Archives for October 2014

Munching in Medellin

29th October 2014 by Eve Bidmead Leave a Comment

After three months of living here on the Caribbean coast, I felt it was time to take a break from the relaxed pace and eternal sunshine of Barranquilla and head for the big city. Not quite ready for the cold climate and 8 million strong population of the capital Bogotá, I opted for a 5 day trip to Medellín.

Medellín is a city which has seen phenomenal changes in the past 10 years. Once the home and headquarters of the infamous drug baron Pablo Escobar, it has transformed itself from what was at one point the world’s most dangerous city into a thoroughly modern, innovative and prosperous metropolis. The teleferic cable cars seen in the picture above are just one example of how the city has made huge changes in order to help its citizens, allowing people from poorer neighborhoods in the hills to access the city with ease.

All fantastic news, and it gets even better, as this wonderful city is also home to some absolutely cracking comida. On my first day of my trip I met up with my very own paisa tour-guide, Ana Maria, who I met when travelling in Peru. She took me to a place called Hacienda in the city centre, which was decorated like a traditional Colombian ranch estate. Being in a restaurant that served nothing but paisa food, with what was supposedly the best bandeja paisa in the city, my order was a no-brainer.

Avocado, fried pork, ground beef, rice, black sausage, chorizo, an arepa, fried plantain , kidney beans and a fried egg make up this much loved and absolutely mammoth dish, the bandeja paisa. It originated from when farmers in the Antioquean hills where looking for a filling, high-calorie meal to give them energy for the whole day. Now recognized as the countries national dish, the bandeja paisa is a Colombian classic and completely delicious…even if after half-way through it gets a bit nauseating!

Rolling out of lunch, I felt full, but very excited at what other meals Medellín was about to offer up. And turns out, it wasn’t all deep fried pork rind either. In fact, quite the opposite.

Saludpan is a health-lovers paradise. Located in the trendy neighbourhood of Laureles, it serves fresh, healthy dishes, with many raw specialties, gluten-free and vegan options. A far cry from the fried empanadas and cheesy arepas we had been munching on, it was a nice opportunity to nourish our slightly over-partied and under rested bodies. And believe it or not, bandeja paisa was even on the menu here too!

This veggie version of the normally meat-filled national dish included brown rice, soya beef and sausages, with vegetables instead of kidney beans and it was sin the fried egg. My verdict? If you eat meat, I’d stick to the original, but for a veggie this is a great way to sample a slight variation on one of the countries best-loved dishes. And even for a carnivore like myself, it’s probably best to keep the consumption of fried pork rind down to just once or twice week.

After all that healthy vegetarian fare, it was back in search of some typical Colombian comida. On a whim, a friend and I decided to head out of the city and into Sabaneta, a smaller town located in the north of the city, a metro and bus ride away from the town centre.

El Pelegrino in Sabaneta

A very humble and local neighbourhood, Sabaneta was a lovely change from the hussle and bussle of the city centre and the fun yet over-priced and gringo-fied fancier barrios in the south.We headed to El pelegrino for a quick snack, but soon realised it was probably rude not to opt for a proper meal of some sorts. Not the full out bandeja paisa, we went for what I consider the best parts – meat, meat, and more meat.

Blood sausage, chorzio, fried pork rind, arepa and potato

After this quick bite, which consisted of some of the best blood sausage I’ve had, some room was left for dessert.

Buñuelo making

Buñuelos are round balls of a simple dough with the addition of costeño cheese, deep fried and sometimes topped with sugar. Freshly cooked, these balls actually weight a ton! Torn apart and dipped into hot chocolate or coffee, these are often eaten for breakfast or as an afternoon snack.

The finished product

Leaving Sabaneta, it was back into Medellin. But not for long, as being the eager tourists we were, we wanted to get the most of our brief time in the city. Our next trip was to Guatapé, a picturesque village 2 hours outside of Medellin. Guatapé is famous for its Piedra del Peñol, an enormous rock can be scaled by any tourist who dares. The piedra actually has stone steps, making the ascent far more climber friendly…however there are 571 of them. It goes without saying that the reward for such a steep climb is a wonderful lunch. We searched around town for any place that smelled good, looked full, and would refuel our worn out selves after our climb.

La Fogata was the place. Translating as ‘The bonfire’ in English, La Fogota serves up basic, no-frills food at its best, in a scenic location alongside service with a smile. Guatapé is located right next to the river, meaning almost all the restaurants in the town offer up fresh fish. Sat down at La Fogota, I found myself torn between what would inevitably be a wonderful bandeja paisa and some tasty fresh fish. Not to worry, as my ordering anxieties were soothed by the compromise in the form of a bandeja trucha.

