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Colombian cuisine is a culinary tradition of six main regions within Colombia: Insular, Caribbean, Pacific, Andean, Orinoco, and Amazonian. [1] Colombian cuisine varies regionally and is influenced by Indigenous Colombian , Spanish , [ 2 ] and African cuisines, [ 3 ] with a slight Arab influence in some regions.
العربية; Aragonés; Azərbaycanca; Башҡортса; Български; Català; Čeština; الدارجة; Ελληνικά; Español; Esperanto; Euskara
Bandeja paisa from Peñól de Guatapé in Antioquia, Colombia. Bandeja paisa, with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda ...
In a small saucepan, cover the rice with the water and bring to a boil. Reduce the heat, cover and simmer until the rice is tender, 35 to 45 minutes.
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The arepa is an iconic food in Colombia, with some 75 distinct preparation forms. According to a study conducted by the Colombian Academy of Gastronomy, the arepa is part of the Colombian cultural heritage and can be considered a symbol of national gastronomic unity. [14]
Muisca cuisine describes the food and preparation the Muisca elaborated. The Muisca were an advanced civilization inhabiting the central highlands of the Colombian Andes (Altiplano Cundiboyacense) before the Spanish conquest of the Muisca in the 1530s. Their diet and cuisine consisted of many endemic flora and fauna of Colombia.
Sancocho is a traditional food in Colombia made with many kinds of meat (most commonly chicken, hen, pork ribs, beef ribs, fish, and ox tail) with large pieces of plantain, potato, cassava and/or other vegetables such as tomato, scallion, cilantro, and mazorca (corn on the cob), depending on the region. Some top it off with fresh cilantro ...