Colombian cuisine is a mix of European, African and indigenous influences and ingredients. Common dishes include arepas (cornmeal patties), bandeja paisa (a plate with various foods), sancocho, ajiaco, lechona tolimense, and tamales. Regional cuisines vary, with the Caribbean using pork and coconut rice, Bogota known for ajiaco soup, and the Tolima region renowned for its lechona roast pig.

1. Colombian CuisineTiana Yarbrough – History 28 – Nation Report pt. 2

2. National CuisineFruits: several varieties of Mangoes and Bananas, other native fruits such as lulo, curuba, mamoncillo, zapote, and anon.A wide mix of European, African and Indigenous inspired foods.There is no “official dish” but Arepa & Bandeja Paisa considered a national staple foodArepas: a flat patty made of cornmeal, which can be grilled, baked or friedBandeja Paisa: a oversized dish filled with a large about of food, anything from beans, tortillas, rice, soup, etc.Other well known dishes include: Sancocho, Ajiaco, LechonaTolimense, The Mole de Queso, and TamalesCommon meats: Beef, chicken, pork, or fishCommon grains: Corn and riceVeggies: Onions, garlic, pepper, tomatoLegumes: Beans, Peas, Lentils

3. National CuisineOther well-known dishes include, Sancocho, Ajiaco, LechonaTolimense, the Mole de Queso, and Tamales.Fritanga: a set of dishes eaten throughout the entire country Includes grilled beef, chicken, pork feet, leg of lamb, ribs, and a variety of sausages such as Chorizo, Longanzia, Chunchullo (fried cow intestines)All served along a side of potatoes and arepasColumbia is not a place for vegetarians!Breakfast: an important meal of the day forColombians and consists of either fruit juice, coffee, or hot chocolate, alongside fresh cut fruit, eggs and bread.Lunch: The primary meal of the day, served between 12-2 pm. Includes soup, a main dish, drinks, and a very sweet dessert.Dinner: Very light meal, generally served between 7-8 pm.

4. Regional CuisineCaribbean regions: Pork and whale liver widely used in spicy foods. Coconut rice is common along coastal cities Contain many forms of arepas, including arepalimpia, arepa’huevo and arepa’queso, yum!Suero- a mix of yogurt and sour cream is a favorite; Introduced by Arab immigrants in BananquillaBogotà and Andean Region: Traditional Ajiaco is a soup made of chicken, corn, potatoes, avocado, guascas, and herbs Served with white rice, salad with lemon, avocado, and tostadas. For breakfast, Bogotà eats Changua, Scallion, Egg soup, and a side of milk.

5. Regional CuisineLlanos of the East: like to BBQ meat, Influenced by the “cowboy-like culture” Freshwater fish also widely consumed.Amazon Region: Brazilian & Peruvian inspired People make use of local resources like beef, other livestock and freshwater fish.Tolima Region: Tolimenses considered a delicacy Tamales made of corn dough, filled with corn, peas, carrots, potatoes, rice, chicken, pork, and spices. All wrapped in Plantain leaves and boiled for 3-4 hours.Lechona: a whole roast pig stuffed with rice, veggies, pork, and typically eaten on Sundays. This dish originated in the Tolima Region, and is now enjoyed throughout the country

6. Sourceshttp://en.wikipedia.org/wiki/Cuisine_of_Colombiahttp://www.southamerica.cl/Colombia/Food.htmhttp://eyesoncolombia.wordpress.com/2008/12/24/colombian-cuisine/http://images.google.com/