FERIA GASTRONÓMICA GRADO OCTAVO
SOFIA RODRIGUEZ ARREDONDO Y LINA VERÓNICA RAMÍREZ
SOPA DE CAMARONES
DIRECTIONS directchens
Peel and devein the shrimp, reserving the shells.In a large frying pain
heat 4 Tbsp
Piil
aend divein de chrim, riserving de chels in ei larch fraien pein jit for
teibolspun
of olive oil and saute the minced onion, carrots, peppers, garlic, and
celery until
of
ooil aend sout de maiced ounion kerrots pepers gaerlic aend ceeleri antil
soft. Add the finely diced tomatoes and continue to cook slowly until
the tomatoes
soof
aad de faineli daicd tomeitos aend kentinue tu kuk eslouli antil de tomeitos
have rendered theirs juices and are soft. Be careful of burning and add
water if
jaf
riderd deirs yuis aend ar soof bi kerful of barnin aend aad uoder if
mixture gets too dry in a separate pan heat 3 Tbsp of olive oil and
saute the shrimp
mixcher guets tu drai in ei separeit paan jit tri
teibolspun of ooil aend saut de chrim
shells until pink. Add the Knorr cubes of Sopa de Camaron and 2 qts of
water.
Chels
antil piink aad de nor kiubs of soup de camaron aend tu grem of uoder
Cook vigorously adding water as needed. Taste for salt as the Knorr
product has a
Kuk
vigorouisle aadin uoder aas nided teist for solt aas de noor prodiuk jas ei
considerable amount of it. If you need more flavor add additional cubes
of Knorr.
Considerabl
emont ofit ifiu nid mor flever aad adichenel kiubs of noor
Strain to remove the shells. Allow both mixtures to cool somewhat and
adding
Estrein
tu remuv de chels alou boot michurs tu kul sonout aend aadin
equal portions of mixture to a blender blend until smooth. In a large
pot heat 1
ikuel
porchens of mixchur tu ei bleender bleend antil esmot in ei larch Poot jit uan
Tbsp of olive oil and saute the tomato paste briefly then add the
blended soup and
Teibolspun
of ouliv ooil aend saut de tomeito paest briefli den aad de bleend soup aend
cook on high heat for 10 minutes. Add the peeled and deveined shrimp and
the Sriracha
kuk
on jaig jit for ten miniuts aad de pild aend diavind chrem aend de siracha
Hot Chili Sauce, turn off the burner and put a lid on the pot. Leave for
10 minutes.
Jot
chile sausch tarn off de barner aend pate i llid on de Poot liv for ten miniuts
Rewarm to serve, but do not bring to a boil as it will toughen the
shrimp.
Reuard
tu serv bat du nat briing tu ei booil aas it uil tuguen de chrem
NATALIA LOPEZ,
JULIAN SANCHEZ Y DAIRON VARGAS
BACALAO
The common cod, Atlantic cod or cod from Norway is one of about 60
species of the
De
kemon cood atlantic cood or cood fron nourei iz uan of abaut sixti espais of de
same family of migratory fish. Lives in cold northern seas. Usually cod
is small in size,
sein
faemili of migratori fish livs in kold nortdem siis iusuali cood iz esmol in
saiz
although some specimens can reach hundred kilograms with a size of up to
nearly two
altog
som espechmens ken rich jandred kilograms uit ei Saiz of ap tu nerli tu
meters. It feeds on smaller fish, such as herring. Salted cod is a
processed form of cod
meders
it fids on esmoler fish sacha as jerin solted cood iz ei proucesed form of cood
is to undergo both the drying by salt. This presentation makes it
possible to keep in a dry
iz
tu andrgo boot de drain bai solt dis presentechen meiks it posibol tu kip in ei
drai
place for several months. Cod is prized for its meat and its liver oil.
The cod liver oil is
pleis
for sevrel mounts cood iz praised for itz mit aend itz laiver ooil de cood
laiver ooil iz
extremely rich in Omega-3 fatty acids as well as vitamin A and vitamin
D.2 In fact, these
ikstremeli
riich in oumega tri faati eicids aas uel vitamin ei aend vitamin di tu in faec
des
properties were heavily exploited for years, the crude oil supplied to
children as a dietary
propertis
uer jeveli ixploitd for iars de criud ooil suplaid tu children aas ei ditteri
supplement for fixing calcium in bones.
