Colombian on Kvalifood

Suero Costeño

Sun, 26 Feb 2023 01:14:04 +0100

Suero Costeño - kvalifood.com

Suero costeno is a thick, tangy cream condiment from Colombia’s Caribbean coast. It is made by curdling whole milk with vinegar, straining the curds, and blending them smooth. Traditional versions use natural fermentation of raw milk at tropical temperatures; this adapted method uses heated milk and acid for the same result with pasteurized milk.

Makes ca. 250 ml / 1 cup thick dip

Ingredients

1 l whole milk (full-fat, not low-fat or skim)
45 ml white vinegar
1/2 tsp salt, or, to taste
3 drops fresh lime juice (optional, for brightness)

1 qt whole milk (full-fat, not low-fat or skim)
3 tbsp white vinegar
1/2 tsp salt, or, to taste
3 drops fresh lime juice (optional, for brightness)

Directions

Heat the milk in a saucepan over medium-low heat until it reaches about 80°C (176°F) - steaming and very hot but not boiling. Stir occasionally to prevent scorching on the bottom.
Remove from heat. Add the vinegar and stir gently. The milk will begin to curdle, separating into white curds and yellowish whey.
Let rest undisturbed for 10-15 minutes to allow full separation.
Line a fine-mesh strainer with cheesecloth (or a clean kitchen towel) set over a bowl. Pour the mixture through to catch the curds. Let drain for 5-10 minutes - longer draining produces a thicker result.
Transfer the drained curds to a blender or food processor. Add the salt and blend until smooth and creamy. If the mixture is too thick, add 1 tablespoon of the reserved whey or fresh milk to loosen.
Taste and adjust salt. Stir in a few drops of lime juice if desired.
Transfer to a clean jar or container. Refrigerate for at least 1 hour before serving.

Notes

Consistency: Drain longer for a thicker dip (cream cheese-like), less for a pourable sauce. Blending makes it smoother.
Fermented version: For a more authentic flavor, use the yogurt culture method instead: heat milk to 82°C, cool to 43°C, stir in 60 ml (1/4 cup) plain unsweetened yogurt, cover, and let ferment in a warm spot for 8-12 hours. Then strain and salt as above. This produces a tangier, more complex flavor.
Suero picante: Mix into the finished suero: 2 tablespoons minced fresh cilantro leaves, 2 tablespoons minced red onion, and 1 small bird’s eye chili (minced) or hot sauce to taste. Refrigerate 30 minutes before serving.
Whey: Save the strained whey for bread dough, smoothies, or watering plants.
Storage: Keeps refrigerated 2-3 days in a sealed container.
Serving: Traditional accompaniment to arepas, empanadas, carimañolas, buñuelos, and fried foods.

Guacamole Colombiano

Sun, 13 Mar 2022 17:14:37 +0100

Guacamole Colombiano - kvalifood.com

Colombian guacamole is simpler and smoother than the Mexican version. There is no garlic, no cumin, and fewer ingredients overall. It is mashed until relatively smooth and served as a sauce or side dish alongside grilled meats, empanadas, and plantain chips.

Makes ca. 4 servings, about 350 g

Ingredients

2 ripe avocados, medium (~300 g flesh total)
1 lime, juiced (~30 ml)
40 g finely diced white onion
1 fresh jalapeño pepper, deseeded and finely chopped (~20 g)
3 tbsp finely chopped fresh cilantro leaves (~8 g)
1/2 tsp salt, or, to taste

Optional additions

1 medium tomato (130 g), finely diced - common variant
3 drops hot sauce (tabasco or Colombian ají), to taste - instead of or in addition to fresh chile

2 ripe avocados, medium (~300 g flesh total)
1 lime, juiced (~30 ml)
1/4 cup finely diced white onion (~40 g)
1 fresh jalapeño pepper, deseeded and finely chopped (~20 g)
3 tbsp finely chopped fresh cilantro leaves (~8 g)
1/2 tsp salt, or, to taste

Optional additions

1 medium tomato, finely diced - common variant
3 drops hot sauce (tabasco or Colombian ají), to taste - instead of or in addition to fresh chile

Directions

Cut each avocado in half lengthwise, working the knife around the pit. Twist the halves apart and remove the pit. Scoop the flesh into a mixing bowl.
Add the lime juice immediately and mash with a fork until mostly smooth - smoother than you would for Mexican guacamole, but some texture is fine.
Add the diced onion, chopped jalapeño, cilantro, and salt. If using tomato, fold it in now. Mix well.
Taste and adjust salt, lime, and heat. Serve right away with plantain chips, alongside grilled meats, or as a side dish.

Notes

Colombian guacamole is smoother than Mexican and uses fewer ingredients - no garlic, no cumin.
The tomato is optional. Both versions (with and without) are common in Colombia.
Use any fresh green chile you can get - jalapeño, serrano, or ají. Deseed for less heat.
Keeps for about a day in an airtight container in the fridge. Press plastic wrap directly onto the surface to slow browning.
For a pourable sauce version (good on grilled meats), blend everything in a food processor and thin with a little water.

