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Pan De Queso
Pan de queso () is a traditional razilian roll made with tapioca flour and grated cheese. It is served plain or filled with cream cheese or jam. This food is especially common in the Paisa region of Colombia as breakfast or parva (food), parva. Pan de queso is one of the breads (along with pandebono and buñuelos) that is made with fermented cassava starch. Fermented starch allows biscuits to become light and voluminous. A similar food is prepared in Brazil, known as ''pão de queijo''. Pão de queijo is common in the southeast of Brazil, especially the Minas Gerais Minas Gerais () is one of the 27 federative units of Brazil, being the fourth largest state by area and the second largest in number of inhabitants with a population of 20,539,989 according to the 2022 Brazilian census, 2022 census. Located in ... region. References {{portal, Colombia Colombian cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colombia
Colombia, officially the Republic of Colombia, is a country primarily located in South America with Insular region of Colombia, insular regions in North America. The Colombian mainland is bordered by the Caribbean Sea to the north, Venezuela to the east and northeast, Brazil to the southeast, Peru and Ecuador to the south and southwest, the Pacific Ocean to the west, and Panama to the northwest. Colombia is divided into 32 Departments of Colombia, departments. The Capital District of Bogotá is also the List of cities in Colombia by population, country's largest city hosting the main financial and cultural hub. Other major urban areas include Medellín, Cali, Barranquilla, Cartagena, Colombia, Cartagena, Santa Marta, Cúcuta, Ibagué, Villavicencio and Bucaramanga. It covers an area of 1,141,748 square kilometers (440,831 sq mi) and has a population of around 52 million. Its rich cultural heritage—including language, religion, cuisine, and art—reflects its history as a co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South America
South America is a continent entirely in the Western Hemisphere and mostly in the Southern Hemisphere, with a considerably smaller portion in the Northern Hemisphere. It can also be described as the southern Subregion#Americas, subregion of the Americas. South America is bordered on the west by the Pacific Ocean, on the north and east by the Atlantic Ocean, and to the south by the Drake Passage; North America and the Caribbean Sea lie to the northwest. The continent includes twelve sovereign states: Argentina, Bolivia, Brazil, Chile, Colombia, Ecuador, Guyana, Paraguay, Peru, Suriname, Uruguay, and Venezuela; two dependent territory, dependent territories: the Falkland Islands and South Georgia and the South Sandwich Islands; and one administrative division, internal territory: French Guiana. The Dutch Caribbean ABC islands (Leeward Antilles), ABC islands (Aruba, Bonaire, and Curaçao) and Trinidad and Tobago are geologically located on the South-American continental shel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colombian Cuisine
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] |
Bread
Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cultures' diets. It is one of the oldest human-made foods, having been of significance since the dawn of Agriculture#History, agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be Leavening agent, leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced Baker's yeast, yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. Bread may also be Unleavened bread, unleavened. In many countries, mass-produced bread often contains Food additive, additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. Etymology The Old English language, Old English word for bread was ( in Gothic langua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tapioca
Tapioca (; ) is a starch extracted from the tubers of the cassava plant (''Manihot esculenta,'' also known as manioc), a species native to the North Region, Brazil, North and Northeast Region, Brazil, Northeast regions of Brazil, but which has now spread throughout parts of the world such as West Africa and Southeast Asia. It is a perennial shrub adapted to the hot conditions of tropical lowlands. Cassava copes better with poor soils than many other food plants. Tapioca is a staple food for millions of people in tropical countries. It provides only carbohydrate food value, and is low in protein, vitamins, and Mineral (nutrient), minerals. In other countries, it is used as a thickening agent in various manufactured foods. Etymology ''Tapioca'' is derived from the word ''tipi'óka'', its name in the Tupi–Guarani languages, Tupi language spoken by natives when the Portuguese first arrived in the Northeast Region of Brazil around 1500. This Tupi word is translated as 'sedimen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paisa Region
A Paisa is someone from a region in the northwest of Colombia, including part of the West and Central ''cordilleras'' of the Andes in Colombia. The Paisa region is formed by the departments of Antioquia, Caldas, Risaralda and Quindío. Some regions of Valle del Cauca Department (north) and Tolima Department (west) culturally identify as ''paisas''. The main cities of the Paisa region are Medellín, Pereira, Manizales and Armenia. The name Paisa derives from the Spanish apocope of ''Paisano'' (fellow countryman), but they are also known as "Antioqueños" (those from the old Antioquia, which included the other Paisa provinces, which was a single administrative body until the creation of the Caldas State in 1905). Although many refer to Paisas as an ethnic group (''raza antioqueña'' or ''raza paisa''), they are a part of the Colombians and Latin American peoples. Paisas can be found in other regions of Colombia and the Americas where they have migrated. They have a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parva (food)
