A FOOD TRADITION
Colombian Caribbean Cuisine
A coastal tradition centered on coconut, plantains, cassava, fresh and dried fish, shellfish, and distinctive maize-based preparations.
Dishes linked to this cuisine
13–24 of 34
Bollo de Yuca
A Colombian Caribbean steamed cassava roll made from seasoned grated or ground yuca and enclosed in a leaf.
Bollo Limpio
A Colombian Caribbean steamed roll made from seasoned corn dough and wrapped in a leaf before cooking.
Butifarra Soledeña
A Colombian Caribbean sausage made from seasoned ground pork encased in pork intestine and cooked until firm and savory.
Caballito de Papaya
A traditional Colombian Caribbean sweet preserve made by slowly cooking green papaya with panela and warm spices until tender and syrupy.
Carimañola
A Colombian Caribbean fried cassava fritter filled most commonly with seasoned ground beef and sometimes with cheese.
Carne Desmechada Costeña
A Colombian Caribbean preparation of tender shredded beef simmered with a savory onion, tomato, garlic, and spice mixture.
Casabe Costeño
A Colombian Caribbean cassava flatbread made from cassava meal or grated cassava and toasted until firm and crisp.
Cayeye
A Colombian Caribbean breakfast of mashed green plantain mixed with cheese and often butter and sautéed onion.
Cazuela de Mariscos
A Colombian Caribbean seafood stew combining assorted shellfish and other seafood with coconut milk, aromatics, and a rich savory broth.
Cocadas
A Colombian Caribbean coconut sweet made by cooking grated or desiccated coconut with sugar or panela until the mixture thickens and can be shaped or portioned.
Dulce de Coco
A Colombian Caribbean coconut sweet prepared by simmering grated coconut with sugar and aromatic spices until thick and syrupy.
Enyucado
A Colombian Caribbean baked cassava cake made with grated cassava, coconut, sugar, anise, and fresh cheese.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.