South America, Southern Europe, and parts of Southeast Asia |
| carimañolas | carimañolas are like empanadas but made up of manioc |
| pan de sagú | pan de sagú is Columbian sago bread |
| pan de maiz | pan de maiz is Columbian cornbread |
| roscón | roscón is a soft sweet bagel filled with either dulce de leche or guava jam |
| asado | asado is a term used for both a range of barbeque techniques and the social event of having or attending a barbeque. In the aforesaid areas, asado is a traditional dish that consists of beef, alongside various other meats, which are cooked on a grill, called a parrilla, or open fire |
| lechona | lechona is a traditional dish from the Tolima department, a mixture of yellow pea purée and pork meat with a side of rice arepa 'oreja de perro' and corn 'insulzo' |
| bandeja paisa | bandeja paisa is a traditional dish from the Paisa region, consists of white rice, red beans, ground beef, plantain, dirty rice, chorizo, chicharron, arepa, avocado, and a fried egg. Along with Ajiaco, the bandeja paisa |
| sancocho | sancocho is a popular soup originating from the Valle del Cauca region, which combines vegetables and poultry or fish with recipes differing from region to the other, but usually contains yucca, maize, and is frequently eaten with banana slices |
| ajiaco | ajiaco is a Columbian potato soup, which typically contains pieces of chicken, large pieces of corn on the cob, two or three kinds of native potato, and guasca, a weedy, aromatic herb common in all of America, table cream, capers, and avocado |
| tamales | a tamale is a traditional Spanish dish made of masa (a starchy dough, usually, usually corn-based), which is steamed or boiled in a leaf wrapper, which can be filled with meats, cheeses, fruits, vegetables, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned |
| cuchuco | cuchuco is a thick soup made of wheat, fava beans, potatoes, ribs, and peas from Boyacá |
| changua | changua is a milk soup with or without a poached egg, usually a breakfast dish |
| aguapanela | aguapanela is made by dissolving panela (a kind of sugarloaf) in hot water to lime juice may be added for flavor and is common for Columbians to put cheese in their aguapanela for it to melt |
| guarapo | guarapo is made from various fruits (such as grapes and pineapples) kept in a large ceramic jar and left to ferment for about two months, which within that time, panela is added |
| champús | champús is a thick drink made from corn, pineapple, lulo, and other ingredients |
| chocolate | Columbian hot chocolate is made with milk, water, and bars of semi-sweet chocolate, which heated and poured in a special metal pitcher and is stirred and frothed with a utensil called molinilo-essentially a stick with paddles at the end. Columbian hot chocolate often contains cinnamon |
| salpicón | salpicón (which literally means large splash) is made of diced fruit and soda |
| coffee | Columbia is known world-wide for its exquisite coffee, which is considered to have a flavor unmatched by any other |
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