|
Changua
Changua (milk broth with eggs) is a typical hearty breakfast soup of the central Andes region of Colombia, in particular in the Boyacá Department, Boyacá and Cundinamarca Department, Cundinamarca area, including the capital, Bogotá. It also has a reputation as a hangover cure, being a popular late night meal. The changua comes from the Muisca word "xie" which means water or river, and "nygua" that means salt. A mixture of equal amounts of water and milk is heated with a dash of salt. Once it comes to a boil, one Egg (food), egg per serving is cracked into the pot without breaking the egg yolk, yolk, and allowed to cook for about a minute while covered. The broth is served in a bowl, garnished with scallions, which may be fried beforehand but usually are not, curly cilantro, and a piece of staling, stale bread called "calado" which softens in the changua. It is sometimes served with pieces of cheese which melt into the broth. Scallions and cilantro may be added as an option even ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colombian Soups
Colombian cuisine is a culinary tradition of six main regions within Colombia: Insular, Caribbean, Pacific, Andean, Orinoco, and Amazonian. Colombian cuisine varies regionally and is influenced by Indigenous peoples in Colombia, Indigenous Colombian, Spanish cuisine, Spanish, and African cuisine, African cuisines, with a slight Arab cuisine, Arab influence in some regions. History of Colombian food Colombian food is a unique blend of indigenous, European traditions, and Afro-Caribbean influences. 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, is one of the oldest cooked dishes in Colombian cuisine and a popular modern dish. It is believed that the name derives from the word for corn in the Chibcha language, Chibcha languages. Regional cuisines Colombian dishes and ingredients vary widely by region; however, some of the mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bogotá
Bogotá (, also , , ), officially Bogotá, Distrito Capital, abbreviated Bogotá, D.C., and formerly known as Santa Fe de Bogotá (; ) during the Spanish Imperial period and between 1991 and 2000, is the capital city, capital and largest city of Colombia, and one of the List of largest cities, largest cities in the world. The city is administered as the Capital District, as well as the capital of, though not politically part of, the surrounding department of Cundinamarca Department, Cundinamarca. Bogotá is a territorial entity of the first order, with the same administrative status as the departments of Colombia. It is the main political, economic, administrative, industrial, cultural, aeronautical, technological, scientific, medical and educational center of the country and northern South America. Bogotá was founded as the capital of the New Kingdom of Granada on 6 August 1538 by Spanish conquistador Gonzalo Jiménez de Quesada after a harsh Spanish conquest of the Muisca, e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Soups
This is a list of notable soups. Soups have been made since ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containing some type of starch. Coulis were ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nixtamalization
Nixtamalization ( ) is a process for the preparation of maize (corn), or other cereal grain, grain, in which the grain is soaked and cooking, cooked in an alkaline solution, usually limewater (but sometimes aqueous alkali metal carbonates), washed, and then hulling, hulled. The term can also refer to the removal via an alkali process of the pericarp from other grains such as sorghum. Nixtamalized corn has several benefits over unprocessed grain: It is more easily ground, its nutritional value is increased, Flavor (taste), flavor and aroma are improved, and mycotoxins are reduced by up to 97–100% (for aflatoxin, aflatoxins). Lime and ash are highly alkaline: the alkalinity helps the dissolution of hemicellulose, the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the maize. The tryptophan in corn proteins is made more available for human absorption, thus helping to prevent niacin deficiency (pellagra). Tryptophan is the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arepa
''Arepa'' () is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America. Arepa is commonly eaten in those countries and can be served with accompaniments, such as cheese, '' cuajada'' (fresh cheese), various types of meat, avocado, or (deviled ham spread). It can also be split to make sandwiches. Sizes, maize types, and added ingredients vary based on preparation. It is similar to the Mexican '' gordita,'' the Salvadoran '' pupusa'', the Ecuadorian , and the Panamanian or . Origins The is a pre-Columbian dish from the area that is now Colombia, Panama and Venezuela. Instruments used to make flour for the , and the clay slabs on which they were cooked, were often found at archaeological sites in the area. Although it has not been specified in which country an ' was cooked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Santander Department
