The cuisine of Colombia - South America
South America Colombia CO
The foods of ColombiaColombian cuisine is a compound of the culinary traditions of the six main regions within the country (Pacific, Amazonian, Andean, Orinoco, Caribbean, and Insular). Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions. Furthermore, being one of the most biodiverse countries in the world, Colombia has one of the widest variety of available ingredients depending on the region.
there is nothing more Colombian than the arepa. A circular bread made from fresh cornmeal, arepas are the foundations of many meals, and often times they’re eaten alone.
Colombia’s national dish, without a doubt, is the bandeja paisa. Reigning from the Antioquia region (where Medellín is located, and where natives are referred to as paisas), the bandeja paisa is a feast that is not for the faint-hearted. On one plate you’ll normally find steak, ground beef, chicharrones, rice, beans, an egg, avocado, an arepa, and plantains.
Another popular street food and an unmissable staple during the holiday months of November and December, buñuelos can best be described as fried dough balls that are somehow simultaneously sweet and savory. You can find some filled with cheese, but the Colombian version is fairly plain and sprinkled with powdered sugar.
Cazuela de Mariscos
With coastlines along the Caribbean and the Pacific Ocean, you’d imagine that Colombia knows a thing or two about seafood cuisine The cazuela de mariscos is a thick, hearty soup that can include lobster, shrimp, white fish, and vegetables, all bathed in a broth of creamy coconut milk. It’s considered to be an aphrodisiac, but we’ll leave it up to you to see if the facts hold true
Cooking in Colombia