Tsuplment
for fixin kalsium in bons
There are very many recipes for cooking cod, grouped into five major
culinary families:
Der
ar veri meni risaips for kukin cood group int faif mayor kulinari feimilies
raw, roasted, in sauce, oil, with cream or butter and sweet. Cod
"Club Ranero" is a
reu
roosted in sauch ooli uit Krim or bader aend suit cood clab reinero iz ei
variant of bacalao al pil-pil to which is added a fry peppers.
Verient
of bacalao al pil pil tu uich iz aaded ei fraid pepers.
JEFFREY SAIZ Y
ESTEBAN MORALES
ARROZ ATOLLADO Y
PAPAS CON GUACAMOLE
Atollado rice is a traditional Colombian dish Pacific region, which
includes the
Tollado
rais iz ei tredichenel colombian dish
pacific reyen uich includs de
departments of Nariño, Chocó, Cauca and Valle del Cauca. This region of
Colombia is
deparment
of Nariño choco cauca aend valle del cauca dis reyen of Colombia iz
located in the Pacific Ocean and borders Panama and Ecuador in the
north, in the
lokeitd
in de pacific ocean aend boordes panamá aend ecuador in de noort in de
south. There are many variations of Colombian atollado rice. Some of
them are bogged
saut
der ar meni verechens of colombian atollado rais som of de mar boogued
crab bogged duck, smoked meat bogged. It is easy to do, and it tastes
even better the
kreb
boogued dak esmouk mit boogued itz isi tu du aend it teist iven beder de
next day! So if you find yourself hosting a lunch for friends, a family
party or need just an
next
dei sou if iu faind iorsel jostin ei lanch frends ei feimeli parti or nid yast
aen
idea for lunch during the week, I think this cream rice with chicken and
sausage is a
aidia
for lanch darin de uil ai dink dis crim
rais uit chiken aend sausch iz ei
wonderful addition to your table.
Uonderful
aedichen tu ior teibol.
PAPA SALADA
Papa Salada is a traditional Colombian side dish and
is a typical accompaniment to
Iz
ei tredichenel colombian said aend iz ei taipikel ekempenemient tu
auar
asados or griled mits en mai oupinion de best papas saladas ar faund in
Medellin at a chain restaurant called Kokoriko,
where their specialty is roasted chicken.
Medellin
at ei chein restrorant coled kokoriko uer deir espechiali iz rosted chiken
BRAYAN ALVARADO, JUAN GOMEZ Y
JUAN ESTEBAN BARÓN
ARROZ CON COCO
Fried rice with coconut
Ingredients
1 pound
of rice, 1 coconut grated, 2 tablespoons white sugar, 5 cups water, Salt to
taste,
Uan
paund of rais uan coconat greted tu teibolspun uit chugar faif caps uoder solt
tu teis
raisins, preparation Blend the grated coconut and 1 cup water and
strain the resulting
raisins
preperechen bleend de greitd cocnat aend uan cap ouder aend estrein resultin
milk, Put
pure coconut milk with the sugar in a pot on the fire, liquefy again in
miilk
pat piur coconat miilk uit de chugar in ei Poot on de faia, likuifai eguein in
three
cups of coconut water and coconut milk strain, When you have made a candy in
tri
caps of coconat uoder aend cocnat miilk estrein uen iu jaf meid ei kendi in
the pot
with pure coconut milk and sugar, add the remaining milk obtained in the second
de
Poot uit piur coconat miilk aend chugar aad de rimainin miilk oubtaein in de
sekon
liquified,
At that time small pieces of coconut candy should be formed. Add the raisins
likuifai
at dat taim smol país of coconat kendi chud bi forma ad de raisins
halved
Mix until incorporated everything and wait for it to warm, Add salt to taste
jalvd
miks antil incorporeid evriding aend uait for it tu uarm aad solt tu esteit
and make
rice following the normal process. Aend meik rais
folouin de normel proces
IN THE CHOCO
Snacks and
principles arepas buñuelitos fruit and breadfruit, yams white arepas,
Esnaks
aend praincipels arepas buñuelitos fruit aend bredfruit yems uait arepas
the
masafritas Tuga, cobs, querrevengas, cake and fish eggs. Entrees the atollado
rice,
de
masafrita tuga, coobs kerrevengas, kiek aend fish egs entris de atollado rais
nailed
rice, dry-smooth cod fish, chanfaina, bocachico dentex or scaly, stew heart of
naild
rais drai esmoot cood fish chanfaina bocachico
dintex or eskeli estiu jert of
peach
palm and fish with chocoano lulo. Desserts include rice with coconut milk and
pich
pelm aend fish uit chokuano lulo, deserts inklud rais uit coconat miilk aend
breadfruit
jelly. Bredfruit yeli.
