Professional Documents
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Some of these recipes need to be revised. I'll include some comments or modify them as I or someone else tries them. I'd like to thank all the people that have contributed to this section. They have provided recipes, translations, corrections, and useful suggestions. These are the mirror sites for these recipes with their respective languages: Delft University of Technology, maintained by Damien P. Meijer (English/Dutch) Send me your email address if you want to be notified of any changes to this section or would like to translate these recipes and create a mirror site. You may copy, modify or distribute any portion of this section provided that you include the following notice: NOTICE: Material copied or modified from http://www.ColoState.EDU/Orgs/LASO/Colombia where it is freely available. This notice must be kept intact in any copy or modification.
http://www.colostate.edu/Orgs/LASO/Colombia/colombia.html
23/11/2005
Republic of Colombia
Page 2 of 9
Salt 5 T. oil 2 onions, finely chopped 2 small tomatoes, chopped 1 cup water The night before, marinate the meat with garlic, onion and salt. Fry the meat in hot oil in a covered frying pan with the onions, scallions and tomatoes. Add water and stir to make a sauce. Replace the cover and cook the meat for another five minutes. Remove the pieces of meat and grind. Then add the ground meat to the sauce. Blend thoroughly. Serve hot with beans and rice.
Arepas
Note: This is a "quick and dirty" way to prepare arepas. They don't exactly taste like the traditional arepa, but they get close enough. Ingredients 1 cup precooked white corn meal 1 cup water 1 T butter salt Bring water to a boil and add it to the corn meal, stirring thoroughly. Add the butter and salt to taste. Form into several flat tortillas (around 3mm thick) and roast over a low charcoal fire or on a wire rack over the burner of the stove. Serve hot with butter and fresh white cheese. You can also top it with tuna salad, chicken, ham and cheese, sauteed tomates and onions, beef
http://www.colostate.edu/Orgs/LASO/Colombia/colombia.html
23/11/2005
Republic of Colombia
Page 3 of 9
4 small tomatoes, peeled and chopped 1 lb. (4 medium-sized) potatoes, boiled with skin 1/2 T. fresh cumin seed, ground 1/2 T. salt 1/2 t. pepper 1 lb. dry yellow corn 1 T. salt 2 T. cornstarch 2 T. brown sugar The night before, marinate the meat with the onions, scalliions, salt, pepper and ground cumin seed. Cover the pan. The next day, brown the meat in the vegetable oil. Then return the marinade and add water. Cook until meat is tender (40 min). Remove and grind meat. Save the water. Saut the onions and scallions in 4 T. oil. Add the chopped tomatoes and fry an additional 3 or 4 minutes. Mix in the ground meat and meat stock and cook for about 10 minutes. Peel and mash the cooled, boiled potatoes and add them to the meat and vegetable mixture. Mix the salt, pepper and ground cumin seed into the meat and potato mixture. Apart, boil the dry yellow corn in sufficient water to cover the corn, for about half an hour. Put the cooked corn through a grinder. To the ground corn add the salt, the cornstarch and the brown sugar. Knead the dough until it is thoroughly mixed and forma a firm ball. Pick off small pieces and form into the size of small balls. Flatten each piece thin. Put about 1 teaspoon of the meat mixture in the center of the flattened ball. Fold over and pinch edges together to close and form a pretty edge. Place in deep, hot vegetable oil and fry about 3 or 4 minutes until golden brown. Remove and put on paper towels in a colander. Serve immediately or reheat in a paper bag in the oven prior to using. The meat mixture can be made in advance and stored in the freezer, but the dough must be made fresh the day of use. Makes about 60 empanadas for hors d'oeuvres.
Aji
Ingredients 300 ml of vinegar 1 bunch green onions 1 bunch cilantro 2 red hot chili peppers 2 medium yellow onions Finely chop the onions and cilantro. Blend the chili peppers with the vinegar. Mix everything together adding salt, and cummins to taste.
http://www.colostate.edu/Orgs/LASO/Colombia/colombia.html
23/11/2005
Republic of Colombia
Page 4 of 9
1 cups of heavy cream 2 T. capers, drained 2 avocados, peeled, pitted and thinly sliced salt The night before marinate the chicken breasts with garlic, onion and salt. In a heavy 4-liter casserole, put the breasts, add water, cover and cook until the chicken is tender. Transfer the chicken to a platter. Remove the skin from the chicken and discard. Cut the chicken breasts into strips. Cook the yellow potatoes in the casserole with the chicken stock until they start to disintegrate. Add more chicken stock to taste. At this point the soup should be thick and fairly smooth. Add the bunch of scallions, the bunch of cilantro, the sliced potatoes, the guascas, and the corn. When cooked remove the bunch of cilantro and the bunch of scallions. Serve the chicken on soup bowls and pour the soup into the bowls. Pour 3 T. of cream and 1 t. of chopped capers on each bowl. Float the sliced avocado on top. Serves 4. Note: You definitively have to use guascas if you want to call your soup Ajiaco. It's not easy to get them out of Colombia, but they give this soup its characteristic flavor. Francisco Uribe wrote "Ajiacos a traves del mundo" which is the most comprehensive description of this herb I've read so far.
Arequipe
Ingredients 3 quarts milk 2 lbs. sugar pinch of salt 1/4 t. baking soda 2 egg yolks cinnamon stick Combine ingredients in a saucepan and simmer until thickened. Stir constantly, preferabily with a wooden spoon, until you see the saucepan while stirring (4-5 hours). Add the egg yolks and let cook 2 or 3 minutes longer. Remove cinnamon stick. Let cool. This recipe must be watched constantly. NOTE: There is also a shortcut for preparing arequipe. Put a can of sweetened condensed milk in a pot of boiling water. The water should fully cover the can which must not be opened. Boil it for about 5 hours adding water constantly to compensate evaporation. Let it cool down for 30 min before opening the can and you'll get a pretty good arequipe.
http://www.colostate.edu/Orgs/LASO/Colombia/colombia.html
23/11/2005
Republic of Colombia
Page 5 of 9
Natilla
Ingredients 1 quart milk 1 1/2 cups cornstarch 3/4 lb. (1 1/2 cups) brown sugar 4 or 5 cinnamon sticks or ground cinnamon to taste 1 small coconut, shredded Disolve the cornstarch in the milk. Add the brown sugar. Cook over low heat, stirring constantly. When the sugar is melted and begins to thicken, add the cinnamon and coconut. When the natilla is very thick, pour onto a large serving dish.
http://www.colostate.edu/Orgs/LASO/Colombia/colombia.html
23/11/2005
Republic of Colombia
Page 6 of 9
Antioquian Beans
Ingredients 2 lbs. kidney beans 4 slices chopped bacon or 1/2 lb. piece of salt pork 2 green plantains, finely choppedd 1 T. salt 1 T. cooking oil 4 small tomatoes, peeled and chopped 2 onions, chopped 1 clove garlic, minced Wash the beans and let soak overnight. Put beans and bacon or salt pork in a pressure cooker with enough water to cover. Cook for about an hour or until tender. Ad the plantains and cook until they are soft. Add the salt and mix well. Apart, saut the tomatoes, onions andd garlic until soft; then add to the beans. Cook another half an hour until all flavors are absorbed. These beans are even better the day after.
http://www.colostate.edu/Orgs/LASO/Colombia/colombia.html
23/11/2005
Republic of Colombia
Page 7 of 9
freshly ground pepper 3 T. vegetable oil for marinade 1 cup coarsely chopped onions 1/2 cup finely diced celery 1/1 t. minced garlic 4 small tomatoes, finely chopped 3 T. oil for frying 2 cups water 1 bottle of beer 1/2 t. salt 1 t. ground cumin Marinate the meat overnight with salt, pepper, vegetable oil, onions, celery, garlic and tomatoes. The next day, heat 3 T. of oil over high heat in a heavy casserole and add the flank steak; brown it quickly on both sides without burning. Transfer the steak to a plate and saut the vegetables until they are soft but not brown. Return the meat to the casserole. Pour in the water and beer and bring to a boil. Cover the casserole and cook slowly for about two hours until the meat is tender. The last hour of cooking add the final 1/2 t. of salt and the 1 t. of ground cumin. Finally, remove the flank steak and put it on an oven-proof plate. Top with onions, etc. and brown under the broiler. Serves 4.
