Today I will give you my personal favorite nine recipes from Colombia. You will get main courses, snacks, and desserts. I have been married to a Colombian for ten years now and therefore had the chance to try many Colombian recipes. I was also fortunate enough to visit this beautiful country several times. I am often asked what Colombian cuisine is like. The only simple answer is: this depends. Colombia is a country of vast different climates, you don’t have jungle only, but mountain chains and savannas. Apart from the Caribbean you also have a dessert, therefore it is very hard to pin it down to just a few dishes. Colombia has a wealth of potatoes, you will also see many different types of corn. Typically, a lot of dishes do not contain gluten and are prepared either with potatoes, corn or starches from manioc, etc. Many people are surprised when they learn that Colombian cuisine is not spicy at all, cilantro and cumin are often used as well as annatto, which has a vibrant red color and is simply called “color” in Colombia. I don’t claim at all that these nine dishes are the most typical Colombian dishes, these are simply my favorite recipes. If you would like to see a certain dish or would like to comment, please feel free to do so below. But now let’s get started!
Today you will get Colombian red beans or frijoles, yay! I really enjoy eating these and the recipe below was invented by my husband who tweaked the family recipe to his liking. Red beans are served all throughout Latin America. My friends are often surprised when they realize that Colombian red beans are mild in flavor as many immediately think of spicy red beans from Mexico or Brazil. However, rest assured, these beans are not spicy as they are flavored with cilantro and other equally mild herbs.
I already blogged about the Paraguayan version of cheese bread. But today I want to introduce you to Colombian cheese bread: pandebonos! Pandebonos are, as many Latin American recipes, gluten free as they are prepared with tapioca starch. Pandebonos take very little time to prepare and are easy to make with regular ingredients.
Have you every experienced this? You want to bake something you ate during your holiday, but then you can’t find the right ingredients. This is what happened to me when I tried to make achiras, this is a gluten free cheese snack from Colombia. My first problem was the cheese being used, it is called queso campesino and simply is not sold in Germany. Feta is probably the closest you will ever find, but it is firmer and much saltier. So I thought I couldn’t make achiras.
On top of that, Colombians use a special starch for achiras. It is extracted from the Sago palm. I was very certain that regular grocery stores in Germany wouldn’t offer Sago starch. At least this is what I thought.
I am so excited to finally be sharing this recipe for Colombian buñuelos! Colombian buñuelos are, at least in my opinion, so much better than Mexican buñuelos, they are gluten free as they are prepared with cornstarch and tapioca flour and they do contain cheese, lots of cheese. Do I need to say anything more?
Postre de natas is a Colombian milk pudding, which is prepared with layers of milk skin. It requires time, just to warn you. The pudding consists of three ingredients: milk, egg yolk, and sugar. It is very easy to prepare, yet you will need patience. For that reason I hadn’t dared to make it yet, even though my husband begged for it for years. It is one of his favorite Colombian desserts.
Sometimes there are recipes that are particularly dear to me. These milhojas from Colombia are one of those. Reason for posting this recipe is the fact that we managed to eat milhojas when we were in Spain. Among the many delicious things I am still dreaming about are these milhojas. Milhojas consist of puff pastry, which is filled with vanilla custard, whipping cream and dulce de leche. Below you will see a picture of the milhojas we ate in the bakery Panetteria de Tirso in Madrid, Spain:
I had the opportunity to travel to the home country of my husband: Colombia and I feel in love with arepa boyacense. Let me tell you, this country has so much more to offer than only jungle. The mountain range the Andes come to mind, but it also has savannahs, a dessert, the Caribbean and the famous coffee region. The diversity of species is something to admire. Colombia has more than 100 (!) humming birds only. Even in the capital Bogotá with more than 10 million inhabitants you will encounter humming birds amazing you with their acrobatic movements. The variety of fruits is also astonishing. I ate fruits I had never seen or even heard of. For a penny you will get the juiciest and and sweetest fruits. The pictures I took barely capture the beauty of this country.
Colombia is a very colorful country. Maybe the huge variety of species and a general carefree attitude towards life are reasons why food is extremely important. One of the first questions I was asked during our holiday was how I liked the food. Yes, we had to explain what our travel plans were, but soon after that the conversation turned to food, inevitably. I usually replied with arepa! Arepas are as important to Colombians as bread is to Germans. Arepas are a simple corn bread and usually either fried, grilled or baked in the oven. They are served for breakfast, but you will also encounter them for lunch and dinner. Arepas come in all sizes, they are gluten free as they are made of corn flour and each region has its own variety.
Today I am excited to say that this is a treat you most likely haven’t heard of if you are not Colombian: roscónes. Sweet yeast bread is already a good start, then add some cool guava paste (called bocadillo in Colombia, it has many other names in other Latin American countries) and you have a very exotic mix. I think only Colombians can create something, which is like breakfast and dessert merged into one piece of deliciousness. Yeast dough? For sure! Fancy braiding of said dough? You betcha! Excotic guava filling? Nothing less!