Tag Archives: Colombia

Colombian Cuisine — Pollo Sudado: “Sweaty” Chicken

Pollo sudado (translation: “sweaty chicken,” recipe follows) is weekly fare for many families in Barranquilla, where the dish probably originated.  Its popularity spread throughout the neighboring area for good reason.  Chicken and potatoes, stewed in onions, broth, and spices, has all the makings of comfort food: easy to make, rich, starchy, and flavorful.

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Colombian Cuisine — Arepas: Corn Cakes

Colombia doesn’t exactly have a national dish; its cuisine is highly regionalized with dozens of contenders for the honor.  The country does, though, have a food that is eaten most often: arepas (recipe follows), pan-fried flatbreads made from ground corn flour.  Arepas are  served in a variety of ways, sometimes with jam, butter, or sliced avocado, or even split open and stuffed with cheese.

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Final: Trinidad and Tobago vs. Colombia

Decision time has come once again, this time between the cuisines of Trinidad and Tobago and Colombia.  We got to experience Trinidadian cooking and its Caribbean ingredients prepared according to west African and Indian methods.  We made our own version of Trinidadian callaloo, a creamy dish of greens simmered with okra and coconut milk with obvious African roots that was somehow rich, decadent, and healthy at the same time.  It’s best not to question good fortune sometimes.

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Colombian Cuisine — Ajiaco: Chicken, Potato and Corn Stew

As you might expect from a country that has two seacoasts, several mountain ranges and valleys, and the Amazon River system within it borders, Colombian food is highly regionalized, making selection of a national dish difficult if not impossible.  The signature of the Paisa region, the bandeja paisa (“Ron Swanson special” in English), to use one example, features almost entree-sized portions of red beans with pork, white rice, ground meat, fried pork skins, fried egg, fried plantains, chorizo, black pudding, arepa (a cheese-stuffed flatbread), and avocado, and is shockingly intended to serve just one single adult human.  Since this isn’t Man Vs. Food, we passed on bandeja paisa for the time being (Chris is becoming more and more convinced this is a good idea with each passing second, though).  Another dish, popular in the capital Bogota and its surrounds, is ajiaco (recipe follows).  It’s relatively simple — a stew of three kinds of potatoes, chicken, corn, and a local herb called guascas, and garnished with sour cream, avocado, capers, and/or any of a variety of local hot sauces.  We couldn’t get guascas locally so we used a bit of oregano (endorsed in various sources as a substitute), accepting that our result would be lacking some of the original Colombian flavor but confident that the stew would be nonetheless delicious.

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