Colombian cuisine is one of the most distinct cuisines in the world. Several dishes of this cuisine are influenced by Brazilian, Peruvian, and American traditions. Sancocho is a traditional dish of Colombia. It is a stew made with chicken (or other types of meat), potato, plantain, and other vegetables. The Colombian corn stew (Ajiaco), or the tray of white rice, red beans, fried egg (Bandeja Paisa) are particularly popular. One of the other distinct feature of this cuisine is that 90% of the food is non-vegetarian, and hence, there is very little scope for vegetarians. Easy Colombian Recipes Colombian dishes can be prepared from commonly used ingredients. Unlike French or Italian cuisines, no exotic ingredients are required for making it. Fruits and fruit juices are available in abundance here. Following are the popular Colombian recipes for an appetizer, soup, and a dessert. Aborrajados (Ripe Plantain Fritters) Ingredients

• 2 large ripe plantains
• 4 tablespoons of all-purpose flour
• 2 eggs
• 2 tablespoons of milk
• 2 tablespoons of sugar
• 8 mozzarella cheese slices
• Vegetable oil for frying
• Salt to taste

Method of Preparation The plantains should be peeled and cut crosswise into chunks (approximately 1 and ½ inches each). Put vegetable oil in a deep frying pan and heat to around 360 degrees. Fry the plantain chunks in the oil until golden brown. Take out and keep on paper towel to drain oil. Now, make a batter by mixing flour, sugar, and salt. Also add eggs and milk, and mix to form a homogeneous mixture. Next, flatten the plantains to make a patty. Take one plantain patty, place a slice of cheese over it, and cover with another patty. Close the edges of the patties so that the cheese remains enclosed completely. Now, dip this sandwich into the batter and fry in the oil, until golden brown. Take out, drain on paper towel and serve warm! Ajiaco (Chicken and Potato Soup) Ingredients

• 4 pounds of chicken
• 1 and ½ pounds of peeled russet potatoes
• 2 pounds of chopped yellow potatoes (Yukon gold)
• 1 large finely chopped onion
• 3 ears of corn
• 6 cups of chicken broth
• 3 tablespoons of unsalted butter
• 1 cup of water
• 2 teaspoons of dried oregano
• 1 and ½ teaspoon of black pepper
• 1 and ¾ teaspoon salt

Method of Preparation Firstly, you need to cut the chicken into 8 pieces and season it with ½ teaspoon pepper and ¾ teaspoon of salt. Next, heat butter in a pan and brown chicken by cooking (skin side down) for around 10 minutes. Remove chicken from the butter. Add onion, oregano, and the remaining salt and pepper to the butter, and sauté for 5 minutes. Grate the russet potatoes and cut the corn into 1 inch pieces. Now, in a large pot, add the grated potato, chicken, broth, and water. Cover and cook for 25 minutes. Take the chicken out and let it cool on a plate. Next, add yellow potatoes and corn to the pot and cook (simmer) for 10 minutes. Remove the bones from the chicken and put it back into the pot. Your authentic Colombian Ajiaco is ready! Arequipe (Dulce de Leche) Ingredients

• 3 quarts of milk
• 2 large egg yolks
• 2 pounds of sugar
• 1 cinnamon stick
• ¼ teaspoon of baking soda
• A pinch of salt

Method of Preparation Mix all the ingredients in a sauce pan and simmer. Continue stirring with a spoon until the mixture thickens. The mixture should be so thick that it does not fall off the spoon, when turned upside down. Remove the cinnamon stick and let the mixture cool. Refrigerate and serve cool. Aren't these dishes exotic yet simple to make? So, why not try them if you are bored with the monotonous food? Ciao!