Santander () is a department of Colombia. Santander inherited the name of one of the nine original states of the United States of Colombia. It is located in the central northern part of the country, borders the Magdalena River to the east, Boyacá to the south and southeast, the Norte de Santander Department to the northeast, the Cesar Department to the north, the Bolivar and Antioquia Departments to the west. Its capital is the city of Bucaramanga. History Pre-Columbian era Prior to the arrival of the Spaniards, the territory now known as Santander was inhabited by Amerindian ethnic groups: Muisca, Chitareros, Laches, Yariguí, Opón, Carare and Guanes. Their political and social structure was based on ''cacicazgos'', a federation of tribes led by a ''cacique'', with different social classes. Their main activity was planting maize, beans, yuca, arracacha, cotton, agave, tobacco, tomato, pineapple and guava, among others. Their agricultural skills were suffi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cachapa
''Cachapa'' is a traditional dish made from maize flour from Venezuela. Like '' arepas'', they are popular at roadside stands. They can be made like pancakes of fresh corn dough, or wrapped in dry corn leaves and boiled (''cachapa de hoja''). The most common varieties are made with fresh ground corn mixed into a thick batter and cooked on a '' budare'', like pancakes; the ''cachapa'' is slightly thicker and lumpier because of the pieces from corn kernels. ''Cachapas'' are traditionally eaten with '' queso de mano'' (hand adecheese), a soft, mozzarella-like cheese, and occasionally with fried pork ''chicharrón'' on the side. ''Cachapas'' can be very elaborate, some including different kinds of cheese, milky cream, or jam. They can be prepared as an appetizer, generally with margarine, or as a full breakfast with hand cheese and fried pork. In Costa Rica, ''chorreadas'' are similar. Etymology In the Llanos Orientales, they are known as ''arepas de maiz jojoto'' or ''tierno'' ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Almojábana
Almojábana is a type of bread made with cuajada cheese and corn flour. About An almojábana is a small, bun-shaped bread with a tart flavor. It has some variations between Hispanic America and Spain. The etymology stems from Andalusī Arabic and that in turn from classical Arabic المُجَٰبَّنة "almuǧábbana" (made of cheese), the measure II passive participle of the root ج-ب-ن, the same root as جُبْن "jubn" (cheese). Versions Colombia Almojábanas are made with masarepa or pre-cooked white cornmeal, cottage cheese, butter, baking powder, salt, eggs, and milk. Puerto Rico In Puerto Rico almojábanas are small fried balls eaten in the northwest part of the island. They are made with rice flour, wheat flour, sugar, milk, butter, baking powder, salt, eggs, and fresh white cheese called ''queso de país''. A sweeter version is served on Christmas using coconut milk and vanilla. Sweet almojábanas are rolled in cinnamon sugar and served with a guava sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Staling
Staling, or "going stale", is a chemical and physical process in bread and similar foods that reduces their palatability. Stale bread is dry and hard, making it less suitable for different culinary uses than fresh bread. Countermeasures and destaling techniques may reduce staling. Mechanism and effects Staling is a chemical and physical process in bread that reduces its palatability. Staling is not simply a drying-out process caused by evaporation. One important mechanism is the migration of moisture from the starch granules into the interstitial spaces, degelatinizing the starch; stale bread's leathery, hard texture results from the starch amylose and amylopectin molecules realigning and causing recrystallisation. Stale bread is dry and hard. Bread will stale even in a moist environment and stales most rapidly at temperatures just above freezing. While bread that has been frozen when fresh may be thawed acceptably, contrary to popular belief, bread stored in a refrigerator w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cilantro
Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the leaves as having a fresh, slightly citrus taste. Due to variations in the gene OR6A2, some people perceive it to have a soap-like taste, or even a pungent or rotten taste. It is native to the Mediterranean Basin. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. It is used in certain cuisines, like Mexican, Indian and Southeast Asian. Description It is a soft plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer () than those p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg Yolk
Among animals which produce eggs, the yolk (; also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo. Some types of egg contain no yolk, for example because they are laid in situations where the food supply is sufficient (such as in the body of the host (biology), host of a parasitoid) or because the embryo develops in the parent's body, which supplies the food, usually through a placenta. Reproductive systems in which the mother's body supplies the embryo directly are said to be matrotrophy, matrotrophic; those in which the embryo is supplied by yolk are said to be lecithotrophy, lecithotrophic. In many species, such as all birds, and most reptiles and insects, the yolk takes the form of a special storage organ constructed in the reproductive system, reproductive tract of the mother. In many other animals, especially very small species such as some fish and invertebrates, the yolk mate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
