TYPICAL FOOD OF

COLOMBIA
Realized by:
Yeison Taboada
Jessica Carmona
Colombian Cuisine is very diverse and varies depending on the different
regions of Colombia.
THE CARIBBEAN REGION

The Caribbean region of Colombia is the northernmost continental and

maritime area of the country. It owes its name to the Caribbean Sea, which
borders with the north. Its main urban center is Barranquilla, other urban
centers are: Cartagena, Santa Marta, Monteria Valledupar and Sincelejo.
FRIED FISH

There are many

variations of this
dish, but the most
popular come with
crappie, catfish or
Sierra. The whole fish
is fried,
accompanied by
coconut rice,
beans, salad and
fried plantains. Ideal
to take the sugar
water with lemon
good
CEVICHE

The Ceviche is typically made from fresh

raw fish marinated in citrusjuices, such as
lemon or lime, and spiced with or chili
peppers. Additional seasonings, such as
chopped onions, salt and coriander, may
also be added. Ceviche is usually
accompanied by side dishes that
complement its flavors, such as sweet
potato, lettuce, corn, or avocado.
CHEESE MOTE

This is a dish of the Caribbean Coast is a cream base with chopped yam and
cheese. It is sometimes added fish heads and served with hogao.
PIGEON PEA STEW

It is a typical dish of the Atlantic,

with variations in other parts of the
Caribbean coast of Colombia as
the departments of Sucre and
Córdoba.
In addition to the essential
ingredient which is the pigeon pea
(preferably green), carries salted
meat soup (breast), yams,
cassava, plantain, vegetables and
spices. You can add cracklings. It is
served with white rice or coconut,
cassava and fresh juice.
ANDEAN REGION
Tradition, culture and even the personality of the people in this region varies
depending on your location.

As the topography is diverse, so is the food of the region. There are different
types of dishes depending on the area
PAISA TRAY

A great mix of food, is a

dish consisting of grilled
meat (pork, black
pudding, sausage all),
ground beef, corn
bread, white rice and
red beans, then topped
with a fried egg, slices
of fresh avocado and
banana (slices).
You could say that is the
national dish of
Colombia.
AJIACO

Chicken soup. It includes

chicken, two (preferably three)
kinds of potatoes, corn, sour
cream, capers, avocado and
guasca. Guasca is a special
herb that grown throughout the
Americas and gives the soup its
distinct flavour.
TAMAL
Cooked corn dough filled with meat, chicken and vegetable wrapped in
banana leaves. The Tamales Tolimenses which are famous are filled with
chicken, pork, rice, potatoes, carrots, peas and spices
PACIFIC REGION

As the other regions in Colombia, the pacific region also has a variety of dishes
and flavours.
ROASTED GUINEA PIG

The roasted guinea pig is one of the main forms of preparation in Nariño. It
served with potatoes of the highest quality, with shell or peeled, accompanied
by typical Nariño chili, made with finely chopped hard-boiled egg, onion and
salt.
ATOLLADO RICE

The atollado rice is a typical

meal Colombian department
of Valle del Cauca. Besides
rice, it carries chicken, pork,
potatoes of different kinds,
vegetables and seasonings. It is
a soaked rice. It is served with
fried plantains, hogao and
chorizo.
ABORRAJADO

The vallecaucano aborrajado is a typical dish;It is to use very ripe banana with
black skin. The dish is based shows thin slices, fried and stuffed with cottage
cheese, then covered with a filling with eggs, milk and flour, finally
saborizándolo with sugar and salt.
EASTERN PLAINS REGION

The kitchen of this land plains is the fusion of various cultures, by use of maize,
cassava, plantain, pepper, beans, tubers, sugarcane, meat and various birds,
which derive dishes are unique and extraordinary flavors.
VEAL LLANERA

The preparation of this dish is

made with a veal 1 year. The
meat should be marinated longer
and should not play at any time
since their juices would come and
stay dry. He previously squash
seasoned with chicha, beer or
guarulo typical preparations of
this region. Also to make it to the
plains some prefer it seasoned
only with salt.
PALO A PIQUE

The traditional a pique Palo is a popular dish in the plains. They consume this
dish for enough calories for support to their hard labor.
AMAZON REGION

Freshwater fishes are the

main component of the
Amazonian cuisine. There
are dozens of
exceptionally tasteful
species of fish like the
pirarucu. Mandioca
arepas are also a basic
food in the region.
Besides fish and
mandioca, the other
typical food are the local
fruits that are unique
flavour and names.
FILLED GAMITANA

The Gamitana fish is characterized

by a large and very common in the
region. To make filling, a stew with
onion, paprika, garlic, color, thyme,
bay leaf, butter and black sauce is
prepared to taste. Then mixed with
rice, vegetables, olives, chicken,
beef, tuna and coriander to finally fill
the gamitana. It is served with fried
plantains, cassava and pepper.
MEATBALLS PIRARUCÚ

This dish is created after the

great pirarucú fish that lives
mainly in the Amazon River
basin, but also consumed in
eastern Colombia.
fish with onion, peppers and
cilantro mix. balls are
assembled and passed
through egg, flour, cassava
or bread crumbs. It is
accompanied with mixed
with spicy tomato and
cilantro.
ACTIVITY

1. TWO GROUPS FORM AND COMPLETE CROSSWORDS.

2. WINS THE GROUP THAT COMPLETE IN LESS TIME OR WHO ANSWER MORE