Give me local food!

Lionheart says on Dec 16, 2004, 15:23:

I agree - yuck It is almost as bad as getting off the plane and heading to the closest McDonalds in a non-US country.

I have to make amends tho ... I was once stuck in the backwoods of Wales for 2 weeks and only got local British food. On my way back to the Continent I stopped at the first McDonalds I saw and stuffed my face with as many hamburgers I could get in me. Did you know McDonalds UK offered vinegar baggies to go with the French fries?

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adrimm (☼Travelguide writer) says on Dec 16, 2004, 16:01:

kernow62 says on Dec 16, 2004, 20:44:

Lionheart, you mean you don't like steak & kidney pie, bangers and mash, jellied eels, bacon sarnies etc..?

I love traditional British food, especially a full English breakfast.

I don't know what is eaten in the backwoods of Wales though.

British food always gets a bad rap, but good country fare is always fresh and abundant. I used to love going to a particular country pub on Sunday for roast beef or roast lamb with gravy, Yorkshire pudding, new potatoes, peas, cauliflower, carrots all for under £5.

I still put malt vinegar on my fries and I believe parts of New England do so as well. Did you know you can get baked beans on a pizza from Pizza Hut in the UK?

And who but the English would have potato chips flavors such as pickled onion, prawn cocktail, baked beans, curry, roast chicken, smoky bacon, tomato catsup, cheese & onion, green onion, roast beef... the rest of the world doesn't know what they are missing.

I know within 20 km of Bogotá both apples and strawberries are grown, we just don't associate these crops with Colombia, but the truth is almost anything can grow and is grown in Colombia.

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adrimm (☼Travelguide writer) says on Dec 16, 2004, 21:34:

Lionheart says on Dec 16, 2004, 22:37:

brit foods Kernow62, I have been often to the UK and depending where you are the quality varies a lot. In major cities I prefer going to Indian or Chinese restaurants, a lesson I learned after some really bad experiences.

In smaller towns and villages I did eat good English food. I loved staying at B&B's and the breakfasts there lasted till dinner. But the experience in Wales was horrible. I also like malt vinegar and mint sauce.

If you need the chips in those flavors you need to go to Maine, they have most of them there. As for curry mixes, I prefer the original Indian versions, but I like it hot and spicey.

I hope I can grow chili peppers in Cali, I plan to take a lot of seeds of North American variants with me. It might be evan a worthwhile endeavor, because in a different thread it was mentioned that Jalapeños are desired gifts. I wonder if they can handle Habañeros ...

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Lionheart says on Dec 16, 2004, 22:51:

local Colombian food I have been shopping in many latin markets in various states, and I have noticed that not many products from Colombia are available. What typical unique foods are there in Colombia that are not available in any other country? I know of some fruits so far. I am talking about produce, possibly canned/preserved, not dishes/recipes. I would like to do searches here for them, if I can buy them and try them in the USA. I am sure some of you Colombians in the USA remember foods/ingredients you miss dearly from home. I miss many from Germany, and some are even illegal to import #%^$#$% at % and I know Italians and French here curse the same.

Elmo, sorry, it is illegal to import donkey salami from Italy.

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Miguel says on Dec 16, 2004, 22:56:

Habaneros Lionheart, I think you'll have good luck growing them in Cali; they are a hardy plant. I grew them in the shade as well as full sun this season. I planted them in April, and still was picking fresh habaneros until mid-November. I took seeds to Barraquilla, and my friends there are watching them grow!

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Lionheart says on Dec 16, 2004, 23:07:

Miguel Thanks for the thumbs up ... I grew about a dozen diffrent kinds of chilis when I lived in Austin TX, and 64 different kinds in Maryland. All the plants had good yield, but those planted in the ground died every winter. With Cali having a decent warm climate year-round I was wondering if the plants would have harvest all the time once pollunated. But from your words it seems they do require a rest and re-pollunation per season. Or do I actually have to replant them every year? I have the Dave DeWitt books, but this possibility is not described. Please let me know how your plants do. And yes, I am a Chilihead.

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Miguel says on Dec 16, 2004, 23:17:

Chiliheads For God! They are annuals, for the most part, although there are most doubtedly experts here that can confirm or deny that. I had luck bringing a couple of potted pepper plants indoors, and kept them going for quite a while. This year I had a jalapeno plant that was five feet tall, and a couple of habanero plants that turned out to be habanero bushes! I gave away several hundred to friends, and have five hundred in the freezer right now.

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Lionheart says on Dec 16, 2004, 23:38:

Hot Damnation Ok, I will study more ... the South American Aji bushes seem to grow year round. As I wrote before, I will be bringing plenty of seeds to Colombia and I am willing to share and trade. I will PM you with more info, so not too many get bored here.

With 50 habaneros I made enough inferno hot sauce for 500 standard Tabasco sized bottles ... they sold out at a country fair for $3 each.... all I needed was a drop on a Fishli cracker to convince.