MARIA ESPINOSA, SOFIA AREVALO Y
JUANA RODRIGUEZ
MOJARRA FRITA
Mojarras
are a family of fish including in the order Perciformes. They are distributed
by
Mojarras
are i faemeli of fish inkladin in de ouder perciforms dei ar distribiut bai
most
tropical seas, estuaries and occasionally are rare freshwater species.
Moost
troupikel sis estuaries aend oukesioneli ar rer fresuoder espies
They are
small silvery fish that have a very protusible mouth, with a scaly head but
Dei
ar esmol silveri fish dat jaf ei veri protusibol maut uit ei eskeil jed bat
smooth
upper surface, dorsal and anal fins with a sheath of scales on the base
esmut
aper surfeis doursel aend enal fains uit ei chiat of eskeils on de beis
membrane
of the gill unattached to the isthmus, 24 vertebrae and deeply forked tail,
membrein
of de guil anietechd tu de itsmus, tuentifor vertbrei aend dipli foorkd tail
maximum length 35 cm,
reached in the species Gerres filamentosus.They feed on
maximun
lengt tirti faif ciem riched in de espeis gerres filamentous dei fid on
benthic
invertebrates digging sand, 1 most species live in banks in coastal areas. They
beentik
invretebreits diyin saend uan moost espais laiv in baenks in costel ireas dei
fish for
use as a food source, but also used as bait for fishing in many parts of the
fish
for ius aas ei fud sourch bat ols aas biet for fischin in meni partes of de
Caribbean
and South America. It´s one of favourites plates for a weekend Lunch. It is
Keribien
aend saud america itz uan of faverits plaits for ei uikend lanch itz
very easy
to make as well as being delicious mixed with some Colombian side dishes.
Veri
isi tu meik aas uel aas bein delicius mixd uit som colombian said disches.
DANIELA LEAL Y ZHAMARA SASTOQUE
PATACONES CON SALSA DE CEBICHE
The
cebiche, is a dish that, in different versions, is part of the culinary several
coastal
De
cevich iz ei dish dat in difrent
verchens iz paart of de kulinari sevrel costel
Latin
American countries of the Pacific Ocean, such as Chile, Colombia, and others
Latin
america kentries of de pacific oucean sacha as chile, Colombia and ouders
Countries
in latin america, the latter is considered as equity cultural. Among the more
Kentries
in latin america de later iz kensiderd aas ekuit kiulteral emong de mor
employees
are citrus lemon lime and acid, although historically bitter orange was used.
Emploies
ar citrus lemon lain aend aicid altog jistorikel bider ourench uso iused
The
dressing also includes a local variety of pepper or chili, mustard replaced in
some
De
dresin ols includs ei loukel verieti of peper or chili masterd riplieced in som
areas of
Ecuador and Central America. Some preparations include chopped cilantro and
iries
of ecuador aend centrel amerika som preperechen includs choopd cilantro aend
other
countries is common to add tomato sauce. The meat is usually marinated with
ouder
kentries iz comon tu aad tomeito sauch de mit iz iusuali marinetd uit
onion
slices or chopped, in Mexico also usually includes tomato and avocado.
Ounion
slais or choopd in mexico ols iusuali includs tomeito aend avokeido.
