Lechona

Origin

This dish was born in the era of the Spanish conquistadors more or less since the sixteenth century, the suckling pig as research of Arab origin, has been considered over time material paraphernalia innate popular not only at Christmas but throughout type of public holidaysand family, as in the bazaars bingo for example, where do we drawto the head of the pig, possibly considered divine animal and part of a ritual, serving a magic function of ancient rock. The lechona is traditional to the Tolima Department in central Colombia. It is usually accompanied by arepas (acorn- madebread). 

 Ingredients

Ø  Bacon (1cmgrosor) 3kilos

Ø  Half cup of butter

Ø  2 kilos of pork

Ø  500 grams of peas

Ø  3 cups cooked rice

Ø  4 onions long

Ø  2 cloves of garlic

Ø  Salt, black pepper

Directions

Its preparation separates the skin, flesh and ribs. It cleans very good inside withdrawing all viscera and filled later. As much as traditionalsuckling pig rice has not Tolima, Bogota is customary to add rice and yellow arverjas. Obviously this stew is made with tender piecesof meat from the animal and, once plump and chubby, was placed in the oven for about 12 hours at temperatures ranging from 200 to 300 degrees, to achieve a good roast and crispy skin .

Usually served each serving with a piece of skin.

Cocido Boyacense

Origin

This dish is from the Boyacá region of Colombia. The origin of this meal is Jewish and it seems that this dish was usually made with various ingredients like, chickpeas, noodles, chicken, hard – boiled egg, and beans.

Later, the cocido appears in Segovia during the XV century and it was the favorite dish of rich and poor people of course with changing the ingredients but with the same principal, and in 1540 was called “olla podrida”, in 1564 in France the word “pot – purri”, that is equal to “olla podrida” and mean "mixed food".

After Americas´s conquest, the exchange of products, recipes and containers with indigenous of Cundiboyasence region and as a result of incorporating the technique of boiling native foods and add their own ingredients originated the “Cocido Boyacense”.

Ingredients (8servings)

Fort the Cocido Boyacense:

Ø  3 pounds pork rib

Ø  3 pounds beef

Ø  3 pounds chicken

Ø  200 grams of cob

Ø  400 grams of potato

Ø  4 cloves of garlic

Ø  250 grams of cubios

Ø  100 grams of peas

Ø  200 grams of beans

Ø  Salt, pepper and cumin to taste.

For the Creole Sauce:

Ø  250 grams of onion

Ø  4 cloves of garlic

Ø  8 tablespoons of pennyroyal

Ø  1 ½ pound of tomatoes

Ø  8 tablespoons cilantro

Ø  4 tablespoons oil

Directions

1. Cook the ribs of pork in wáter with salt during 45 minutes. Add the chicken (but if you use hen cook it 20 minutes before with the ribs) meat and potatoes and cook during 20 minutes more or continue cooking until the potatoes are fork tender. Then add the seasons as you like and also add the“cubios”, and cook for 20 minutes more.

For the Creole sauce

Oil over medium heat saute the tomato, onion, garlic, cilantro and pennyroyal for 10 minutes. Serve with creole sauce aside or it can also serve over cooked.

Sancocho de Gallina

Origin

Sancocho is a traditional soup often considered a stew in several Latin American cuisines derived from the Spanish dish known as Cocido. This Colombian dish came a Spanish meal that is precede from a dish called “olla podrida“in the medieval times, it was called like that because in that time just rich people could eat meat.

The Sancocho is made with almost any kind of meat along with large pieces of planta in potato cassava and other vegetables depending on the region and it is usually served with a plate of white rice on the side. Here in Colombia there are a lot of Regions that made their own kind of Sancocho, the “Sancocho de gallina” that usually is served with avocado, white, rice and ají.

Ingredients -6 to 8 servings-

       3 ears fresh corn, cuted into 3 pieces

      12 cups of water

      ½ cup aliños

      1 big whole chicken

      1 teaspoon salt

      2 green plantains, peeled and cut crosswise into 2 inch pieces

      2 chicken bouillon cubes

      6 medium white potatoes, peeled and cut in half

      1 pound frozen yuca cut into big pieces

      ¼ cup chopped fresh cilantro

      ¼ teaspoon ground pepper

Directions

1. In a large pot, place the chicken, corn, aliños, chicken bouillon, salt and green plantain. Add the water and bring to a boil, then cover and reduce heat to medium and cook for about 30 to 35 minutes.

2. Add the potatoes, yuca and pepper and continue cooking for 30 more minutes or until the yuca and potatoes are fork tender. Stir in the cilantro.

3. Taste and adjust the seasoning. Serve in large soup bowls, dividing the chicken and vegetables evenly.

Ajiaco

Origin:

The “Ajiaco santafereño” (Main Dishes) prepared in Colombia central region, is a soup based on several kinds of potatoes from the high plains of the departments of “Cundinamarca” and “Boyacá”.

Ingredients:

In Bogotá and the Andean region, the “ajiaco” is a traditional dish. It is a soup made of chicken, corn, “arracacha” (tuber), cob, many different types of potatoes, avocado, and “guascas” (Plant flavouring), and local herb.

Side dishes:

Traditionally, cream and capers are added at the table before eating. The “Ajiaco” is served with white rice, salad with a hint of lemon, avocado, sweet or salty toast.

Bandeja Paisa

Origin:

The origin of the “Bandeja paisa” (Main Dishes) was influenced by many cultures that lived in Colombia throughout several centuries, including the indigenous peoples of Colombia, also colonial Spaniards and Africans. The current form and presentation of the paisa platter is recent.  

This dish is typical of the cuisine of Antioquia: departments of "Antioquia", "Viejo Caldas" o "Eje Cafetero" (Caldas, Quindio and Risaralda), northern part of "Valle del Cauca" and the northern of "Tolima" in Colombia. 

Ingredients:

The main ingredients which must be present in the dish to be considered a good “Bandeja paisa” is: Red beans cooked with pork, white rice, ground meat, pork rind, fried eggs, plantain (patacones), sausage, “arepa”(Fast food), hogao sauce, and avocado.

Side dishes:

Side dishes include “mazamorra” (a maize-derived) with milk and “panela” (sweetener). Some Antioquian restaurants offer an "extended" “Bandeja paisa”, also known as seven meats platter, which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.