In this dish the three meats that normally come in a bandeja paisa were replaced by a wonderful barbecued trout. The fish had been marinated in a tomato-paprika sauce and really was delicious and everything else that came with it was spot on too. Of course, some people opted for the classic bandeja paisa and I must say it did look good.

Yet more Bandeja Paisa…

Overall, Medellín was an absolutely great trip. The city itself is fun, modern, and having changed so much in the past 10 years it is a fascinating place to visit. The friendliness of the people and character of the city give it a brilliant vibe and definitely left me wanting to return. And the food? Any town that can claim a dish consisting of three different meats as their own gets a thumbs up from me!

Plantain, how do I cook thee? Let me count the ways…

20th October 2014 by Eve Bidmead Leave a Comment

Commonplace in many Latin American and African cuisines, the plantain is a member of the banana family. Its color varies from green to black depending on its ripeness and although inedible raw, this starchy vegetable lends itself to a wide array of both savory and sweet dishes when cooked. Here in Colombia you can’t go far without finding some platano somewhere along the line and recently I’ve been testing out a few recipes. Starting with ripened plantains, here are two variations of how they can be served, either savory or sweet.

The other day, getting home tired and hungry, I routed around for some dinner. Faced with these simple ingredients:

I could feel a good late night dinner calling. To make this savory, stuffed plantain, you will need:

The ‘Jacket Plantain’

(Serves 1 hungry person)

-1 yellow ripe plantain

-2 tomatoes, finely chopped

-1/2 onion, finely chopped

-1 can of tuna

-1 avocado, sliced

-1 lime, for a bit of juice squeezing

-Adobo seasoning (this is just a mix of paprika, oregano, salt and pepper. Use these if you have!).

Method

1) Slice off the ends of the plantain but keep the skin on. Place plantain in the oven, heated to 190 degrees. Leave to cook for 20 minutes and get on with your filling.

2) Heat some oil in a pan and cook the onion until it takes on a translucent color. Add in your seasoning followed by the tomatoes and cook for 10 minutes.

3) Open and drain the can of tuna, add it into the pan. Stir in with onion, tomato and spice mixture. By now your plantain will be cooked – take out of oven, carefully peel off skin and slice in the middle to open up like a book.

5) Place in your tomato tuna filling, and finish with a squeeze of lime juice and avocado slices.

Your stuffed savory plantain – a quick 20 minute meal

That’s dinner done then! But what if you’ve already had your dinner and are looking for something sweet to finish it off? Well here is potentially the easiest dessert recipe ever. With a similar cooking method to the ‘Jacket Plantain’, this sweet dessert contains the wonderfully exotic flavors of coconut, papaya and mango.

Plantain Split

(for four people, a plantain each, adjust accordingly)

-4 ripe plantains

-1 mango, cut into chunks

-1/2 papaya, cut into chunks

-1 can of coconut milk

-2 tbsp brown sugar

-Handful of desiccated coconut for sprinkling

Method

1) Preheat the oven to 190 degrees, cut the ends off the plantain and place them in their skins in the preheated oven.

2) While they are cooking, get on with making your coconut cream. Pour coconut milk into a bowl and add in brown sugar. Either with a whisk, hand whisk or blender, whizz up milk until it takes on a thicker texture. Once it looks like it has a bit of body, it’s ready.

4) Now pour/spoon over coconut cream, and pile on fruit. Sprinkle generously with desiccated coconut, and a touch more cream for good measure.

5) When plantain skins are black (20 minutes or so), take them out of the oven and (just like for the jacket plantains) peel them and open up like a book.

A tropical treat for any day of the week! Feel free to play around with the fruit you use to fill your plantains. Maybe you could go for some berries? Perhaps even some chopped up oranges with a dash more sugar would go well. It’s a really easy dessert and a nice spin on a well-loved classic.

Banana split? Try this plantain version for a more tropical twist

For the next recipe, I have looked to common food trends for inspiration. The popularity of dishes such as spaghetti squash and cauliflower crust pizza highlights how we can use vegetables to substitute certain carbohydrates. While traditional pizza and pasta is wonderful, a slightly lighter substitute every now and then is a nice way to try out new recipes, as well as being a healthy option. This next recipe replaces rice with green plantain and works really well – give it a go and see what you think!

