A FOOD TRADITION
Colombian Amazonian Cuisine
Colombian Amazonian cuisine reflects Indigenous knowledge, river travel and forest environments across departments bordering Peru and Brazil, with substantial variation among peoples and river basins. Cassava, including bitter cassava processed into casabe and fariña, plantain, freshwater fish, fruits and forest products are foundational. Smoking, leaf-wrapping, griddling, fermenting and prolonged processing of cassava are important techniques. Pescado moqueado, patarashca and casabe are recognizable examples, while juanes and other preparations show wider Amazonian exchange. The tradition is shared across national borders and should not be treated as a single uniform Indigenous cuisine.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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