My colombian wife is going to kill me!

vladimiro says on Feb 14, 2006, 14:02:

I think you'll have to be patient My Colombian wife and in-laws like everything deep fried, too. I was surprised that even when going out to eat at a restaurant they insist on something fried as if they hadn't had enough deep fried food at home:)

Colombian Services says on Feb 14, 2006, 14:42:

When you marry a Colombian women and take her north you need patience, patience, and more patience.
But all usually works out fine.

Best Wishes,
Bob

*********************
Miami Phone: 1-305-433-2299
Colombian Services Group:
www.Colombian-Services.com
www.FlowersToColombia.com
www.BogotaColombiaLodging.com

Bob - www.BogotaColombiaLodging.com - www.FlowersToColombia.com - www.Colombian-Services.com

kat1 (Moderator) says on Feb 14, 2006, 15:00:

DO YOU LIKE HER COOKING?

engage brain before opening mouth

Tinto (Moderator) says on Feb 14, 2006, 15:02:

If her parents and/or grandparents are reasonably thin and still going strong at age 80 or 90, you might be in for a tough fight!

Monpirri says on Feb 14, 2006, 15:25:

Yuca, Papa y Patacones Yuca, papa, patacones, buñuelos, empanadas.... all are deep-fried.
Pork chops taste great when are deep-fried, and it is safer to deep fry pork to kill trichina bacteria. Mojarra frita, yeah baby yeah.
Pros: Taste good
Cons: You must have an adequate kitchen ventilation system installed.

Annette Taddeo for US Congress 2008

Mrblablazo says on Feb 14, 2006, 17:10:

Just make sure she's using a "good" oil Like canola, for example, or olive (but it does impart taste), or corn, safflower, etc., as long as body weight is not an issue. Avoid oils high in saturated fats, like coconut, palm and palm kernel, and especially anything with hydrogenated or partially hydrgenated oils, otherwise known at trans fatty acids.

. says on Feb 15, 2006, 00:57:

Olive Oil Speaking in the another way round, I am Colombian who like cooking and vegetable oil used to be my cooking base, but my Sicilian wife was so clever to start buying me olive oil for cooking, and know, I cook just with olive oil.

Rubiazo says on Feb 15, 2006, 01:14:

Trichia in pork? Where the hell do you get your pork from? Haiti?
Trichia in pork hasn't been a problem in most countries for decades now!

Looking4Wife says on Feb 15, 2006, 06:22:

I find this interesting. The women who cooked for me in Colombia, fried food was not a main staple. Typically they asked me what types of things I liked, and catered to my eating style. Also they would typically eat similar to me at restaurants. It so happens I am a vegetarian, but I do eat a lot of baked fish and shrimp. I do however love the fried plantains with my shrimp! Maybe I was lucky to get girls who were interested in healthier foods...?

Good luck with that deep fried thing... the other poster's suggestion about canola oil was good...

The best info/blueprint I have seen for a happy marriage is at www.MarriageBuilders.com (check out Emotional Needs)

Lowell says on Feb 15, 2006, 06:29:

my gut is killing me In the 5+ months of living here and trying to eat all the fried food and way over salted food, that my wife's mother prepares my gut was/is totally torn apart. I've showed her how to gril in stead of fry. How to bake/broil instead of fry..... No luck and no respect for my health and general well being. This is even after coming back with test reports of high diglicerides (sp?). 2 days ago I refused to eat anymore of the food. Are they pissed off? Yes. Is my gut already feeling better. Yes! This and other situations of a total lack of respect for me, my history, my needs, desires, my culture..... by my wife , her family and realitives has ruined all of any respect that I have for these people and has most likely ruined our marriage.

Alfred E. Newman. "What. Me Worry?"

lpdiver says on Feb 15, 2006, 08:43:

Hey Man You gotta die of something...maybe you can blast off in the saddle.

