the flavors of colombia

the flavors of ColombiaTYPICAL COLOMBIAN RECIPES

CHOCOLATE SOUFFLÉ WITH CHOCOLATE SAUCE

“THE PEARL OF THE PACIFIC AND THE PUSANDAO"

AJIACO SANTAFEREÑO

ALMOJÁBANA

CHANGUA CASSEROLE

CHICHA The Beverage of the Gods

THE CHOLADO VALLUNO

COCIDO BOYACENSE

LULADA

RICE WITH MILK rice pudding

TAMALE

ENJOYING A TRABUCO

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INTRODUCTION pag.3

INDEX

This wonderful book was thought of, elaborated and designed by the students of the Foreign Language Program; English Intensive Level IV Group No. 5 in the first semester of

2012. Our book is about the Colombian cuisine. Why? Because 12 students of the group decided that they wanted to express their feelings through our own cuisine. For them it is tradition, it is culture, it is a representation of their roots and many other

beautiful perceptions that not only these students carry, but all of us. You can travel to different regions of Colombia by reading about their local cuisine and learn some

history and enjoy the wonderful images that make your mouth water. All the recipes have been written in such a way that you can follow them and cook these interesting

typical Colombian dishes. Many thanks to Sebastian M. Moreno T. who had the patience and invested precious time to put our book together.

Esperanza Martínez RojasUniversidad Nacional de ColombiaForeign Languages Department

Foreign Language Program

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INTRODUCTION

Ajiaco is a traditional Colombian dish. Although, there are so many ways to prepare it, depending on the region and the ingredients that can be found there. In this case, we are going to prepare Ajiaco

Santafereño, which is typically served in Bogotá and the Andean region.

HistoryInitially, It was an aborigine dish made with corn, three kinds of potato, and a special herb spice named “Guasca”. It was called Ajiaco by the Spanish who found many dishes made with the same ingredients and spiced with chili which Spanish name is “Ají”, in some countries of America. After the colonization, the Spanish introduced the chicken and other admixtures. This fusion of Spanish and indigene cuisine gave rise to the modern Ajiaco. Since the 19th century, Ajiaco is served in family reunions and special celebrations. Today it is still a traditional dish in Bogota, besides It is very appreciated by tourists who visit the city.

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Ingredients (6 portions)Ÿ·3 pounds of potato “pastusa”Ÿ·3 pounds of potato “sabanera”Ÿ·3 pounds of yellow potatoŸ·3 corn cobsŸ·2 chicken breastŸ·Water (about 6 liters)·Guascas·Green onion

Utensils· Knife· Cutting board· Pot · Wooden spoon

PreparationFirst, cook the chicken breast in water and salt for 30 minutes. Peel all the potato and cut It into chunks, then, put It into a pot, cook It with the cobs, the guascas, chopped green onion and salt. When the chicken breast is cooked, cut It into small pieces, and mix It with the potato preparation. Cook It together until the potato is almost broken up.

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SuggestionsThe traditional way to serve Ajiaco is in a clay bowl. It is usually accompanied by slices of avocado, capers, or cream, depending on the consumer's preferences. On account that Ajiaco is the main course, the perfect drink to accompany it can be a soda, or a white wine glass. For dessert, the best choice is milk curd with molasses.

Why choose cooking?Since Ajiaco is an important dish for Colombian people, it was interesting for me to make a document in which I could preserve and show some aspects of our culture for people who do not speak Spanish. This is a balanced dish because It has some carbohydrates, proteins and low fats. I really recommended Ajiaco for those who want to taste the Colombian gastronomy.

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One of the most important cultural aspects of a country is the food. In this document I am going to show one of the delicious and typical Colombian dishes. This is the casserole of changua. The cuisine of Colombia is, as our

country, mestizo; on account of this the coincidence of different ethnicity. There is no single Colombian cuisine, but there are various regional cuisines. Each region has its specialties. It is a mix of indigenous and Spanish

ingredients with different preparations African, Arab and Spanish. The main elements of the Colombian diet are tubers, particularly potatoes and cassava accompanied with meat or fish. Between the cereals consumed the

most main are rice and corn. The banana is an important element in the diet and legumes such as beans, peas and lentils are important in the most Colombian kitchens. Colombia has a wide variety of fruits. Many exotic fruits

are common fruits in the Colombian nation. The climate and geography also favor the variety of crops and of species of fish both freshwater and seawater. The changua is broth of Gastronomy in Colombia, more precisely

of the Altiplano Cundiboyacense and the department of Santander. Traditionally, the changua has been eaten at breakfast and is accompanied by toast, chopped cheese and almojabana. All this is added to the broth just

before serving at the table. This document presents the recipe to prepare changua and a brief historical passage about it.

