The gastronomy of the Caribbean region of Colombia is a mixture of ingredients and flavors that fuse the culinary traditions of cultures, European, native indigenous, African and mestizo, and includes a variety of dishes, drinks and typical sweets.
Among the most traditional foods of this region are the sancochos based on fish and shellfish, beef and chicken, turtle and goat, and tripe, which are accompanied with patacones, corn buns, banana, yucca and coastal cheese.
Grain soups, such as beans and pigeon peas, and a variety of land and sea dishes also stand out.
Caribbean cuisine also includes some exotic foods made with wild game, which are abundant in this part of the country.
Typical dishes
sancocho
It is the most popular dish in the region, which varies in terms of ingredients and the way it is prepared according to each area.
They prepare rib and tail sancochos, pigeon peas with salted meat, chicken and goat. Tripe is another form of sancocho from this region.
The fish, shellfish and turtle sancochos, the bean soup and the cheese mote also stand out.
Meat, fish and rice
The beef is prepared post, stewed, roasted and puyada. There are also other dishes based on pork.
In this region, goat and lamb dishes are very traditional, also those of wild game meats that include animals such as turtle, monkey, icotea, guartinaja, ñeque, armadillo, pisingo, venison, tapir and saino.
There is a variety of rice dishes that are accompanied with shrimp, chipi chipi, crab, smooth and bocachico, among others.
These dishes can be accompanied with patacones, corn buns, yucca, plantain, coastal cheese and atollabuey serum.
In the typical cuisine of the Caribbean region, empanadas, corn arepas (with egg), carimañolas, friche and quibbes, black-headed bean fritters, cob and cheese fingers also stand out. Also the butifarras, the cayeye and the cakes.
Fish and shellfish stand out in various preparations such as mojarra, bocachico, tarpon, snapper, lebranche and sierra. The casserole and the seafood, lobster and oyster cocktails are also prepared.
Drinks
There are a variety of traditional rum-based drinks. The fresh fruit juices are also very popular: soursop, corozo, tamarind, sapote, sugar apple, mango, cashew and guava.
Likewise, you drink a lot of panela water with lemon, rice water and corn water.
Candy store
Among the most popular and traditional desserts and sweets in the region are coastal cocadas, coconut rice, joy, enyucado and caballito.
Also very popular are the icacos, mango, sweet potato, guava or quince sweets and the famous mongo mongo.
The “rasguñaos” sweets, made from legumes and fruits, are other delights of the Caribbean cuisine. These typical sweets are generally eaten at Easter.
References
- Morón, Carlos and Galván, Cristina. Creole cuisine. Recipes from Córdoba and regions of the Caribbean coast. Domus Libri: 1996.
- The Caribbean Region. Consulted of es.wikipedia.org
- Sancocho or Guandú Soup. Consulted from mycolombianrecipes.com
- The Caribbean Region. Consulted of colombiapatrimoniocultural.wordpress.com
- Román de Zurek, Teresita. Cartagena de Indias in La Olla. Gamma 2006 editions, Bogotá.
- The Caribbean Region. Consulted from colombia.travel
- Patiño, Enrique. The sweet taste of sweet Caribbean: the origin of coastal desserts. Recovered from revistadiners.com.co