NAYELY ACOSTA
AREPA DE CARNE
Arepa with
shredded beef can be found in Colombia from street stalls to good
Arepa
uit chreded bif ken bi faund in Colombia from estrit estols tu gud
restaurants,
different in price but not in taste. This delicious dish is always fixed, the
restorants
difrent in prais bat nar in teist, dis delicious dish iz oluis fixd de
intensity
of flavor of meat cooked for a long time, until all strands go apart with a
rich and
intesivit
of flever of mit kuked for ei long taim antil ol estrend gou epart uit ei rich
aend
well-seasoned
stew, made with tomatoes and onions, suddenly with cilantro, others with
uel
siasoned estiu meid uit tomeitos aend ounions sadenli uit cilantro, ouders uit
garlic
and paprika, all these options and still to be tested are the best companions. Also
gaerlic
aend paprika ol dees opchen aend estil tu bi teested ar de best kempenios ols
adds
avocado, mushrooms and other vegetables or meat, put blow your mind to serve
aad
avokeido, musroms aend ouder vestibols or mit pat blou ior maind tu serv
this
delicacy. Dis delikase
ANA LEÓN Y LAURA FLOREZ
GALLINA SUDADA DE URABÁ
One of
the most coveted preparations by locals and visitors are sweaty chicken and
fish
uanof
de moost couved preperechens bailoukels aend vaisitors ar suidi chiken aend
fish
stew.
Bananas have found an important place with the supply of sweets, desserts and
esiu
baenanas jaf faund aen imporant pleis
uit de suplai of suits deserts aend
cakes,
which complement the cuisine, which, through special projects as one of the
keiks
uich kemplement de kousin uich trogt espechel proyects aas uan of de
components
of Erica program, intended boosting regional cuisine, as was the First
kemponents
of erika prougam intended bustin reyenel kousin aas uso de ferst
Gastronomic
Festival "Oyster Mangle" held in November 2012 that allow residents
to
Gaestronomic
festival oister mangle jeld in nouvember tunti ilivent dat alou residents tu
meet new
preparations of shellfish, such as gratin example and skewers with avocado,
mit
niu preperechens of chelfis sacha as gretin exampol aend eskiuers uit avokeido
among
others delight. regional typical preparations are snapper and sierra. Other
emong
ouders delait reyenel taipikel preperechens ar esniper aend sier ouder
equally
delicious dishes you can taste in this beautiful place shrimp are prepared in
ekuali
delicious disches iu ken teist in dis biutiful plais chrimp ar priperd in
various
ways, ceviches, cocktails, seafood and crab pots.
Verious
ueis cevichs cokteils sifud aend kraeb potos.
SEBASTIAN PUERTAS
PASTEL DE YUCA
The
carimañola is consumed at breakfast, along with other foods, as well as starter
or
De
karimañola iz kensumd at breifaest along uit ouder fuds aas uel aas estart or
LAURA MONTAÑO Y SHAMARA CRUZ
FLAN DE COCO CON SALSA TROPICAL
DIRECTIONS directchens
In a
heavy skillet over medium-low heat, cook and stir sugar with a wooden spoon
until
In
ei jevi ekilt ouver médium lau jit kuk aend estir chugar uit ei uoden espun antil
melted
and golden, about 10 minutes. Caramel is very hot. Very carefully pour the
miltd
aend goulden abaut ten miniuts kermel iz veri jot veri kerfuli pur de
caramel
into a 9-inch round, 3-inch deep baking dish. Swirl dish to cover bottom and
kermel
int ei nain inch raund tri inch dip beikin dish suirl dish tu couver bouton
aend
sides.
The caramel will harden as it cools.
Combine the eggs, cream cheese, and
saids
de kermeluil jarden aas it culs combain di egs Krim chees aend
sweetened
condensed milk in a blender. Cover, and blend on High until well combined;
suitend
kendensd miilk in ei blender couver aend bleend on jaig antil uel combained
transfer
to a large bowl. Pour the cream of coconut, coconut milk, evaporated milk,
transfer
tu ei larch boul pur de Krim of coconat, coconat miilk ivapored miilk
coconut-flavored
rum, and vanilla extract into the blender; cover and blend on High until
coconat
flevers ram aend vanila ikstract int de blender couver aend blend on jaig antil
well
combined. Pour into the bowl with the cream cheese mixture. Whisk until
uel
kembaind pur int de buol uit Krim chees mixchur uisk antil
incorporated.
