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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
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Variations are found in the cuisines of Colombia, Ecuador, Cuba (Tamal de maíz solamente) and Panama. Corn and yuca bollos are an indigenous food of the Caribbean coast of Colombia and Panama, where they are boiled in leaves. [1] This preparation is similar to the humita of the Andes, the hallaquita of Venezuela and the pamonha of Brazil.
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Open Food Facts and OpenFDA are two initiatives that provide access to food-related data, though they differ in scope and origin. Open Food Facts is a community-driven open database that compiles information on food products from around the world, including ingredients, nutritional information, and allergens.
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Cocina (Spanish: Cuisine and/or Kitchen) is a Colombian-based monthly magazine published by Publicaciones Semana S.A. It features recipes, cooking tips, culinary tourism information, restaurant reviews, chefs, wine pairings and seasonal/holiday content going beyond the typical and traditional Colombian cuisine while still paying homage to them in certain issues.