Chicharrón: Deep fried pork belly and the main feature of the famous Colombian dish,
the Bandeja Paisa.
Buñuelos de maiz dulce: These are sweet corn fritters that can be sweet or savoury
(with prawns) and go well with sour cream dip.
Carimañolas de Yuca:
These are like the empanadas but here I use Yuca dough which I make myself, instead
of maize flour. Great with aji casero.
Yuca: This is a vegetable similar to potatoes, also called Cassava, and it is widely
used in Colombia and other Latin American countries, the Caribbean and Africa.
Yame: Like the Yuca, Yame or Yam is very similar to potatoes and I use it in soups,
mash or just boiled on its own.
Patacón: This is green plantain pre-cooked then dipped in a garlic, vinegar and salt
marinade and then deep fried. Most Colombian dishes will have a patacón or two on
Guandul: Also known as Gungo peas, these beans are the main ingredient in my Dulce
and are high in protein, great for vegetarians.