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Capital: Bogota
Cartagena, Colombia by Yuseph ZapataBogotá, Cundinamarca, Colombia
This map contains some information about my beloved Cartagena - Colombia (South America) and the things I do on vacations and I think everybody should do when they go visit this beautiful city.
For more They Draw & Travel Colombia Maps
This map contains some information about my beloved Cartagena - Colombia (South America) and the things I do on vacations and I think everybody should do when they go visit this beautiful city.
For more They Draw & Travel Colombia Maps
Information:
CIA World Factbook: Colombia
https://www.cia.gov/library/publications/the-world-factbook/geos/co.html
BBC Country Profiles:
http://news.bbc.co.uk/2/hi/americas/country_profiles/1212798.stm
Enchanted Learning: Colombia
http://www.enchantedlearning.com/southamerica/colombia/
Perry Castaneda Maps
legacy.lib.utexas.edu/maps/colombia.html
Music of Colombia:
https://open.spotify.com/playlist/6zMgiyidaQuaL8Fbnzmk63
CIA World Factbook: Colombia
https://www.cia.gov/library/publications/the-world-factbook/geos/co.html
BBC Country Profiles:
http://news.bbc.co.uk/2/hi/americas/country_profiles/1212798.stm
Enchanted Learning: Colombia
http://www.enchantedlearning.com/southamerica/colombia/
Perry Castaneda Maps
legacy.lib.utexas.edu/maps/colombia.html
Music of Colombia:
https://open.spotify.com/playlist/6zMgiyidaQuaL8Fbnzmk63
Columbian Artists
Traditional Dance
Food
Ajiaco Bogotano by Lisa Cortes Bueno
Baraboo, WI, US
My father was born in Colombia, with sisters and brothers who still live there, and our family is very close to our heritage. This past Christmas, we decided to make a delicious food that my father and sister had tried while in Colombia a couple of years ago: Ajiaco Bogotano. It's a rich, comforting soup, a cultural icon of Bogotá in particular and a wonderful dish for sharing with family and friends. In America, it is often necessary to special order the guascas for the recipe, and mazorca is the proper corn to use (instead of sweet corn, mazorca is tougher and less sweet, requiring more time to cook), but papas criollas can be replaced with yukon gold, dutch creamer, or baby dutch yellow. I highly recommend ajiaco, it is sure to delight!
Cazuela Paisa - Colombia by Cata Adelgoss-Mejia
Nürnberg, Bayern, DE
"La Cazuela de Paisa" is traditional in the region where I was born in Medellin, Colombia. Made with red kidney beans it can be accompanied with avocado, "chicharron", ripe plantain, potato chips, hogao. The recipe has been passed down from generation to generation. A meal full of color and delicious ingredients typical of the Colombian Andean region.
Nürnberg, Bayern, DE
"La Cazuela de Paisa" is traditional in the region where I was born in Medellin, Colombia. Made with red kidney beans it can be accompanied with avocado, "chicharron", ripe plantain, potato chips, hogao. The recipe has been passed down from generation to generation. A meal full of color and delicious ingredients typical of the Colombian Andean region.
They Draw & Cook: Colombia
Side Dish
Empanadas
Meat-Filled Turnovers
Ingredients
1/2 pound pork
1/2 pound beef
1 tablespoon chopped onion
1 tablespoon chopped scallion
1 teaspoon ground cumin seed
1 teaspoon salt
1 dash pepper
2 tablespoons vegetable oil
2 cups water
1/2 cup chopped onions
1/2 cup chopped scallions
4 tablespoons oil
4 small tomatoes, peeled and chopped
4 medium-sized potatoes, boiled with skin
1/2 tablespoon salt
1/2 teaspoon pepper
1/2 tablespoon fresh ground cumin seed
1 pound dry yellow corn
1 tablespoon salt
2 tablespoons cornstarch
2 tablespoons brown sugar
Vegetable oil
Directions
Yields
60 empanadas
Hint
The meat mixture can be made in advance and stored in the freezer, but the dough must be made fresh the day of use
Empanadas
Meat-Filled Turnovers
Ingredients
1/2 pound pork
1/2 pound beef
1 tablespoon chopped onion
1 tablespoon chopped scallion
1 teaspoon ground cumin seed
1 teaspoon salt
1 dash pepper
2 tablespoons vegetable oil
2 cups water
1/2 cup chopped onions
1/2 cup chopped scallions
4 tablespoons oil
4 small tomatoes, peeled and chopped
4 medium-sized potatoes, boiled with skin
1/2 tablespoon salt
1/2 teaspoon pepper
1/2 tablespoon fresh ground cumin seed
1 pound dry yellow corn
1 tablespoon salt
2 tablespoons cornstarch
2 tablespoons brown sugar
Vegetable oil
Directions
- Marinate meat with 1 tablespoon onion, 1 tablespoon scallions, 1 teaspoon cumin, 1 teaspoon salt, and 1 dash pepper. Cover and refrigerate overnight.
- Brown meat in vegetable oil. Add marinade and water. Cook about 40 minutes, until meat is tender. Remove and grind meat. Reserve stock.
- Sauté 1/2 cup onions and 1/2 cup scallions in 4 tablespoons oil. Add tomatoes and fry an additional 3 or 4 minutes. Mix in the ground meat and meat stock and cook for about 10 minutes. Peel and mash the cooled boiled potatoes and add them to the meat and vegetable mixture.
- Mix the 1/2 tablespoon salt, 1/2 teaspoon pepper, and 1/2 tablespoon cumin into the meat and potato mixture. Set aside.
- In separate pan, boil dry yellow corn in sufficient water to cover for about a half hour. Put the cooked corn through a grinder. Add 1 tablespoon salt, cornstarch, and brown sugar to ground corn. Knead dough until thoroughly mixed, and form a firm ball.
- Shape dough into small-sized balls. Flatten each piece. Put about 1 teaspoon of the meat mixture in the center of the flattened ball. Fold over and pinch edges together to close.
- Deep-fry in hot vegetable oil about 3 to 4 minutes, until golden brown. Remove and drain on paper towels. Serve immediately.
Yields
60 empanadas
Hint
The meat mixture can be made in advance and stored in the freezer, but the dough must be made fresh the day of use
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