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Miguel says on Dec 16, 2004, 23:44:

Buena idea (PM) Don't want to bore the board with "Lionheart & Miguel's Peppertalk", although we will remind everyone to wash their hands AFTER handling habaneros and BEFORE going to the bathroom! (a public service announcement)

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Lionheart says on Dec 17, 2004, 00:01:

Dies laughing Washing hands doesn't help for a week ...

Insider trick ... rub your hands thoroughly with olive oil before touching them, avoid contact as much as possible while cutting them, seeding them, run hot water over oily hands until oil is rinsed off, do not try to hurry that by using soap ... works well with Cayenne and Scotch Bonnets as well ... I tried using surgical gloves, but they still let the hot stuff get through.

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adrimm (☼Travelguide writer) says on Dec 17, 2004, 00:24:

Miguel says on Dec 17, 2004, 00:53:

Seeds and Habaneros I took commerical seed packets of peppers and tomatos to Colombia without any problem with the authorities. And por supuesto que si, these babies are as hot as Lionheart says, but they cook up nicely as a spice.

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kernow62 says on Dec 17, 2004, 04:47:

Lionheart isn't Scotch Bonnet just the Carribean way of saying habañeros? I always thought they were the same thing.

Interestingly when I go to House of Spice my local Indian grocery for my tea, incense, spices, basmati rice etc. most of the curry they sell is blended in the UK in Leicester which because of the textile industry is home to about 1 million Indians.

I shop a lot at Asian & Indian markets and pick up a lot of British products much cheaper than in the British shops. When they see me walk in to House of Spice they say "good morning sir, we have a sale on baked beans", they always give me a discount on everything except video rentals and CDs.

As for Colombian products that are hard to find locally, I would say lulo pulp, as well as the fruit juices, mora, & lulo. A lot of Colombian candy isn't available except in specialist Colombian markets.

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adrimm (☼Travelguide writer) says on Dec 17, 2004, 09:38:

Lionheart says on Dec 17, 2004, 15:08:

Scotch Bonnets and Habañeros There is a difference, just depends how you define it, I found 2 definitions that make sense:

Location: Habañeros are from Central America, Scotch Bonnets are from the Caribbean Islands (my personal preference).

Language of Location: Spanish spoken origin says Habañeros, English/Dutch spoken origin says Sctoch Bonnets

Both belong biologically to the same family: Capsicum Chinense

While growing plants and buying the chilis I noticed a big difference in flavor between the Caribbean and the CA versions, even when the names get mixed up. The chilies from the islands have a fruitier and smokier flavor, this seems to be the general consensus. The texture is different too, more thin-skinned. Both are hot to extremely hot to nuclear. I prefer the Caribbean ones for hot sauces, they just have more flavor. One kind is so hot, the re-sale of the seeds is forbidden in the States (I think it is a marketing gimmick): HABANERO-RED SAVINA ™ - this plant does not grow in the wild.

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kernow62 says on Dec 17, 2004, 20:13:

Tinto I am boycotting them until they learn how to spell Colombia!

Madlion thanks re: habañeros y Scotch bonnets. The hottest hot sauce I ever had was made with Scotch bonnets and hailed from Barbados, about melted my fillings. :-0

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JamieJ says on Dec 17, 2004, 22:01:

Miguel Do you know if they saw the seeds you brought in?
Jamie
Engage The Exotic - Colombian Women

Jamie

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Gomezman5 says on Dec 17, 2004, 22:33:

Ajiaco-No place like Bogota' Some people miss the lpcal fruits. Others,like myseld, miss the local cuisine. When it comes to Ajiaco, Bogota' is the best place to enjoy this soup. I have my favorite restaurants and my favorite, home-made friends that cook it well. Unfortunately, because we in the US cannot buy fresh papa criollas, or the herb guascas, any version of ajiaco made here is just not even close to the reat thing.

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Lionheart says on Dec 17, 2004, 23:32:

guascas http://store.amigofoods.com/kigu10gr.html

I found the herb there for online shopping. In some latin markets I have found potatos that should come quite close to the real thing.

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Gomezman5 says on Dec 17, 2004, 23:45:

I'm a purist.....has to be fresh These places sell guascas but it's dried. To make ajiaco, you really kind of need it fresh. No papa criollas...that is another story. Papa criollas can be bought here, either in the jar, or frozen. On the other hand, some latin american markets sell a potatoe that looks very similar to a criolla but....forget it.

I just wish someone can tell me why when we import so much fruit and veg from Mexico, what's the big deal about me wanting to bring in a bag of papa criolla into this country. To prevent against "infestation and disease." ?????That's a bunch of BS !!!!!

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Miguel says on Dec 18, 2004, 01:06:

JamieJ Judging by the way I was searched on entry, I would assume they saw them.

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kernow62 says on Dec 18, 2004, 06:56:

Gomezman5 what is your favourite restaurant for ajiaco in Bogotá?

As for guascas, they grow in much of Europe and the US, so if you know what they look like go for a walk and pick your own. I agree about the papas, the others just don't work, and the ones in the jar aren't the same. If someone could bring some seed potatoes in and plant them I am sure they would grow. Anyone know the scientific name for this variety?

