Changua
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Changua (milk broth with eggs) is a typical hearty breakfast soup of the central
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region of
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, in particular in the Boyacá and Cundinamarca area, including the capital,
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. It also has a reputation as a hangover cure, being a popular late night meal. The changua comes from the Muisca word "xie" which means water or river, and "nygua" that means salt. A mixture of equal amounts of water and milk is heated with a dash of salt. Once it comes to a boil, one
egg An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the ...
per serving is cracked into the pot without breaking the
yolk Among animals which produce eggs, the yolk (; also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo. Some types of egg contain no yolk, for example bec ...
, and allowed to cook for about a minute while covered. The broth is served in a bowl, garnished with
scallion Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus ''Allium''. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chive ...
s, which may be fried beforehand but usually are not, curly
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 ha ...
, and a piece of
stale bread Staling, or "going stale", is a chemical and physical process in bread and similar foods that reduces their palatability. Stale bread is dry and hard, making it less suitable for different culinary uses than fresh bread. Countermeasures and desta ...
called "calado" which softens in the changua. It is sometimes served with pieces of cheese which melt into the broth. Scallions and cilantro may be added as an option even while the soup boils. Modern versions of changua include chicken stock instead of water, tomato concassé, chopped cilantro,
almojábana Almojábana is a type of bread made with cuajada cheese and corn flour. About An almojábana is a small, bun-shaped bread with a tart flavor. It has some variations between Hispanic America and Spain. The etymology stems from Andalusī Arab ...
and "
Choclo Choclo, also referred to as Peruvian corn or Cuzco corn (after Cuzco, the capital city of the Inca empire), is a large- kernel variety of field corn from the Andes. It is consumed in parts of Central America and South America, especially in Ecua ...
" arepas. ''Caldo de huevo'' is a different version of changua, typical of Santander region, which includes potatoes in its preparation, and is served with
arepas ''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 Bolivi ...
de maíz pelado (made of nixtamalized corn), also native of this region. ''Pisca andina'', which is typical of the Venezuelan Andes, also resembles changua preparation and ingredients.


See also

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List of soups This is a list of notable soups. Soups have been made since ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from ...


References

Colombian soups Egg dishes {{soup-stub