Plantain Fried Rice

(serves 2)

-1 large green plantain, chopped into little cubes

-1/2 onion, finely chopped

-1 red pepper, finely chopped

-1 green pepper, finely chopped

-Half a can of sweetcorn

-Drizzle of honey

-Salt and pepper

-Dash of chilli sauce

-Lime zest (a tad)

Method

1) Firstly you want to chop your plantain really small. I managed this with a box cutter, which pushes vegetables through a grate, but this could be just as easily done by hand.

2) Cook your onions for 2-3 minutes, just to give them a bit of colour. Then, add in your plantain, tomatoes, red and green peppers. Add in salt and pepper along with lime zest.

3) Stir well and make sure it doesn’t burn. As you don’t want this to be greasy, if it looks like it’s sticking to the pan add in some water.

4) Cook for a further 10-15, add in sweet corn, and just before taking off the heat add your drizzle of honey and chilli sauce. Finish with a squeeze of lime and that’s it!

A Caribbean twsit on an Asian classic

Continuing on with our green plantain and healthy alternatives, we arrive at the popular dish that is patacones. Patacones are fried plantain rounds that often sit alongside many other fritos, which are a typical street food. Cheap, tasty and filling, these fried snacks will certainly keep you bouncing until lunch.

Patacones are not once but twice fried green plantain rounds. While delicious, they obviously aren’t the most health-giving food out there, so I took on a challenge. Could I make healthier, baked patacones, without making any colombian abuelita shudder in disgust at the very concept?

The much loved Colombian frito

The answer? Yes! Easy to make, and far better for you than the original, these baked patacones will allow you to sample some Colombian food while watching your waistline. For this recipe you will need:

Baked Patacones (plantain chips)

(serves 2 as a side/starter)

-1 green plantain

– Drizzle of olive oil

-Salt

-Lime…

And that’s it! And as if this wasn’t simple enough, we’re even going to use a microwave. If you don’t have one, just stick it in the oven, but for double the time.

Method

1) Cut off the ends of the plantain, and slice the skin down the middle length ways, so steam can escape.

Microwave at full force for 6 minutes, or in the oven at 200 degrees for 12-15.

2) Once cooked, remove the skin of the plantain. Chop diagonally into 3-4 cm slices and use whatever you have to hand (a pan, a chopping board, a glass) to flatten each slice into a flat round.

3) Place on a baking sheet, generously cover with olive oil, salt, and a squeeze of lime juice. Bake at 200 degrees celsius for 15-20 minutes, turning over once or twice.

(Below is a step-by-step picture guide – you can see how to slice the plantain before it goes in the microwave/oven, then how to cut it diagonally, along with the flattening into actual patacones).

And out come delicious, crispy baked patacones! Sure they taste different to their fried siblings, but they are still darn good. These serve as a great base for a whole range of toppings – try your hand a typical Colombian hogao (a tomato and onion sauce) or why not make some guacamole? Equally you could try some cooked up mince meat, or even a poached egg. Or, serve as they are, with another shake of shake and squeeze of lime.

With four different recipes, ranging from savoury to sweet, you’ve got no excuse not to give these dishes a whirl. Put down your dreary old potato and try something more exciting. Rich in vitamin C and A, plantains are paleo-friendly and are incredibly versatile and easy to cook with. So what are you waiting for? Head on down to your nearest international supermarket or large supermarket and get cooking!

Stomach soup, fried pig ears and building roofs – and it’s only lunchtime!

2nd October 2014 by Eve Bidmead Leave a Comment

‘Eat breakfast like a king, lunch like a prince, and dinner like a pauper’…

Or, if in Colombia -just eat lunch. Because here lunch is not to be taken lightly, both in the figurative and literal sense. The typical almuerzo corriente (‘fast lunch’) consists of a soup for starters, rice, either beans or lentils, possibly plantain or yucca, a salad and a piece of meat or fish. The price will range from COP 5,000-10,000 (£1.50-£3.00). This makes this midday meal a great way to sample the local cuisine without breaking the bank. Here’s a look at some of my recent lunchtime eats here in Barranquilla.

Kitchen in the street at Totumazo

I’ve found myself in a few comedores (cheap eat places) where a health and safety officer might have a heart attack, but as I’m still standing to tell the tale and continuing to seek out these places, I’d say the dubious state of hygiene only adds to their rustic charm.

Totuzmo is probably ‘rustic charm’ personified. This cornerside comedor, with it’s thatched roof and outdoor kitchen, is about as low-frills are you can get. The specialty here is soups, which all come accompanied with rice and agua panela (sugar cane water).Each soup comes served in a bowl of totuma – the dried and hollowed out shell of the fruit from the totuma tree. The photo below is an enormous bowl of mondongo – tripe soup. Now this may not be everyone’s cup of tea, but I absolutely adore this dish and given that it’s a delicacy here I’d say that’s not just my weird offal-loving self speaking either.