T

"cook some rice!"

vladimiro says on Feb 15, 2006, 08:44:

Give her time to acclamate..... It takes a couple years sometimes to acclamate to another culture, but she will eventually. For now, don't be surprised if you come home and see that your wife has pounded those expensive steaks you bought flat with a rock and deep fried them:)

kat1 (Moderator) says on Feb 15, 2006, 11:14:

And my husband said that I am going to kill him because I don't cook huh! men

engage brain before opening mouth

Rubiazo says on Feb 15, 2006, 15:54:

My gf doesn't fry much at all. She has a really sensitive stomach and can't handle fried food. I was showing her different cooking techniques and she used them. She did the same for me. **DELETED: Please don't disparage someone's wife or family**

rocinante says on Feb 15, 2006, 16:19:

cheech and chong I expected MORE frying - or at least using more of the GOOD STUFF. What I mean is real butter and such. Instead the mother and sister of my friends do all of the cooking; with reduced fat butter, healthier types of foods, not really frying much of anything. They are in the minority I'm sure.

The only crap (and I mean crap) that they eat is that fried pig skin with some meat cubes atached: chicharon. That stuff is a certified health hazard. Yet they all love it. I think it should be banned. Colombians would live a lot longer if they gave up the chicharon. Certified fried pig stomach skin salty grease ball of crap.

"World economic indicators point to a democrat winning 2008. It will surely be Obama. Peso 1400 by November" Feb 5, 2008

rocinante says on Feb 15, 2006, 16:33:

but potatoes have eyes GB - I've heard the "I'm a vegetarian but I eat chicken" - those all make me laugh.

If you say you're a vegetarian but you eat chicken, then you are someone who doesn't eat red meat or pork - not a veg who eats chicken.

If you say you're a vegetarian but you eat seafood, then you are someone who doesn't eat meat - not a veg who eats seafood.


vegetarian is someone who doesn't eat anything that once had eyes - chicken stock in soups included - but will usually eat stuff that comes from something with eyes and long as it wasn't harmed - like dairy products.

vegan - don't eat nothing that came from any animal (includes milk cheese, eggs) and usually goes one step beyond eating as vegans won't wear leather and stuff...

sorry for the mini rant.

"World economic indicators point to a democrat winning 2008. It will surely be Obama. Peso 1400 by November" Feb 5, 2008

rocinante says on Feb 15, 2006, 17:08:

to the OP "...She cooks everything in oil...She liberally uses oil...deep fries....They cooked this way the times I have visited Colombia, but I was not aware they cook everything in it."Sounds like you might have done the web/agency wife thing and only spent small amounts of time with her in person before the relocation. If yes consider yourself lucky that this is your only gripe - and hers. Did she cook healthy on some of the nights you were there? Why does she not ease up on the oil? Maybe she is trying to off you. If she starts asking about your life insurance policy I'd raise an eyebrow.

"World economic indicators point to a democrat winning 2008. It will surely be Obama. Peso 1400 by November" Feb 5, 2008

utopiacowboy says on Feb 15, 2006, 17:30:

Yeah, that's his problem definitely. All he cared about was how she cooked in the bedroom instead of the kitchen. These web/agency relationships! What do you expect from these losers?

Disclaimer: any comment I make is inane and is not to be taken seriously, and is so patently ridiculous that no one should take it seriously, even as an insult.

rocinante says on Feb 15, 2006, 18:05:

I love you to death Well, he's got his priorities straight - I just hope he sleeps with one eye open.

"World economic indicators point to a democrat winning 2008. It will surely be Obama. Peso 1400 by November" Feb 5, 2008

Jackcito says on Feb 16, 2006, 21:05:

some vegies I am not a vegitarian but I dislike meat. Unfortunately that is what my Colombian family loves to eat. Whenever I go to Colombia I bring some Newman's salad dressing as a small gift. That way they make a salad with fruit in it with the dressing. Its a good trick!
But hey! Never tell a Colombian woman that her cooking sucks especially if it's your wife!
Jackcito

silviat says on Feb 16, 2006, 22:14:

good advice jackcito... I think it applies to most women from every nationality... if you spend time and efforts cooking something, the last thing you want to hear is that it isn't good.

bbatistte I think you should just try seating with your wife (when she isn't cooking) and tell her you like her food etc etc, but that you really don't like eating as much fried stuff that often... that you don't think it's a healthy habit...

You are married now this is probably the smallest of the disagreements you will have (which you might already have noticed), so it's important that you can talk about things and reach agreements.

