9 TYPICAL DISHES OF THE PACIFIC REGION OF COLOMBIA - CULTURE VOCABULARY - 2024

The most typical dishes of the Pacific region in Colombia are based mainly on fish and shellfish. It is a cuisine that arises from the fusion of two traditions: African and American.

The African slaves who arrived on the Pacific coast in Colombia from the 16th century on brought many gastronomic influences with them.

The main economic activities in the area are fishing, livestock and agriculture.

Thus, many of the foods that characterize the gastronomy of the region are made with local raw materials. For this reason, fish and shellfish have great importance and a lot of presence.

5 Main Typical Dishes of the Pacific Region

1- The crab soup

The crab is one of the most present species on the coasts and on the tables of the Colombian Pacific. Its availability makes it a suitable element to be part of a wide variety of dishes: from soups to grilled seafood or salads.

In this case, crab soup is one of the most common appetizers or starters in the cuisine of the region.

Its preparation is simple and does not require a large number of ingredients. A string of crabs and some vegetables such as tomato, garlic, parsley, pepper or onion are enough, as well as oil and salt.

The crabs should cook for at least an hour along with the fry made from the vegetables.

2- The dried-smooth fish cod

This is one of the most characteristic dishes of the cuisine of the region. The dried-smooth cod is famous throughout the country and immediately evokes the Pacific.

It is a dish in which the cod is shredded once cooked, skin and bones removed. Previously, a sauce of onion, tomato, basil, lemon, vinegar, oil and achiote is prepared.

3- The seafood casserole

The seafood casserole is not an original creation of the region, as it is present in many other areas of the world.

However, in the Colombian Pacific it is on the menu of any restaurant. Basically, it is about taking advantage of the quality of the native seafood that enhances the flavor of the whole.

Squid, shrimp, clams and loins of any fish are usually used. Seafood must cook well and it is very important to conserve the water in which it is cooked.

Later, it will be added to the sauce made with oil, onion, garlic, paprika, celery and salt. White wine, cream of milk and seafood soup are also used.

4- The fish bored

They are a Colombian version of battered fish. In this case, the particularity is given by the type of fish used: the mojarra.

This fish is typical of the Caribbean and South America, and is fished in waters of the Colombian Pacific. The fillets are coated in wheat flour and beaten egg, salted to taste and fried in oil until the desired frying point is achieved.

5- Arepas of the bread tree

The breadfruit is a species that we can find in many countries bathed by the Pacific: Hawaii (USA), Polynesia, some countries in South America, etc.

For the preparation of arepas, the fruit of the seedless tree is used. Once cooked, they are shelled and ground together with the rest of the ingredients: grated cheese, beaten eggs and salt to taste.

Once compacted, they are wrapped in greased banana skin and cooked on the grill.

6- Crab empanadas

Crab empanadas are a typical dish from the department of Chocó. These are sour corn dough empanadas, made on greased banana leaves and stuffed with shredded crab meat.

The crab or blue crab is a species of crustacean found at the mouth of rivers. It is characterized by having a flattened carapace and blue legs and claws.

The filling of the crab empanadas is usually accompanied by dressings, fried and potato.

7- Pusandao

This dish belongs to the municipality of Tumaco, in the department of Nariño. It was born from the river trips that merchants made for days to take their merchandise to the most populated centers of the Pacific region, a little less than a century ago.

Travelers resorted to locals to buy mountain meat or catfish, which they cooked during the trip with eggs, bananas and unpeeled potatoes in a large pot. In this way the pusandao was born.

Pusandao is currently cooked with coconut milk, green banana, yucca, potatoes, mountain meat or catfish and the typical refrito.

8- Serrana meat stew

Also known as «quebrao», it is a soup made of mountain meat. The broth contains green plantains, yuccas, potatoes, onions, tomatoes, and pennyroyal.

He is originally from Tumaco, in the department of Nariño, and also from the department of Cauca. The meat is desalted by boiling it together with the banana peels. Then it is boiled along with the other ingredients and accompanied by avocado slices.

9- Fish Tapao

This is the famous dish of the Colombian Pacific region and it comes from Guapi, in the department of Cauca.

It is a fish broth that contains potato, green banana, yucca, tomato, onion, paprika, cumin, achiote and garlic. The fish must be in wheels and white meat.

It is cooked in a casserole covered with banana leaves and served with coconut rice.

References

1. Crab and Coconut Soup recipe on My Colombian Recipes, at mycolombianrecipes.com
2. The Food of Colombian's Pacific Coast: Q&A with Chef Rey Guerrero on New World Review, at newworldreview.com
3. 'Colombia: the Bradt travel guide'. Sarah Woods with Richard McColl. (2008). Bradt Travel Guides Ltd.
4. Pescado Aborrajado (Colombian-Style Battered Fish) on My Colombian recipes, at mycolombianrecipes.com
5. Colombian on Genius Kitchen, at geniuskitchen.com.