Mixtura colombiana

This blog was created to showcase the most delicious Colombian food and its easy preparation.

September 14th

Bandeja Paisa

Rice Beans Chicharrón (fried pork belly) Avocado Fried egg Ground beef Ripe plantain Arepa Tomato Onion Oil, salt, and garlic to taste 1. Cook the beans until tender. 2. Prepare the rice and ground beef. 3. Fry the chicharrón, plantains, and eggs. 4. Slice the avocado and warm up the arepas. 5. Serve on a large plate and enjoy

Rice Pudding

Ingredients

* 1 cup of rice

* 4 cups of milk

* 1 cup of water

* ½–¾ cup of sugar

* 1 cinnamon stick

* A small piece of lemon or orange peel

* 1 teaspoon of vanilla

* A pinch of salt

* Ground cinnamon for serving

Preparation

1. Put the rice, water, cinnamon stick, and lemon or orange peel in a pot. Cook over medium heat until most of the water has been absorbed.

2. Add the milk and a pinch of salt. Cook over low heat for 25–35 minutes, stirring frequently.

3. When the rice is soft and creamy, add the sugar and vanilla. Cook for another 5–10 minutes.

4. Remove the cinnamon stick and the peel.

5. Serve hot or cold and sprinkle some ground cinnamon on top.

Juice mango 🥭

* 1 ripe mango

* 1 glass of water

* Sugar to taste

* Ice

Preparation:

1. Peel and cut the mango.

2. Put the mango, water and a little sugar in the blender.

3. Blend until smooth.

4. Add ice and served

Ajiaco Santafereño

Easy to prepare – Serves 4 people

Ingredients:

-Chicken

-yellow potatoes

-white potatoes

-corn

-green onion

-garlic

-guascas

-salt

-capers

-cream

-avocado

Preparation:

Cook the chicken, corn, onion, garlic, and salt in water.

Remove and shred the chicken.

Add the potatoes and cook for 30–40 minutes. Add the guascas and chicken for the last 5 minutes.

Serve hot with capers, cream, and avocado.

Obleas

8–10 wafer discs

Arequipe (caramel spread) to taste

Grated cheese (preferably *queso costeño* or *doble crema*)

Table cream or condensed milk (optional)

Blackberry or strawberry jam (optional)

Grated coconut (optional)

Chocolate chips or sprinkles (optional)

Preparation:

Place a wafer disc on a plate.

Spread a generous layer of arequipe.

Add grated cheese on top.

If desired, add jam, coconut, condensed milk, or chocolate.

Top with another wafer disc and press down gently.

Juice of Lulo

4 large lulos (ripe, cleaned, and cut in half)

* 1 liter of water (or milk, if you prefer a milkshake style)

* 3 to 4 tablespoons of sugar (or grated panela/honey to taste)

* Ice to taste.

Chicha colombiana

Traditional Colombian corn chicha is prepared by cooking corn soaked with pineapple peel and spices, and then letting the mixture ferment with panela.

Ingredients 1/2 pound corn (pet or yellow) 1/2 pound of panela Cascade of a ripe pineapple 3 litres (or 12 cups) of water 2 cinnamon chips and cloves to taste Preparation Soak: Leave the corn in water from the night before. Cook: Boil corn with water, cinnamon, cloves, and pineapple peel over low heat for about 2 hours until softened. Blend and strain: Remove the pineapple peel, blend the preparation and pass it through a strainer. Sweeten: Add the dissolved panela into the hot mixture. Ferment: Cover the bowl and let it sit for at least 3 days, stirring a little every day before serving cold.