BLAC Food & Drink: A Taste of Colombia

Looking for a new culinary adventure? This month, we’re exploring recipes from Colombia. Enjoying the food of another culture is one of the best ways to get a taste of what that culture is all about. And when it comes to exploring the culinary traditions of Colombia, there is no shortage of delicious dishes to choose from. From arepas and empanadas to bandeja paisa and sancocho, there is something for everyone to enjoy. And of course, no meal is complete without a refreshing drink. So be sure to try a glass of Aguila beer or a cup of Colombian coffee. Whatever you do, don’t miss out on this delicious journey. Make sure to check out some of the great recipes from Colombia below. Bon appetit!

Ajiaco Colombiano (Colombian Chicken and Potato Soup)

A classic Ajiaco recipe, with different kinds of potatoes, shredded chicken, corn, guascas and served with capers and cream.

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Prep Time 20 mins

Cook Time 55 mins

Total Time 1 hr 15 mins

Course Soup

Servings 6 servings

Ingredients

  

1x2x3x

• 3 chicken breast skin removed
• 12 cups water
• 3 ears fresh corn cut into 2 pieces
• Salt and pepper to taste
• 2 chicken bouillon cubes
• 3 scallions
• 2 garlic cloves minced
• 3 tablespoon chopped cilantro
• 2 cups papa criolla Andean Potato
• 3 medium white potatoes peeled and sliced
• 3 medium red potatoes peeled and sliced
• 1/3 cup guascas
• 1 cup heavy cream for serving
• 1 cup capers for serving

Instructions

 

• In a large pot, place the chicken, corn, chicken bouillon, cilantro, scallions, garlic, salt and pepper. Add the water and bring to a boil, then reduce heat to medium and cook for about 30 to 35 minutes, until chicken is cooked and tender. Remove the chicken and set aside.
• Continue cooking the corn for about 15 more minutes. Discard green onion and add red potatoes, white potatoes, and the guascas. Cook for 15 more minutes.
• Uncover and add the frozen papa criolla and simmer for 15 minutes, season with salt and pepper.
• Cut the chicken meat into small pieces and return to the pot. Serve the Ajiaco hot with capers and heavy cream on the side.

Notes

Recipe Courtesy of MyColumbianRecipes.com

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Perico – Colombian Eggs with Tomatoes & Peppers

Colourful and packed with flavour (not to mention veggies), perico is a fantastic South American twist on classic scrambled eggs. It’s wonderfully easy to make, and especially amazing when served with black beans, arepas, cheese, and hot chocolate.

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Prep Time 5 mins

Cook Time 10 mins

Course Breakfast, Brunch

Servings 6 servings

Ingredients

  

1x2x3x

• 8 large eggs
• pinch salt plus more to taste
• 1 tbsp olive oil
• 4 scallions whites and light green portions thinly sliced (see note)
• 2 medium bell peppers any color seeded and diced
• 2 medium tomatoes seeded and diced
• 2 cloves garlic

Instructions

 

• Thoroughly whisk the eggs with a little salt. You want to whisk them quite well, as more air in the eggs makes for a fluffier, lighter end result.
• Heat the oil in a over medium heat in a frying pan (non-stick or well-seasoned cast iron work well). Add the onions and bell peppers and saute for 2-3 minutes. Add the tomatoes and garlic and saute for an additional 2 minutes, taking care to stir gently to avoid crushing the tomatoes.
• Reduce the heat to medium/low. Season the vegetables in the pan with a pinch of salt (and pepper, if you like, though I leave it out). Pour the eggs over the vegetables and stir constantly, but gently. Once the eggs have just set (about 2 minutes), remove everything from the pan and serve immediately – preferably with black beans, cheese, arepas, and hot chocolate!

Notes

Recipe Courtesy diversivore.com

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Colombian Cheese Arepas

These cheese and corn griddle cakes are delicious and easy to make. These are the traditional Colombian breakfast.

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Ingredients

  

• 1 cup Pre cooked cornmeal Harina PAN brand preferably
• 1 cup grated mozzarella cheese
• 1 cup warm water
• 1 teaspoon salt
• 1 tablespoon softened butter
• 1 tablespoon vegetable oil for cooking

Instructions

 

• In a bowl, mix the cornmeal, sal, water and butter.
• Knead the mix until smooth ball forms.
• Cover with a towel and let it rest for 10 minutes.
• Form clementine size balls and flatten them with a plate of tortilla press.
• You should have 6 discs about 5 inches in diameter.
• Add mozzarella cheese to the center of one of your discs and cover with an additional corn disc.
• Secure the edges by pressing them down and inward. Making sure all the edges are closed so the cheese won’t ooze out when cooking.
• Add the arepa to a hot pan or cast iron skillet.
• Cook on medium high for about 3-4 minutes per side.
• Serve immediately, add more butter on top for serving if desired

Notes

Recipe Courtesy tastyaz.com

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