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Cuchuco
Cuchuco is a soup, part of Native American cuisine of South America associated with the Muisca people, made with corn, barley or wheat and mashed beans, popular in Colombian cuisine, especially Altiplano of the Boyacá Department, Boyacá and Cundinamarca Department, Cundinamarca Departments of Colombia. It is a staple food in Colombia, where it is often made with peas, potatoes, wheat and beans. An inexpensive food, it is usually eaten with pork, peas, carrot, potatoes, garlic, onion and cilantro. It is popular in Andean region and the plateau cundiboyacense. Etymology The word's origin is indigenous from the Chibcha language, Chibcha language of the Muisca people. Pedro José Ramírez Sendoya proposes that the word's provenenace is from one of various words used in regional native languages. See also *Arepa *Sancocho *Tamales References Colombian soups Bean soups Barley-based dishes Maize soups Indigenous cuisine of the Americas Staple foods {{soup-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colombian Soups
Colombian cuisine is a culinary tradition of six main regions within Colombia: Insular, Caribbean, Pacific, Andean, Orinoco, and Amazonian. Colombian cuisine varies regionally and is influenced by Indigenous peoples in Colombia, Indigenous Colombian, Spanish cuisine, Spanish, and African cuisine, African cuisines, with a slight Arab cuisine, Arab influence in some regions. History of Colombian food Colombian food is a unique blend of indigenous, European traditions, and Afro-Caribbean influences. The two largest indigenous groups prior to European conquest were the Tairona, who lived along the Caribbean coast, and the Muisca, who lived in the highlands to the South. Arepas, made from ground corn, is one of the oldest cooked dishes in Colombian cuisine and a popular modern dish. It is believed that the name derives from the word for corn in the Chibcha language, Chibcha languages. Regional cuisines Colombian dishes and ingredients vary widely by region; however, some of the mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sogamoso
Sogamoso () is a city in the department of Boyacá of Colombia. It is the capital of the Sugamuxi Province, named after the original Sugamuxi. Sogamoso is nicknamed "City of the Sun", based on the original Muisca tradition of pilgrimage and adoring their Sun god Sué at the Sun Temple. The city is located at an altitude of on the Altiplano Cundiboyacense in the Eastern Ranges of the Colombian Andes. Etymology Sogamoso is named after Sugamuxi or Suamox, the original name in Chibcha for the city and Sugamuxi, the last '' iraca'' of the sacred City of the Sun. Suamuxi means "Dwelling of the Sun".Etymology Sogamoso Excelsio.net. Knowledge about Sugamuxi has been provided by Pedro Simón and the German countess < ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cilantro
Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the leaves as having a fresh, slightly citrus taste. Due to variations in the gene OR6A2, some people perceive it to have a soap-like taste, or even a pungent or rotten taste. It is native to the Mediterranean Basin. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. It is used in certain cuisines, like Mexican, Indian and Southeast Asian. Description It is a soft plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer () than those p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maize Soups
Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native Americans planted it alongside beans and squashes in the Three Sisters polyculture. The leafy stalk of the plant gives rise to male inflorescences or tassels which produce pollen, and female inflorescences called ears. The ears yield grain, known as kernels or seeds. In modern commercial varieties, these are usually yellow or white; other varieties can be of many colors. Maize relies on humans for its propagation. Since the Columbian exchange, it has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat and rice. Much maize is used for animal feed, whether as grain or as the whole plant, which can either be baled or made into the more palatable silage. Sugar-rich varieties called sweet corn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bean Soups
A bean is the seed of some plants in the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are often preserved through drying (a ''pulse''), but fresh beans are also sold. Dried beans are traditionally soaked and boiled, and used in many traditional dishes throughout the world. They can be cooked in many different ways, however, including frying and baking. The unripe seedpods of some varieties are also eaten whole as green beans or ''edamame'' (immature soybean), but many fully ripened beans contain toxins like phytohemagglutinin and require cooking. Terminology The word "bean" and its Germanic cognates (e.g. German '' Bohne'') have existed in common use in West Germanic languages since before the 12th century, referring to broad beans, chickpeas, and other pod-borne seeds. This was long before the New World genus ''Phaseolus'' was known in Europe. With the Columbian exchange of domestic plants between Europe and the Americas, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamales
