It’s actually a miracle that Colombians have managed to be a nation. A country with similar ranges in 2007 and where it is still doubtful whether one can pass through the line, what would in the past? Moreover, the process has left the region with a different ethnic identity. Maybe if we managed to come together thanks to some great leaders who have managed, with everything against him, to unite people and make us feel very proud to be Colombian.
Today people travel more. The security that the current government has made us access to the country as never before. Took six years of constant travel of at least three days in the week see the wonders it has to offer Colombia and abroad. There are few places where I have not arrived. There are few foods that I have not tried. Each trip is a pleasure and an appreciation of all the good that we have.
One of the most difficult to visit the Pacific. It is as long and as thin as Chile and has an excellent kitchen. I dare say after many travels.
The region was known in the nineteenth century. The French, who had invested a large percentage of its GDP in the first Channel Pamaná to protect its huge investment geopolitically, opened the region with trade centers on the coast to dominate and had a tremendous impact on the cuisine. In some villages there is a culinary fusion between the native and French.
The nine villages of the Pacific Coast have much more in common among themselves than with the departments to which they belong. Today is the country’s least known and with a huge potential in tourism and as a center of gastronomic excellence.
And all that in huge contrast with the poverty of the region. Unfortunately, government after government has promised a radical change but it never arrived. And meanwhile life goes on. Hopefully death by starvation of forty children in the Chocó was a fact that would help change the future.
The local cuisine is based on the ingredients that surround people. Obviously, the sea food is very particular. Provides quality and freshness. By currents of cold water, especially near Tumaco, that quality is achieved, the best in the country. Recently I took advantage of my many trips to Cali to visit different places of the Pacific coast.
Those who have impressed me most are Tumaco and the islands of the bay, although it has a poor reputation for export only footballers. Not city restaurants. The cuisine is more of a commercial economy of survival, with very small businesses and few sales. A successful post sell about $ 180,000 per day. What is not sold, the family is eating.
Do not miss a thing! The cooking liquid is coconut, so each day begins with a grating. It is a hard work but it is the secret of success of the dishes. In the few restaurants in Bogota where they serve dishes with coconut, use canned or frozen coconut milk. There on the coast, that would be unacceptable. Like all cultures half gourmet poor, have to look around in search of sources of animal protein.
In Tumaco leave the mountain to look for animals that can eat. In places it is common to find rabbit bush (guagua lapa or in other parts of the country), fox and mountain (very popular in the city, but the presence of his claws, tail and head with a ferocious teeth makes no such interesting to people outside). Another surprise is that there are many products smoked. There toyo, skate and tuna. There are too many shells. Salted products are common. Beef mountain is almost more common to fresh meat.
Guide to Pacific Kitchen
Soups. It is the most common foods, especially those that are served as main dish with the name of sancocho, leading cassava and plantain or yam. They have the advantage of being cooked in one pot. But the soups are generally input.
Guiso. Many dishes start with the stew. Skip long onions, tomatoes, red pepper and sometimes garlic. Always salt, pepper, color (using the left and now used annatto Color King), and often throw a cube of chicken stock, which has to be Maggie.
Empanadas. Nearly all are stuffed with seafood or fresh fish or smoked. There is a very interesting, the bullet, which is made with dough and banana is delicious.
Rice Atoll. Although it is a dish that we associate with Cali where we prepare very well, is much more liquid than the Cali and the forgiveness of my friends in Cali, also much better. Almost always prepared with seafood, shell fish or shrimp or smoked. The more liquid goes by the name of Mama Linda is a soup and rice and seafood.
Carapace. Used shell crab or crab, which are among the most common ingredients. The secret is to remove all the strands of meat, casseroles and put it in the form of a shell with root and fried it is not very common to have a furnace in the Coast.
Encocado. The most common is the crab, frankly spectacular. Prepares, in addition to crabs, Pastusa with potato, stew and thick coconut milk and banana is also pintón.
Tamales. Unlike the other sites of tamales in the country, the dough is made with green plantain. The version of the tamale with piangua won the National Prize of Gastronomy.
Piangua. Clam harvest black women is mangroves. One of the major products from the coast, and has a taste and smell of the sea. It’s like the kiss of a siren.
Muchelau. Shrimp is a large river of fresh water, much celebrated in Peru as one of its major products. The Seine was very kind to organize the trip around
Tumaco. One of his professors, Colorado Patricia, took us to different places to try the wonders of the ladies who prepare retaining the native tradition. The Sena is behind this movement. There will be a day when many more people could visit the area and prove the country’s best regional food.
