GASTRONOMY OF THE ANDEAN REGION

 

GASTRONOMY OF THE ANDEAN REGION

 

Colombia is a land of hundreds of flavors and aromas that enchant locals and foreigners, with so many thermal floors and fertility so widespread throughout its territory, Andean region stands out for a rich gastronomy, product of the different tubers, vegetables and fruits that sprout from the earth. Different meats in a wide variety of preparations are also present at the table: chicken, beef, trout and pork.

The Andean region presents a diverse gastronomy, depending on the geographical location, different typical dishes are presented since it is made up of various departments: Nariño, Cauca, Caldas, Risaralda, Quindio, Huila, Cundinamarca, Santander, Norte de Santander, Antioquia, Tolima and Boyacá.

The cuisine is mainly peasant and enjoys high traditional standards. Among the most outstanding dishes we find: el Ajiaco Santafereño (Bogotá), la Bandeja Paisa (Antioquia y Eje Cafetero), el Sancocho (Cali), el Mute Santandereano, el Tamal (Tolima), la Lechona (Tolima y Huila), el Cocido Boyacense, el Masato y la Mazamorra (Santander), el Pastel de garbanzo (Norte de Santander) among many others.

 

Activity

Taking into account the example made by the teacher:

1.     1. Choose one of the selected dishes and mention its name and origin.

  

                

 

2. Make a brief description of it.

3. List the ingredients and write the preparation.

Example:

1. Lechona is a typical dish from the Tolima Grande.

Initially it comes from Spain, because the pig is a traditional dish of the Iberians, the Spanish natives, who imported it at the time of the conquest, cooked it for people of higher rank or better economic or religious position, but Over the years, in these Tolima lands it adapted to what it is today, giving it its authentic and traditional touch as it is known until now.

2. This dish is made up of pork and fried peas with which the pork skin is stuffed and cooked for 12 hours. It is served with white corn arepas and a variety of custard that is known locally as "insulso." The traditional Lechona Tolimense doesn’t carry rice, although this is used in other regions of the country.

3. Ingredients

· Bacon

· Pork Meat

· Yellow peas

· Cooked rice

· Long Onion

· Ground Cumin

· Fine herbs

· Garlic

· Salt and pepper

Preparation

1. In a medium saucepan, melt the bacon. Add the long onion and garlic. Cook for about 3 minutes.

2. In a large bowl combine the pork meat, cooked rice, ground cumin, seasoning, yellow peas, salt and pepper.

3. Add the lard and onion mixture to the meat. Cover and place in the refrigerator for 1 hour.

4. To assemble: Wash the pork skin in cold water and pat dry. Place the pork skin on a foil lined baking sheet or baking sheet, cover with the rice and meat mixture. Fold in the pork skin to cover the mixture completely. Tie with kitchen twine to hold it together.

5. Preheat oven to 475 F. Bake for about 40 minutes uncovered to allow skin to brown. Cover with aluminum foil and cook for about 45 more minutes.

6. Remove from the oven and transfer to a cutting board. Cut the suckling pig after having allowed it to rest for at least 15 minutes. Serve with arepa and lemon wedges.