|
Suero Rodríguez, Maestre De La Orden De Santiago
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 A bollo is a bun, popular in Latin America, made from corn, yuca, or potato. Variations are found in the cuisines of Colombia, Ecuador Ecuador, officially the Republic of Ecuador, is a country in northwestern South America, bordered by . ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colombia
Colombia, officially the Republic of Colombia, is a country primarily located in South America with Insular region of Colombia, insular regions in North America. The Colombian mainland is bordered by the Caribbean Sea to the north, Venezuela to the east and northeast, Brazil to the southeast, Peru and Ecuador to the south and southwest, the Pacific Ocean to the west, and Panama to the northwest. Colombia is divided into 32 Departments of Colombia, departments. The Capital District of Bogotá is also the List of cities in Colombia by population, country's largest city hosting the main financial and cultural hub. Other major urban areas include Medellín, Cali, Barranquilla, Cartagena, Colombia, Cartagena, Santa Marta, Cúcuta, Ibagué, Villavicencio and Bucaramanga. It covers an area of 1,141,748 square kilometers (440,831 sq mi) and has a population of around 52 million. Its rich cultural heritage—including language, religion, cuisine, and art—reflects its history as a co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caribbean
The Caribbean ( , ; ; ; ) is a region in the middle of the Americas centered around the Caribbean Sea in the Atlantic Ocean, North Atlantic Ocean, mostly overlapping with the West Indies. Bordered by North America to the north, Central America to the west, and South America to the south, it comprises numerous List of Caribbean islands, islands, cays, islets, reefs, and banks. It includes the Lucayan Archipelago, Greater Antilles, and Lesser Antilles of the West Indies; the Quintana Roo Municipalities of Quintana Roo#Municipalities, islands and Districts of Belize#List, Belizean List of islands of Belize, islands of the Yucatán Peninsula; and the Bay Islands Department#Islands, Bay Islands, Miskito Cays, Archipelago of San Andrés, Providencia and Santa Catalina, Archipelago of San Andrés, Providencia, and Santa Catalina, Corn Islands, and San Blas Islands of Central America. It also includes the coastal areas on the Mainland, continental mainland of the Americas bordering the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yogurt
Yogurt (; , from , ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. 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 most commonly used to make yogurt. Milk from water buffalo, goats, sheep, ewes, mares, camels, and yaks is 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. Other Lactobacillus, lactobacilli and Bifidobacterium, bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a spec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Cream
Sour cream (sometimes known as soured cream in 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 18% milkfat before bulking agents are added, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arab Colombians
Arab Colombians () are Arab immigrants and their descendants in the Republic of Colombia. The National Administrative Department of Statistics estimated the country's Middle Eastern descendant population to be 3.2 million people. Most of the original Arab migrants to Colombia came from modern day Lebanon, Jordan, Syria and Palestine. The primary wave of migration occurred in the late 19th century; when Arab immigrants were first processed through the country's ports, they were classified as Turks because the lands they came from were then territories of the Ottoman Empire. Colombia's National Administrative Department of Statistics estimated the country's Middle Eastern descendant population at 3.2 million, including 700,000 of Lebanese descent. Most of whom were described as "Syrian-Lebanese" migrants established themselves in the Caribbean Region of Colombia, in cities and towns near the basin of the Magdalena River such as Maicao, Riohacha, Santa Marta, Lorica, Fundaci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Strained Yogurt
Strained yogurt, Greek or Greek-style yogurt, yogurt cheese, sack yogurt, kerned yogurt or labneh 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 usually marketed in North America as "Greek yogurt" and in the United Kingdom as "Greek-style yoghurt", though strained yogurt is also widely eaten in Levantine, Eastern Mediterranean, Middle Eastern, Central Asian, South Asian, and Eastern European 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 not, savory or sweet. S ... [...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 This is a list of rice dishes from all over the world, arranged alphabetically. Rice is the seed of the monocot plants ''Oryza sativa'' (Asian rice) or ''Oryza glaberrima'' (African rice). As a cereal, cereal grain, it is the most widely consumed s ... * Queso costeño * Suero atollabuey * Butifarra Soledeñas * Bollo 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 the Atlántico department in Colombia. It is located near the Caribbean Sea and is the largest city and third port in the Caribbean region of Colombia, Caribbean coast region; as of 2018, it had a population of 1,206,319 making it List of cities in Colombia by population, 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 the Atlántico (Colombia), Atlántico department in Colombia. The city is the core of the Metropolitan Area of Barranquilla, Barranquilla metropolitan area, with a population of over 2 million, which also includes the municipalities of Soledad, Atlántico, Soledad, Galapa, Atlántico, Galapa, Malambo, Atlántico, Malambo, and Puerto Colomb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bijao
Bijao is a common name for several plants and may refer to: *''Calathea lutea ''Calathea lutea'', called the bijao, cigar calathea, Cuban cigar, Mexican cigar plant, Habana cigar, and pampano, is a species of flowering plant in the family Marantaceae The Marantaceae are a family, the arrowroot family, or the prayer plan ...'' *'' Heliconia bihai'' *' *' {{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, from Brazil, Paraguay and parts of the Andes. Although a perennial plant, cassava is extensively cultivated in tropical and subtropical regions as an annual crop for its edible starchy tuberous root. Cassava is predominantly consumed in boiled form, but substantial quantities are processed to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian , 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 in the case of both and ''garri''). Cassava is the third-largest source of carbohydrates in food in the tropics, after rice and maize, making it an important staple food, staple; more than 500 million pe ... [...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 A bollo is a bun, popular in Latin America, made from corn, yuca, or potato. Variations are found in the cuisines of Colombia, Ecuador Ecuador, officially the Republic of Ecuador, is a country in northwestern South America, bordered by ... References {{DEFAULTSORT:Costeno cheese Colombian cheeses Colombian cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colombian Cuisine
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] |
