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Sancocho is a traditional food in Colombia made with many kinds of meat (most commonly chicken, hen, pork ribs, beef ribs, fish, and ox tail) with large pieces of plantain, potato, cassava and/or other vegetables such as tomato, scallion, cilantro, and mazorca (corn on the cob), depending on the region.
A pilón to make mofongo. The name mofongo refers to cooked plantains mashed with fat (olive oil, lard, or butter), spices, and pork in a wooden mortar and pestle called a pilón (made with mahogany or guaiacum, both native hardwoods) and shaped more or less into a ball and in or alongside broth. The mofongo is then able to absorb any juice or ...
The food most closely associated with the department is sancocho de gallina, a stew made with an old hen, potatoes, yucca, corn, and other ingredients; the characteristic flavor comes from a herb called cimarrón or recao (Eryngium foetidum). [citation needed]
Although the inhabitants commonly eat the same things each week, a wide variety of food is available in Leticia. Dishes specific to each of Colombia's regions are made here. For example, people make Sancocho, a hearty soup, with regional variations in different parts of Colombia. But even within regions, each family has its own recipe.
An example of sancocho. Sancocho [6] Tamal de olla [1] Tamales [4] Tortillas – these can be around ten to twelve inches in diameter (these are always cooked on a griddle), or smaller, around four inches (most of the time these are fried). Torrejitas (Pastelitos) de maíz – A fresh corn fritter. Tortilla Changa – a thick tortilla made out ...
Africans transformed the ceramic cooking tool used by native Tainos to make casaba (yuca-based flatbread) into an iron griddle called “burén.” The tool is used for cooking coconut-based candies wrapped in banana leaf, mondongo, sancocho, coconut rice, gandinga, cazuela, and many plates they brought to the Puerto Rican culinary culture. [20]
Bursera graveolens, known in Spanish as palo santo ('sacred wood'), is a wild tree native to the Yucatán Peninsula and also found in Peru and Venezuela. [2]Bursera graveolens is found in the seasonally dry tropical forests of Peru, Venezuela, Colombia, Ecuador, Panama, Costa Rica, Nicaragua, Honduras, Guatemala, and El Salvador, [3] and on the Galápagos Islands. [4]
Paxarette, is the name of a Spanish sweet condensed vino de color wine made generally with Pedro Ximenez grapes and finished by mixing the wine with essences, called arrope or sancocho, which are produced by boiling must down to a fifth and a third respectively.