Pour the flan mixture into the caramel-coated baking dish. To serve, run a
inkerporeit
pur de flan mischur int de kermel couatd biekin dish tu serv ran ei
knife
around the edges of the pan and flip the flan out onto a serving platter. Spoon
any
naif
araund di egs of de paan aend fliip de flan aut ont ei servin plaiter spun eni
caramel
remaining in the baking dish over the flan.
Kermel
rimainin in de biekin ouver de flan
BRAYAN DÍAZ, CARLOS SILVA Y DIEGO
VARGAS
PAPA RELLENA CON POLLO Y CARNE
INGREDIENTS aingredients
1 cup. Oil,
1/2 cup. chopped onion, 1 tbsp. minced garlic, 1/2 kg. ground beef,
Uan
cao ooil, midol cap coupd ounion uan teibolspun gaerlic, midol kiyi graund bif
2 tbsp chopped
parsley, 4 tbsp. black raisins, chopped, 1/4 tz. chopped black olives,
Tu
teibolspun coopd peirlei, for teibolspun. Blaek raisin choopd a cuarter blaek
olivs
2 boiled
eggs, chopped, 3/4 kg. white boiled potato, 2 tbsp. Flour, 6 TZS.
Tu
boild egs choopd tricuares kiyi uait bouiled poteito tu teibolspun, floor six
tisies
cooked
rice,2 TZS. Creole sauce, salt, pepper and cumin.
Kuked
raid tu tisies criole sausch solt peper aend kamin.
PREPARATION preperechen
Heat two
tablespoons of oil in a skillet over medium heat, and brown the onion and
Jit
tu teibolspun ofooil in ei eskilet ouver médium jit aend barun di ounion aend
garlic
for three minutes. Season with salt, pepper and cumin. Add ground beef and cook
gaerlic
for tri miniuts sison uit solt peper aend kumin aad garund bif aend kuk
for eight
minutes more. Add parsley, raisins, olives and eggs, and mix. Remove from
for
eit miniuts mor aad parlei raisin oulivs aend egs aend mix rimuv fron
heat and
let stand. Peel and crimp the still hot potatoes. Season with salt and mix in a
jit
aend let estend pil aend Krim de estil jot poteitos siason uit solt aend mix in
ei
bowl with
the flour. Let cool. Divide the dough into six portions potato and flatten with
boul
uit de flaur let kul divaid de dog int six porchens poteito aend flaeten uit
your
hands. Place two tablespoons of filling in the center and close potatoes,
giving
ior
jands plais tu teibolspuns of filin in de center aend clos poteitos guiving
oval.
Heat over medium heat the remaining oil and sear the stuffed potatoes on each
ouval
jit ouver mediun jit de riamainnin ooil siar de estaf poteitos on ich
side.
Serve immediately with rice and Creole sauce.
Said
serv inmediateli uit rais aend criole sauch
DANA GONZALEZ, CAROLINA CORREA Y
YULIANA ZAPATA
CAZUELA DE MARISCOS
The
seafood is, in gastronomy, an edible marine invertebrate animal. This
definition
De
sifud iz in gaestronomi aen idibol maerin invertebrei enimel, dis defichen
typically
include shellfish molluscs, mussels, clams, cockles, squid, octopus, and other
taipikel
inklud selfish molush musles klems cokles eskid octopus aend ouder
marine animals
such as some echinoderms sea urchin and some urochordates In the
marin
enimels sacha as som echinoderms si archin aend som iurocordeits in de
Pacific
are highly sought for seafood casseroles, by the presence of the port and
Pacifik
ar jaili sougt for sifud kaserols bai de presens of de port aend
tourism.
Buenaventura, officially Special District, Industrial, Port, Biodiverso and
tuirism
buenaventura ouficiali espechel diistric industriel poort biodivers aend
Ecoturístico
Buenaventura is a port district of Colombia, located in the department of
Ekoturistik
buenaventura iz ei poort distrik of Colombia loukatd in de deparment of
Valle del
Cauca. It is located on the shores of the Bay of Buenaventura, a bay of the
Valle
del cauca itz loukeit on de chors of de bie of buenaventuta ei bie of de
Pacific
Ocean. Dista 121 km by road from Cali which is separated from it by
Pacifik
oucean dist uantuentiuan kiem bai road fron cali uich iz separeitd fron it bai
the
Western Cordillera of the Andes and 528 km from Bogota, the
de
uesterm cordilerra of di andes aend faif jandred tuentieit kiem fron bogota de
capital.
Apart from this, it is the largest in the entire Pacific region and greater
extension
kepitel
apart fron dis itz de larches in de entir pacific reyen aend greider extenchen
of the
department of Valle del Cauca municipality.
uesterm
LUISA FERNANDA CLAVIJO Y CHERYL
NICOL PARRA
PATACÓN PIZAO
The pisao
patacón is a Colombian food adopted by several regions of Spain and other
De
pisao patacon iz ei colombian fud adouptd bay sevral reyens of espain aend
ouder
countries
where it is classified as one of the best meals of Colombia for its simplicity
and
kentries
uer itz klasified aas uan of de best mials of Colombia for itz simplicit aend
distinctive
Latin flavor. The fried plantains, fried plantains also called in other
countries,
distintiv
latin flever de fraied plaenteins fraied plaenteins ols coled in ouder kentries
are to us
Colombians one of the most versatile dishes and we took most of it. We eat at
ar
tu as colombians uan of de moost versátil disches aend ui tuk moost ofit ui it
at
breakfast,
lunch or dinner, and consider the perfect accompaniment that goes well with
breikfast
lancho r dainer aend kensider de perfect ecompenimet dat goues uel uit
almost
everything. On this occasion, I present to pisao patacón, a recipe that differs
from
olmost
evriding on dis okesien ai present tu pisao patacon ei recip dat difers fron
everyday,
that banana toast are as thin as possible. Legend has it that the pioneers
evridei
dat baenana toast ara as posibol leyend jas it dat de pioners
cooks
this dish, slices accommodated between two flat surfaces and then trod so they
plaenteinskuk
dis dish eslais eikomodatd bituin tu flat surfeis aend den de pioners
were as
thin as a sheet of paper. Hence its curious name, pisao patacón.
Uer
aas dina as ei shit of peiper jens itz kurious neim pisao patacon.
FRANCISCO SUAREZ, JUAN CORREDOR Y
KEVIN MORENO
ARROZ BOCHICHE
RICE Brawl rais breul
We need: -
Carrot, - Habichuela-vetch, - Onion branch, - Cabezona, Garlic, Tomato, -
Ui
nid: kerrot habichuela, uet ounion
brench cabezona gaerlic tomeito
Rice, - Cheese, - Longaniza, - Beef and pork, -
Tuna, Sausage, Chicken
Rais
chees longaniza, bif aend pork, tun sauch chiken
Preparation: Well there are many ways to
prepare it, one of them is to make white rice,
Preperechen;
uel der ar meni ueis tu priper it uan of dem iz tu meik uit rais
apart
sauce, tomato, onions, garlic, carrots, beans, peas, is prepared meats are
apart
sauch tomeito ounions gaerlic kerrots
bins pieis iz priperd mits ar
prepared
by separately and then put everything in a pot and stir as it is called
priperd bai seprateli aend den pat evridin in ei Poot
aend estera as itz coled
bochinche. Bochinche
Choco
High raining
department one of the highest in the world, makes agriculture difficult
Jaig
rainin deparment uan of de jaigjest in de uorld
meiks agriculter difikiult
and yet,
this is done with plantain, maize, rice, cocoa and coconut. Mining, where most
aend
iet dis iz don uit plaentein mais rais cocoa aend cocnat minin uer moost
of these
activities are done on the coast of San Juan in the municipality where it is
given
of
dees activities ar don on de coast of san juan in de municipalti uer itz guiven
greater
exploitation of metals is in the municipality of Condoto which is the world
capital
greder
exploitechen of mitels iz in de municipalti of condoto uich iz de uorl kepitel
of
platinum. Of platinum.
