During Holy Week in Colombia, Easter religious customs intertwine with a rich and diverse food traditions that varies by region. While many people choose traditional dishes without red meat—such as fish, coconut rice, tamales, or envueltos—there are areas of the country where foods considered rare or unusual are consumed. These dishes not only hold cultural value, but have also sparked debate due to their environmental and ethical implications, especially when they involve protected species.
Three unusual Easter foods in Colombia
Hicotea: Caribbean tradition
In the Caribbean region, particularly in the departments of Cordoba, Sucre, Bolivar, and parts of Magdalena, the consumption of hicotea is common. This freshwater turtle inhabits swamps and rivers, and during Holy Week, its meat is prepared in stews, sancochos (soups), or grilled, usually served with cassava or coconut rice. Although it is considered a traditional delicacy passed down through generations, overhunting has caused a significant decline in hicotea populations. It is now protected by environmental laws that prohibit its commercialization. Nevertheless, consumption continues illegally in many rural areas.
Armadillo: Ancestral Dish of the Llanos and the South
The armadillo is another animal featured on the Easter menu in certain regions of Colombia, especially in the Eastern Plains (Llanos Orientales) and departments such as Caquetá, Putumayo, Guaviare, and Meta. Its meat, known for its strong flavor and fibrous texture, is usually grilled, stewed, or prepared as a sudado (slow-cooked dish), and served with ripe plantain, rice, or cassava. In some Indigenous and rural communities, armadillo consumption is part of ancestral food practices that have survived through time. However, like the hicotea, the armadillo is now at risk due to excessive hunting, and its consumption has become increasingly restricted.
Iguana Eggs
In regions such as La Guajira, Cesar, and northern Magdalena, iguana eggs are considered a delicacy, particularly during Holy Week. At this time of year, many female iguanas are in their egg-laying season, making it easier to collect their eggs. These small, soft-shelled eggs are cooked in various ways. For some, their flavor is similar to that of chicken eggs but more intense. However, the massive harvesting of these eggs has negatively affected green iguana populations, prompting awareness campaigns to reduce or eliminate their consumption.
Other uncommon foods
In addition to the dishes already mentioned, there are other unusual preparations that form part of the Holy Week gastronomy in different parts of the country. In certain areas of Chocó or Caribbean Coast, for instance, people consume spectacled caiman meat (locally known as “babilla”), which is cooked in stews or grilled with local seasonings.
@viajandoconesteban Plato exotico, Babilla Ahumada
In riverine communities of the Amazon and Orinoquía regions, dried fish from species such as arawana or black mojarra is common. These fish are sun-dried and later cooked in soups or stews with native ingredients.
In rural areas of southern Huila and Cauca, some farmers still eat lizard, particularly when other sources of protein are scarce. It is said that its meat is tender and flavorful, typically fried with garlic and onion or slowly stewed.
Although these dishes are part of Colombia’s Holy Week culinary traditions, they now face significant sustainability challenges. Many of the species involved are endangered, and their consumption poses a threat to biodiversity. For this reason, various environmental organizations have advocated for the replacement of these meats with more sustainable and legal options, promoting respect for wildlife and responsible food culture.