When mentioning the Colombian Caribbean region, one thinks of its beaches, beautiful landscapes, music, and not to forget the gastronomic richness of this area.
Its geographic location has made it a meeting point for many cultures through the arrival of immigrants throughout its history, who have brought their traditions and, of course, their cuisine.
Therefore, many dishes from this region reflect African, European, and Caribbean roots, which have merged like in a melting pot with those of our indigenous peoples; creating a blend of aromas, colors, textures, and flavors. From this, the importance of its gastronomic diversity emerged.
The Caribbean cuisine cannot be generalized because, depending on the area, the dishes vary; for example, on the coast, a delicious fish served with yuca, plantain, and coconut rice is a staple, along with fish sancocho. As well as seafood like shrimp, which is a favorite, used to prepare delicious rice dishes, and seafood casseroles.
In the inland part of the coast, in the Sinú region, a popular dish is bocachico sancocho, a type of fish; but it is also prepared fried and then stewed with Colombian seasonings. To enrich this dish, there is nothing like cayeye; made with boiled green plantain to create a puree, mixed with butter, onion, tomato, and grated cheese or 'suero costeño', a fermented and salted milk product originating from the Middle East.
