Ingredients
- Maize dough (for arepas)
- Water, milk, eggs, scallions (for changua)
- Meats, vegetables, corn dough (for tamales)
- Fresh corn (for arepa de choclo)
- Shredded meats, avocado, eggs (for arepa rellena)
- Chicken, potatoes, corn, guasca herb (for ajiaco)
- Tropical fruits (mango, guava, passionfruit)
- Colombian coffee beans
- Cheese (queso fresco)
- Yuca flour (for pan de yuca)
- Beans (frijoles)
- Tomatoes, onions (for huevos pericos)
- Tapioca starch or cassava flour
- Mushrooms
Instructions
- Arepas: Grill, bake, or fry maize dough; fill with cheese, eggs, or meats.
- Changua: Simmer water, milk, eggs, and scallions.
- Tamales: Steam corn dough filled with meats and vegetables, wrapped in plantain leaves.
- Arepa de Choclo: Cook fresh corn dough, often with cheese.
- Arepa Rellena: Stuff arepas with meats, avocado, and eggs.
- Ajiaco: Cook chicken, potatoes, corn, and guasca herb into a soup.
- Huevos Pericos: Scramble eggs with tomatoes and onions.
- Pan de Yuca: Bake yuca flour and cheese dough.
- Frijoles: Cook beans, serve with eggs and arepas.
- Coffee: Brew Colombian coffee beans using preferred method.
Notes
- Colombian breakfast blends Indigenous, African, and Spanish influences.
- Regional variations exist, especially in coastal and Andean areas.
- Coffee is a staple; fresh juices are common.
- Healthy options include frijoles and eggs.
- Category: Breakfast
- Method: Varies (grilling, baking, frying, simmering, steaming)
- Cuisine: Colombian
Keywords: Colombian breakfast, arepas, changua, tamales, huevos pericos, Colombian coffee, frijoles