Pandebono (Erica Dinho's Colombian cheese bread)
Colombian cheese breads made from cassava starch, precooked cornmeal, queso fresco or quesito, feta and egg; this source's version makes 12 warm, round rolls.
Colombia
Recipes by the places recorded in their sources.
Colombia
Arepa de choclo
A Colombian Andean griddle cake made from fresh sweet-corn batter, cooked in butter and served with white cheese.
Ají de maní
A spicy peanut hot sauce from the Popayán and Cauca region of Colombia, traditionally served with pipián empanadas and tamales.
Hogao
A slow-cooked Colombian sauce of tomato, onion and scallion that serves as the base of many dishes and as a topping for arepas and patacones.
Ají picante (Colombian table ají)
A fresh Colombian table condiment of chopped herbs, scallion and tomato in a vinegar and chile base, served beside fried and filled dishes.
Ají de uchuvas
A sweet, tart and spicy Colombian sauce of uchuva, the yellow physalis fruit, with hot pepper, scallion, cilantro and lime.
Arepa made with precooked corn flour
This household version combines precooked corn flour, warm water and salt, then cooks thick rounds on a lightly oiled skillet or griddle. It is one source-specific arepa method, not a universal Colombian or Venezuelan formula.
Pan aliñado colombiano
A soft Colombian wheat loaf enriched with milk powder, butter and crumbled fresh cheese.
Almojábanas
Small Colombian cheese breads made with precooked corn flour, queso fresco, mozzarella, eggs, milk and baking powder. This documented home version makes eight breads and is served warm.