Cocina Colombiana / Colombian Cuisine

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About Cocina Colombiana / Colombian Cuisine

Para recopilar y compartir fotos (20 por día) de la comida típica colombiana.
To listing and sharing photos (20 per day) of Colombian cuisine.
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Al igual que con las demás manifestaciones culturales, la gastronomía en Colombia varía entre las distintas regiones culturales (antioqueña, costeña, cundiboyacence, opita, pastusa, santandereana, valluna, etc.)

Los principales elementos de la dieta colombiana son los tubérculos, particularmente la papa y la yuca, complementado con carne o pescado. Entre los cereales enteros se consume principalmente el arroz y el maíz, y del maíz y el trigo se usan sus harinas. El plátano es un elemento importante en la dieta y las legumbres tales como el fríjol, la arveja y la lenteja no suelen faltar en la mayor parte de las cocinas.

Colombia posee una gran variedad de frutas. Muchas de las consideradas frutas exóticas son frutos comunes en los bosques y campos colombianos. El clima y la geografía también favorecen una gran variedad de cultivos, así como una gran variedad de especies de peces tanto de agua dulce como de mar.

Entre los platos más destacados se encuentran el sancocho, la bandeja paisa y el ajiaco. Sin duda esta lista se queda corta al incluir la gran variedad de cocinas de las distintas regiones de Colombia.

Regional cuisine in Colombia

There is a large variety of dishes that take into account the difference in regional climates. For example:

* In the city of Cali, the most traditional dish is "sancocho de gallina" - a soup composed mostly of chicken, plantain, corn, coriander, yuca root, and other seasonings.
* In Bogotá and the Andean region, ajiaco is the traditional dish. It is also a type of soup made of chicken, potatoes, and flavoured with a locally grown herb called "guasca". Traditionally, cream and capers are added just before eating. Both soups are served with white rice, salads flavoured with lemon, avocado, or plantain chips, sweet or salty. For breakfast people often eat changua, a milk, scallion and egg soup.
* In the Caribbean coast, spicy cooking, with fish and lobster, is practiced. Coconut rice is a common dish along the coastal cities.
* In the Llanos, barbecued meat, such as the "ternera llanera" is common, and also typical river fishes like the "amarillo".
* In the Amazonas, the cuisine is influenced by Brazilian and Peruvian traditions.

Inland, the plates resemble the mix of cultures, inherited mainly from amerindian and european cuisine, and the produce of the land mainly agriculture, cattle, river fishing and other animals' raising. Such is the case of the sancocho soup in Valledupar, the arepas (a corn based bread like patty). Local species of animals like the guaratinaja, part of the wayuu amerindian culture.

* In the Tolima region the Tamales Tolimenses are a delicacy. These tamales are made of a corn dough and feature peas, carrots, potatoes, rice, chicken, pork and various spices. They are wrapped in plantain leaves and boiled for three to four hours.