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Suero Téllez De Meneses
Suero, also referred to as suero costeño or suero atollabuey, is a fermented-milk-based condiment from Colombia's Caribbean coastal region. It is somewhat similar to yogurt or sour cream. It is served as an accompaniment for various dishes and snacks. It is believed to be introduced by Arab Colombians, as a local adaptation of labneh. Arroz de lisa 2 - Barranquilla.jpg, Arroz de lisa (mullet rice) from Barranquilla served in bijao leaf with cooked yuca, a triangle of costeño cheese and a sauce of suero atollabuey. Suero costeño.jpg, A bottle of suero costeño in foreground and costeño cheese in background at a market stand in Barranquilla. See also *Colombian cuisine * Queso costeño *Arroz de lisa * Butifarra Soledeñas *Bollo *Jocoque Jocoque or jocoqui is a Mexican dairy product based on fermented milk, from uncertain origins, influenced by Lebanese cuisine. Characteristics Jocoque is a food produced from a milk base which, in its most artisanal form, is obtained b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colombia
Colombia (, ; ), officially the Republic of Colombia, is a country in South America with insular regions in North America—near Nicaragua's Caribbean coast—as well as in the Pacific Ocean. The Colombian mainland is bordered by the Caribbean Sea to the north, Venezuela to the east and northeast, Brazil to the southeast, Ecuador and Peru to the south and southwest, the Pacific Ocean to the west, and Panama to the northwest. Colombia is divided into 32 departments and the Capital District of Bogotá, the country's largest city. It covers an area of 1,141,748 square kilometers (440,831 sq mi), and has a population of 52 million. Colombia's cultural heritage—including language, religion, cuisine, and art—reflects its history as a Spanish colony, fusing cultural elements brought by immigration from Europe and the Middle East, with those brought by enslaved Africans, as well as with those of the various Amerindian civilizations that predate colonization. Spanish is th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caribbean
The Caribbean (, ) ( es, El Caribe; french: la Caraïbe; ht, Karayib; nl, De Caraïben) is a region of the Americas that consists of the Caribbean Sea, its islands (some surrounded by the Caribbean Sea and some bordering both the Caribbean Sea and the North Atlantic Ocean) and the surrounding coasts. The region is southeast of the Gulf of Mexico and the North American mainland, east of Central America, and north of South America. Situated largely on the Caribbean Plate, the region has more than 700 islands, islets, reefs and cays (see the list of Caribbean islands). Island arcs delineate the eastern and northern edges of the Caribbean Sea: The Greater Antilles and the Lucayan Archipelago on the north and the Lesser Antilles and the on the south and east (which includes the Leeward Antilles). They form the West Indies with the nearby Lucayan Archipelago (the Bahamas and Turks and Caicos Islands), which are considered to be part of the Caribbean despite not bordering the Caribbe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture (food), texture and characteristic tart flavor. Cow's milk is the milk most commonly used to make yogurt. Milk from water buffalo, goats, sheep, ewes, mares, camels, and yaks are also used to produce yogurt. The milk used may be Milk#Creaming and homogenization, homogenized or not. It may be pasteurized or raw milk, raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus, ''Lactobacillus delbrueckii'' subsp. ''bulgaricus'' and ''Streptococcus thermophilus'' bacteria. In addition, other Lactobacillus, lactobacilli and Bifidobacterium, bifidobacteria a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Cream
Sour cream (in North American English, Australian English and New Zealand English) or soured cream (British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fraîche is one type of sour cream with a high fat content and less sour taste. Traditional Traditionally, sour cream was made by letting cream that was skimmed off the top of milk ferment at a moderate temperature. It can also be prepared by the souring of pasteurized cream with acid-producing bacterial culture. The bacteria that developed during fermentation thickened the cream and made it more acidic, a natural way of preserving it. Commercial varieties According to US (FDA) regulations, commercially produced sour cream contains no less than ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arab Colombians
Arab Colombians refers to Arab immigrants and their descendants in the Republic of Colombia. Most of the Arab Middle Easterners came from Lebanon, Jordan, Syria and Palestine escaping from the repression of the Turkish Ottoman Empire and financial hardships. When they were first processed in the ports of Colombia, they were classified as Turks because what is modern day Lebanon, Syria, Jordan and Palestine was a territory of the Turkish Ottoman Empire. It is estimated that Colombia has a Lebanese population of 3.2 millions. Meanwhile the Palestine population is estimated between 100,000-120,000. Most of the Syrian-Lebanese established themselves in the Caribbean Region of Colombia in the towns of Maicao, Riohacha, Santa Marta, Lorica, Fundación, Aracataca, Ayapel, Calamar, Ciénaga, Cereté, Montería and Barranquilla near the basin of the Magdalena River. They later expanded to other cities and by 1945 there were Arab Middle Easterners moving inland like Ocaña, Cúc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Strained Yogurt
Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yogurt. Like many types, strained yogurt is often made from milk enriched by boiling off some water content, or by adding extra butterfat and powdered milk. In Europe and North America, it is often made from low-fat or fat-free cow's milk. In Iceland, a similar product named skyr is made. Strained yogurt is generally marketed in North America as "Greek yogurt" and in the UK as "Greek-style yogurt", though strained yogurt is also widely eaten in Levantine, Eastern Mediterranean, Middle Eastern, Central Asian and South Asian cuisines, where it is often used in cooking, as it curdles less readily when cooked. It is used in a variety of dishes, cooked or raw, savory or sweet. Straining makes even nonfat varieties thicker, rich ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arroz De Lisa
Arroz de lisa (mullet rice) is a traditional Colombian cuisine dish from the Atlantic (Caribbean Sea) coast. It is cooked with mullet, a sea fish found in brackish waters, like those at river mouths. In addition to the mullet which are usually dried and salted previously, the rice contains vegetables (e.g., onion, ají dulce, onion), and spices (e.g., paprika, cumin, salt, pepper). It is usually served in a leaf with minced chives, accompanied by bollo, avocado salad, and guarapo. See also * List of rice dishes * Queso costeño * Suero atollabuey * Butifarra Soledeñas *Bollo Bollo is a bun, popular in Latin America, made from corn, yuca or potato. Variations are eaten in Colombian cuisine, Cuban cuisine ( Tamal de maíz solamente ) and Panamanian cuisine. Corn and yuca bollos are an indigenous food of the Caribbe ... References Colombian cuisine Latin American rice dishes https://www.tasteatlas.com/arroz-de-lisa {{Colombia-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barranquilla
Barranquilla () is the capital district of Atlántico Department in Colombia. It is located near the Caribbean Sea and is the largest city and third port in the Caribbean Coast region; as of 2018 it had a population of 1,206,319, making it Colombia's fourth-most populous city after Bogotá, Medellín, and Cali. Barranquilla lies strategically next to the delta of the Magdalena River, (originally before rapid urban growth) from its mouth at the Caribbean Sea, serving as a port for river and maritime transportation within Colombia. It is also the main economic center of Atlántico department in Colombia. The city is the core of the Metropolitan Area of Barranquilla, with a population of over 2 million, which also includes the municipalities of Soledad, Galapa, Malambo, and Puerto Colombia. Barranquilla was legally established as a town on April 7, 1813, although it dates from at least 1629. It grew into an important port, serving as a haven for immigrants from Europe, espe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bijao
Bijao is a common name for several plants and may refer to: *''Calathea lutea'' *''Heliconia bihai ''Heliconia bihai'' (red palulu) of the family Heliconiaceae is an erect herb typically growing taller than 1.5 m. It is native to northern South America and the West Indies. It is especially common in northern Brazil and the Guianas but also fo ...'' *' {{Short pages monitor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassava
''Manihot esculenta'', common name, commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated as an annual agriculture, crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Though it is often called ''yuca'' in parts of Spanish America and in the United States, it is not related to yucca, a shrub in the family Asparagaceae. Cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian farinha, and the related ''garri'' of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting both in the case of farinha and garri). Cassav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Costeño Cheese
Costeño cheese is a dairy product from the Colombian Caribbean Region. It is fresh (or blanco), soft, and salty. Some harder varieties have more salt. Production Raw milk is separated into solid curds and liquid whey by adding rennet, whey is separated, curds get hard, salt is added and then heated. A wooden bowl container called sereta and a press are used in the preparation. See also *Arroz de lisa * Suero atollabuey * Butifarra Soledeñas *Bollo Bollo is a bun, popular in Latin America, made from corn, yuca or potato. Variations are eaten in Colombian cuisine, Cuban cuisine ( Tamal de maíz solamente ) and Panamanian cuisine. Corn and yuca bollos are an indigenous food of the Caribbe ... References {{DEFAULTSORT:Costeno cheese Colombian cheeses Colombian cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colombian Cuisine
Colombian cuisine is a compound of the culinary traditions of the six main regions within Colombia (Pacific, Amazonian, Andean, Orinoco, Caribbean, and Insular). Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions. Furthermore, being one of the most biodiverse countries in the world, Colombia has one of the widest variety of available ingredients depending on the region. History of Colombian food Colombian food is a unique blend of indigenous and European traditions with a strong Afro-Caribbean influence. The two largest indigenous groups prior to European conquest were the Tairona, who lived along the Caribbean coast, and the Muisca, who lived in the highlands to the South. Arepas, made from ground corn, are one of the oldest cooked dishes in Colombian cuisine. It is believed that the name derives from the word for corn in the Chibcha languages. Arepas are a popul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
