SINIC / Colombia Cultural (English version)

There are count less cultural manifestations in Colombia that express it’s population ethnic variety, religions, customs, traditions and ways of life, as well as it’s natural richness and climate diversity, geography and landscapes, among others.

In this section you will find information related to cultural issues such as archeology, festivities, myths and legends, dances and characters, from each one of Colombia ’s regions or provinces. This information will allow you to easily and quickly understand the most relevant cultural features of each region, in order to encourage the knowledge and spread of the country’s cultural richness in all its expressions.

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Colombia Cultural (English Version)

Gastronomy - LA GUAJIRA

Fried Turtle

 

One of the most appreciated dishes by tourists and locals.

 

Ingredients:

1 medium turtle

4 ounces of salt

Water.

 

Preparation

Kill the animal and in its shell, remove the entrails. Clean, wash and cut them in pieces. The lard of the entrails is removed to fry the liver. Remove the meat from the legs.

 

Put the liver, the meat, salt and some water in a large pan and boil for 30 minutes. When it is cooked, serve with arepa, bollo, and chicha.

 

Rice with Turtle

 

Ingredients:

2 pounds of pulp turtle meat, cut in pieces, with entrails

2 tablespoons of oil

2 chopped ripe tomatoes

2 chopped onions

2 chopped green and red peppers

2 garlic cloves

3 spoonfuls of vinegar

1 spoonful of annatto  and salt

 

Preparation

Fry everything to obtain a stew. Wash the pieces and entrails with water and lemon juice. Cook the meat with enough water for 30 minutes. Add the entrails and cook for other 30 minutes, keep the broth; pass the pieces to the pan, together with the entrails, while you wash the rice and put it in the broth; cook at medium temperature for 20 minutes until it begins to dry; mix, cover, and let it simmer at low temperature for 15 minutes; it shall be moist to serve.

 

Rice with Guajiro purple beans

 

Ingredients:

1 pound of rice

½ pound of purple beans

2 crushed garlic cloves

3 spoonfuls of oil, salt and pepper

 

Preparation

Soak the beans from the previous afternoon; cook them until they begin to soften, for 90 minutes. Add the rice, oil, garlic, salt, and pepper. Let simmer at low temperature until it begins to dry, for 20 minutes approximately. Mix, leave it at low temperature and cover until it is dry.

 

Stewed goat

 

Ingredients:

2 pounds of goat

Color

1 branch of long onion

1 tomato

2 garlic cloves

1 red pepper

1 chicken broth

1 medium onion

salt

1 sachet of pepper

1 tablespoon of oil

 

Preparation

Wash the goat and cut into pieces. Add salt, seasonings and place over the stove, mixing every 10 minutes. Leave it for 45 minutes until the meat is soft.

 

Roasted goat

 

Ingredients:

2 free of I inform

2 garlic cloves

2 problems of pepper

1 tablespoon of oil

Salt to the taste and color

 

Preparation

To wash the goat’s meat. Let it rest and marinate it for 30-40 minutes; then take the pieces and roast them in the grill at low temperature. Serve with bollo limpio.

 

Seafood Rice

 

Ingredients:

1 pound of rice

½ pound of turtle

½ pound of sea bass

½ pound of lobster

½ pound of octopus

½ pound of winkle

2 bags of shrimp

2 stems of chives

1 tomato

3 garlic cloves

2 sachets of pepper

1 stock cube

2 sachets of color

 

Preparation

Previously cook the squid, the winkle, the turtle, the sea bass, the lobster and the shrimps, separately; Remove the water and strain; fry the seasonings and mix with the sea food; simmer for 5 minutes stirring constantly. Add the rice and the water where you cooked the seafood and cook at medium temperature, when it is almost dry, mix, cover, and let it at low temperature. It shall be served moist.

 

Grilled sea bass

 

Ingredients:

1 large fish

Saffron

4 crushed garlic cloves

3 lemons

Salt and Pepper

Mustard

Margarine

 

Preparation

Cut the fish in fillets. Wash it with water and lemon, marinate it and let it rest for 40 minutes. Grease the grill with margarine and heat it at low temperature, grill the fish for 5 minutes.

 

Malangada

 

Ingredients:

3 pounds of malanga

1 hen

1 tomato

3 garlic cloves

Red pepper

1 stock cube

2 stems of onion

Red onion

Oil

Salt

 

Preparation

Cut the hen in pieces, wash with abundant water and marinate them; cook at low temperature with three cups of water. When it comes to a boil, mix. When the hen is soft, add the malanga in medium pieces, cover and let boil for 5 more minutes until you have a thick broth. Serve the pieces and the malanga, and cover with the broth.

 

Fresh Chucho Salad

 

Ingredients:

3 pounds of chucho (Fish)

4 small glasses of lemon juice

3 ripe tomatoes peeled and chopped

2 onions peeled and finely chopped

2 spoonfuls of vinegar

Salt and pepper

 

Preparation

The fish is washed with abundant water and soaked for 5 minutes in lemon water; then boil for 30 minutes; strain and let it cool down, slice in long strips.

 

Prepare a sauce with lemon juice, tomatoes, vinegar, salt and pepper, where you shall marinate the chucho; serve as entree with cracers.

 

Stewed Deer

 

Ingredients:

1.5 Kilos of deer

2 stems of long onion

3 garlic cloves

2 green and red peppers

2 spoonfuls of vinegar

1 stock cube

Color, pepper and salt

3 lemons

1 purple onion

 

Preparation

Wash the deer with abundant water and let it rest for three minutes in lemon water to remove the marisco; cut into pieces, marinate with the rest of the ingredients, cover and cook at low temperature for five minutes. Add water and let it boil; stir constantly until soft and serve with white rice and salad.

 

Corn Mazamorra

 

Ingredients:

1 pound of corn

Enough water

Sugar

 

Preparation

Soak the corn from the previous day to soften it. Grind it; then put it in some water and strain it to separate the bran; aside, in a pot with boiling water, add the grains, when it is soft, add the rest. When cold, add more water and sweeten (add ice).

 

Fried Mojarra

 

Ingredients:

4 medium mojarras

½ liter of oil

Salt

 

Preparation

Once clean, make cuts to the mojarras and fry them in hot oil, until brown by both sides; serve with yucca or patacon.

 

Chirrinchi

 

It is an alcoholic drink elaborated by distillation.

 

Ingredients:

A barrel that contains 12 tins of water

A bulk or five boxes of sugarloaf

Ammonia

Mostro (it is the remainder of fermented sugarloaf)

 

Preparation

Add three tbsp of ammonia and the mostro to each barrel. Ferment for 4 or 5 days. Then pour into the still (device to process the chirrinchi) and boil it. This liquid, as it boils, passes through several copper tubes where the distillation degree ranges between 20º and 21º, and starts to lower to 17º. This can be taken depending on the person’s taste, very strong, or softer.

 

Papaya desert

 

Ingredients:

2 large papayas

2 sachets of cinnamon

1 liter of cinnamon

1 ½ of sugar

 

Preparation

Peel and slice the papayas in long strips, without the central part. Place them in a large pot, add sugar, cinnamon, water, and cook at low temperature for two hours; when the syrup looks like honey and has a champagne-like color, remove from the fire and pour in a glass container. Serve with crackers.
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