Reading and writing Activity II

Students:

After study in class about Colombian culture, please review the reading about Colombian typical food , down you can find an interactive game about the topic to play, then check the photos of typical Colombian dishes. Finally, create and write according to your preferences a future typical dish or dessert to taste. Don´t forget send me your writings, after receive feedback you can record your podcast in group and upload it on the class blog.

Typical Colombian Food

Colombian Cuisine is very diverse and varies depending on the different regions of Colombia. In some areas you will find specialties like roasted ants or guinea pigs while in other areas Colombians wouldn't even touch those dishes.

Colombia is not a paradise for vegetarians as the Colombian diet includes a lot of meat. In the coastal areas you will find a good variety of fish, lobster and seafood often prepared with a sauce made out of coconut milk. The offer of fresh fruit is overwhelming and many of the varieties you have probably never heard of before.

In general breakfast is quite important in Colombia and consists of fruit juice, coffee or hot chocolate, fruit, eggs and bread. Lunch which is served between 12 and 14pm is the main meal of the day – at least in the countryside. A traditional main meal consists of a soup, a main dish, a drink and sometimes a dessert which is generally very sweet. The dinner is more like a snack. In the big cities the main meal often will be served around 7pm or 8pm.

Here are 9 photos of Colombian Food that I took while I was in Bogotá: Photos of Typical Colombian Dishes.

Typical Main Meals & Dishes

Ajiaco: Chicken soup like mom used to make it. It includes chicken, two (preferably three) kinds of potatoes, corn, sour cream, capers, avocado and guasca. Guasca is a special herb that grown throughout the Americas and gives the soup its distinct flavour.

Ants: Ok, so it isn't a common food in the average Colombian's diet, but it is still a large enough phenomenon to consider. During the raining season the ants are harvested, and the queen ants are used with their large legs and wings being removed. The ants are then soaked in salty water and roasted in a ceramic pot. The tradition dates back to pre Colombian times and the harvest is done mainly by peasants living in the North-eastern corner of Colombia. The ants are often given as a wedding gift, because they are believed to be an aphrodisiac. Research shows that the ants are actually excellent sources of protein, however as popularity is growing internationally the ants are being harvested to extinction. In Colombian Spanish they are called "Hormigas Culonas" (literally translated as big-ass ants).

Arepa: The basic side to any Colombian meal. It is a bread made from cornmeal, similar to a thick pancake. It is normally eaten with an adornment of butter, although sometimes corn is added. (See our recipe of how to make Venezuelan Arepas).

Bandeja Paisa: A huge mixture of food on more of a platter than a plate, it consists of grilled steak, fried pork rind, chorizo sausages, on a bed of rice and red beans that is then topped with a fried egg and a side of sliced avocado and sweet banana (chips). It is arguably the national dish of Colombia. See more information and make comments about this dish on our blog: Bandeja Paisa Recipe from Colombia

Changua: Breakfast in the Andean Mountains normally consists of this creamy soup made with milk, water, eggs, and scallions. The eggs are dropped into the mixture without breaking the yolks. It is served with cilantro and a piece of (stale) bread that soaks in the mixture.

Empanadas: It is a stuffed pastry that can either be sweet or savory. The savory Colombian empanadas are filled with beef, chicken and/or cheese as well as with rice and coriander. Compared to the Chilean or Argentinean empanadas they are not baked but fried.

Frijoles con Garra: Is a dish from the region of Antioquia and contains red beans thickened with pigs' trotter.

Fritanga: It is a plate full of grilled meat like beef, chicken, ribs and sausages and fried cow intestines (chunchullo) which get served with little potatoes and arepas or with manioc and fried bananas.

Hogao: This typical Colombian side dish is widely used for meats, arepas, rice and other dishes. It is a sauce made with onions and tomatoes partially fried.

Lechona: Is a typical dish from the Tolima area and consists of a whole roasted pig, stuffed with rice, yellow peas, green onions and spices which is cooked for ten hours in a clay oven. It is served with arepa. This dish is often served at parties and other large gatherings.

Morcilla Rellena: Blood sausage or blood pudding, this is a common Colombian dish that is normally served with barbecues or deep fried.

Pandebono: A type of bread made from corn flour, cheese and eggs. It is most often eaten warm as soon as it come out of the oven. They are very common in and around Cali.

Patacones: Green plantains (a type of banana that isn't so sweet) squashed into thick pancakes that are deep fried in vegetable oil until golden brown.

Quesillos: Double cream cheese wrapped in banana leaves.
Sancocho: It is a common dish although ingredients do vary by region. In Colombia it includes chicken, plantains, yucca, cilantro, corn, and potatoes. Sometimes fish is used instead of chicken in the Caribbean though you may find meat or pork instead too.

Sopa de Mondongo: A soup containing tripe with potatoes, peas, carrots, coriander and corn.

Tamales: Cooked corn dough filled with meat, chicken and vegetable wrapped in banana leaves. The Tamales Tolimenses which are famous in the Tolima region are filled with chicken, pork, rice, potatoes, carrots, peas and spices.

Viudo de Pescado: Is another dish from the Tolima area. It is a soup of river fish served with green bananas and manioc.

Desserts

Arroz con Coco: Coconut rice pudding, it can be served as a side dish or a dessert. It is made with lemon zest and cinnamon.

Manjar Blanco: Similar to dulce de leche (of Argentina) or manjar (of Chile), manjar blanco is a creamy dessert. The cooking process is more difficult than regular manjar, as you do not want to burn it, so it must be stirred and watched carefully as it cooks in a double boiler. Generally the milk and sugar mixture is also given a little extra flavour with either vanilla bean, cinnamon, or citrus juices.

Natilla: Custard-like pudding of sweet maizena (corn starch) instead of eggs.

Postre de Natas: Milk and condensed milk cooked with sugar, cinnamon and raisins.

What next?

• Try our interactive game about Typical Colombian Food. How many dishes can you get correct?

• Remember that you can see some Photos of Typical Colombian Dishes and leave comments on our blog where that page is.

Tomado de: 

http://www.southamerica.cl/Colombia/Food.htm