Aji Colombiano (Colombian Hot Sauce)

Mon, 10 Aug 2020 14:07:15 +0100

Aji Colombiano (Colombian Hot Sauce) - kvalifood.com

Aji colombiano is a vinegar-based hot sauce served as a table condiment across Colombia. It is spooned onto empanadas, soups, stews, and rice dishes. Unlike Mexican salsas, it is thin and vinegar-forward, with visible pieces of hand-chopped vegetables suspended in the liquid.

Makes ca. 2 cups / 475 ml

Ingredients

1 habanero pepper, seeded and finely minced (~15 g)
120 ml white vinegar
60 ml water
30 ml vegetable oil (or other neutral oil)
15 ml fresh lime juice
4 g white sugar
½ tsp salt
50 g finely chopped scallions (green and white parts)
12 g finely chopped fresh cilantro leaves
90 g finely chopped tomato (about 1 medium tomato, ~130 g, seeded)
2 tbsp finely chopped fresh flat-leaf parsley (~4 g, optional)

1 habanero pepper, seeded and finely minced (~15 g)
½ cup white vinegar
¼ cup water
2 tbsp vegetable oil (or other neutral oil)
1 tbsp fresh lime juice
1 tsp white sugar
½ tsp salt
½ cup finely chopped scallions (green and white parts, ~50 g)
½ cup finely chopped fresh cilantro leaves (~12 g)
½ cup finely chopped tomato (~90 g, about 1 medium tomato, ~130 g, seeded)
2 tbsp finely chopped fresh flat-leaf parsley (~4 g, optional)

Directions

Seed the habanero and mince it as finely as possible. If you want a milder sauce, use a jalapeno instead.
Finely chop the scallions, cilantro, tomato (seed it first), and parsley if using. The pieces should be small but still visible - not a paste.
Combine vinegar, water, oil, lime juice, sugar, and salt in a bowl or glass jar. Stir until sugar and salt dissolve.
Add the minced habanero and all chopped vegetables. Stir to combine. The liquid should cover the vegetables - add a splash more vinegar if needed.
Cover and let rest in a cool, dark place for at least 12-24 hours before serving. This rest is important for the flavors to meld.
Transfer to the refrigerator. Keeps for up to one week.

Notes

Use a glass jar, not plastic - the vinegar and chile oils can stain and absorb into plastic.
For a milder version, substitute the habanero with 1-2 jalapenos or a milder chile. For more heat, leave some seeds in.
The traditional method is all hand-chopping, no blender. If you must use a blender, only pulse briefly - the sauce should not be smooth.
Serve alongside empanadas, arepas, patacones, soups, stews, rice, or grilled meats.
The liquid ratio follows the traditional 4:2:1 pattern (vinegar:water:oil).

Aji de Aguacate (Colombian Avocado Hot Sauce)

Wed, 15 Jan 2014 02:21:01 +0100

Aji de Aguacate (Colombian Avocado Hot Sauce) - kvalifood.com

Aji de aguacate is a Colombian avocado hot sauce from the Andean region. What sets it apart from Mexican guacamole is the addition of hard-boiled egg, which is the signature Colombian element. The dual acid of lime juice and vinegar, along with habanero heat, gives it a sharper edge than its Mexican cousin.

Serve it alongside empanadas, grilled meats, arepas, bandeja paisa, or any Colombian rice and bean dish.

Hogao (Colombian Creole Sauce)

Tue, 10 Dec 2013 00:04:45 +0100

Hogao (Colombian Creole Sauce) - kvalifood.com

Hogao is a foundational Colombian tomato and scallion sauce. It serves as a base for countless dishes – bandeja paisa, arepas, empanadas, patacones, and scrambled eggs. The sauce is simple: tomatoes cooked down with scallions, garlic, and cumin until chunky and thick.

Makes about 2 cups, 4 servings

Ingredients

4 medium tomatoes (520 g), diced
2 tbsp vegetable oil (or olive oil, ~28 g)
4 scallions (green onions), thinly sliced (~60 g)
2 garlic cloves, minced (~10 g)
1 tsp ground cumin
Salt and black pepper, to taste

4 medium tomatoes, diced
2 tbsp vegetable oil (or olive oil, ~28 g)
4 scallions (green onions), thinly sliced (~60 g)
2 garlic cloves, minced (~10 g)
1 tsp ground cumin
Salt and black pepper, to taste

Directions

Heat the oil in a saucepan over medium heat. Add the scallions and garlic and saute for 2-3 minutes until softened and fragrant.
Add the diced tomatoes and cumin. Stir to combine.
Cook over medium heat for 5 minutes, stirring occasionally, until the tomatoes start to break down.
Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened and the tomatoes have softened into a chunky sauce.
Season with salt and pepper to taste. Allow to cool slightly before serving.

Notes

For a smoother sauce, pulse-blend the tomatoes before adding them.
Some cooks add half a diced regular onion (~50 g) along with the scallions for extra depth.
A longer covered simmer (up to 30 minutes on very low heat) produces a deeper, more melded flavor.
Serve at room temperature for the best flavor - let it sit 30-40 minutes after cooking.
Stores refrigerated up to one week, or freeze for 3+ months.
Traditional uses: topping for arepas, bandeja paisa, patacones, empanadas, fried yuca, or stirred into scrambled eggs (huevos pericos).