In our marriage it's been an issue too... Luckily he loves colombian food, and I don't deep fry much. The issue has been that I eat less salads and more carbs than he does and he eats less fruits and cereals than I do. We had succeed at finding a common ground in the meals we eat together, and we just don't attempt to eat the same thing in some of the meals (like dinner) when we obviously have huge differences of preference.

Something that was a little conflictive was when to have the main meal of the day. Mine has always been lunch and his has always been dinner... when we never really talked about it... we rarely had lunch together so it just never came into consideration.

It solved out relatively easily because I contine to cook luch when I am home, but I never cook dinner at least that it's an special occasion. Eventually he got used to having fresh made food at midday instead of having to prepair something at nights while I eat oats.

Has that been an issue for anyone else?

lpdiver says on Feb 17, 2006, 11:06:

FYI There are NO centarian vegetarians!!!

T

"cook some rice!"

jmw says on Feb 18, 2006, 06:36:

Interesting... I say be very thankful that she will cook for you!!! Shoot, I know a few people that don't take the "feed him till he dies" approach. Believe me, this is much better than getting shot! :-)

morphus says on Feb 18, 2006, 07:13:

I used to be a lacto-ovo vegetarian; only milk and eggs. Its not the healthiest diet. Theres still a lot of fat and cholesterol. I tried being a vegan a couple of times but it seemed to decrease my sex drive. Now, I just eat whole grains, nuts, legumes, seafood, egg whites, skim milk and lots of fruits and vegtables. Olive oil is good if its cold pressed but once its heated, its not as good for you. Its still better than other oils though.

Rubiazo says on Feb 18, 2006, 20:10:

I love red met I generally eat it 3 times a day or more.
But I don't like it well done, it has to be medium rare or rarer! And this is a BIG problem in Colombia! They don't cut the meat right OR cook it at a high enough temperature for this!

DATAGRAMA says on Feb 18, 2006, 22:55:

IT IS NOT WHAT YOU EAT IT IS THE AMOUNT THAT MAKES YOU FAT! SO EASY WITH.

DATAGRAMA says on Feb 18, 2006, 22:55:

IT IS NOT WHAT YOU EAT IT IS THE AMOUNT THAT MAKES YOU FAT! SO EASY WITH.

viewpoint says on Feb 19, 2006, 06:15:

Bbattiste You can take the woman out of Colombia but you can't take (and never will be able to) Colombia out of the woman. After seven (7) years my GF has ceased mixing mayonnaise with the vegtables but still mixes it with the boiled potatoes. She quit using mayonnaise on french fries for some new invention called ketchup.

She still won't let me cook meat or poultry without her version of condiments smothering the meat or poultry.

After this long we have reached a middle ground of food preparation simular to the Demilitarized Zone known as the Korean Line of Demarcation (DMZ). I don't cross over to her side and she doesn't cross to mine. Except for rare family peace conferences we prepare our meals separately.

A word to the wise. Never criticize a Colombian womans cooking as her words can be sharper than the knife she uses to prepare the meal and she will be chasing you with both (words & knife). The food will never kill you but the knife will.

silviat says on Feb 19, 2006, 15:18:

wow wow wow You must think we are of a violent kind.

That reminds me of this argentine girl who was hitting on Seth when we were just starting to date. She was really bitchy with me.

When he asked her to stop and to respect our relationship she told him: Well that's your decision, but I must warn you that women from "central america" and all of those countries are really violent. Don't get surprised when she starts trowing things at you or trying to hurt you.

??????

Anyway, back to my point... if reaching common ground in something as simple as the food issue is such a big deal, you need to wonder how are you going to deal with the rest of smaller or bigger issues that will continue coming during the rest of your life together.

mmmm mayonaise w/potatoes... it's been a while since I last ate that.

morphus says on Feb 19, 2006, 17:38:

Heres a great article on fats:

The Skinny On Fats

Monpirri says on Feb 19, 2006, 21:33:

Where the hell do you get your pork from? Haiti? It has long been held that, in comparison to other meats, pork is comparatively less pure because of the scavenging and slothful life style of the animals from which it comes. In fact, some religions hold that swine are unclean and should not be consumed, lest they soil the consumer.
Regardless of religion, many of us were taught that eating raw or undercooked pork causes food poisoning known as trichinosis, a disease caused by parasitic worms. The (U.S.) National Pork Board, which has led a very aggressive on-farm food safety research program since 1994, addresses the presence of parasites in "the Other White Meat:"
"Because of modern feeding practices, trichinosis is a no longer a concern. Although trichina is virtually nonexistent in pork,if it were present, it would be killed at 137 degrees F. That's well below the recommended end cooking temperature for pork, which is 160 degrees F."