CHANGUA CASSEROLECHANGUA CASSEROLE

HistoryThe Almojabana was described in Spain in 1525 by Rupert de Nola who wrote in his cookbooks the first in Catalan and the second in Cake the recipe to slices of fresh cheese. Also it appears in a recipe book of the thirteenth century.Changua casseroleIn Bogotá, the changua is served at breakfast with bread or almojabana and cheese. This casserole can be eaten at any time of the day. It is also known to help with the hangover.Although many people believe that the changua is from Boyacá, the legend tells that in the year 1931 came to these lands a couple of families from Umbita, Boyacá. At that time in the wetlands, the santafereñas cows provided milk to the families. The Quiroz and Tibaquirá were friends; they came to Bogota to pursue the dream of living in the capital. Don Jose Antonio Quiroz, father of seven children, all boys, moved to a farm in Fontibón that adjoined with the farm of his friend Jose Maria Tibaquirá, father of seven children, six boy one daughter. The years passed and the milk business was going very well, the children grew up and the family Quiroz and Tibaquirá

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became very friendly. But, the 9 April of 1948 the Tibaquirá Quiroz lost everything. Three years later, the fathers of each family were workers in one of the dairy industries.It was already past, Don Jose Maria and Don Jose Antonio had lost the old peasant freedom and now they had to eat when the boss told. At this point, the only woman in the family Tibaquirá was 19 years and the youngest of the family Quiroz was 17 and they were responsible for the errands of the house, for example, they carried the breakfast to each of their fathers. Well, the minor children of each family fell in love. One day the youngsters arrived very late with the breakfast and Don Jose Mary and Don Jose Antonio had to hasten digestion taking the almojabana, a piece of sweaty meat, the corn bread and piece of cheese and mixing all in the changua. Since that day, the lovebirds arrived with the breakfast, but the two friends mixed in the changua as their Boyacense inheritance, giving these santafereñas lands a new dish. The lovebirds married and had eleven children, all raised with love and changua

Ingredients:2 cups water,3 cups milk,1/2 cup Chopped onion, 1/2 cup Chopped cilantro (coriander)Salt to taste,Toasted bread or almojabana,5 eggs and1/2 cup chopped cheese

Utensils:Stove PotClay Casserole Cutting Utensils

PREPARATION:

Boil the milk and water in a pot. You add the eggs. After, you add the chopped onion, cilantro and salt. Boil for 10 minutes and serve. Serve warm with, toast or almojabana.


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SUGGESTIONSYou can add the onion and cilantro (coriander) after serving the dish. Do not forget to serve the changua in a clay casserole.

Why choose cooking?The different foods are blended to create a culinary identity in each region of Colombia. An example is the casserole of changua. This is an amalgam of customs of Bogotá and Boyacá. It is the flavor of Colombia!


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This delicious recipe is a typical dish of Boyacá. Its preparation could be a little bit complicated, but following step by step of this guide to prepare it, the process of making it will be very simple. To make

this dish you will need two classes of ingredients, some for the “cocido” and others for the sauce.

COCIDO BOYACENSECOCIDO BOYACENSE

HistoryCocido Boyacense is a recipe of Boyacá, which was “born” in the town of Villa de Leyva. This is a town with a rich history and rich in tradition, as it is one of the oldest towns in Colombia, with more than 4 centuries of history. The origin of “Cocido Boyacense” comes from Cristina Potpourri, a typical dish from Spain which arrived to Colombia with the Spanish colonization. Later it was modified adding typical ingredients from this region. This was a dish that ate the less fortunate people. The privileged people also ate the “Cocido” but with much better ingredients, better pieces of meat and so on. So this dish came to America in the nineteenth century.

