My Global Food Challenge

Colombia (4)

Colombian Meatloaf – Carne Afanda (Colombia)

“Colombian meatloaf (carne afanda) is cooked low and slow on the stove top by turning it on each side until fully cooked and juicy. The sauce that cooks with the meatloaf is a simple mixture of chopped tomatoes, onions, and oregano. Hogao, a tomato and onion based sauce, is added to the ground beef mixture. Add chopped sweet plantain for a Latin twist on this traditional American meal. Garnishing with freshly chopped cilantro is the cherry on top!”



1 pound ground beef
¼ cup hogao (ingredients as follows)
1 egg, lightly beaten
1 scallion, finely chopped
1 tablespoon all purpose flour
¼ cup plain breadcrumbs
¼ cup ripe plantain, finely cubed
2 tablespoons canola oil or achiote oil (for color)
2 plum tomatoes, chopped
1 yellow onion, chopped
1 tablespoon white distilled vinegar
1 cup beef broth
1 pinch of oregano
Salt and pepper, to taste


1 plum tomato, peeled and finely chopped
1 scallion, finely chopped
¼ onion, finely chopped
¼ red bell pepper, finely chopped
1 garlic clove, finely chopped
1 tablespoon canola oil or achiote oil (for color)
salt, pepper, and cumin, to taste


For the hogao: In a small sauce pot heat the oil. Sauté for 10 minutes the chopped plum tomato, scallion, onion, red bell pepper, garlic, salt, pepper, and cumin.

Add 1/4 cup water and cook covered for 10 minutes or until the hogao is liquidy and the vegetables are very tender. Turn heat off, set aside to cool completely.

For the meatloaf: Preheat oven to 350 degrees Fahrenheit.

In a medium nonreactive bowl add the ground beef, hogao, egg, scallion, flour, breadcrumbs, ripe plantain, salt, and pepper. Combine thoroughly.

Pack this mixture in a pre-greased 10 inch loaf pan.  Place in the oven and bake for 1 hour.

As the meatloaf is cooking begin by making the sauce.  In a medium sauce pot heat the oil.  Sauté the chopped tomatoes, onion, oregano, salt, and pepper for 10 minutes.  Add in the vinegar and beef broth and cook for another 10 minutes.  Turn heat off and let cool slightly.  Add the sauce in a blender and puree until smooth or to desired consistency.  Set aside.

Once the meatloaf is cooked, set aside to rest for 10 minutes before cutting.  Serve meatloaf slices with sauce and any side of vegetables and rice.

Link to My Post on Colombia:

Cuisine:  Colombian

Main Ingredient:  Ground Beef

Colombian Style Stuffed Potatoes – Papas Rellenas Colombianas (Colombia)

“Papas Rellenas are a popular Colombian food that we eat for breakfast or as a snack. You can serve these Colombian Stuffed Potatoes hot or cold and they are delicious with ají sauce. Colombians have different versions of Papas Rellenas. I called my aunt in Florida to get my grandmother’s recipe for this one. Some people add cooked egg and rice to the meat filling. I have included a vegetarian version too.”

Yield:  10 stuffed potatoes


Vegetable oil for frying
5 medium potatoes
¼ teaspoon salt

Meat Filling:

1 tablespoon olive oil
1 cup chopped tomato
1/3 cup chopped onion
1/3 cup chopped scallions
1 garlic clove, minced
½ teaspoon ground cumin
½ teaspoon sazon Goya with azafran
¼ teaspoon salt
¼ teaspoon ground pepper
½ pound ground beef


1 egg
¼ cup all-purpose flour
Pinch salt
½ tablespoon sazon Goya with azafran
¼ cup milk


Peel the potatoes and cut them into chunks, put them in a medium pot and cover with water and ¼ teaspoon of salt.

Bring the potatoes to a boil over medium high heat, then reduce the heat to medium and cook until fork tender about 20 minutes.  Drain the potatoes and mash with a fork or masher and set aside.