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YEP says on Dec 18, 2004, 07:11:

The old story Gomezman5 Demand and supply contra the bucks that can be made on supplying ;-)

------------------------------------------------------------------- Just another scandinavian getting ready to explore South America

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Lionheart says on Dec 18, 2004, 13:28:

more than you ever want to know about guascas http://www.b-and-t-world-seeds.com/86392.html

I remember seeing this plant often in Germany.

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Lionheart says on Dec 18, 2004, 13:57:

potatoes potatoes potatoes Colombian Potato Varieties

'Parda Pastua' is the dominant variety in terms of area planted. It has a very good taste and is mainly used for fresh consumption. It is followed by 'Diacol Capiro', 'ICA-Puracé' (also known as 'R12 negra'), and 'Tuquerreña' (= 'Sabanera'). 'Diacol Capiro' is used for processing, export and fresh consumption. 'ICA-Puracé' is produced in the warmer production zones and used for fresh consumption. 'Tuquerreña' is also for fresh consumption, and mainly used in the the capital (Santafe de Bogotá). The native Solanum phureja variety 'Criolla' or 'Yema de huevo' occupies about 12,000 ha, mostly in Cundinamarca, Boyacá and Nariño.

The area with native (Solanum tuberosum ssp. andigena, and Solanum phureja) potatoes has decreased over the last decades. According to Alvarado (1974), in the early 1970s about 40% of the potatoes planted in Colombia were native varieties. Native varieties have often been replaced because of their low yields, and long growing period (6 to 7 months). It is estimated that about 20% of the native varieties have disappeared over the last 25 years. According to Fedepapa there are currently more than 30 native varieties being cultivated, but only 10 are of economical importance.

There are also many wild potato species that occur naturally in Colombia.
From http://www.cipotato.org/wpa/samerica/Colombia.htm

"El Ajiaco" : Chicken soup thickened with three variety of potatoes (papa sabanera, papa criolla, papa pastusa and hojas de guascas = wild leaves) served with young corn, cream and avocado.

These seem to be the three potato variants I have see in pictures and other recipes, where they are served as a side dish. I assume the variant 'Tuquerreña' (= 'Sabanera') is the specific local potato required for Ajiaco.

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Gomezman5 says on Dec 18, 2004, 17:28:

Kernow62,and Lionheart --I'M HUNGRY NOW! My favorite restaurants are; 1. Las Acasias. For one thing, they are everywhere on the north side. Chapinero too...on Cr 11. I tend to go to the one near Unicentro. They are really good. Service is great. Portions are huge. And the price is the best. They bring you all the extra avacado, cream,capers, and arepa you want...at no extra charge. Now if you want a little more fine dining, 2. Casa Vieja is also a nice place...especially if you want to take a date. Traditional music, good service....elegant atmosphere. Nice place to start the night with that special lady.

Lionheart....I'm impressed with your entry. If I researched for a 100 years, I would not be able to obtain the knowledge that you have about this fantastic dish. So, in the name of all Bogotanos who thirst for a bowl of Ajiaco that even remotely resembles the above mentioned restaurants, may I designate you to come up with the perfect recipe?

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Lionheart says on Dec 18, 2004, 18:34:

Gomez, I am honored When I am in Colombia and have experiemented with the Colombian cooking for some time, you are invited to give your testimonial. I hope you will leave full and satisfied.

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kernow62 says on Dec 18, 2004, 19:36:

Damn I missed Las Acasias, sounds great. I went to Ajiaco y Ajiaco not to far from Unicentro.

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Gomezman5 says on Dec 18, 2004, 20:57:

Ajiaco y Ajiaco-----and how about ice cream? Honestly, Bogota really has so many good places to enjoy Ajiaco. I just always seem to go back to Las Acasias for the reasons above. It is also consistent, in that it does not make a difference which one you go to, they are all excellent. The irony about Las Acasias is that the restaurant has a paisa theme. From the decor, to the music..

How about ice cream in Bogota??? There is that place in Centro Andino,with the ice cream in the cone and then they dip it in the hot choc. syrup. There is always crepes and waffles too...

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Desideria (Moderator) (Trustee board) says on Dec 19, 2004, 04:53:

more about potatoes Which one of those that you mentioned, lionheart, is the papa colorada? The mottled (yellow and purple/dark red) variety that is used in stews and soups as a thickener?
Cheers,
Desi
(in the middle of making a crossover Christmas dinner in advance for my family)

"When shall we three meet again? In thunder, lightning, or in rain?"(First Witch in Macbeth)

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Lionheart says on Dec 19, 2004, 22:50:

seeking tater pix I am trying to sort out the various potato types, also between official names and street names.

I have plenty of pics showing multiple kinds of potatoes, but I can't figure out which are which. A big help would be large-scale photos from market-stands selling potatoes with signs. I did that a few times for other veggies and spices to catch the local names. The only pairing I have so far is 'Tuquerreña'='Sabanera'. Oh well, I might get lucky and find something yet.

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