Annette Taddeo for US Congress 2008

psahlmann says on Feb 25, 2006, 10:13:

easy suggestion to resolve if you know some recipes, then show her, cooking together

if you dont know any cooking you should not be complaining in the first place

Kind regards
Patrick
Hotel Sun City
Best Place in Santa Marta
www.sahlmann.net
+57 54 211925

Kind regards Patrick Hotel Sun City Best Place in Santa Marta www.sahlmann.net +57 54 211925

harocha says on Feb 25, 2006, 13:35:

Colombian Cusine Fried food is part of the typical Colombian cusine, but this does not mean that you "MUST" eat buñuelos, patacones, mojarra frita, carne frita, etc. every day of your life. I think the cook thecnics can change with a little bit of education about health, for example Morphus article is great, but you need more than that to convince a woman who has been cooking that way for her whole life. I sugesst that you introduce her somehow to a nutricionist and trainer, there is something you have in your favor and is the fact that "ALL WOMEN" like to look good, we don't want to be FAT and less atractive everyday because the fat rolls are growing more and more around our belly, so you can use that as the excuse, and both of you should join a nutricional program and/or a gym. You will be surprise the diference on the diet when she begins realizing that the food she is cooking is not good neither for her nor for you.

You can't expect someone to know better without education, and we don't have to know everything in life, we will learn everyday more and more. Let her find out on her own better ways to cook the rice (without oil), cook the eggs with fat free PAM instead of oil, and broil the meat instead of frying it, maybe cooking classes for fun as a new activity between the two of you will be a great thing to do, make her feel that you value what she does but you want to make it a fun thing for both of you and learn more so she can become an expert with her cooking skills and the new knowledge.

Just make the process fun and you will get great results.

Advice from a Colombian who loves to cook and found out how bad are saturated fats with oil, rather better taste and better health!!!!

Harocha

Lionheart says on Feb 25, 2006, 21:58:

read my comment as a cook in other thread I translated many regional Colombian recipes, none were fried, but still they are bland. How do you kill the flavor of a food? Deep-fry it.

As a cook I couldn't serve Colombian food to an international audience here in SoBe ... it is too bland. I mix Caribbean and Latin American recipes to create an interesting flavor.

Sure, if you come to my restaurant as PBH mmber, I will deep-fry a plantain for you ... but I suffer doing that.

Monpirri says on Feb 26, 2006, 05:46:

It is too bland?? Re: "Colombian cooking isn't very exciting, it is rather bland"
You must visit my mom when she is cooking, well now my sister, and once you have tried their delicious cooking, they are going to have to chase you out the kitchen, they do the same to me and tell me to wait!
For the record, just go to Cartagena and see what to find out there. Queen and King of Spain were in Cartagena last year tasting Colombian cuisine and they were very pleased.
But, you don't have to go to Cartagena, go to any city in Colombia and look for Comida criolla. A simple test, just try one of the humongous tamales and check out all the ingredients and preparation that in entails to create one of this dishes.
The fact is that Colombian food is not been exploited to its fullness is because Colombians have not commercialized to a point to make it international. They have other current domestic problems on their hands.
Despite the fact of the current situation, there is a slow and progressive change in this field, as we speak, they are trying to get it together.
Last week, however, there was another culinary convention in Colombia with Colombian Chefs who were cooking dishes from the different regions of Colombia.
I say, you should get in touch with gastronomist and critic Kendon MacDonald and you would find a different story about not exciting and bland food?? Chef Kendon, just put out a CD "Sabores de Colombia" Or if you are the daring type, just go and travel to Cali, Los Llanos, Medellin, Buraramanga, Barranquilla, Manizales, Santa Marta, La Guajira, Amazonas, etc., etc.

