Colombian kitchen is quite different from Mexican food, although they do use similar ingredients. Colombians don't like spicy food so much, but it doesn't mean they don't use all kinds of herbs and spices. So, here are some traditional Colombian food recipes you can make at your home. But first you need to find out something about basic ingredients used.
Masarepa is a type of precooked corn flour used to make arepas, empanadas and tamales. Sazon Goya is a dry seasoning often used in Colombian kitchen. It contains cumin, saffron and garlic powder. Cilantro or coriander, also known as Chinese parsley, is really important herb and it gives specific taste to their specialties.
Empanadas are probably one of the most popular dishes in Colombia. This filled dough is simple to prepare. You should simply mix 2 cups water with one and a half cups Masarepa, with vegetable oil, salt and Sazon Goya. The dough has to be smooth and it needs to be left to rest for a while.
Traditional empanada filing is made using two cups of diced yellow potatoes, one cup of chopped tomatoes, one half cup chopped white onions and green onions, one chopped garlic clove and one half pound chopped meat, usually pork and beef. For seasoning, you will need two tablespoons of fresh cilantro, red bell peppers, black pepper and salt.
Cook diced potatoes in bouillon and mash. Put all other ingredients on hot olive oil, onions first, and cook until dry. Season to your taste and combine with mash potatoes. You will use this mixture to fill your dough, and that's why it needs to be quite dry.
You should have enough dough to form maybe twenty small balls. Flatten each to a circle and place one spoon of filling on each. Form half circles and seal the edges. It's easiest to use a fork for this. Empanadas should be fried in deep oil until nice and golden. They are usually served as a side dish, but they can also be tasty snacks.
Arepas are also made using precooked cornmeal, but with the addition of crumbled cheese. Simply mix together one cup of Masarepa, one cup of crumbled cheese, one cup of water and one half cup of vegetable oil, and some salt. Knead until smooth and form small circles. Fry Arepas in vegetable oil until crisp and golden and serve as a side dish or as snacks.
Colombians often use cumin, usually toasted and ground. They also use Achiote, the ground seeds of Annatto bush. This powder or paste has a subtle pepper flavor, but is mainly used for food coloring. Garlic is probably one of the most important ingredients in numerous traditional dishes, used for seasoning breads, seafood, meat and even rice.
Tamales are a little bit more complicated to prepare. Every region in Colombia has its own recipe, but this really is one interesting dish. It contains corn as well. You will find it in any Colombian restaurant, and you should give it a chance.
Masarepa is a type of precooked corn flour used to make arepas, empanadas and tamales. Sazon Goya is a dry seasoning often used in Colombian kitchen. It contains cumin, saffron and garlic powder. Cilantro or coriander, also known as Chinese parsley, is really important herb and it gives specific taste to their specialties.
Empanadas are probably one of the most popular dishes in Colombia. This filled dough is simple to prepare. You should simply mix 2 cups water with one and a half cups Masarepa, with vegetable oil, salt and Sazon Goya. The dough has to be smooth and it needs to be left to rest for a while.
Traditional empanada filing is made using two cups of diced yellow potatoes, one cup of chopped tomatoes, one half cup chopped white onions and green onions, one chopped garlic clove and one half pound chopped meat, usually pork and beef. For seasoning, you will need two tablespoons of fresh cilantro, red bell peppers, black pepper and salt.
Cook diced potatoes in bouillon and mash. Put all other ingredients on hot olive oil, onions first, and cook until dry. Season to your taste and combine with mash potatoes. You will use this mixture to fill your dough, and that's why it needs to be quite dry.
You should have enough dough to form maybe twenty small balls. Flatten each to a circle and place one spoon of filling on each. Form half circles and seal the edges. It's easiest to use a fork for this. Empanadas should be fried in deep oil until nice and golden. They are usually served as a side dish, but they can also be tasty snacks.
Arepas are also made using precooked cornmeal, but with the addition of crumbled cheese. Simply mix together one cup of Masarepa, one cup of crumbled cheese, one cup of water and one half cup of vegetable oil, and some salt. Knead until smooth and form small circles. Fry Arepas in vegetable oil until crisp and golden and serve as a side dish or as snacks.
Colombians often use cumin, usually toasted and ground. They also use Achiote, the ground seeds of Annatto bush. This powder or paste has a subtle pepper flavor, but is mainly used for food coloring. Garlic is probably one of the most important ingredients in numerous traditional dishes, used for seasoning breads, seafood, meat and even rice.
Tamales are a little bit more complicated to prepare. Every region in Colombia has its own recipe, but this really is one interesting dish. It contains corn as well. You will find it in any Colombian restaurant, and you should give it a chance.
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