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
25–34 of 34
Mazamorra de Plátano
A Colombian Caribbean plantain porridge made by cooking and mashing plantain with a sweetened liquid, often milk, until thick and soft.
Mongo Mongo
A Colombian Caribbean fruit preserve made by slowly cooking green papaya, pineapple, mango and other fruits with sugar, coconut and warm spices.
Mote de Queso
A Colombian Caribbean soup of tender yam pieces in a savory broth with salty coastal cheese, onion, and garlic.
Pastel de Arroz
A Colombian Caribbean rice-based parcel layered or mixed with seasoned pork, chicken, and vegetables, wrapped in banana leaf and steamed.
Pescado Frito Costeño
A Colombian Caribbean preparation of seasoned fish fried until crisp, commonly served with coastal accompaniments such as plantain or rice.
Posta Negra Cartagenera
A Cartagena-style Colombian beef roast braised with browned sugar, onion, garlic, and spices until tender in a dark, savory sauce.
Sancocho de Guandú
A Colombian Caribbean boiled stew centered on guandú with root vegetables, plantain, meat, and aromatic seasonings.
Sancocho de Pescado
A Colombian Caribbean fish soup simmered with fish, starchy vegetables, plantain, and aromatic seasonings.
Tamal Costeño
A Colombian Caribbean tamal made from corn dough and filled with seasoned pork, chicken, and vegetables before being wrapped in a banana leaf and steamed.
Viuda de Bocachico
A traditional Colombian Caribbean fish preparation in which bocachico is gently cooked with root vegetables and plantain, usually in a seasoned broth.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.