The department of Vichada, located in Colombia’s Eastern Plains region, is a land of vast open spaces, mighty rivers, and impressive biodiversity. The gastronomy of Vichada reflects the area’s natural richness and offers flavorful traditional dishes influenced by the local culture.
Five popular dishes from Vichada, Colombia
Among the most representative dishes from Vichada are a type of grilled fish called cachama; a fruit drink called moriche chicha; cassava bread, and piranha. These dishes embody the customs and lifestyle of people from the region.
Grilled fish
This dish is made with fresh fish from the Orinoco and Meta rivers, including pavon, cachama, and catfish. The fish is wrapped in banana or bijao leaves and grilled, which gives it a smoky flavor and juicy texture. It is typically served with roasted plantains, cassava, or rice.
Cachama
Cachama is a very popular fish in Vichada department. It can be prepared in various ways, but one of the most common and delicious methods is grilling.
To prepare it, the fish must be thoroughly cleaned, removing the viscera and scales. Then, it is marinated with salt, pepper, minced garlic, and lemon juice. The marinated fish is left to rest for at least 30 minutes.
Finally, the fish is put on a hot grill at medium heat, wrapped in banana leaves, and cooked for 15-20 minutes per side or until the meat flakes easily with a fork. This dish is usually served with roasted plantains or cassava.
Moriche chicha
Moriche chicha is a traditional beverage made from the fruit of the moriche palm (Mauritia flexuosa). Popular for its refreshing taste and nutritional benefits, it is made by rehydrating the fruits in water, extracting their pulp, and mixing it with water at a 1:3 ratio. Panela (unrefined cane sugar) is added for sweetness, and the mixture is strained to obtain a smooth, ready-to-drink beverage. Rich in vitamin A and antioxidants, moriche chicha is very nutritious and has become one of the region’s iconic drinks.
Cassava Bread
Cassava bread is a traditional flatbread made solely with cassava and salt. It is prepared by peeling and finely grating cassava, extracting all the liquid to remove hydrocyanic acid, sifting the flour, and cooking it on a hot griddle until golden and dry. This versatile bread, which can be stored for weeks if properly preserved, is an excellent accompaniment to fish, meats, cheeses, and sauces. It is a staple food in the Vichada diet.
Piranha
Grilling piranha in Vichada is an experience that combines the cultural and culinary richness of the Eastern Plains. This traditional recipe begins by cleaning the fresh piranhas, removing their viscera and scales, and making diagonal cuts on both sides to enable even cooking. The fish is then marinated with salt, pepper, minced garlic, and lemon juice, and left for at least 30 minutes to allow the flavors to infuse.
To grill the piranhas, they should be wrapped in banana leaves to add a special aroma and retain moisture. Alternatively, aluminum foil can be used. The piranhas are then placed on a hot grill and cooked over medium-high heat for 10-15 minutes on each side or until tender. When serving, the fish can be garnished with lemon slices and paired with roasted plantains, boiled cassava, or a fresh salad, creating a unique and authentic dish from the region.