Mantecada
Ingredients 1 lb. butter 1 lb. sugar 400g yellow corn flour 100g wheat flour 10 eggs 3 t. baking powder 4 shots aguardiente or rum Preheat the oven to 350 degrees. Beat butter and sugar to a creamy consistency. Gradually incorporate eggs, one at a time. Add the flour and the baking powder slowly to blend. Finally add the aguardiente and mix thoroughly. Bake for 30-60 minutes in a baking pan. You can send your comments to ruglucia@paho.org.
Papas Chorreadas
Ingredients 1 lb of small or medium red potatoes 2 medium tomatoes 1 cup of Milk a bunch of cilantro (also known as Chinese parsley) a bunch scallions white cheese table salt Peel the potatoes partially leaving some skin on. Boil the potatoes until tender. Chop onions cilantro and tomato into fine small pieces. Shred about 1/2 cup of white cheese. Stir fry the onions cilantro and tomato in a frying pan, until they are mixed and cooked well. Add the milk, cheese, and salt to taste. Turn heat to low, and let it simmer until it thickens. Serve the potatoes on a plate, and add the sauce on top, or mix drain the water from the potatoes, and add sauce to them, and mix well.
http://www.colostate.edu/Orgs/LASO/Colombia/colombia.html
23/11/2005
Republic of Colombia
Page 8 of 9
Pandeyuca
Ingredients 1 cup of yuca flour (or cornstarch) 2 cups of fresh white cheese 1 tsp of baking powder Preheat the oven to 400 degrees. Shred the white cheese, and mix with the yuca flour and baking powder. Knead the mixture until the dough is soft. If necessary depending on the moisture and salt content of the cheese, add salt to taste, and water while mixing the dough. Cut small amounts of the mixed dough, roll and shape into a "U". Place the pieces on a greased baking pan, and bake for about 20 min. WARNING: This recipe is highly dependent on the type of cheese you use. It might be a good idea not to try it if you are not really sure you have the right type of cheese.
Carne Desmechada
Ingredients 2 lbs. flank steak, trimmed of all fat 1 cup of chopped onions 4 small tomatoes, finely chopped 1 t. minced garlic 3 T. vegetable oil 1/2 t. salt Marinate the meat overnight with salt, 1/2 t. of the minced garlic, and 1/4 of the chopped onions and tomatoes. Put the flank steak in a heavy casserole, cover with water and cook until tender. Drain steak and let it cool down. Shred the meat by pulling it apart with your fingers into "strings". Put the oil, remainder of the onions, tomato, garlic and salt in a frying pan. Add the shreded meat, and stirfry on medium heat for about 10 min.
Panderos
Ingredients 1/2 lb of soft Butter 1/2 cup of sugar 2 cups of Yuca flour (or corn starch) 2 T of wheat flour 1 tsp of baking powder 1 1/2 tsp of salt 1 egg 2 T of aguardiante (or anissette) Pre-heat oven to 350 degrees. Mix the butter and sugar until smooth and creamy. Add the yuca flour (or corn starch), salt, baking powder, and egg. Mix well then add the aguardiente to the mix. Make small balls and place them in a greased baking pan. Bake for about 15 min.
http://www.colostate.edu/Orgs/LASO/Colombia/colombia.html
23/11/2005
Republic of Colombia
Page 9 of 9
Enyucado
Ingredients 1/2 lb of fresh white cheese 1 coconut 2 1/2 lb of yucca 1/4 lb butter 300 ml milk 1 t anise 125g sugar Pre-heat oven to 350 degrees. Finely shred the cheese, the coconut and the yucca. Blend together, adding the butter, the milk, the coconut water and sugar. You should end up with a pretty soft dough. Rub the anise in your hands before adding it. Bake for about 15 min. Coming soon: Postre de Natas.
http://www.colostate.edu/Orgs/LASO/Colombia/colombia.html
23/11/2005