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IngredientsPork Chop GarlicClovesCow Meat PeaChicken Meat BeansCob PeperPotatoes Salt“Hibias” Cumin“Cubios” “Chuguas”

Utensils

A Big SpoonA Good KnifeA Couple of PotsA BlenderA Stove

PreparationIn a pot, prepare a stew with cooking oil, onions, herbs and seasonings, let it fry for over 10 minutes. Chop the beans and the potatoes, add these plus a cup of water and a cup of milk; let simmer for over 20 minutes. Place bacon over chopped pork, and simmer for over 20 minutes. Add the chicken to the mixture 45 minutes after you have added the pork; add the cow meat with the “Cubios”, “Hibias”, “Chuguas” and let it cook about 20 minutes more.Prepare a sauce (known as guiso in our country) with onions and tomatoes; this sauce is spread over the dish at time of serving.


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SuggestionsThis is a dish to eat fresh, just out of the pot and very hot. It is advisable to accompany it with a drink which can be easy to drink because the dish has enough seasoning.Another suggestion may be, serve the dish without salt, so that each person sitting at the table can add the amount of salt that s/he wishes.To make the dish more delicious, you have to try to get the best ingredients, as “sabanera” potatoes, good corn cob, very nice fresh meat (beef, chicken and pork).

Why choose cooking?I chose this dish because it is part of the great history that has Boyacá, I wanted to show something of the good things that has my department, which is recognized for being the land where were the two most important battles that gave the Independence to Colombia took place; the of battle of “Puente de Boyacá” and the battle of “Pantano de Vargas”.I also chose this dish because although it seems a very complicated dish to prepare, it is very simple, the only complicated step is to get the ingredients to make it, because their names are not very common, and in other regions they are called differently and sometimes difficult to get them.


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It is a typical dish of Tumaco, a municipality of Nariño; Pusandao consists in “serrana” meat broth, this kind of meat brings to the dish a great flavor especially because it has nitro salt.

The Pusandao-ons include: green plantain, whole potatoes with skins, boiled eggs, seasonings and sometimes hen meat.

“THE PEARL OF THE PACIFIC AND THE PUSANDAO"“THE PEARL OF THE PACIFIC AND THE PUSANDAO"

What about the history of the cuisine of the Pacific coast?I have no idea about the exact history of the Pusandao, but with the context of the region and its people we can tell about the feeding of the African people during the slavery period. The diet of the slaves was inadequate compared with the heavy activities that these people were forced to do, why can I say that this diet was not adequate? Because it was a poor diet of water, flour (yucca, potatoes, corn, plantains) and rice, sometimes the slaves had meat, but, vegetables were never seen in the meal, this diet rich in carbohydrates only ensured a minimum of life for the slave. The kind of meat that the Africans ate, was especially salted meat, in that time this kind of meat was known as “tasajo” and was produced in countries like Cuba, Argentina, Uruguay and Colombia (but specifically in farms in the southwestern of our country), obviously the sea was a big source of all kind of fish, and these kind of meat today are features of the food in Tumaco. When the Africans started to escape from the European man to a safe place (Palenque), they started to cultivate yucca, potatoes, plantains, corn, rice, beans and sugar cane at the same time they started to hunt and fishing. Nowadays the diet of the Pacific coast is rich of this kind of food, so that can indicate its feeding is also an historical phenomenon.

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How can you prepare Pusandao?With this amount of ingredients you can cook at least 8 dishes of Pusandao·12 cups of water·2 pounds of “serrana” meat·1 full chicken cut into pieces·1 ½ pound of yucca peeled and chopped·3 green plantains, peeled and cut by hand·1 pound of “Pasto” potatoes, peeled and chopped·1 cup “refrito” (it is like a special guiso – sliced scallions and diced tomatoes)·8 eggs (well washed)·1 spoon of ground Chillangua · Salt cumin and pepper to taste

Utensils to prepare Pusandao·A stove·A box of matches·A pot·12 glasses of water·8 dishes to serve the Pusandao·8 knives·8 forks·8 spoons

As soon as you get all the ingredients ready you can start to make the dish. It is only going to take to you about one hour or maybe an hour and a half. Preparation: First you have to put the “serrana” meat to be desalinated for 10 minutes in boiling water with green plantains peels. You have to throw them into the water with pepper and cumin for 30 minutes. Then, you add the chicken, the plantains and the potatoes, now you have to wait for ten minutes and then incorporate the yucca and the refrito, you must leave it over medium heat for 25 minutes, and ten minutes before to lowering put the chillangua and the eggs. In the last step do not forget to test the salt.


