Cuchuco is a
soup
Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Compan ...
, part of
Native American cuisine of South America associated with the
Muisca people
The Muisca (also called the Chibcha) are indigenous peoples in Colombia and were a Pre-Columbian culture of the Altiplano Cundiboyacense that formed the Muisca Confederation before the Spanish colonization of the Americas. The Muisca s ...
, made with corn, barley or wheat and mashed beans, popular in
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 Colom ...
, especially
Altiplano
The Altiplano (Spanish language, Spanish for "high plain"), Collao (Quechuan languages, Quechua and Aymara language, Aymara: Qullaw, meaning "place of the Qulla people, Qulla") or Andean Plateau, in west-central South America, is the most extens ...
of the
Boyacá and
Cundinamarca Departments of Colombia
Colombia is a unitary state, unitary republic made up of thirty-two administrative divisions referred to as departments (Spanish language, Spanish: ''departamentos'', sing. ) and one Capital District (''Capital districts and territories, Distri ...
. 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,
pea
Pea (''pisum'' in Latin) is a pulse or fodder crop, but the word often refers to the seed or sometimes the pod of this flowering plant species. Peas are eaten as a vegetable. Carl Linnaeus gave the species the scientific name ''Pisum sativum' ...
s,
carrot
The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild ...
,
potato
The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...
es,
garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...
,
onion
An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classifie ...
and
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 ...
. It is popular in
Andean
The Andes ( ), Andes Mountains or Andean Mountain Range (; ) are the longest continental mountain range in the world, forming a continuous highland along the western edge of South America. The range is long and wide (widest between 18°S ...
region and the plateau cundiboyacense.
Etymology
The word's origin is indigenous from the
Chibcha
The Muisca (also called the Chibcha) are indigenous peoples in Colombia and were a Pre-Columbian cultures of Colombia, Pre-Columbian culture of the Altiplano Cundiboyacense that formed the Muisca Confederation before the Spanish colonizati ...
language of the Muisca people.
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 ...
proposes that the word's provenenace is from one of various words used in regional native languages.
See also
*
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 Bolivi ...
*
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, Pana ...
*
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. Tam ...
References
Colombian soups
Bean soups
Barley-based dishes
Maize soups
Indigenous cuisine of the Americas
Staple foods
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