Colombian cuisine

Colombian cuisineis a culinary tradition of six main regions withinColombia: Insular, Caribbean, Pacific, Andean, Orinoco, and Amazonian.Colombian cuisine varies regionally and is influenced byIndigenous Colombian,Spanish,andAfricancuisines,with a slightArabinfluence in some regions.
Colombian food is a unique blend of indigenous, European traditions, and Afro-Caribbean influences. The two largest indigenous groups prior to European conquest were theTairona, who lived along the Caribbean coast, and theMuisca, who lived in the highlands to the South.Arepas, made from ground corn, is one of the oldest cooked dishes in Colombian cuisine and a popular modern dish. It is believed that the name derives from the word for corn in theChibchalanguages.
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 andmaize; tubers such as potato andcassava; assortedlegumes; meats, including beef, chicken, pork, and goat; and fish and other seafood. Colombian cuisine also features a wide variety of tropicalfruit.
Among the most representative appetisers and soups aresancochode gallina (chicken soup with root vegetables), of beef, of pork ribs or triphasic, sancocho of fish, theajiaco(potato and corn soup),patacones(fried green plantains), andbuñuelos(Christmas season deep fried dough balls).
Representative snacks and breads arearepas(corn cakes),tortasdechoclo,almojábanas,pandebonos,aborrajados(fried sweet plantains with cheese),empanadas, andmogollas.
Representative main courses arebandeja paisa,lechona tolimense,tamales,and fish dishes such asarroz de lisa, especially in coastal regions wheresuero,costeño cheese, peto costeño made from white corn,kibbeh, andcarimañolasare also eaten.
Representative side dishes are papas criollas al horno (roasted Andean potatoes), papas chorreadas (potatoes with messy cheese), andarroz con coco(coconut rice).Organic foodis a current trend in big cities, although in general, the country's fruits and vegetables are very natural and fresh.
Representative desserts arenatillas,bocadillomade of guayaba (guava jelly),cocadas(coconut balls), casquitos de guayaba (candied guava peels),torta de natas,obleas,flandearequipe,roscón,milhoja,brevas(preserved in syrup) con arequipe, andtres leches cake(sponge cakesoaked in 3 types of milk).
Typical sauces arehogao, a tomato onion sauce, andají, a spicy raw cilantro-based sauce used as a condiment for many dishes and sides, which can be used for most foods. Ají sauce comes in many different varieties based on region and ranges from a sweet flavour to very spicy. Ají picante can range from 30,000 to 50,000 Scoville.
Some representative beverages are coffee (tinto),aromáticas,champúss,cholados,luladas,avena colombiana,sugarcanejuice,aguapanela,chocolate caliente, and fresh fruit juices (often made with sugar and water or milk asbatidos).
There are a large variety of dishes that take into account the differences in regional climates. For example:
Piqueteaderosare rustic eateries that serve a variety of fried foods and specialties on platters to share. Offerings can even include huesos cerdos (pig bones) andtarta de seso(brain pie), as well as fried dishes, morcilla, corn on the cob, and other foods common to Colombia.
Colombia is home to numerous tropical fruits that are rarely found elsewhere. Several varieties of bananas include a very small, sweet version. Other fruit varieties grown in Colombia includeapple,pear,grape,blackberryandstrawberry.
Fruit and juice stands are found across Colombia, particularly on the Caribbean coast.Being a tropical country, Colombia produces a large variety of fruits, such as:
On a per capita basis, Colombia is one of the world's largest consumers offruitjuices, consuming on average more than three-quarters of a serving each day.