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How can I accompany the Pusandao?If you have finished the preparation of the dish you can serve it with white or coconut rice, avocado and with a boiled egg, all of these have to be in other plate; and suggestions for the beverage you can serve lemonade or a cool beer or even with a glass of soda.


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Cooking as a cultural traditionWhy did I choose the Pusandao? When you think about the Colombian food the first images that you come into our minds maybe our famous “sancocho”, “ajiaco” or “bandeja paisa”, but there are many kinds of dishes that are less known, but, also are delicious and represent the cultural roots of some towns, this is the case of Pusandao, only few people know about this typical dish. Colombia is a country with a wide cuisine tradition wherever you can see you will find a big variety of dishes, but today we are going to focus in the cuisine of the Pacific coast, specifically in a municipality known as the pearl of the Pacific: Tumaco. There the art of cooking is a notable part of all the lives of its people, the taste of the food of this place is a great mixture of aromas, flavors and colors. Pusandao is a representative dish; if you want to prepare it you will not waste a lot of time and all of the ingredients are easy to get, last when you talk about the Pusandao with a person from Tumaco, s/he reflects in her/his face pride, memories and also happiness, so you can feel that this dish is more than a meal, the Pusandao like others dishes, is part of the identity of a complete town, is part of its history and for that reason the preparation of this dish has passed from generation to generation.

The Almojabana is a typical recipe in some areas of Colombia like Huila and Boyacá. The presence of almojabana is widespread throughout South America, from Argentina to Colombia, Mexico and Puerto Rico. This recipe is bread made with corn flour but with butter, milk and cheese formed in a ball-shaped

mass which is then baked to become a tasty snack. Its name derives from the Arabic 'almugábbana' meaning mix made with cheese.

ALMOJÁBANA

HistoryThe Almojabana was described in Spain in 1525 by Rupert de Nola who wrote in his cookbooks the first in Catalan and the second in Cake the recipe to slices of fresh cheese. Also it appears in a recipe book of the thirteenth century.The baking industry comes to Colombia with the same conquest in the early XVI century, at the moment given the mix of Indian and Spanish food which replace each other or are complementary. At that time the Indians ate corn in different various forms such as corn bread, soup, tamales and bread, after the conquest; the Spaniards introduced the cereal in these lands, consumed in the European continent. The Spaniards nobility who consumed the white bread of the land commanded to bring seeds of wheat and ordered to be planted in different regions of the American territory, so the cold climates change their agricultural work for this product, as well as begins production of flour and bread, even for the liturgical celebration.

ALMOJÁBANA

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Ingredients:1000 grams of campesino hard cheese 250 grams of yucca starch250 grams of corn´s starch60 grams of sugar7.5 grams of salt10 g baking powder2 eggs250 cc of milk½ Lb. Butter or margarine.

Utensils:A big container to mix all the ingredientsA cheese clothA baking panOvenRolling pinTablespoon

PreparationPut together the flours and dip them in a sieve. In other container mix together the cheese, eggs, milk and butter. add baking powder and stir everything with enough energy and enthusiasm, later knead until it with the arm. When the dough is ready take little like the size of a lemon slightly flattened and place on a greased baking pan. Put to the oven, preheated to 400 º F until golden brown, about 15 to 20 minutes or so.

ALMOJÁBANAALMOJÁBANA

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Suggestions-It is recommended to first mix the dry ingredients.-Necessarily, it is best to wash the eggs and open them in a separate container to check if they are not rotten.-Mix until have all the wet dough.-To make the final shape of the almojábanas you must wet your hands.-Put a cheese cloth on top of the dough to let them grow for a few minutes.-If the oven is gas you use in 20c° Celsius, if the oven is electric we use the oven in 400° Fahrenheit for 15 or 20 minutes.

Why choose cooking?We must not forget or change our traditions that have been with us for so long in time in the country, this kind of thing makes us each of us, and it is necessary that each of the Colombian people know the history, the ingredients and how to cook the most delicious recipes of Colombia.I chose cooking because my point of view is that cooking is a type of art that everyone can enjoy, and although I do not cook too much at home, when I am in the kitchen I like to experiment with all the ingredients that I find and do it with much dedication and love.

