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.
It's quite easy to make Empanadas, a type of filled dough. First you have to prepare the dough. Simply mix one and a half cup of cornmeal with two cups of water, and add some Sazon Goya, vegetable oil and salt. The dough should become smooth and elastic. Leave it to rest for a while.
The filling is made using yellow potatoes, but you can replace them with white ones. You will need two cups diced potatoes, some meat bouillon, half cup of chopped onions, white and green, one garlic clove, half pound of minced or chopped meat, traditionally the mixture of pork and beef, olive oil, fresh cilantro, red bell peppers and 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.
Make around twenty small balls out of your dough and form a thin circle of each. Place one spoon of filling on each circle, for a small half circles and seal them using a fork. Preheat larger amount of vegetable oil in one large pot and fry your empanadas until they become golden. Serve them hot, as a side dish. Empanadas taste great cold as well.
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 really popular in all Colombian regions. Every region has its own traditional recipe, but all require some time and effort. If you have a Colombian restaurant nearby, you should try their tamales, you'll probably enjoy in this traditional Colombian specialty.
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.
It's quite easy to make Empanadas, a type of filled dough. First you have to prepare the dough. Simply mix one and a half cup of cornmeal with two cups of water, and add some Sazon Goya, vegetable oil and salt. The dough should become smooth and elastic. Leave it to rest for a while.
The filling is made using yellow potatoes, but you can replace them with white ones. You will need two cups diced potatoes, some meat bouillon, half cup of chopped onions, white and green, one garlic clove, half pound of minced or chopped meat, traditionally the mixture of pork and beef, olive oil, fresh cilantro, red bell peppers and 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.
Make around twenty small balls out of your dough and form a thin circle of each. Place one spoon of filling on each circle, for a small half circles and seal them using a fork. Preheat larger amount of vegetable oil in one large pot and fry your empanadas until they become golden. Serve them hot, as a side dish. Empanadas taste great cold as well.
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 really popular in all Colombian regions. Every region has its own traditional recipe, but all require some time and effort. If you have a Colombian restaurant nearby, you should try their tamales, you'll probably enjoy in this traditional Colombian specialty.
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