Colombia’s Amazon region gastronomy is rich, with fascinating local dishes originating in the region’s plentiful biodiversity. The vast area encompasses the departments of Amazonas, Caquetá, Guaviare, Guainia, Putumayo, and Vaupes. Seafood plays a key role in its cuisine, thanks to the abundance of rivers that cross the territory.
Typical dishes from Colombia’s Amazon
In each department of the Colombian Amazon, a variety of typical dishes stand out, reflecting the region’s cultural and gastronomic diversity. Additionally, the heritage of indigenous traditions is a crucial factor that is evident in the typical dishes of the Amazon. Below are some of the most emblematic:
Pirarucu Chicharrones
Pirarucú chicharrones are among the iconic dishes of the Colombian Amazon. Pirarucú is a white fish native to the Amazon. To prepare it, the fish is washed, dried and cut into small pieces. These pieces are marinated with lemon juice and salt before being fried. The pieces are coated with a mixture of cassava flour, salt and pepper, and fried until crispy and golden.
This dish is often served with a mango chili sauce, made with mango juice, olive oil, lemon juice, salt and pepper. It is generally served as an appetizer.
Mojojoy
Mojojoy is a common Amazonian worm, consumed since ancient times due to its high protein content.
Although it has various modes of preparation, the most popular method is roasted. To make it, the worm is thoroughly cleaned, seasoned with salt, garlic and spices for taste, and cooked in a pan over medium heat until golden and crispy on the outside. It is usually served with fried cassava and ripe plantain.
Chontaduro Soup
Chontaduro soup is made with chontaduro, a fruit native to the region. The ingredients include chontaduro, onion, garlic, chicken or vegetable broth, cream, salt and pepper to taste.
To create Chontaduro, onion and garlic are sautéed in a little oil until golden. Then, the chontaduros are added, stirred well, and the broth is poured in, allowing it to cook over medium heat for 15-20 minutes. The mixture is then blended to achieve a creamy consistency.
Dried Fish
In the Amazon, various dried fish preparations are common. The process begins by salting the fish and leaving it to dry in the sun for 12 hours. Then, it is cooked with the same salt to reduce its intensity, after which it is shredded. The shredded fish is mixed with a homemade stew of tomato, onion and bell pepper. Traditionally, this dish is accompanied by fariña, a fermented cassava cereal.
Pintadillo Ceviche
Pintadillo ceviche highlights the freshness of the fish and its combination with aromatic ingredients. The main ingredients are pintadillo fillet (also known as devil fish), lemon, onion, tomato, bell pepper, chili, cilantro, salt, pepper and olive oil (optional). To prepare it, the fish fillet is cut into cubes and marinated with lemon juice.
The vegetables are finely chopped and mixed with the fish, adding salt, pepper and more lemon juice for taste.