14/11/2020
Hi!
My name is Valentina Erazo Lerma
I'm an eighth grader.
School's name: Colegio Santa Cruz de Mompós.
I am the lecturer in charge of the "Andean cuisine."
The Andean Cuisine
The Andean is one of the six regions in which is divided Colombia. Its name comes from the Andes mountain range, which is divided at Knot of Pastos or the Colombian Massif. To the North begins the Central and Eastern Andes.
and devides into the occidental central y oriental andes mountain range. Even though it is not the biggest extension, it is the most populated part of this country, reaching the 75% of the total of Colombian inhabitants.
The departments that constitute this region are:
Antioquia, Boyacá, Caldas, Caquetá, Cauca, César, Chocó, Huil, Nariño, Norte de Santander, Putumayo, Quindío, Risaralda Santander, Tolima, Valle del cauca y Cundinamarca.
Cundinamarca department is located in the middle of Colombia. Its capital city is Bogota, which is also the capital city of Colombia.
The Bogota gastronomy, it's also the same from Boyacá, and is derived of the Muisca tribes food mixed with a European traditions. The Muiscas used To eat a blend called masamoras of corn, and masamoras of potato as their major dishe, dressed with wasca to give it a spicy flavoring.
With arrival of the European people, they added to their dishes chicken and other flavoring, transforming their own food into what we call today potatoes and later on developing into the different dishes and soups, such as: ajiaco, sancocho and mazamorra, among others. This dishes are also found in Boyaca and Santanderes.
Some of the traditional dishes are:
Puchero Bogotano, mazamorra chiquita, curuba milkshake, rib soup, chicken with milk sweet, and fritanga. Also the Andean pork, tamal.
Today we're going to prepare two delicious dishes from Cundinamarca Department, they are:
Ajiaco bogotano curuba milk shake.
Let's begin by talking about the Ajiaco.
Ingredients
Three peel off chicken breasts
Free corns by the half
2 chicken soup cubes
Two garlic cloves
Three scallions
Three spoons of chopped coriander
Two cups of criole potatoes
Three peeled off middle-sized white potatoes
Free peeled off red potatoes by the slice.
A quarter cup of wasca
Salt and pepper as you like it.
12 cups of water
When serving:
Add capers and sour milk cream.
Cooking directions:
In a big pot add water and place the chicken in it, together with corn and the chicken soup by dice, the coriander and the scalion, salt, garlic and pepper.
Put it on the stove at medium heat and let it cook between 35 to 40 minutes, till chicken gets well cooked.
Then take the chicken out and left the corn cook for 30 more minutes.
Take out the scallion and add the red potatoes and the white potatoes together with the wascas.
Leave it cooking for 30 minutes more.
Then add the creole potato and leave it cooking for almost 20 minutes.
Crumble the chicken and add it to the pot, mix and serve.
To each serving you will add capers and sour milk cream.
To accompany it we're going to prepare a Curuba milkshake.
Ingredients
Six passion fruits
900 mL of milk
500 mL of water
90 ml of milk cream
Add sugar as you like it.
Note
You can prepare it with or without milk, it all depends on how you prefer it.
Preparing
Peel off the passion fruits.
Place the peel off passion fruits in a blender and add water then blend.
We turn this blend through a strainer to take the seeds out.
We return this blend again to the blender, we add milk and sugar and milk cream. Blend well.
We take off the lid from the blender, add ice cubes, and blend again.
And now we have a delicious passion fruit milkshake.
This is all for today.
Thanks for your attention
