![]() ![]() Coconut milkĬoconut milk is a dense and nutritious natural drink that can be consumed by anyone looking for an alternative to cow’s milk or those who have chosen to follow a diet without animal ingredients or those with lactose intolerance.Ĭoconut milk can be consumed as is or used for the preparation of desserts such as bolitas de coco, or coconut mousse. Let stand for 1 hour, then filter the mixture. Grate the coconut pulp finely and mix it with slightly heated water. When using fresh coconut pulp, ½ lb of pulp is needed for 2 cups of water. Mix with a hand blender and let stand for half an hour. Place the grated dehydrated coconut in a bowl and cover with hot, non-boiling water. ![]() When using desiccated coconut, 1 lb of coconut is needed for 1 cup of water. It is possible and very simple to prepare coconut milk, either with fresh coconut pulp or desiccated coconut. If you want to intensify the taste of coconut, you can enrich the cooking sauce with coconut, all flavored with cilantro, cumin, mustard seeds and … vanilla!įor the original recipe of the pollo en salsa de coco, it is possible, in order to obtain a more intense coconut taste, to prepare the coconut milk immediately before starting the recipe. The taste of coconut milk is not too sweet as it is creamy and delicate. For my part, I chose the finesse of saffron. ![]() For a more golden color, it is possible to enrich the mixture of spices like achiote, saffron or even turmeric. In this dish, you should not miss the white onion and the red pepper. These are pieces of chicken, with or without skin and bone, stewed with coconut milk, and spices, which vary according to taste and availability. ![]() Pollo en salsa de coco is a typical Colombian recipe. The range of tropical fruits is amazing and, beyond papayas, mangos, mamoncillos, passion fruits and other delights, you will find the coconut that perfumes our dish today. What are the typical dishes from Cartagena?Īt the colorful tables of Cartagena de Indias, you will find delicious ceviche, cazuela de mariscos, pargo frito, patacones, and pastel de tres leches, to only name a few. The influence of Arab cuisine, certainly strange in Colombian cuisine, originated in the migrations that affected the northern coast of the country, between 18: Arab Jewish migration in small groups, which quickly settled on the Caribbean coast of Colombia. The gastronomy of this Colombian Caribbean region has traveled through a path of flavors, colors and techniques resulting from the blending of Spanish, indigenous, African and Arabic cuisines. Its strategic importance allowed intense exchanges with the outside world in the sixteenth, seventeenth and eighteenth centuries. Cartagena de Indias was predestined to occupy a prominent place in history. “Barriga llena, corazón contento” (“When the belly is full, the heart is happy”)! This is a leitmotif of Costeños, the inhabitants of the Caribbean Coast in Colombia, known for their epicureanism and their joie de vivre.Īs the most important port in South America, Cartagena was therefore the gateway to the New World that historians have called the “Key of India”. Its history is rich as it has been the main port of the continent during the Spanish Colonial period. Pollo en salsa de coco is a typical Colombian recipe that has its origins in the Colombian Caribbean, specifically in Cartagena de Indias, a Unesco World Heritage site.Ĭartagena is Colombia’s main tourist destination and one of the most active in the Caribbean region due to its favorable geographical location in a bay surrounded by islands and lagoons. What is the origin of pollo en salsa de coco? It is characterized by a varied and immense biodiversity that is defined by the crossroads between the Pacific Ocean and the Caribbean Sea. Colombian gastronomy is an exciting blend of colorful cuisine and character, with indigenous roots and Spanish and African influences. ![]()
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