What are some foods that colombians eat?!
Answers: I am doing it on a project and i love to learn about different countries foods
Colombia has a varied regional cuisine and some wonderful fruits. Do try them. You'll be offered coffee in various forms:
tinto: small cup of strong, black coffee
perico or pintado: small cup of coffee with milk
café con leche: coffee with lots of milk
Black, or regular tea, isn't popular, but aromáticas, herbal teas, are. Try a cup of cidrón or citrus tea, yerbabuena or mint tea, or manzanilla, or camomile tea. The latter are excellent after a meal, and are used to settle the stomach. Try also some agua de panela, which is a drink of unrefined sugar, hot water and lemon. On the alcoholic side, Colombian beers are cheap and fairly good. Rum is good and popular along the coast. You'll find mixed results with chicha and guarapo which is home-brewed mix of fruit in agua de panela. Aguardiente is popular, but local wines are not recommended.
Ajiaco: chicken soup with potatoes, corn and capers
Bandeja paisa: ground beef, chorizo, beans, fried plátano, fried egg,
chicarrón, and avocado
Cuy: grilled guinea pig
Hormiga culona: fried ants - unique to Santander
Lechona: baked pig stuffed with meat, rice, peas
Tamales: pork, rice and vegetables mix, steamed in banana leaves
COLUMBIAN DONUTS
1 lb. white cheese
1 lb. corn starch
2 eggs
1/2 tsp. baking powder
1 tbsp. sugar
Mix all ingredients, slowly add small amounts of water and milk until you have a smooth mixture. Make into small balls and fry in medium heat.
COLUMBIAN PECAN DAINTIES
CRUST:
1 stick butter
3 oz. cream cheese
1 c. flour
FILLING:
Mix:
1 egg, beaten
3/4 c. brown sugar
1 tsp. vanilla
1 c. pecans
2 tsp. butter, softened
Put ball of dough in small muffin tin and mold to sides and bottom, fill with 1 teaspoon filling. Bake at 350 degrees for 20-25 minutes.
BLACK BEAN SOUP FROM THE COLUMBIA
SPANISH RESTAURANT
1 lb. black beans
4 cloves garlic, minced
1/4 tsp. ground cumin
2 qt. water
1 bay leaf
1 tsp. oregano
3 finely chopped med. onions
1/2 tsp. black pepper
2 green peppers, cut in strips
1 tbsp. salt
Wash beans and soak overnight in 2 quarts water. Pour beans into 4 quart soup kettle and boil in same soaking water. Cover and cook on medium heat. In skillet, saute onions and green peppers in olive oil until light golden. Add crushed oregano, bay leaf, cumin and minced garlic. Add to beans, stirring well. Add salt and pepper and cook slowly until beans are tender. Serve over white rice and top with chopped onion.