3 dishes people actually cook in Colombia: what they are, how long they take, and what you need to buy.
What can you cook from Colombia? 3 traditional Colombia dishes, from Arepas (30 min, the quickest) to Bandeja paisa (870 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Colombia on the map. Drag to spin the planet.
A Bogotá soup thickened by papa criolla potatoes dissolving into the broth and scented with guascas, a local daisy-family herb.
A corn cake that works only with masarepa, corn that has already been cooked and dried, which is why the dough forms from warm water alone with no binder.
A single platter from Antioquia holding creamy cargamanto beans, crisp chicharron and seven other components at once.
Copper documents three dishes from Colombia: Ajiaco, Arepas and Bandeja paisa. Avocado and scallions each appear in more than one recipe. Two of the three are simmered. Not one needs an oven — they cook entirely on the hob. Between them they use 26 different ingredients.
The three recipes need 26 ingredients between them, of which 2 are shared by more than one dish. Avocado and scallions the hardest to find: of the 586 dishes in Copper's atlas, 4 use avocado and 7 use scallions. Every ingredient list on this page is complete, with quantities, and free to read.
Arepas is the quickest at 30 minutes. Bandeja paisa is the longest at 870 minutes, most of it unattended. The median is 120 minutes — a weekend dish rather than a weeknight one.
Ajiaco and Arepas are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Colombia is part of South American.
Countries close to Colombia on the globe — and close on the plate.
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