For more details: “See Gastronomist and critic Kendon MacDonald spearheads awaking and gusto.� http://www.poorbuthappy.com/colombia/node/15151

Annette Taddeo for US Congress 2008

Lionheart says on Feb 26, 2006, 07:22:

culinary revolutions Sabores de Colombia

It is good to see that happening in Colombia now too. Many food culturs needed a culinary revolution to gain international acceptance. Bland does not mean poor quality. Like traditional German cooking, where salt was considered the only real spice, and a dash of pepper was considered as daring.

Look what happened in France with the Nouvelle Cousine which was started by Paul Bocuse. It would be nice to see the same happen to Colombian cooking.

silviat says on Feb 26, 2006, 13:36:

simple or not It tastes delicious.

I love colombian food, but I have to agree that compared to other cuisines our is more simple.

Maybe it was just my home, but what my grandmother used as seasoning was mostly tomatoes and green/white onions. And sometimes cumin, something she called "color", chicken broth and adobo.

It still tasted better than anything else I've had.

silviat says on Feb 26, 2006, 13:38:

Does anyone knows what that "color" is?

I think that if I would have it at hand I could try to prepair something a little similar to what she used to cook.

I really miss that food

Lucia Rojas says on Feb 26, 2006, 14:19:

Check out Restaurante Mini Mal at 58 and 4th in Bogota... all those things that Lionheart is saying have been happening and are happening...of course they need to happen more.

Rubiazo says on Feb 26, 2006, 15:40:

Fried food does NOT have to be greasy nor bland. If it comes out all nasty and greasy it means the person cooking it didn't know what they were doing. Frying is actually the hardest cooking method to do PROPERLY.

I just think frying food is a big waste of oil as well. It's very expensive to prepare food that way, unless you recycle the oil long past the disgusting point!

Monpirri says on Feb 26, 2006, 17:09:

Artificial Color and Cheese are not necessary ingredients for great cooking.
Colombian cuisine is not strong on color on their menus nor they are into pouring large quantities of cheese on their meals. I think these two ingredients are cooking enhancement tools. Kids love cheese more than adults, even the ‘broccoli� with cheese they love it.

Well, I should have not say Colombia in general is not strong on color because Colombia cooking is very regional, it varies from region to region.
For instance, my sister-in-law from Barranquilla married to my brother from Cali. She makes the most delicious soups, she called one of them “Sancocho Costeño de costilla� The soup always has a colorful look, it is kind of yellowish because she adds to the beef, auyama, batata, mazorca, yuca, platano, ñame, ajo, cebolla, cilantro and comino.
She also sometimes makes rice a bit colorful, I think she adds one those enhancements (color powder) ingredients. I rather have natural colorless rice, plain, puffy and moist, over rice with color(s). Of course, there are some rices that must have color in it because of the many ingredients, i.e. arroroz con pollo, paella, arroz con gandules, etc.

On the other hand, Sancocho caleño(from Cali) is absolutely great. Here we have another kind of soup or sancocho and as you travel across the country you discover the wonders of Colombian cooking.

Annette Taddeo for US Congress 2008

Rubiazo says on Feb 26, 2006, 17:12:

Interesting spelling up here I have always seen those words spelled 'oyama' and 'yuca'.

She is probably adding saffron to the rice. Or a cheap imitation of it, more likely, because real saffron is VERY expensive (and delicious!!)

Monpirri says on Feb 26, 2006, 17:23:

Rubiazo I am going to have to agree with you on this one. Cooking with oil is an art.
Must have patience, must be careful, must have the right oil, must drop the portion at the right temperature. Oil that is too cold or too hot it could cause a catastrophic experience.

P.S. PC speller changed 'yuca' to yucca, I just fixed it.

Annette Taddeo for US Congress 2008

Monpirri says on Feb 26, 2006, 17:29:

Silviat I think is called Adobo Goya, all purpose seasoning.
Ingredients are: garlic, salt, oregano, fosfate and curcuma.

Annette Taddeo for US Congress 2008

Lionheart says on Feb 26, 2006, 21:07:

the yellow spice It is called Annatto.

