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Masala ugali

Ugali, East Africa's staple of maize meal cooked into a stiff porridge, given a lift with toasted cumin, butter, fresh coriander and green chilli. Stir it hard and keep it soft. Serve hot with sukumawiki or any stew.

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Salchipapa

Late at night outside the bars and football stadiums of Bogotá and Medellín, carts and fast-food counters sell salchipapa by the plastic tray: hot chips topped with fried slices of hot dog sausage, drowned in salsa rosada (ketchup mixed with mayonnaise), mustard and grated cheese, sometimes with a squirt of pineapple sauce. Kids love it, and it's an easy Friday-night dinner at home: salty, crisp and soft at once, with the sweet-tangy pink sauce tying everything together. The way it goes wrong is soggy fries; double frying keeps them crisp under all that sauce. Chef's tip: slice the sausages on the diagonal and fry them until they curl and blister at the edges; the crisp bits make the dish.

45 min

Colombian Fast Food

by KrazyBadal 0 views

Bizcochos de achira

Achira is a canna plant whose root gives a fine, silky starch, and in Huila and Tolima it becomes bizcochos: crunchy, cheesy little sticks and rings that dissolve on the tongue. They are sold in long plastic bags at roadside stands near Neiva, Altamira and the Magdalena valley, and they travel everywhere as a snack with coffee or a cold drink. Look for achira flour in Colombian shops; arrowroot powder is the nearest substitute, while tapioca starch gives a chewier result. The cheese is traditionally a dry, aged curd made with animal rennet, so pick a vegetarian hard cheese. The usual mistake is pulling them from the oven too early: they look done but go soft as they cool. Chef's tip: bake them right through until dry and only lightly coloured; they should snap cleanly once cold.

55 min

Colombian Baking

by KrazyBadal 0 views

Frito pastuso

In Pasto and the high Nariño towns close to Ecuador, frito pastuso is a weekend plate found at market counters and family lunches: chunks of pork leg simmered with garlic and cumin until the water evaporates, then fried in their own fat until browned and crisp at the edges, served with small boiled yellow potatoes, mote (white hominy), toasted corn and a smooth ají de maní, the region's peanut and chilli sauce. The pork is salty and crusty, the potatoes soft, and the peanut sauce brings a gentle heat. Contains peanuts. The mistake people make is cutting the pork too small, so it dries out before it browns; keep the chunks generous, about 4 cm. Chef's tip: marinate the pork overnight in the fridge; the garlic and cumin get right into the meat and the fried edges caramelise better.

90 min

Colombian Meat

by KrazyBadal 0 views

Arepa santandereana

Bakeries and breakfast counters in Bucaramanga and Socorro sell a different kind of arepa from the soft white rounds of Bogotá: yellow, made with corn and cassava and studded with bits of crunchy pork chicharrón, cooked slowly on a griddle until a thick, chewy crust forms. The traditional dough is ground from cooked dry corn, but precooked yellow maize flour with mashed cassava gets you close at home. It is savoury and a little smoky, and goes with eggs and hot chocolate at breakfast or with carne oreada at lunch. Dough that's too dry is the common fault: it cracks around the edges as it cooks, so knead in water until it feels like soft play dough. Chef's tip: cook the arepas slowly over a medium-low heat; the cassava needs time to turn chewy inside while the outside builds a golden crust.

80 min

Colombian Breads & Parathas

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Mazamorra

Long before cake, there was mazamorra: dried white maize, soaked and simmered with water until the kernels burst, then finished with milk, sugar and cinnamon. In colonial Buenos Aires mazamorreras sold it from clay pots on the street, and it still turns up at school and town-hall celebrations every 25 May and on cold evenings in the interior, eaten warm or cold from a bowl. The kernels stay pleasantly chewy in a creamy, gently sweet milk, a bit like rice pudding with more bite. Look for maíz blanco pisado (cracked white hominy) in Latin American shops; dried white pozole corn is the closest substitute. Plan ahead: the corn needs soaking overnight. Adding the milk too early is the main mistake, because the corn will not soften in milk and the pot catches on the bottom, so cook it in water first. Chef's tip: stir in a little of the hot liquid with the sugar before you add the rest of the milk, and serve it with a dusting of cinnamon or a spoonful of honey.

160 min

Argentinian Desserts

by KrazyBadal 0 views

Postre de natas

Postre de natas comes from colonial Santa Fe de Bogotá, when farm milk was boiled every day and the thick skins (natas) that formed on top were saved rather than wasted. Today it is a dessert for Christmas and family gatherings: soft, creamy ribbons of milk skin in a pale golden, cinnamon-scented custard dotted with raisins, served cold in small bowls. It takes patience rather than skill. Use full-fat, ideally non-homogenised milk, which forms thicker skins. Stirring the milk while the natas form is the common slip: it breaks them up so nothing can be lifted off. Older recipes add a splash of brandy or sherry; this one leaves it out. Chef's tip: lift each skin with a slotted spoon into a bowl and keep going; the more natas you collect, the more texture the dessert has. Chill for at least 4 hours before serving.

120 min

Colombian Desserts

by KrazyBadal 0 views

Friselle

Friselle are rings of bread split in half and baked a second time until rock hard, so they kept for months on fishing boats and in farmhouses across the Salento. To eat them you dip them briefly in cold water, then pile on crushed ripe tomatoes, oregano and plenty of olive oil; the bread softens just enough while keeping a crunch in the middle. On August evenings in Lecce and along the coast they are the easiest supper there is. Every Puglian bakery sells them and Italian delis stock them, so this recipe uses bought friselle, made from wheat or the darker, nuttier barley. Chef's tip: dip, don't soak; a few seconds is enough, and the tomato juice finishes the job.

10 min

Italian Snacks & Starters

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Carne oreada

Before refrigerators, Santander cooks preserved beef by marinating thin sheets of it with panela, salt, garlic and cumin and hanging it in the sun and breeze until the surface dried. Carne oreada is still sold in the markets of Bucaramanga and San Gil, and grilled at home or in asaderos with arepa santandereana, cassava and guacamole. The meat comes out chewy-tender with a sweet, salty, caramelised edge and a concentrated, almost cured beef flavour. Sun-drying isn't safe in most home settings, so this version dries the meat on a rack uncovered in the fridge for 1–2 days, which gives the same firm, dark surface. Grilling it too long is the frequent fault, as the thin meat goes leathery; it needs only a few minutes a side over high heat. Chef's tip: some cooks splash a little beer into the marinade, but orange juice gives a similar tang without alcohol.

35 min

Colombian Meat

by KrazyBadal 0 views

Pepas de membrillo

Pepas are the little round cookies with a jewel of quince jam in the middle that Argentine kiosks sell by the bag and grandmothers keep in a tin for the mate round. They are tender and crumbly, not crisp, with just enough sugar that the tart, dark membrillo stands out. Children love pressing the thumbprint and filling it, which makes them a good first baking job, and they keep for a week in an airtight jar. Kiosk versions are often made with margarine; butter tastes far better. Overbaking is the usual problem: take them out while the tops are still pale and only the bottoms are golden, because they firm up as they cool. Chef's tip: use quince paste softened with a spoonful of hot water and pipe it from a small bag; a spoon leaves smears on the dough that burn.

35 min

Argentinian Baking

by KrazyBadal 0 views

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