ALMOJÁBANA

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Chicha is the name of several varieties of alcoholic beverages, which are made from the fermentation of maize (corn) or other cereals. It was a widespread beverage before the

Spanish conquest in Central America. Usually it is a soft, homemade, low-grade alcoholic drink, bit it can also be a high-grade alcoholic drink. It depends on the fermentation time.

CHOCOLATE SOUFFLÉ WITH CHOCOLATE SAUCECHOCOLATE SOUFFLÉ WITH CHOCOLATE SAUCE

HistoryThe soufflé is a lightly baked cake served as a dessert. It is a dish that is characterized by being light and fluffy, and above all be inflated, due to the fact that the word soufflé is the past participle of the french verb souffler which means "to puff up", inflate or blow. The most popular preparations are cheese, chocolate and lemon. The recipe is composed of two parts: a base charge of providing flavor and texture and embellishment of the beaten egg whites are responsible for the fluffiness.

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IngredientsŸ25g butter, meltedŸ1 tablespoon caster sugar Soufflé:Ÿ100g dark chocolate70%, broken into piecesŸ2 eggs, separatedŸ1/4 cup caster sugarChocolate Sauce:Ÿ100ml thickened creamŸ100g dark chocolate 70%, broken into piecesChocolate Cream:Ÿ150ml creamŸ100g dark chocolate 70%, grated

Utensils·Oven·Fridge·Bowls·Heat resistant container·Mixer·Molds·Spoons


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Method 1.Preheat oven to 200°C.2.Brush two 3/4 cup-capacity ramekins with melted butter using vertical strokes. Dust each ramekin with 2 teaspoons of sugar and tap out excess. Place moulds in fridge.3.For soufflé, melt chocolate in a heatproof bowl placed over a saucepan of simmering water. Stir until smooth. Remove from heat and allow to cool.4.Place egg whites in an electric mixer and beat until soft peaks form. Gradually beat in sugar 1 tablespoon at a time until dissolved.5.Add egg yolks to cooled chocolate mixture and whisk to combine. Gently fold in egg white mixture until just combined. Divide mixture between ramekins and bake for 10 minutes.6.For sauce, melt chocolate and cream in a heatproof bowl over a saucepan of simmering water and stir until smooth.7.For chocolate cream, beat cream until soft peaks form. Add grated chocolate and gently fold to combine.8.To serve, place soufflé on a large plate. Pour chocolate sauce into a small jug and place on plate along with a quenelle of cream. Garnish cream with extra grated chocolate if desired.

Suggestions·Find the ideal temperature in the temperature difference from outside and inside, which makes the soufflé stay tempered, the outside is cooked and the inside be liquid remains creamy.·As more cocoa has the chocolat, will be more fluffy the soufflé, so it is important to control the type of chocolate used.·Not fill the entire mold, since the cake grows in the oven.·It is seen that the cupcakes are done when they increase their volume to the edge of the mold while the center of the soufflé shakes slightly, the central part is inflated and has a thin trembling.·Baking times are essential.·Perfect for any celebration because it can be prepared in advance because it freezes well.

Why I choose cooking?Because one of my hobbies is cooking, I love coking! Especially when I make desserts, I like so much the chocolat in all their forms, in particular the white chocolat. So when I cook, I am happy and peaceful, moreover I thing cooking is an art and everything I cook is a unique and beautiful creation of mine. Furthermore the soufflé is one of my favorite's desserts.


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Description of this dish:Rice with milk is a very traditional dessert in the Colombian culture. It is delicious and has a high nutritive value due to its content of calories from the rice and calcium from

the milk.It is a very appetizing dessert for children at parties and family gatherings. It is served

in little dishes or cups for each person

Historical Background:This dessert has been eaten for many years by Colombians, generation to generation thanks to the knowledge that grandmothers passes to their families on through their lives. Rice is a cereal considered as staple food in many cultures (specially Asian) and some parts of Latin America. Rice is the second cereal more produced in the world, followed by corn, which is also produced with purposes other than human feeding, so it could be said that rice is the most important food in the diet, and it contributes in a very effective way to provide calories in the human diet. Rice is responsible for providing a fifth part of the total of calories consumed by human in the whole world.