CRISTIAN GARCÍA Y ANA MARÍA
RINCÓN
CAMARONES DEL PACIFICO
100 grams
of shrimp 1 tablespoon coconut milk 1 teaspoon 3 tablespoons hogao
Uan
jandred grems of chrimp uan teibolspun coconat miilk tiespun tri teibolspun
ogao
chontaduro
4 bighorn fried plantains 1 teaspoon cilantro 1 teaspoon of pennyroyal.
Chontaduro
for bigjorm fraid plaentains uan tiespun cilantro uan tiespun of penroial
Preparation preperechen
Hot in
the pan coconut milk, the chontaduro and hogao, and mix until all ingredients
are
Jotin
de paan cocnat miilk de chontaduro aend ogao, aend mix antil ol aingredients ar
incorporated. Then add the shrimp, bring the preparation to
a boil and cook for three
incorpereit
den aad de chrim brin de preperechen tu ei bouil aend kuk for tri
minutes.
After this time, remove from heat, add the cilantro and mix. Mount each
miniuts
afer dis neim rimuv from jit aad de cilantro aend mix mount ich
superimposed
patacón-one with the other man and beside this, the shrimp.
Saperimpousd
patacon uan uit di ouder man aend bisaid dis de chrim
Camaron
He lives
in both freshwater and saltwater, as well as in temperate, tropical, cold or
frigid
Ji
laivs in bot fresuoder aend soltuoder aas uel aas in tempertur troupikel could
or frids
regions.
It lives in shallow water, near the bottom, where it feeds on plants and small
reyens
it laivs in sualou uoder niar de boutom uer it fids on plaents aend smol
animals.
Usually transparent, green or brown.
Enimels
iusuali transpaerent grin or braun
JOHAN SANTIAGO GOMEZ, SANTIAGO
CRUZ Y BRAYAN LABACHUCO
ABORRAJADOS DE PESCADO
The
aborrajado fish is a typical dish of the Pacific region in Colombia, it can be
found in
Di
aborajado fish iz ei taipikel dish of de pacifik reyen in Colombia it ken bi
faund in
the Chocó
and Tumaco. It is a fried dish, is made from wheat flour and fillet of bream.
In
de
choco aend Tumaco its ei fraied dish iz meid fron uit flor aend filet of brien
in
Choco is
the richest region in river fish and sea because of its extensive river network
choco iz de riachest reyen in river fish aend si bicoz
ofits ikstensiv river netuork
where you
live an interesting variety of fish. Its coastline, with coves and most
beautiful
uer
iu laiv aen interestin vaerieti of fis hits costlain uit covs aend moost
biutiful
bays in
Colombia, favor the proliferation of seafood dishes that make up the food base
beais
in Colombia feivor de proliferechen of sifud dish dat meik ap de fud beis
indigenous
population and accompany plátanoy like cassava. also it has exotic fruits like
indiyenous
populechen aend ekempani platano laik casava ols it jas iksotik fruits laik
borojó
and almirajó, gorgeous flavor with pleasant soft drinks which are prepared.
Borojo
aend almirajo yourgeous flever uit pliasent sof drinks uich ar priperd
Buenaventura,
Guapi and Tumaco constitute the gastronomic trilogy of the region and
Buenaventura,
guapi aend Tumaco kenstituid de gaestronomi triloyi of de reyen aend
share
many preparations although there is always a distinctive touch of each people
due
cheer
mani preperechens altog der iz oluis ei distintif tacho d ich pipol due
to
extraordinary use of coconut milk. Guapí, enjoys the almost infinite variety of
seafood,
tu
ikstraordineri ius of coconat miilk gaupi enyois de olmost infinitif vaeriti of
sifud
game
meats and sausages magnificent barrels coming in from across the country.
Gueim
mits aend sauches magnificient baerels komin in fron eicros de kentri.
Possible phrases
- Good morning, - Gud
mornin,
thanks
you, senkiu
your
welcome. Ior uelkom
Hi. jai
Hello, jelou
no
problema nou problem,
how
much is this? Jau mach iz dis?
- your
change – ior chein
Welcome - uelkom
Colombian
currency - colombian kerrenci (moneda colombiana)
A thousand pesos - ei sausand
pesos
two
thousand pesos - tu sausand
pesos
three
thousand pesos etc, - tri sausand
pesos
it is
cheap – its chip
it is
expensive its ikspensiv
this
is... did iz