Annatto is native to South America, and is currently mostly in use as a flavouring and food colouring in Central and Northern South America. In the Caribbean, the seeds are usually fried in (animal or vegetable) fat; after discarding the seeds, the then golden-yellow fat is used to fry vegetables or meat. By this procedure, a golden yellow to golden brown colour is achieved. Mexican cooks often use a paste (achiote) of annatto seeds with some preservatives (acetic acid) that dissolves completely in hot fat; it is easy to use and can also be added to marinades and sauces to improve the colour. Similar use is found in South America, namely, Perú and Bolivia.

The original Aztec drinking chocolate (see also vanilla) is reported to have contained annatto seeds as well; given their high fat content, this is entirely plausible, even more since red colour bears associations with blood and thus had religious connotations in Aztec society. Using annatto to deepen the colour of chocolate was common in Europe until the 17.th century; today, the spice has little if any significance and is used occasionally to give butter and cheese a deep yellow colour (see also blue fenugreek).

In South México (Yucatán), meat is often marinated with a spice mixture called recado that derives its vibrantly yellow colour from liberal addition of annatto. The annatto seeds may be used ground (often after soaking in hot water to soften them) or in form of annatto oil. Recado is made from annatto, dried oregano, ground spices (black pepper, allspice and cumin), garlic and fiery Yucatecan chiles. They key flavour is the juice of bitter oranges (also known as sour oranges or Seville oranges) which adds a distinct, acidic fruitiness.

Recado-marinated meats are wrapped in banana leaves and baked in a hot stone pit. Baking in a hot oven, pan-frying or grilling is also possible. The technique can be applied to poultry and fish, but is most popular for pork, especially suckling pig. Food prepared this way is generally referred to as pibil.

By Spanish influence, annatto also has made its way to South East Asia. On the Philippines, the seeds are often ground to a powder and added to soups and stews; meat is often marinated with annatto-coloured seasonings. The colour obtained hereby is brownish-yellow, less vibrant than the colour resulting from usage of annatto oil in the Caribbean.

Besides Philippino cooking, the cuisines of South East Asia make little use of annatto seeds. In Vietnam, batters are often prepared with annatto oil to achieve a more attractive colour; annatto oil is also common for improving the colour of coconut-based curries (ca ri [cà ri], see rice paddy herb). Lastly, there are Vietnamese varieties of Beijing duck (ga quay mat ong, can be prepared with either duck or chicken) that use annatto oil to colour the bird's skin; Chinese cooks produce a similar colour by treating the duck with malt solutions, which caramelizes during baking. In China, annatto seeds are occasionally contained in seasonings or marinades for grilled or fried meats (predominantly pork), resulting in a bright orange meat surface.

Although some books state that annatto imparts its specific flavour to the food stained therewith, I cannot myself agree with this opinion. It is true that pure annatto seeds have same very faint fragrance, but this aroma is not transmitted to the food.

Thank you Gernot
Gernot Katzer's Spice Pages

Monpirri says on Feb 27, 2006, 04:54:

Oh, yes Peru also Peru claims one of the finest cuisines in Latin America. They also have been having problems with exposure due to guerrilla wars.
“ Peruvian cuisine is emerging from under the
shadow of years of guerrilla war and economic
crisis that isolated Peru from the outside world as investors and tourists stayed away.�
This article has very good information about Peruvian cuisine.
http://www.newsherald.com/archive/food/pn012198.htm

Culinary History of Peru
Peruvian cuisine is one of the best in South America and it's known not only for its exquisite taste, but also for its variety and ability to incorporate the influence from different times and cultures. The Peruvian cuisine is an important expression of its own culture just as its ceramics, textiles, music and literature. Thanks to Peru's three regions and ocean there are an abundance of markets that can offer a variety of fresh ingredients that satisfy not only the housewife but also the most sophisticated chef.
The culinary history of the Peruvian food dates back to the Incas and pre-Incas with its maize, potatoes and spices that later was influenced by the arrival of the Spanish colonies, and throughout the years it incorporated the demands of the different migrations and "mestizajes". Such groups included Chinese, European, African and Japanese immigrants.
http://www.culturalexpeditions.com/culinary_history.html