Prepare the filling, in a large sauce pan, heat 1 tablespoon olive oil over medium heat and add the onion, tomato, scallions, garlic, cumin, azafran, pepper and salt. Cook for 5 minutes or until the onions are translucent, add the beef and cook stirring occasionally about 10 – 15 minutes. Set aside to cool.

In a medium bowl place all the batter ingredients and whisk until smooth and set aside.

Divide the potato mash into 10 equal sized portions, about 1/3 cup each, and form each portion into a ball by rolling between the palms of your hands. Flatten into patties and place 1 ½ tablespoons of the filling in the center of each one. Shape the potato mixture with the filling into balls to enclose the filling completely.

Fill a large heavy pot with vegetable oil and heat over medium-high heat to 360° F.

Dip the stuffed potato into the batter and carefully place them in the hot oil and fry for about 4 minutes or until golden, turning over halfway through. Remove the potatoes from the oil using a slotted spoon and drain in a plate with paper towels. Transfer to a serving plate and

Link to My Post on Colombia:

Cuisine:  Colombian

Main Ingredient:  Potato

Colombian Arepa (Colombia)

“The arepa is a Colombian kitchen stable. It’s what represents the country aside from coffee. There are different varieties of this corn cake from Bogota’s white, round, and flat to the Carribean Coast’s thick fried stuffed with egg known as Arepa e’Huevo and the sweet yellow corn cake known as Arepa de Choclo. Today arepas are easily found in Colombian bakeries and Hispanic food markets in the frozen food section. The arepa can be grilled, baked, or even fried. Enjoy with a side of fresh white cheese, scrambled eggs for breakfast, hogao or guacamole as a snack, or with meat for dinner.“


1 cup pre-cooked white cornmeal
4 cups ricotta cheese
2 teaspoons salt
1 ½ cups hot water
2 tablespoons butter


Begin by adding the cornmeal, ricotta cheese, and salt in a medium size non reactive bowl. With one hand, mix it all together. Then with your other hand slowly add in the hot water until the mixture comes together like pizza dough. Knead for 5-10 minutes until it becomes soft dough. Let it rest in the bowl for 10 minutes with a damp paper towel over it.

Preheat your sauté or grilling pan on medium heat. Divide the dough in 4 to 6 equal parts. Roll it into a ball then flatten it into an arepa. Round and 4-5 inch’s in length and however thickness you like.

Once all arepas are formed, add the butter into your pan and let it melt. Add as much arepas as you can into the pan and let it cook 3-5 minutes on each side or until golden. Serve immediately.

Link to My Post on Colombia:

Cuisine:  Colombian

Main Ingredient:  Cornmeal

Arequipe – Dulce de leche (Colombia)

“Las Navidades in Colombia just wouldn’t be the same without arequipe (dulce de leche). Serve drizzled over bread, pound cake, white cheese, tropical fruit preserves, or fresh bananas and strawberries. (The recipe makes 2 1/2 cups.)”

Yield: 2 ½ cups


2 quarts whole milk
3 cups sugar
½ teaspoon baking soda
1/8 teaspoon salt
2 sticks cinnamon (broken in half)


In a Dutch oven or wide, heavy-bottomed saucepan, combine milk, sugar, baking soda, salt, and cinnamon sticks. Stir over medium heat until sugar dissolves. Increase heat to high and bring to a boil. Simmer for 2 minutes, stir. Reduce heat to low and cook for about 2 hours, stirring intermittently. The mixture should have reduced to almost half.

Increase heat to medium and maintain a low simmer while stirring frequently. Cook another 45 to 50 minutes, until caramel has thickened and begun to foam slightly. Remove cinnamon sticks.

Caramel is done when it turns light golden brown and easily coats back of spoon. Remove from heat and allow to cool 10 minutes. Cool completely and refrigerate until ready to use.

Link to My Post on Colombia:

Cuisine:  Colombian

Main Ingredient:  Dessert

Colombia on map of South America

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