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 The Department of Tolima occupies the western part of the Andean region of Colombia, located in the territory historically belonged to the Pihao people. The Spanish conquerors, in search of an imaginary El Dorado, began its development in the middle of the 16th century, which was accompanied by bloody battles with indigenous groups and their subsequent submission.
Before the arrival of the conquistadors, the main occupation of the population was the cultivation of grain crops and tobacco for their own consumption, and the modern agro-industrial complex is based on the cultivation of corn and its export to Europe, the production of rice, coffee, meat and dairy products, which have become the basis of regional gastronomy.
Tolima's cuisine is a fusion of local, European and African American traditions and is considered one of the richest in Colombia. The most representative regional dish of the department - lechonaalso known as pork asado. It can be found in almost every catering establishment at any time of the day, and it is prepared from the gutted carcass of a whole pig, stuffed with peas, onions and rice, flavored with lard and flour cream. When baked in an oven or oven, lechon is moistened with orange juice to give the skin a delicate crisp texture.
Traditionally, the pieces of prepared piglet with filling should be served on a calathea sheet with arepa) - a flat cake or muffin made of white corn flour.
As in many Latin American countries, various tamalesthat are eaten in the morning for breakfast. Their fillings can include beef, pork, chicken, corn, rice, potatoes, peas, eggs, and peppers with aromatic herbs and spices. The products are wrapped in dense banana leaves with a small amount of butter. Tamali is accompanied by peasant cheese, bread and chocolate.
Chicken soup is very typical of the regional cuisine. sancocho de gallina... It is usually boiled in a wood-fired oven in broth from the leg of a village chicken. In addition to meat, the basic ingredients of the soup include coarsely chopped green vegetable banana, cassava, potatoes, chunks of yellow corn cobs, giant pumpkin and arracaca. Sankocho is dressed with fried tomatoes with green onions and spices.
Soup sopa de aquel called "ministerial" and "dangerous". Not only is it believed to be high in protein and carbohydrates, but it also provides increased sexual activity by acting as an aphrodisiac. This soup is prepared from bovine testicles, cut into slices, potatoes and eggs, whipped with milk, tomato creole sauce (hogao) and herbs. Often, instead of testicles, a bovine penis is used, which undoubtedly serves as a source of family jokes and legends.
Coli - banana soup, which, unlike most Colombian dishes, is made with unripe fruit, not sycamore. To obtain it, pork ribs are boiled, and then a paste of onions and green onions, cilantro and garlic is added to the broth. Potatoes, banana and ground cumin are placed last before finishing cooking.
Cuchuco corn soup previously it was a popular food for the poorest segments of the population, because it was cooked from cheap grain leftovers obtained after grinding cereals. Over time, it spread throughout the Andean region and is now a daily meal for many families. It is brewed on the basis of corn, barley or wheat with pork, peas, carrots and potatoes, and seasoned with halinsoga and bay leaves.
The region's typical product is blood sausages (morcillas)stuffed with rice, peas and peppers with various spices, which are grilled with meat products, choriso and steaks and served with potatoes with creole sauce.
In addition, the department produces semi-soft unripe cow's milk cheese Quesillo, characterized by a pleasant taste and viscous texture. Usually presented on a banana leaf or with a cup hot chocolate.
Elena
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