Annette Taddeo for US Congress 2008

Monpirri says on Feb 27, 2006, 05:05:

Just in case you are interested in Peru Ají is the basis of Peruvian cooking. I like it also.

http://www.spiceworlds.com/

We, in Spiceworlds, Inc. have been working hard to bring you....THE BEST PERUVIAN GOURMET COOKING PRODUCTS LIKE; Rocoto pepper, aji amarillo, aji panca, papa seca, purple corn, (maiz morado), quinua, trigo, aceitunas,(olives) and many more to be able to prepare the great peruvian cooking recipes like anticuchos,( PERUVIAN BROCHETTES) Spicy grilling Marinates, Recipes like, cebiche, aji de gallina, pollo a la brasa, carapulca, papa ala huancaina, alfajores, chicha morada, and many more.DIRECTLY FROM PERU AT THE LOWEST PRICES from the source for your pleasure.

Annette Taddeo for US Congress 2008

harocha says on Feb 27, 2006, 13:15:

Achiote Lionheart is right Sylviat, I remember that my Grandmother used to call the "Color" achiote instead, she bought it on the tienda and put it to every single thing she made. =)

Monpirri says on Feb 27, 2006, 23:04:

Harocha and Lionheart Thanks to Lionheart who brought up this great thread about Annatto.
I did not know what he was talking about; Annatto did not ring any bells for me. Thanks to Harocha for your contribution about your grandmother used to cook with Achiote. When you typed the word Achiote on this thread, you gave me a flashback about something I heard about achiote many years ago! This strange, out focus word was sitting on the back of my mind.
So I called my friend Ruben and asked him about it, he told me all I wanted to hear about achiote. He told me used to sell it in Colombia in at large scale or in the industrial scope. Ruben said Annatto seeds ares used in cooking throughout South America, just like Lionheart said. He also told me that our indigenous people used to wear it on their faces and body.

(I'm burned out, I would like someone to help out translate the Spanish quotes below into English for educational purpose)

History about Colombia,
"La mayoría de los indios eran agricultores, es decir, trabajaban la tierra, en la cual sembraban especialmente papa, maíz, hibias y rubas, arracacha, habas, achiote y ají.�

Luis A. Barrios, Cultural Colombiana Ltda, Bogota, Colombia 5ht Edition -Third grade book.

Vestido
El vestido consistía en una especie de túnica y una manta atada por las puntas en el hombro, fabricadas con telas gruesas de algodón, adornadas con rayas de colores. Los personajes principales vestían mantos más finos de distintos colores, las telas eran estampadas con tintas de origen vegetal y mineral, utilizaban rodillos y sellos hechos en cerámica. No utilizaban calzado. Se pintaban el cuerpo con achiote, además utilizaban en la cabeza plumas vistosas de aves; también usaron brazaletes, collares, narigueras y pectorales bellamente fabricados en oro.

http://pwp.supercabletv.net.co/garcru/colombia/Colombia/indios.html

Actualida Étnica

Las mujeres de la tribu corrieron, la rodearon, la engalanaron; de la cintura para arriba tiñeron su cuerpo de rojo con tintura de achiote; de la cintura para abajo le colocaron una falda roja hecha con fibras sueltas de palma de chambira y le pusieron gargantillas, brazaletes y rodilleras, todas hechas con la fibra de la misma palma y pintadas de rono; con una hermosa corona de flores adornaron su cabeza y Pepita, ya convertida en mujer y capacitada para ser esposa, fue llevada a su aldea.

http://www.etniasdecolombia.org/periodico_detalle.asp?cid=1472

Achiote was the basis of the indigenous cooking
Idiosincracia cultural en Colombia

Ají, sal, achiote y ceniza eran los sazonadores básicos mientras que con tierra y lejía se implementaba la limpieza. Mucho de lo perecedero se conservaba ahumándolo y salándolo y las técnicas de cocción se reducían a hervir—sancochar—y a asar.

