In the department of Huila, Colombia, bakers came together to create the world’s largest achira, a traditional Colombian biscuit. Measuring three meters in length, this giant achira was unveiled during the Achira Festival in Neiva.
Fortalecillas, a small rural village near Neiva, the capital of Huila, served as the setting for the preparation of this oversized biscuit, which aims to break the record for the world’s largest achira. More than just a culinary feat, the initiative pays tribute to the rich gastronomic traditions of Huila. It also seeks to strengthen the local economy and highlight the artisanal work that has been passed down from generation to generation.
@elviajero_adn El achira más grande del mundo 😱😱#neiva #achira #neivahuila #sanpedro #fiestasdesanpedro #elviajeroadn #colombia #fiestasdesanpedro #turismo #cosasporhacercolombia ♬ sonido original – elviajero_adn
How was the world’s largest achira made in Huila, Colombia?
The preparation of this massive biscuit required six kilograms of fresh cheese, four kilograms of achira (sagú) starch, natural food coloring, panela (unrefined cane sugar), salt, and butter. Twenty workers from various achira factories in Fortalecillas collaborated in the production.
Mixing: The dough was kneaded for about 40 minutes, blending ancestral knowledge with artisanal techniques to achieve a smooth, homogeneous dough with the distinct flavor of the region.
Baking: The biscuit was baked for one hour in a traditional wood-fired oven.
Resting and toasting: After baking, it was left to rest for 24 hours before being toasted, giving it its signature crisp exterior and soft interior.
Achiras from Huila: Tradition, flavor, and regional pride
Achiras from Huila are one of the most iconic and representative products of the traditional cuisine of southern Colombia. These small, crunchy biscuits, with their light texture and unique flavor, stand out not only for their taste but also for their rich history, artisanal preparation, and deep cultural roots in the region.
The origin of achiras dates back to pre-Columbian times, when Indigenous communities in southern Colombia cultivated the achira plant (Canna indica), also known as sagú. The edible roots of this plant yield a fine starch that forms the base of the traditional biscuit. Indigenous people were already aware of the plant’s nutritional value and incorporated it into their daily diets.
With the arrival of colonizers and the blending of culinary traditions, the achira recipe evolved and was perfected over time. While similar versions can be found in other regions, it is in Huila that achiras reached their most authentic and refined form.
Ingredients and preparation
The preparation of achiras remains largely artisanal. The key ingredients are simple but carefully selected: achira starch, fresh unsalted cheese (cuajada), butter or margarine, eggs, and salt. The dough is mixed until smooth, then shaped into small sticks or elongated forms and baked until golden and crispy.
The biscuit’s distinctive taste comes from the freshness of the cheese and the quality of the starch, which results in a biscuit that is crunchy on the outside and tender on the inside. Unlike other baked goods that use wheat flour, achiras are naturally gluten-free, making them a healthier alternative and suitable for people with gluten intolerance.
A symbolic product of Huila
In Huila, achiras are more than just a snack—they are a cultural emblem. They are commonly eaten for breakfast, as a light snack, or paired with coffee or aguapanela (a traditional Colombian drink made from panela). Their popularity has led to the development of family-run businesses and microenterprises that distribute them across the country and even abroad.
Huila’s achiras have been granted a Protected Geographical Indication (PGI) status, which highlights their quality, authenticity, and heritage. This designation ensures that the product originates specifically from this region and meets traditional standards of production.
In summary, achiras from Huila are the result of a blend of history, craftsmanship, and culinary excellence. Whether in their classic form or as a record-breaking creation, they remain a proud symbol of Colombian tradition.