RICE WITH MILK rice puddingRICE WITH MILK rice pudding

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Ingredients:100 grams of rice1 cup of sugar (20 grams)A Little ground cinnamon1 cup whipping cream 6 cups of milk6 cinnamon sticksA handful of raisins1 teaspoon of vanilla essence

UTENSILS: -1 pot-Spoons-5 cups-1 stove-1 boilor (recipient)

PREPARATION:1. Boil milk (with cinnamon if wished)2. When it is boiled add rice and set the flame to very low. 3. Let it cook until the rice is almost done and has absorbed all the milk, stir this mixture constantly. 4. In another container mix the condensed milk with the vanilla essence, when it's done mix this with the rice. 5. Stir while the condensed milk is dried 6. Pour this into a deep dish and add cinnamon and raisins if wished, let it cool for a while.


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SUGGESTIONS:- Add milk, stir often to prevent sticking.- Add vanilla and sugar, cook about 15 minutes or until rice is tender.- Sprinkle raisins and cinnamon on top when serving- can be served in individual cups with cinnamon cloves or cinnamon

This desert is easy to prepare and great versatility of preparation, it can be served for any occasion or family gathering. The Sweet flavor is well accepted by children and adults.It is a delicious dessert that should be presented in the diet of Colombians for their cultural an nutritional value, I think that it should remain the same over time as it is part of our traditions on special occasions and celebrations.


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Tamales are American dishes from Indian origin usually prepared with cornmeal cooked usually steamed wrapped in cob or banana husks. Has stuffing as meat, vegetables, rice

etc.

TAMALETAMALE

HistoryIs said that by the seventh to the fifth millennium, according to some, the Aztecs prepared it as ceremonial and festive dish, shaping it in human form as an offering to their gods. The Mesoamerican tribes used the tamale as campaign food wrapped in bags of corn and banana, it was easy to transport and consume. The first tamales were stuffed with local vegetables and fish, guinea pig, turkey, iguana or them could had on hand, with its probably garrison of corn and aromatic local herbs.Then also came into play eggs, cheese, milk and various European cooking techniques. And of course, beef tamales, chicken, pork, they all come from the merger between Europe and America liaison with tomato onion, peppers with raisins, chili with pork or chancho. Since that time began to proliferate some styles of tamales, at same time that spread its preparation and consumption throughout the rest of the continent.In Colombia the most famous tamales are from Tolima

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Ingredients·White Rice·Beef·Pork·Chicken·PotatoS·Carrots·Dried Green Peas·Salt to taste· Pepper to taste· Color to taste· Maggi cubes to taste · Boiled eggs· Chopped Scallions· Oil

UTENSILS: ·Pot·Pan·Knife·Wooden spoon

Preparation·In a big pot with water cook all the ingredients except the rice and the green peas·Remove all the ingredients from the pot and use the broth to cook the rice and the green peas·Meanwhile in a pan do a stew with the onions and the condiments (salt, pepper, color, oil, magi cubes, etc…)·Chop the meats·Assemble the tamale in the bananas leaves with the rice, chopped meats, the stew, the eggs and the rest of the ingredients·Cook in a pot of tamales for 3 hours

TAMALETAMALE

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SuggestionsThe Tolima tamales are usually accompanied by arepas (corn cakes) and chocolateA tamale contains from 360 to 450 calories depending on its ingredients. The body requires from 1500 to 2000 calories per day. So is a good choice for breakfast.Tamales are rich in proteins and carbohydrates. Nevertheless, depending on the preparation it could have a bigger fatty quantity than the normal intake.

Why I choose cooking?Tolima tamale is an important Colombian Dish, so I chose it to show the recipe and the easy preparation. Also the people can know that is a good option for breakfast

TAMALETAMALE

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Chicha is the name of several varieties of alcoholic beverages, which are made from the fermentation of maize (corn) or other cereals. It was a widespread beverage before the

Spanish conquest in Central America. Usually it is a soft, homemade, low-grade alcoholic drink, bit it can also be a high-grade alcoholic drink. It depends on the

fermentation time.

