Colombia is multicultural, a blend of indigenous, European, and Afro-descendant peoples. Possessing a diversity of landscapes and climates, and home to a special class of Colombians called Paisas, the term Paisa (plural Paisas) is a geo-socio-anthropological designation referring to the inhabitants of Antioquia, Caldas, Risaralda, Quindío, Norte del Valle, and Norte del Tolima.
When talking about Bandeja Paisa, it contains flavors from different cultures. For example, simple white arepas made with corn, red cargamanto beans, and rice are products cultivated and prepared by the earliest inhabitants of the region, the indigenous people of the Colombian Andean region. Later, they were introduced by the Spanish, Afro-descendants, who also cultivated plantains, avocados, sugarcane, and strengthened livestock. In Bandeja Paisa, there are also two types of cured meats: chorizo and morcilla, preparations of Spanish origin but transformed by the new culture after colonization. It’s worth noting that the use of spices such as cumin and other seasonings may derive from this European culture.
Very well, briefly then, this is the famous Bandeja Paisa, which is finger-licking good. However, I don’t recommend eating it too late or at night, as it requires a body accustomed to this peculiar mix of recipes. This Colombian meal is as complete and complex as the tasks performed in the Paisa region, characterized by its mountainous terrain. In antiquity, due to the difficulty of access caused by the absence of roads, this region became somewhat isolated from the rest of the country, forging hardy, brave, and forward-looking inhabitants, ready to succeed in whatever they set their minds to. They needed to nourish themselves well to endure the challenging workdays.
So, prepare a good portion of white rice, and in a pressure cooker, cook bacon and some carrots along with pre-soaked beans from the previous day. The meat can be grilled or ground, the egg should be fried, and a piece of ripe plantain should be cut long and fried as well. After about forty-five minutes in the pressure cooker, remove the beans, discard the water, and blend the carrots and some beans to thicken the sauce. Add salt, pepper, cumin, cilantro, etc., according to each cook’s special seasoning. Sometimes, green plantain cut into pieces is added to make it richer and thicker. Then, simmer the beans with the sauce for another half hour. The avocado is cut in half, and the chorizo and/or morcilla are cooked and fried. Don’t forget the second star of this dish: pork crackling (chicharrón), which is slowly fried to become crispy. Finally, serve on a large platter, artfully arranged with: 1. Beans, 2. Rice, 3. Meat, 4. Ripe plantain, 5. Pork crackling, 6. Chorizo, 7. Sliced avocado, 8. Fried egg, 9. Grilled white arepa, and optionally add lemon slices and hogao sauce.
And after all this, what is the ideal drink? A cold panela water with lemon, and to aid digestion, a double shot of delicious Antioquian aguardiente.