http://html.rincondelvago.com/idiosincracia-cultural-en-colombia.html

In the indigenous language, 'Nonuya'from witoto family means achiote
CLASIFICACIÓN DE LAS LENGUAS IND�GENAS EN COLOMBIA
Familia Witoto, Bora
"Nonuya" es una palabra de origen witoto que significa 'gente de Achiote'. Como quiera que había gente de Achiote entre los Witotos, entre los Boras y hasta entre los Andoques, la designación es ambigua ; de ahí las incertidumbres de Whiffen (1915) sobre la familia lingüística del Nonuya. Los únicos Nonuya de los cuales se tiene referencia actual (Araracuara, Villa Azul, Tarapacá) son de familia lingüística bora.

http://www.clubdeespanol.com/articulo_item.php?numero=128

Annette Taddeo for US Congress 2008

Monpirri says on Feb 27, 2006, 23:11:

Achiote (Annatto) Cooking

Achiote (Annatto) Cooking “Tiny and virtually flavorless, annatto seeds, also known as achiote seeds, are commonly used throughout Latin America to add a distinctive reddish yellow color to sautéed foods.�
There is even a river named Achiote in Ecuador, South America,
Rio Achiote, Pichincha, Ecuador
http://www.traveljournals.net/explore/ecuador/map/m1367706/rio_achiote.html

Ingredients used in Colombian and Chilean cuisine are making their way into the U.S. market in specialty or Latin markets. McCausland said cumin and color, a yellowish powder made from achiote seeds used to season foods, are usually available, along with dried herbs-cilantro,culantro and guascas. Other products used heavily in Colombian cooking and found in the United States include panela, or crude sugar; plantains; and yuca or cassava, often sold pre-cut and frozen.
http://www.findarticles.com/p/articles/mi_qa4024/is_200404/ai_n9370508

This site has Colombian dishes by regions and achiote.
PLATOS TÃ?PICOS COLOMBIANOS

www.pwp.supercabletv.net.co/garcru/colombia/Colombia/comidas.html

Finally, for further details on achiote see comments posted by PBH members - May, 2005.
Food in Colombia
http://poorbuthappy.com/colombia/node/9416 THIS TOPIC WAS POSSIBLE THANKS TO LIONHEART,HAROCHA AND RUBEN.

Annette Taddeo for US Congress 2008

silviat says on Mar 1, 2006, 15:55:

so can you get it in the us? monpi I have the adobo already. I love it... I love its simple but so good flavor.

So can you get achiote in the US?

Yeah that my grandma used to buy in the tienda too... but she always called it "color". All she used to spice food was: "color", "comino", and "adobo". And tomatoes, green onions... oh and sometimes some herbs.

Oh it makes me feel so hungry again.

I better go back to study and to my flavorless version colombian food.

Actually for those of you that have adapted receipes please send them to me.

santapatita at yahoo.com
I already got one for cazuela de mariscos (with the products I can get here in Portland), and one for ajiaco.

Thanks!

Monpirri says on Mar 1, 2006, 17:29:

Yes, Silviat You can find achiote and almost anything else that you will need to cook a typical Colombian dish. I am getting hungry too.
Please let me know if you ever need something that can help you in your culinary quest.

Here’s the recipe for “Sancocho Costeño con Carnes�, Not bland at all, similar to the one my sister-in-law makes, except that she does not add potatoes to hers, and of course this one is made up with three different types of meat.

“Sancocho Costeño con Carnes�
1 Atado de cebollón
1 Atado de cilantro
1 Rama de apio
1/2 Zanahoria
3.1/2 Litros de agua
1.1/2 Libra de costilla de res
1.1/2 Libra de pollo o gallina en presas
1.1/2 Libra de Lomito de cerdo
3 Mazorcas cortadas en trozos
1 Libra de auyama con cáscara cortada en trozos
2 Plátanos hartones verdes cortados en trozos pequeños como para patacón
Sal al gusto
1 Libra de yuca cortada en trozos grandes
4 Papas medianas cortadas en rodajas
1 Libra de ñame cortado en trozos
4 Dientes de ajo machacados
4 Cubos de Caldo Triple Sustancia
1/4 Pimentón verde cortado en cuadritos
1 Plátano hartón maduro cortado en tiras anchas
1 Cucharadita de pimienta en pepa

Buen apetito!

Annette Taddeo for US Congress 2008