HistoryIn 1820, Simon Bolivar prohibited the fabrication and sale of Chica in Sogamoso because not many days before more than 50 men of the Valdez division died by chicha poisoning there. The prohibition was ignored and the “chicherias” were opened little time after. In 1948, Colombian government prohibited the fabrication of corn chicha except if it was pasteurized and bottle packed. The prohibition lasted until 1991. Since 1995 every year it is celebrated “Festival de la chicha, la vida y la dicha” in a Bogota's neighborhood, La perseverancia. This festival was created in order to regain and spread the tradition around the consumption of the chicha.

CHICHAThe Beverage of the Gods


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Ingredients:To prepare chicha you need: ·water·panela·sugarcane juice (optional)·corn mazamorra·a the yeast commonly known as “supias”

Utensils:The utensils you need are:·A container with its lid, a pottery spot preferentially·Something to beat the ingredients usually a “moninillo” a wooden utensil common in Colombia.



PREPARATION:There are many ways to prepare chicha, and every one can make it depending on what each person likes. In Contrast, in Colombia the most used way to prepare chicha is to make guarapo, add to it corn mazamorra and panela and let the mix ferment in a covered receptacle, traditionally a pottery pot. First you dissolve the panela into the water, add the yeast, beat the mixture very well, then let it ferment a little and you have guarapo. The guarapo can also be made with sugar cane juice instead of panela. Afterward you add the mixture corn mazamorra and more panela, put the it in the receptacle and let it to ferment. The clay conteiner must be well covered.

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SUGGESTIONSDrinking chicha is a good option after lunch or dinner, or after a hot day. Usually it is consumed with other folklore recipes for example chuchullo, rellena, lechona. However, the best thing to serve with chicha is more chicha and several friends.

Why choose cooking?I chose cooking because it is an essential part of every culture and I want to recall one of the traditional recipes of our culture. Chicha is one of the most representative beverages of our region and I regard it as part of our identity and a huge legacy from pre Columbian culture. With this in mind I made a summary of a very easy-preparing but also emblematic drink, so that people do not forget it.



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The Trabuco is one of the most common beverages in the north part of the Valle del Cauca department.

This product, typical in Valle, can be found specifically in the township of San Luis, municipally of La Unión, where their habitants usually enjoy it in the afternoon like a

basket lunch. It is made of cornstarch, milk, egg yolks, vanilla essence, cinnamon and rum.

ENJOYING A TRABUCOENJOYING A TRABUCO

The tradition of Trabuco was created by grandmothers who wanted to offer to their children and grandchildren a delicious basket lunch. So that was the starter, but then the beverage becomes popular into the families of Valle. Trabuco formerly was made with pumpkin, to give the yellow color that identify the preparation, but actually is just use the egg yolks, because the pumpkin added a characteristic flavor, which was no liked by many people.

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INGREDIENTS:2 bottles of milk (2 liters)4 egg yolks beaten badly1 tablespoon of cornstarch1 tablespoon of cinnamon and ground clovesSugar to tasteVanilla essence, optionalNutmeg, optionalSmall glass of rum

UTENSILS1 container for mixing the ingredients1 Aluminum pot1 Wooden spoon1 Wood mill1 Grater, optional1 Mug

Stir the egg yolks with the sugar on the container, later add the milk and cornstarch, and mix all with the wooden spoon. When the mixture is ready, put it in the aluminum pot and begin cooking over medium heat. Use the wood mill to stir the mixture in an eight figure, this prevent that the preparation does not adhere to the pot, and does not take smoke odor. Let it cook until the mixture has thickened well (remember that during the cooking time, you should stir the mixture continuously). Then remove it from heat, add the rum and let stand. When the beverage is in ambient temperature put it in the refrigerator until before serve.


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The Trabuco is often companied by pandeyuca, pandebono or almojabana.If you want to decorate the glass, you can use the grater to grate the nutmeg, or you can sprinkle a little cinnamon powder, when you will serve it. In a hot afternoon is delicious to drink a cold Trabuco!

I choose cooking because I from Valle and to me it is important that other people know my traditions and my culture, that is more than sugar cane. I choose Trabuco to did my project because I from of a near town from La Union, Valle, so I grew up with this drink. I thought that is a delicious basket lunch that deserves to be presented to those does not know it.