This whole meal cost COP 6,000 – that’s £1.25! To anyone over here in Barranquilla, this place is a must visit. Find it at Carrera 56 # 49.

‘The city centre….is inhabited by wild street commerce – it’s actually one market stretching to the river like a flattened shanty town‘.

Welcome to my city! This extract comes from a Lonely Planet guide to Colombia and it is indeed true – the city centre of Barranquilla is a lot like mayhem. But those people who endure its chaotic streets, merciless bus drivers and general disorder will be rewarded with some absolute bargains and excellent local food too.

Food in the centre has character and personality, something I’ll choose over sterile, soulless chains serving me my food in air-conditioned shopping centres any day. From every fresh fruit under the sun to fried pig ears (really), if you’re looking for a bit of excitement this is the place to come. On my most recent trip into town, I was on a mission to find the best almuerzo around. Upon recommendation, I headed to Osteria Yeimar for a corrientazo.

Osteria translates as oyster bar, but given that this is downtown Barranquilla, it was less oyster bar and more fisherman’s shack. Yeimar had everything from cocteles de camaron (special seafood cups, not alcoholic cocktails) to cazuelas de mariscos, gorgeous seafood stews. I opted for the set lunch, but when choosing my fish, my Spanish failed me – I was left clueless as to what anything on offer actually was. Not to worry, as the owner simply took me to the kitchen to select whatever fish I fancied.

I went for the mojarra, and while I’m still unsure of an English translation, all I can say is it was a good choice. A meaty fish with not too many bones, it came whole and deep fried, accompanied by coconut rice, patacones and salad. When having to choose between a typical costeño lunch in the heart of the ‘wild street commerce’ and a Subway sandwich in a shopping centre? You know where to find me.

Osteria Yeimar, Cra 43 Calle 34, centro

Ede works in our school, and her general job is to keep everything clean, everyone happy and as a side task – well fed too. With Ede you can order your own almuerzo corrientazo straight to the staff room for the wonderful price of COP 5,000. Below is pollo guisado (chicken in a tomato based sauce), coconut rice, boiled yucca and avocado salad. The soup on the side is mote de queso – a typically costeño cheese and yam-based soup.

As well as teaching at my school, I’ve also spent a fair bit of time at our nearby university taking dance classes. It’s a huge university which offers up a wide array of places for students and staff to grab a bite to eat. You can dine at one of the fancier restaurants on campus, or, of course, grab a corrientazo. One particularly good place is called Rancho Norte, just outside the uni.

This was carne gusiada (beef in a tomato sauce) with white rice, black-eyed beans, salad and plantain, Oh, and should be leaving hungry, there’re chips too. The soup is actually sopa de hueso, which is bone soup. If you think of it as just a tasty meat stock (which it is), the weird sounding name shouldn’t phase you. That enormous jug of drink is all for me – iced tea, which is very popular here. A sad moment when I was first offered ‘tea’ and thought I had landed in a country that drunk tea like the brits. Perhaps, but theirs is ice cold with tons of sugar. PG tips: I miss you.

Here in Colombia I’ve been working with a charity called Techo, which means roof in English. Techo is an organisation which helps build emergency housing for people living in substandard housing throughout Latin America. I work in the area of detection, and each Sunday we visit certain neighbourhoods to carry out interviews with families.Through these interviews, we then carry out a needs assessment and from that information assign housing. It’s an incredible charity, and if you want to find out more click you can by clicking here.

The families who receive emergency housing are obliged to provide a percentage of the cost for the housing. As a means of raising this money, after one of our visits to a neighbourhood in nearby Galapa, we were all invited by a family to a delicious almuerzo.This lunch consisted of a lentil, plantain, yucca and beef soup, which came alongside pollo guisado, rice and salad. It was a really tasty meal and just what we wanted after a tiring yet rewarding mornings work. The price we paid for the lunch all went as a contribution to the families portion of the cost for their new housing.As well as leaving satisfied and well-fed, it was great to know we were also able to be a part of the families fund-raising efforts for their new home.

From stomach soup to the wild city centre and it’s fried pig ears (but far more enticing fried fish), to cheese soup and being part of a families fundraising efforts, you’ve caught a glimpse into lunch in Colombia. It is a time to take a break from the day, sit back and enjoy a proper meal. And I like this way of living a lot. How many people eat lunch at their desk? How many people have skipped lunch due to a lack of time? Take a note out of Colombia’s book, and give yourself a good mid-day meal. And plenty of it too!