colombian cuisine

Ridiculously tender meat, perfectly cooked potatoes, and richly flavorful broth. Ready to eat in less than 30 minutes.

Colombian Chicken Stew With Potatoes, Tomato, and Onion Recipe

large Russet

onion,

beefsteak

bay leaves

salt and black pepper

Combine potatoes, onion, tomato, chicken pieces, bay leaves, and a large pinch of salt in a pressure cooker. Toss with hands to combine. Seal lid and cook under high pressure for 25 minutes. Release pressure, remove lid, season to taste, and serve.

You're probably familiar with the Peruvian-style ceviche made with raw seafood cured with citrus juice and aromatics. The Colombian stuff is different. It's made with cooked shellfish and shrimp, langoustines, lobster, oysters, octopus, periwinkles, or whatever gets dragged up that days—dressed with lime juice, ketchup, mayonnaise, and perhaps some hot sauce and onions or cilantro. It comes served with saltines and it's damn delicious. Here's how to replicate it at home.

Coctel de Camarones (Colombian-Style Shrimp Ceviche Cocktail) Recipe

shrimp (see note)

Kosher salt

baking soda

juice limes

mayonnaise

olive oil (see note)

ketchup

onion

Hot sauce (such as Tabasco) to taste

parsley leaves (optional)

black pepper

Saltine crackers

Combine shrimp, 1 teaspoon kosher salt, and baking soda in a medium bowl and toss to coat. Place in refrigerator and let rest for 15 minutes.

In a medium bowl, combine 1 tablespoon lime juice, mayonnaise, olive oil, ketchup, and onion and stir until homogenous. Add hot sauce to taste and stir to combine. Add parsley and season to taste with salt and black pepper. Set aside.

Add shrimp to medium pot and cover with 3 cups cold water. Add remaining 1 tablespoon salt with remaining 1 tablespoon lime juice. Place over medium-high heat and heat until water is barely steaming and registers 170°F on an instant-read thermometer; adjust heat to maintain this temperature for remainder of cooking. Cook shrimp until pink and firm to the touch, about 7 minutes total. Drain carefully, rinse under cold running water, and spin dry in salad spinner. Add shrimp to bowl with sauce and toss to combine. Serve immediately with crackers and extra limes for squeezing.

This air fryer tostones recipe takes the traditional Colombian tostones and reinvents them into a crispy, healthy treat with green plantains. Try this recipe for air fryer tostones, inspired by Colombian cuisine:

Colombian air fryer tostones

green plantains

Regular table salt

Flaky sea salt (such

Cooking spray

For serving:

Pico de gallo

Colombian aji (hot sauce)

Preheat your air fryer to 400°F (200°C) for a few minutes.

While the air fryer is preheating, prepare the plantains. Start by cutting off the ends of the plantains, then make a shallow cut along the length of each plantain, just enough to penetrate the skin.

Peel the plantains by inserting your thumb into the cut and gently pulling the skin away from the flesh. Cut the peeled plantains into thick slices, about 1 inch (2.5 cm) thick.

Line your air fryer basket with air fryer liners or parchment paper to prevent sticking. Lightly coat the liners with cooking spray.

Arrange the plantain slices in a single layer in the lined air fryer basket. It's okay if they overlap slightly, but avoid overcrowding.

Lightly spray the tops of the plantain slices with cooking spray and sprinkle them with regular table salt.

Place the basket in the preheated air fryer and cook for about 10 minutes.

After the initial 10 minutes of cooking, gently take out the plantain slices from the air fryer. Place them on a baking sheet lined with parchment paper or a paper towel. Then, cover them with another layer of parchment paper. Applying pressure on the tostones using a large casserole dish or a similar flat object. Press down firmly to flatten them, making them thinner, wider, and less defined in shape.

Return the plantain slices to the air fryer basket using tongs or a fork. Lightly spray the other side with cooking spray and sprinkle with regular table salt.

Return the basket to the air fryer and continue cooking for another 5 to 10 minutes, or until the tostones are golden brown and crispy.

Once the tostones are cooked, remove them from the air fryer and transfer them to a plate lined with paper towels to absorb any excess oil.

While the tostones are still hot, sprinkle them generously with flaky sea salt, such as Maldon sea salt. The contrast between the crispy texture and the flaky sea salt adds a delicious touch.

Serve the tostones with your favorite pico de gallo and Colombian aji on the side for dipping. Enjoy them as a tasty snack or as a side dish to complement your meal.

Top 3 colombian cuisine recipes from across the web

The most viewed colombian cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Colombian Chicken Stew With Potatoe...

Coctel de Camarones (Colombian-Styl...

Colombian air fryer tostones

Top 3 colombian cuisine recipes from across the web

The most viewed colombian cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Colombian Chicken Stew With Potatoe...

Coctel de Camarones (Colombian-Styl...

Colombian air fryer tostones

The most viewed colombian cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine