This is one of the most delicious typical recipes of Colombian cuisine. It corresponds to departments along the Magdalena River, the main waterway of Colombia. It measures over 1500 km and traverses the entire Colombian territory, passing through the departments of Cauca, Huila, Tolima, Cundinamarca, Caldas, Boyacá, Santander, Antioquia, Bolívar, Cesar, Magdalena, Sucre, and Atlántico. Additionally, this Colombian dish is also prepared along the shores of the Caribbean Sea.
Whenever you hear the name of this recipe, the question naturally arises: Why is it called that? Well, the origin of the name varies depending on the department where it is prepared. In regions of the Magdalena Medio, such as Tolima and Cundinamarca, it is called "Widow of Fish," and legend says that a woman, wife of a fisherman, was betrayed. In revenge, she killed her husband and his lover, then took her own life by the river. Her ghost is said to appear to fishermen along the Magdalena River, and to soothe her spirit, they cook this delicious dish on the riverbanks, using whatever they have on hand—feeding a fire with logs and creating a bed of damp sand carefully lined with banana leaves to form a makeshift pot. In this ‘pot,’ they place cassava, plantain, potato, corn, and sometimes pumpkin, seasoning with salt, onion, and herbs or spices to enhance the flavor. The fish, which can be Bocachico, Bagre Rayado, Cachama, Capaz, Captain, Mojarra, Nicuro, Pacora or Pataló, are prepared carefully depending on their needs—some are descaled, others are cleaned with fine cuts close to the bones to remove the spines.
Next, the dish is covered again with banana leaves and damp sand. A fire is built on top, and it remains cooking for about an hour and a half. When ready, it’s uncovered and served with onion and tomato stew, and sometimes other herbs or seasonings, to ward off any lingering spirits.
The other story relates more to coastal regions—departments like Magdalena, Bolívar, Atlántico, and Cesar—and tells that the male fish is the one that ventures out to sea, while the female stays at home. This is why the fisherman catches the male fish, leaving the 'widow of fish' behind.
Since this dish varies across different parts of Colombia, the ingredients and methods of preparation differ as well. Each cook’s unique touch and seasoning make their version special, often including the practice of marinating the fish beforehand or carefully seasoning them to enhance flavor—something not always common. Adding a squeeze of lime before serving, and the ever-present arepa with cheese, enjoyed with the hands of grandmothers, add special touches to the experience.
And to complete this culinary pleasure, the traditional Colombian beverage to accompany this tasty 'widow of fish' is panela lemonade with lime and ice—comforting to know that it’s made by boiling a good chunk of panela in water, letting it cool, and adding plenty of lime juice, whether from mandarins or common limes. When a stove or ice are unavailable, the flavor of fresh lime and the coolness from the Magdalena River waters are just as satisfying.
"Finally, enjoy your meal!"