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The origins of these drinks are very uncertain and poorly documented. The fruit, meaning LULO is native of southwestern Colombia and Central America, but little known in the world. One of the main barriers is the difficulty in cultivation: it can be grown in large areas because it is massively attacked by pests. The

Lulo crops must be intertwined to prevent other pests when planted; a few plants and joints require little care, are given as a weed with a high yield per plant. This feature makes its production limited and

its high price, despite the high yield per plant.

HistoryThe birth of this exotic drink begins in the 18th century when slaves in their long working hours went looking for beverages that hydrated; and obviously, they looked to nature for these fruits were the most delicious to drink, but this had to be in hiding because in that time the slaves had no rights, not even to drink what they pleased; or if they could take quierea, something different that was not water, forth is the reason that they sought ways to create drinks that would satisfy them as in the jungles and forests of the area is now the Valle del Cauca. In those day lulos were wild, this was the fruit among others used. And now it is a tradition that is taking strength, especially when served cold with ice.

LULADALULADA

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IngredientsŸ1 ½ pound of lulos.Ÿ1 liter of lemonadeŸSugar to taste

Utensils1 cutting board1cuchillo2 medium containers1 tablespoon1 jug for juice

PreparationPrepare one liter of lemonade, and add flesh torn by hand lulo, add the lemonade and continue grinding the pulp with very clean hands, beat with a grinder.Add crushed ice, sugar to taste and enjoy your lulada!!!

LULADALULADA

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SuggestionsThe lulada is only the mashed fruit sweetened with white r or brown sugar. A requirement to serve is it should be very cold with ice crumbs. For a glass of lulada it is required two to three lulos. This drink is not only virtually unknown outside the Valley, but, it is difficult to find in other places around Colombia let alone outside of our country.

Why choose cooking?The typical lulus in Cauca Valley is one of the little-known Colombian exotic fruits in the world. From this result we have two valley-drink par excellence, Shampoos andLulada.or this reason I think it's a drink worth showing because it comes from the land where I grew up with these drinks that remind me of my childhood.

LULADALULADA

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The “Cholado Valluno” is a typical fruit salad from Valle del Cauca, Colombia. Certainly is the favorite drink of the Colombian people in this area of the country due to the fact that the warm weather causes

quite a thirst in them and this is a very refreshing drink because it contains fruit, ice cream, syrups in ice which ends becoming juice as you enjoy the first layers of the dish. It is very delicious and you can

get it in any street corner of the city (Cali, Colombia). Furthermore, it is said to have properties that help to eliminate hangovers after drinking too much alcohol.

HistoryThe first preparation was called “Las tres niñas” and it contains lemon, pineapple and lulo. Actually the cholado originated from Jamundí, a town of the southwest of Colombia and its history begins with one woman who was called “Doña Rosina”. She scraped ice, then she compressed it into small molds, next she sprayed the portions with lemon and honey and finally she gave them a stick, so that they were like flavored ice. Then Rosina´s son twisted more ingredients and added the syrups into the scraped ice. This very delicious blend became very popular within the people and everyone talked about it meanwhile other people began to prepare the dish in the park of Jamundí and that is the reason of the famous of Cholado Valluno in this area of the country.

THE CHOLADO VALLUNOTHE CHOLADO VALLUNO

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IngredientsCondensed milk Scraped iceBananaGreen appleLemonStrawberryPapayaPineapplePassion fruitCoconutLuloKiwiIce-creamJam

Utensils·Cutting board·Knife·Ice-cream scoop·Ice grater

PreparationThe first step to prepare the Cholado Valluno is to peel and cut the fruits in small cubes and putting all in a container then you have to put the scraped ice on the container with the different flavors of the syrups then you sprinkle whit some lemon and the next step is the ice-cream on the top of the container, finally you put the jam and the condensed milk on the recipient and that is it. Enjoy the preparation and go to eat!


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SuggestionsAs a suggestion the Cholado Valluno is better than the fruit salad because it contains fruits, ice-cream and scraped ice with syrups and that combination is very delicious, also because at the end of the cholao you can drink a delicious juice with all these fruity flavors. You have to taste it and enjoy it.


The Cholado Valluno is a very delicious typical dessert of the southern part of our country and you can enjoy on the warm days and better yet it can be found at the street corners of the small cities, and towns.

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MADE IN COLOMBIA

the flavors of colombia

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