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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.
Aborrajados de plátano maduro (also called Aborrajados colombianos) is a dish of deep fried plantains stuffed with cheese in Colombian cuisine. Abborrajado (called albardilla in Castilian Spanish) refers to an egg and flour batter used to fry certain foods in a manner similar to fritters.
Ajiaco (Spanish pronunciation:) is a soup common to Colombia, Cuba, [1] and Peru. [2] Scholars have debated the origin of the dish. The dish is especially popular in the Colombian capital, Bogotá, being called Ajiaco Santafereño, where it is typically made with chicken, three varieties of potatoes, and the herb galinsoga parviflora, known locally as guasca or guascas.
This is a list of notable soups.Soups have been made since ancient times.. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth.
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
Colombian dishes and ingredients vary widely by region; however, some of the most common ingredients include an endless variety of staples: cereals such as rice and maize; tubers such as potato and cassava; assorted legumes; meats, including beef, chicken, pork, and goat; and fish and other seafood.