Passport Day Food Series Continues With Columbian and Arab Foods!
by Mac Narahara, mn587
Issue date: 2/22/05 Section: Stern Scene
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Passport Day may be a few months off, but there is still plenty to do! Have you started meeting with your fellow countrymen (and women!) to plan your displays and foods? If not, time is a wastin'! If you want to get more information on how to get involved in Stern's biggest event of the year, check out the website at http://pages.stern.nyu.edu/~scorp/passportday/.
To get you into the spirit, here are two submissions. We have two whirlwind culinary tours. The first is of Columbian foods, by Maria Carolina Helo. The second is of Arab cuisine, by El Beih. They look delicious!
COLOMBIA
by Maria Carolina Helo, maria.helo@stern.nyu.edu
If you want to talk about Colombian food, be prepared to talk about a flurry of complicated words, even for native Spanish speakers. For example, when the waitress in any Paisa's (a central region of Columbia) restaurant asks you if you want your beans with "Chicharron" don't panic! Just imagine a small piece of fried pork skin with a bit of fat and meat. You can also find the "Chicharron" in the famous "Bandeja Paisa", a dish that comes with beans, rice, powdered meat, fried egg, plantain, avocado and "Arepa", a round-shape mass made of flour. It's really something, but I encourage you to try the dish for lunch, it takes a while to digest.
This was the easy one. Now, let me talk about the "Aborrajado". In simple terms, it is a plantain cheese sandwich that you dip in scrambled eggs and fry. It is a fabulous appetizer that can be followed with a great "Sancocho", a soup made out of chicken, potatoes, cassava, plantain, corn, chopped onions and tomatoes. This meal can be accompanied with a "Borojo" juice, which is a typical fruit that it's said to have aphrodisiac effects. Now we're talking!
Do you want a "Fritanga"? It's a dish that breaks a cow in pieces (not literally), which must be especially appetizing for those of you that really are meat-lovers. In addition to the usual stuff you can have "Chunchullo" - the cow's fried intestines together with a piece of "Morcilla", "Longaniza" and "Chorizo", which are different types of sausages that are worth trying without bothering to know what its contents are. I really encourage you to eat the "Fritanga" along with some "Aguardiente", a typical anisette alcoholic beverage.
To get you into the spirit, here are two submissions. We have two whirlwind culinary tours. The first is of Columbian foods, by Maria Carolina Helo. The second is of Arab cuisine, by El Beih. They look delicious!
COLOMBIA
by Maria Carolina Helo, maria.helo@stern.nyu.edu
If you want to talk about Colombian food, be prepared to talk about a flurry of complicated words, even for native Spanish speakers. For example, when the waitress in any Paisa's (a central region of Columbia) restaurant asks you if you want your beans with "Chicharron" don't panic! Just imagine a small piece of fried pork skin with a bit of fat and meat. You can also find the "Chicharron" in the famous "Bandeja Paisa", a dish that comes with beans, rice, powdered meat, fried egg, plantain, avocado and "Arepa", a round-shape mass made of flour. It's really something, but I encourage you to try the dish for lunch, it takes a while to digest.
This was the easy one. Now, let me talk about the "Aborrajado". In simple terms, it is a plantain cheese sandwich that you dip in scrambled eggs and fry. It is a fabulous appetizer that can be followed with a great "Sancocho", a soup made out of chicken, potatoes, cassava, plantain, corn, chopped onions and tomatoes. This meal can be accompanied with a "Borojo" juice, which is a typical fruit that it's said to have aphrodisiac effects. Now we're talking!
Do you want a "Fritanga"? It's a dish that breaks a cow in pieces (not literally), which must be especially appetizing for those of you that really are meat-lovers. In addition to the usual stuff you can have "Chunchullo" - the cow's fried intestines together with a piece of "Morcilla", "Longaniza" and "Chorizo", which are different types of sausages that are worth trying without bothering to know what its contents are. I really encourage you to eat the "Fritanga" along with some "Aguardiente", a typical anisette alcoholic beverage.