A FOOD TRADITION

Colombian Insular Cuisine

Colombian Insular cuisine is associated especially with the Raizal communities of San Andres, Providencia and Santa Catalina, whose foodways combine Caribbean, Afro-Caribbean, British-influenced and Indigenous-island elements. Coconut, reef fish, conch, crab, breadfruit, cassava, plantain, spices and rice are prominent. Seafood is often simmered in coconut-based broths, stewed, fried or paired with coconut rice, while breadfruit and root crops provide substantial accompaniments. Rondón, crab soup and coconut rice with fish are representative preparations. The cuisine shares strong affinities with wider western Caribbean traditions but has a distinct island cultural setting.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.