Colombian Cuisine
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| A GUINEA PIG |
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| AJIACO |
The main concept of Columbian food is that most of the food consists of meat and animal products. The background of Columbian food is based on African and European decent. Many visiting tourists like to enjoy Colombian food because of the fact that it is made with ingredients that they do not get at home everyday, such as: plantains, avocados and local herbs.
Within Colombia, people usually eat a light breakfast, a large lunch in between 12 and 2 and then a light dinner. Their meals are usually accompanied by Colombia's well-known coffee. As well, the country's most successful export is bananas which can possibly be served in their traditional dishes.
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| FRIED ANTS |
One of the most interesting cuisine delicacies in Colombia is Cuy. Cuy is cooked guinea pig. It was a common diet of the Inca Empire, and it still eaten within many indigenous communities in the Andean highlands. The guinea pig is usually served fried or grilled once they remove the hair and organs. Another interesting food served in Colombia is apparently fried ants.
In the Caribbean coast, spicy cooking, with fish and lobster, is usually served. As well as coconut rice in the coastal cities. In Bogota and the Andean region, ajiaco is the traditional dish. It is made of chicken, potatoes, and flavoured with a locally grown herb called "guasca".
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| AREPA |
The ingredients that are most staple in all parts of Colombia include corn. A common dish takes the kernels that are ripe and grounds them by hand into a coarse flour which is mixed with water to form a thick dough. It then is cooked with a pancake until the outside is crisp but the center stays soft and moist. These pancakes are called arepas.