A tamale, in Spanish , is a traditional Mesoamerican dish made of ''masa'', a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaves. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. ''Tamale'' is an anglicized version of the Spanish word (plural: ). comes from the Nahuatl . The English "tamale" is a back-formation from , with English speakers applying English pluralization rules, and thus interpreting the ''-e-'' as part of the stem, rather than part of the plural suffix ''-es''. Origin Tamales originated in Mesoamerica as early as 8000 to 5000 BC. The preparation of tamales is likely to have spread from the indigenous cultures in Mesoamerica to the rest of the Americas. According to archaeologists Karl Taube, William Saturno, and Davi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sancocho
Sancocho (from the Spanish verb ''sancochar'', "to parboil") is a traditional stew in several Caribbean and Latin American cuisines. Latin variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Mexico, Panama, Puerto Rico, Trinidad and Tobago, and Venezuela. It usually consists of large pieces of meat, tubers and vegetables served in a broth. Variations Canary Islands Canarian sancocho is a dish based on salted fish (usually cherne or corvina), parboiled potatoes, sweet potato (unpeeled and in large pieces) and red or green mojo (sauce). Colombia Sancocho is a traditional food in Colombia made with many kinds of meat (most commonly chicken, hen, pork ribs, beef ribs, fish, and ox tail) with large pieces of plantain, potato, cassava and/or other vegetables such as tomato, scallion, cilantro, and mazorca (corn on the cob), depending on the region. Some top it off with fresh cilantro, onion and squeezed lime—a sort of "pico de gallo", m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arepa
''Arepa'' () is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America. Arepa is commonly eaten in those countries and can be served with accompaniments, such as cheese, '' cuajada'' (fresh cheese), various types of meat, avocado, or (deviled ham spread). It can also be split to make sandwiches. Sizes, maize types, and added ingredients vary based on preparation. It is similar to the Mexican '' gordita,'' the Salvadoran '' pupusa'', the Ecuadorian , and the Panamanian or . Origins The is a pre-Columbian dish from the area that is now Colombia, Panama and Venezuela. Instruments used to make flour for the , and the clay slabs on which they were cooked, were often found at archaeological sites in the area. Although it has not been specified in which country an ' was cooked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pedro José Ramírez Sendoya
Pedro is a masculine given name. Pedro is the Spanish, Portuguese, and Galician name for ''Peter''. Its French equivalent is Pierre while its English and Germanic form is Peter. The counterpart patronymic surname of the name Pedro, meaning "son of Peter" (compared with the English surname Peterson) is Pérez in Spanish, Peres in Galician and Portuguese, Pires also in Portuguese, and Peiris in coastal area of Sri Lanka (where it originated from the Portuguese version), with all ultimately meaning "son of Pero". The name Pedro is derived via the Latin word "petra", from the Greek word "η πέτρα" meaning "stone, rock". The name Peter itself is a translation of the Aramaic ''Kephas'' or '' Cephas'' meaning "stone". An alternative archaic variant is Pero. Notable people with the name Pedro include: Monarchs, mononymously *Pedro I of Portugal *Pedro II of Portugal *Pedro III of Portugal *Pedro IV of Portugal, also Pedro I of Brazil *Pedro V of Portugal *Pedro II of Braz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chibcha Language
Chibcha, Mosca, Muisca, Muysca (*/ˈmɨska/ * mʷɨska, or Muysca de Bogotá is a language spoken by the Muisca people, one of the many indigenous cultures of the Americas. The Muisca inhabit the Altiplano Cundiboyacense of what today is the country of Colombia. The name of the language ''Muysc cubun'' in its own language means "language of the people", from ''muysca'' ("people") and ''cubun'' ("language" or "word"). Despite the disappearance of the language in the 17th century (approximately), several language revitalization processes are underway within the current Muisca communities. The Muisca people remain ethnically distinct and their communities are recognized by the Colombian state. Important scholars who have contributed to the knowledge of the Muisca language include Juan de Castellanos, Bernardo de Lugo, José Domingo Duquesne and Ezequiel Uricoechea. Classification The Muysca language is part of the Chibcha linguistic family, which in turn belongs to t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
