Colombian Food Recipes

Colombian food recipes are many and, most of them are easy to complete. Below there are three detailed recipes for three different yet popular recipes you can follow yourself.

Obleas with Arequipe

Procedure

1.- Place the unopened can of condensed milk in a large saucepan filled with water in a way it covers the whole can. Get the water to boil quickly and then turn the heat down. Let it boil for about two and a half hours.

NOTE: Make sure plenty of water covers the can at all times

2.- Once it’s done boiling, fill the pot with cold water. Once the can is cold, open it and the milk should be thick and brown.

3.- Place one host on a plate, spread as much arequipe as you want over it and place another oble on the top.

Latino Scramble

For a quick and tasty breakfast in a warm tropical weather you can have a Latino Scramble with an Arepa topped with white cheese and a cup of Coffee or a glass of orange juice. This is one of the easiest Colombian Food Recipes that’s great for both breakfast and dinner meals.

Ingredients

• 6 Eggs
• 1 Chopped Onion
• 1 cubed tomato
• 6 Ham slices
• 100g Grated mozzarella cheese
• 1 Tablespoon of butter
• 1 Tablespoon of ketchup
• 15oz Sweet corn
• Salt & Pepper

Procedure

1- On a medium frying pan, melt butter at medium heat and fry onions until they turn brown

2- Add ham and sweet corn and continue frying for 5 minutes. Add tomato, salt and pepper to your liking.

3- Scramble eggs with ketchup and fry them in the pan. Add mozzarella cheese immediately after pouring eggs. Continue cooking until you reach a desired egg texture.

Ajiaco

Different regions of country have different Colombian Food Recipes but the most popular is known as Ajiaco Santafereño, thanks to the country’s capital city’s former name Santa Fe de Bogota.

Ingredients

• 2/4 Chicken Stock
• 1 Whole Chicken breast (bone-in and skin-on)
• 1 Large onion split in half
• 2lbs Russet Potatoes, peeled and cut into small chunks
• 2lbs Papas Criollas, peeled.
• 1lb Red Bliss Potatoes, peeled and sliced
• 1/4 Cup dried Guascas (Can be replaced with 2 bay leaves along with 2 tablespoons of fresh chopped parsley leaves)
• 2 ears corn, each one broken into 3 pieces
• 1 Finely diced onion
• 2 table spoons of chopped cilantro
• 1 Serrano pepper or 1/2 jalapeño
• Salt & Pepper
• 1/2 cup of sour cream, thinned with 1 tablespoon of milk
• 1/2 cup of rinsed, drained and roughly chopped Capers
• 1 light-green ripe avocado

1.- In a large saucepot gather the chicken breast, chicken stock, onion, bay leaves, potatoes, Guascas and, if necessary add extra water so solids are covered in fluids by 1 inch. Boil over high heat and bring down to a simmer for 10 minutes or until the chicken breast is well cooked. Once cooked, place the chicken breast on a plate and let it cool down to room’s temperature.

2.- While cooking the soup, make the “Aji” by combining onion, cilantro and Chile pepper in a small bowl. Cover solids with water and season with salt while stirring to combine flavors and then set aside. Remove the chicken skin and bone from the chicken breast and shred its meat into bite-size pieces.

3.- For about 45 minutes continue to simmer and add more water if necessary until the Papas Criollas are tender. Remove the onions and bay leaves and then mash potato pieces against the side of pot with a whisk. Large chunks of potatoes should remain; vigorously stir soup so it’s thickened.

4.- Add corn cobs and continue to cook while occasionally stirring until corn is well cooked. By now the soup’s consistency should be that of thick heavy cream. After 15 minutes, remove from heat.

5.- Season your soup to your liking with salt and pepper and serve immediately with avocado slices on the side. Chicken, chopped capers, sour cream and aji are to be added by those dining as they like.

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