CARIBBEAN COAST FOOD

Along the Caribbean coast, fish and plantains are very popular as is Ceviche. Coconut rice is a common side dish along the coastal cities. Suero, which is a cross between yogurt and sour cream, is widely consumed, and was introduced by Arab immigrants in Barranquilla and other coastal cities. The arepa has many forms in the Caribbean region, which include arepa limpia, arepa de huevo (arepa with egg), and arepa de queso (arepa with cheese).

CEVICHE

Ceviche is a seafood dish popular in the coastal regions of Colombia. It is typically made from fresh raw fish marinated in citrusjuices, such as lemon or lime, and spiced with chili peppers. Additional seasonings, such as chopped onions, salt and coriander, may also be added. The Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, or avocado.

COCONUT RICE

The coconut rice is a dish typical of the Colombian Caribbean coast. You have two ways to prepare, Coconut White Rice or Coconut Rice Negrito.

It's a bittersweet preparation usually accompanies most especially the fried fish served with fried plantains and salad.

SUERO:

Suero, which is a cross between yogurt and sour cream, is widely consumed, and was introduced by Arab immigrants in Barraquilla and other coastal cities. Suero, also referred to as suero costeño, is a fermented milk based condiment . It is somewhat similar to yogurt or sour cream. It is served as an accompaniment for various dishes

EGG AREPA

The egg arepa is a corn bread typical of the Caribbean Coast of Colombia, which include arepa corn and egg inside of it. Their preparation is to fry the dough in advance, then pour and carry a raw egg to fry again. Some preparations also carry further ground meat sticks or egg. In Colombia each family arepas made ​​differently and each region has its own tradition of varieties of corn bread. Each with a different stuffing: meat, pork, cheese, stew, frisoles. Some are baked, boiled, boiled, baked or fried

                                     

BOLLO LIMPIO

Is a bun made from corn, yuca or potato. Corn and yuca bollos are an indigenous food of the Caribbean coast of Colombia, where they are boiled in leaves. Primarily at breakfast they are an accompaniement served with cheese.