Typical Food of Colombia

Ajiaco Bogotá 

The Bogota ajiaco prepared in different ways, usually with the same ingredients in different proportions, although you can change the chicken for beef.

Ingredients:

16 cups water (can substitute 4 cups water 4 milk).
1 pound (500 gr.) Native potato, peeled and cut into slices.
2 pounds (1 kg) Paramuna potatoes, peeled and cut into slices.
1 1/2 pounds (750 gr.) From savanna potatoes, peeled and cut into slices.
3 pounds (1 1/2 kg) chicken breast (or two chickens despresados​​). 
 4 ears tender, cut into pieces.
3 stalks scallions.
4 cloves of crushed garlic.
1 bunch guascas.
1 sprig of cilantro.
1 1/2 cups heavy cream.
1 cup capers.
4 medium avocados, games.
Salt and pepper to taste.

Preparation:

Put the chicken breasts (or chicken pieces), potatoes, green onions, salt and pepper to cook mixed in water for about 45 minutes or 1 hour (until the meat is tender and potatoes and Creole Paramuna, dissolved). Breasts are removed (or prey) and onion. When broth cobs are added, they are cooked separately and allowed to retain heat until achieving the desired density. He added guascas 5 minutes before serving.

If the chicken will be served boneless and frayed, is added to the melting pot when serving or who you prefer there are also separate. If the dams are intact, serves a portion on each plate. You can also serve meat mixed with cream frayed, because they are better looking.

This appetizing dish is served with avocado chili, chili with herbs or just avocado slices. Capers and cream are served separately and each diner is served to your liking.

The ears are served whole or shelled with ajiaco or if preferred, apart.  

Cook Time: 1 1/2 hours. Serves: 8-10  

SUCKLING TOLIMA. HUILA

 Ingredients:

1 suckling piglet castrated virgin or not exceeding one year and minimum 25 kilos heavier. 
Bleeds to kill by hanging, and stored blood for black pudding. After the viscera removed proceed to remove the meat and bones carefully leaving a uniform layer thickness of 1 inch of bacon stuck to the leather. Generously salted inside (this is important to toast the leather and take a golden color).

Stew:  

4 cups lard.
1 bunch scallions (no green pen) finely chopped.
3 pounds (1 1/2 kg) of dry peas, soaked and cooked, it is soft.
3 pounds (1 1/2 kg) of potatoes this year, peeled and chopped raw.
2 pounds (1 kg) of cooked white rice (using rice is more or less to taste. If not used must be replaced by pea).

Marinade:

Salt, pepper. and cumin to taste (preferably it is strong). Grind 1/2 pound (250 gr.) Garlic, 2 bunches of green onions and 1 cup water. They stir the ingredients and mix with the meat.  

They buy 10 pounds (5 kg) of pork meat extra pulp, thins and season with the same marinade. Let stand the meat to absorb the flavor of the marinade. Fry the onion in the butter and mix with rice, peas and potatoes.

Preparation:

Place the leather backs and begin to fill with a thick layer of meat and bone from the pork, another layer of stew, one with extra meat and finally another of the stew. Piola is stitched with cross stitch, making sure it is something of stew near the seam. Is flipped and placed in a vessel with holes large enough to facilitate the escape of grease falling into another container located below the receiver.  

It is advisable to use mud and brick oven and keep eight hours to heat up and then 2 hours at medium heat. If using electric or gas oven should be placed at 400 ° for 3 hours and 200 ° for 2 hours.

Soak some sour orange leather before putting it in the oven and repeat during cooking, or you can spray with cold water (flowering) to toast better.

Cook Time: 10 hours. Servings: 50  

CHICKEN SOUP. CUNDINAMARCA 

 Ingredients:

1 large chicken despresada
1 chopped onion
1 cup peeled and chopped ripe tomatoes
2 tablespoons butter
3 cloves garlic, minced
10 cups of chicken broth 
2 chopped cobs
2 bananas sliced ​​green hartones
Two half-ripe bananas sliced ​​hartones
2 yuccas peeled and cut into chunks
8 potatoes peeled savanna
chopped cilantro
Color (optional)
Salt, pepper and cumin to taste 

Preparation:
 
Marinate chicken 2 hours before starting the preparation with half of the onion and tomato. In a skillet over medium heat, melt the butter and fry the onion for 5 minutes and the remaining tomato and garlic. Place the chicken broth in a saucepan and cook. Add the chicken, ears and green bananas. 

Cover and cook until chicken meat begins to soften (about 1 hour). Cobs are removed. Half-ripe bananas are added, the yucca, potatoes and season to taste. Adding more broth if necessary. Cover and continue to cook until everything is tender. Cobs are returned to the pot, check seasoning and serve hot, sprinkled with cilantro. Serve with chili.  

Cook Time: 1 hour. Serves 6 people. 

RICE WITH CHICKEN CREOLE BOGOTÁ

Ingredients:
1 pound pork
1 chicken
1 stalk scallion
2 tomatoes
Parsley, celery
Chorizo ​​to taste.
1/2 pound of beans
Capers to taste
1 pound of rice 

Preparation:

Catching Fire, plenty of water, 1 pound of pork and 1 chicken, cut into pieces and seasoned with onions, tomatoes, herbs (parsley, celery) salt and ground pepper, when cooked add 1 pound of wash rice, bits of fried sausage, baked beans and cut into thin strips and some capers.

Stir everything and simmer until the rice is very tender, adding water if necessary.

This appetizing dish is served with french fries. 

Cook Time: 1 hour. Serves: 8-10 

RIB SOUP. CUNDINAMARCA

Ingredients:
• 6 potatoes
• 1 pound beef ribs into pieces
• ½ cup chopped cilantro
• 1 stalk scallion
• 8 cups water  
 • 1 sprig of parsley
• 1 sprig of cilantro
• 1 pinch of chopped cilantro
• Salt and pepper to taste

Preparation:
STEP 1. Put them in a pot rib with onion, cilantro and parsley.
STEP 2. Catching fire and boil. Then lower the heat and continue cooking until the meat begins to soften.
STEP 3. They add the salt, pepper and potatoes, and cook until potatoes and meat are very soft.
STEP 4. Withdraw the onion and herbs.
STEP 5. Sprayed over chopped cilantro and serve.
To accompany (optional): Arepas.

Serving: 8 people 

EGG AREPA

Ingredients:
Two cups of corn meal.
Water.
One teaspoon of salt.
Half a teaspoon of sugar.
Eggs.
Ground beef (optional)  

Preparation:

Put flour in a bowl with salt and sugar. Gradually add water until dough forms very soft manageable. When the dough is ready to be formed arepas, for that, they become "balls" a little larger than a golf ball, and finally crushed until they are a "tortilla" of an inch thick.
 
Separately, heat makes vegetable oil in a pot arepas enough to swim therein. If the mass was well, what happens is that arepas are inflated a bit with a space in them, where will the raw egg (and meat .. if you want)
The egg is entered by a hole arepa for any of its edges, and then putting a bit of dough to be reserved for it. Then she goes down again just to fry the egg is cooked and the new "cap" mass. They are eaten hot with chilli or serum. It is a typical dish from the Colombian Caribbean coast.

Tips

It is preferable that the dough is rather soft, otherwise hardly inflated in the oil