This Colombian food recipe is typical of the Cundinamarca and Boyacá departments, regions known for their cold climate. The Cundiboyacense high plateau is a vast area of high, flat lands located in the eastern range of the Colombian Andes. Outside the cities, the main activity is agriculture and livestock, especially dairy farming, along with dairy production, and cultivation of potatoes and corn. Wheat, barley, cilantro, onion, garlic, soy, peaches, tree tomatoes, uchuva, blackberries, and strawberries are also cultivated. In the Bogotá savannah, there are significant flower plantations. These activities require a lot of energy, and the cold climate called for hot, comforting foods to nourish and warm the inhabitants. Still, fieldwork demands a quick and easy meal, and thus, changua became a warm, savory, simple dish that is quick to prepare with nourishing ingredients to help the body rest. It is very suitable for breakfast, as a replacement for potato and rib broth, or for a cozy dinner.
The ingredients are: water, milk, onion, garlic, butter, eggs, bread crumbs, bread rolls, cilantro, cheese, and salt to taste. Water can be replaced with chicken or rib broth. The onion preferred is the long or green onion, which has a stronger flavor but isn't spicy. Small garlic cloves (purple garlic) are also used for their more concentrated flavor. The butter should be made from cream, not animal or vegetable fats. The number of eggs varies according to each person's appetite. The bread crumbs are similar to toasted bread or toasted bread slices but are firmer. The bread rolls, called 'almojábanas,' will be explained further but can be substituted with plain bread (not sweet). As for cheese, fresh campesino cheese or double cream cheese is preferred.
A little personal trick from a Bogotá native: sauté finely chopped onion and minced or salt-macerated garlic in butter until fragrant. Then, if possible, add the water and only a third of the milk. Allow it to boil, and gently add the eggs into the broth. Reduce the heat and after five minutes, it’s ready to serve. In a clay pot or deep plate, place the cheese, bread crumbs, and pieces of bread roll. Ladle the hot broth and eggs over, and top with a spoonful of finely chopped cilantro.
Now, onto the almojábana. This is a traditional product from Soacha, a municipality in Cundinamarca near Bogotá. This recipe has been passed down orally since colonial times. Although similar simple recipes can be found elsewhere, the best almojábana comes from this region and requires high-quality ingredients and no prior processes. It uses freshly milked, warm milk directly from the udder to make the curd, combined with farm-fresh eggs, corn flour, salt, and baking powder. All ingredients are mixed and kneaded until forming small balls, smaller than the palm of your hand. These are baked for about 20 minutes at 230°C until golden and slightly crispy. They can be enjoyed on their own or with changua. Delicious — you’re sure to love it.