In the Paisa region of Colombia, parva refers to a wide variety of small baked goods and sweets that are used as quick snacks or morning meals, and are either sweet or savory. This type of food is usually accompanied with coffee, hot chocolate, or sweeter drinks like aguapanela. Examples of more savory parva foods include pan de queso, pandeyuca, buñuelos, and croissants. Sweet examples of parva include red roll cake filled with guava (), mojicones, roscones, meringue, tambourine, and cucas. History This name for this kind of food comes from the Yiddish "''parve''" which denotes foods that are neither meat nor dairy, which is used in the same way in Argentina and Latin American regions populated by Sephardi Sephardic Jews, also known as Sephardi Jews or Sephardim, and rarely as Iberian Peninsular Jews, are a Jewish diaspora population associated with the historic Jewish communities of the Iberian Peninsula (Spain and Portugal) and their descendant ...s since 1492. It refer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pandebono
Pandebono or pan de bono is a type of Colombian bread made of cassava starch, cheese, eggs, and in some regions of the country, guava paste. Traditionally, it is consumed with hot chocolate, still warm a few minutes after baking. It is very popular in the Colombian department of Valle del Cauca. This bread can be made in both a round and a ring shape. Etymology The version documented by Edouard André in "Equinoctial America" published in ''Picturesque America'' ''Picturesque America'' (Barcelona: Montaner y Simon, 1884) volume 3, p. 704 is that there was a place called "Hacienda El Bono" on the road between Dagua and Cali where this product was first prepared. In this hacienda, a bread was made that was consumed by the muleteers who passed by on their way to Buenaventura, and everyone knew it as 'El pan de El Bono' (the bread of El Bono). Oral tradition merged the terms to popularize it as 'pandebono'. The somewhat valid historical records suggest that it was Genoveva, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buñuelo
A ''buñuelo'' (, alternatively called ''boñuelo'', ''bimuelo'', ''birmuelo'', ''bermuelo'', ''bumuelo'', ''burmuelo'', or ''bonuelo'', is a fried dough fritter found in Spain, Latin America, and other regions with a historical connection to Spaniards or Sephardic Jews, including Southwest Europe, the Balkans, Anatolia, and parts of Asia and North Africa. Buñuelos are traditionally prepared at Christmas, Easter, and Hanukkah. They will usually have a filling or a topping. In Mexican cuisine, it is often served with a syrup made with piloncillo. Buñuelos are first known to have been consumed among Spain's Morisco population. They typically consist of a simple, wheat-based yeast dough, often flavored with anise, that is thinly rolled, cut or shaped into individual pieces, then fried and finished off with a sweet topping. Buñuelos may be filled with a variety of things, sweet or savory. They can be round in ball shapes or disc-shaped. In Latin America, buñuelos are seen as a s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassava
''Manihot esculenta'', common name, commonly called cassava, manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes. Although a perennial plant, cassava is extensively cultivated in tropical and subtropical regions as an annual crop for its edible starchy tuberous root. Cassava is predominantly consumed in boiled form, but substantial quantities are processed to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian , and the related ''garri'' of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting in the case of both and ''garri''). Cassava is the third-largest source of carbohydrates in food in the tropics, after rice and maize, making it an important staple food, staple; more than 500 million pe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pão De Queijo
Pão de queijo (, "cheese bread" in Portuguese) or Brazilian cheese balls is a small, baked cheese roll or cheese ball, a popular snack and breakfast food in Brazil. It is a traditional Brazilian recipe, originating in the state of Minas Gerais. In Brazil, it is inexpensive and often sold from streetside stands by vendors carrying a heat-preserving container. It is also commonly found in groceries, supermarkets and bakeries, industrialized or freshly made. The cassava flour is what gives the snack its distinct texture, which is chewy and elastic, being crunchy on the outside. Most countries in South America have their own versions of this snack; the main difference between them in general is the ingredients used in the recipe, which can change slightly giving different results. In Brazil traditionally both sour and sweet cassava flour are used; the Brazilian recipe also excludes some ingredients used in other countries such as corn starch, all-purpose flour, black pepper, sugar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
