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One of my favorite Colombian dishes is Seafood Cazuela. This dish is typical of the Colombian Caribbean and Pacific. Every place has its own way of making it and I want to share with you how I make it here in Germany. It is called "cazuela" because of the container where it is cooked and served, generally a deep dish made of clay - like the one in the picture -. In Colombia, in restaurants, it is normal that you get the dish still bubbling because it is still cooking, and some cazuelas can be served au gratin with cheese. The most important thing in this recipe is to make the base, so that the cazuela has a characteristic flavor. In this case, the "fumet" or fish stock is made. I know that this is a step that many of us can find too boring but this way the dish will taste even better. With time ahead I keep in my freezer fish heads that I have used, as well as shrimp shells and other seafood shells. Ingredients (Approx 4-5 servings) 900 gr of pre-cooked seafood (squid, octopus, mussels, shrimp) you can use the ones you like 250 g of unpeeled shrimp 1 can of creamy coconut milk (no sugar added) 2 cloves of garlic 1 bunch of coriander 3 big grated tomatoes 3 spring onion steems 1 white onion, chopped 1 finely chopped red pepper Water 1/2 teaspoon of pepper Salt to taste 1/2 teaspoon of turmeric Preparation: Seafood should be at room temperature. For the fumet or fish stock: (Vegetables are not listed above) Peel the shrimp. In a large pot add the fish bones and heads if you have them, and the shrimp shells. To add more flavor add a halved white onion, 2 long spring onion steems, 2 garlic cloves, 1/2 bunch of cilantro, 1 bay leaf. Add 4-5 cups of water. Bring to a boil and then simmer on low heat for half an hour. Strain and set aside. Cazuela: In a separate pot or pan sauté in oil the onions with the paprika and garlic. Stir for a few minutes and add the grated tomato. Lower the heat and let it cook for about ten minutes. Add coconut milk and cook for another 5 minutes. At the end, add finely chopped cilantro to taste. For the next step you have two options: You can blend the whole stew to add the fish broth or leave it like this, without blending. This is up to you. Mix the preparation of the stew and coconut milk with the fish broth, add salt, pepper, turmeric and let it boil. When it boils, lower the heat to medium, and add the seafood. Stir and let it cook for another 5 minutes, correct the flavor (add more salt if you feel it is too simple). Try not to let the seafood cook for too long because it can be overcooked, especially if it is already pre-cooked. Serve and garnish with cilantro. You can serve with patacones, salad and a delicious coconut rice. You can see the complete recipe here. Notes: If you notice that the Cazuela is too watery, you can add a tablespoon of cornstarch previously diluted in half a glass of water. I don't do it myself but in many places they use this trick to thicken the Cazuela. Thanks for visiting my website! Let me know if you liked this recipe. If you want to know what else I cook on an every day basis and other details about my life in Germany follow me on my social media channels. Instagram Facebook Youtube

Gluten-free breads with nuts and seeds have become my favorite! I love bread but I don't always like wheat bread, so I choose to make this bread at home, which provides many properties due to the variety of seeds and nuts it contains. This bread is inspired by a recipe from Dr. Mark Hyman, a functional doctor, and I have adapted it to my taste. If you don't have any type of nuts or seeds that are in this recipe, don't worry, just replace them with the ones you have available. The same with the oil, if you don't have hemp oil, use virgin coconut, virgin olive or avocado oil. This bread can also be refrigerated in a tightly covered container for a week and you can also freeze it already sliced for up to 2 months and then you can heat it up to enjoy it. The combinations you can eat this bread with are endless: hummus, egg, avocado, tomato, any dip you like, cream cheese, you name it! Ingredients: 1 cup of almonds 1 cup of hazelnuts 1/3 of cashews (cashews) 2/3 cup sunflower seeds 2/3 cup pumpkin seeds 2/4 cup hemp seeds 1/4 cup chia seeds 1/4 cup whole flax seeds 6 eggs 1 tsp apple cider vinegar 1/3 cup hemp oil (or coconut oil, virgin olive oil or avocado oil) 1 1/2 tsp salt Preparation: Preheat the oven to 180º. In a bowl add the seeds. Separately, grind the nuts (almonds, hazelnuts and cashews) as in the third photo below. In a separate bowl add the eggs, oil, salt and vinegar. Then stir the seeds with the crushed nuts and finally add this mixture to the bowl with the liquid ingredients. Stir well and pour the mixture into a greased baking pan. Let it bake for about 50 minutes (the time may vary depending on the oven you have), make sure it is ready by inserting a toothpick and it comes out clean. Let the bread cool before slicing and when you do, you can freeze it for up to 2 months. Simply take the slices you need out of the fridge and heat them in a frying pan, oven or toaster. Remember that you can replace the nuts or seeds with whatever you like or have at home. In Berlin I get organic and sustainable hemp seeds (including oil) at Laia's, they ship all over Germany! Use the following code to get a 15% discount for purchases over 20€: "Colombian_foodie_15" . Check out their website www.laias-organic.de and see all their products. Thanks for visiting my website! Let me know if you liked this recipe. If you want to know what else I cook on an every day basis and other details about my life in Germany follow me on my social media channels. Instagram Facebook Youtube

Ingredients: 2 cups of rice (I used brown rice). 1 cup shredded or dehydrated coconut (Kokosraspeln here in Germany) 3 tablespoons of grated or ground panela (papelón) Water Salt Preparation: First you must make the titoté, a kind of coconut and sugar concentrate. For this you must blend the cup of grated coconut with two cups of water and then strain it. The liquid obtained from the strainer is added to a pot with the spoonfuls of panela. You will let the mixture reduce, stirring occasionally over medium-high heat. It takes about 30 minutes to reduce. When the liquid is reduced by 80%, lower the temperature and when you get a caramelized texture (see photo), turn off the heat. With the leftover coconut, add it back to the blender and blend it with 4 cups of water. Wash the rice and pour it into the pot where the titoté is and stir. Add the coconut mixture with water and 1/2 teaspoon of salt. Leave over medium heat until the water is reduced a little and the rice is bubbling. Then cover and lower the heat until the rice is finished cooking. Correct the flavor if necessary. Serve and enjoy! Thanks for visiting my website! Let me know if you liked this recipe. If you want to know what else I cook on an every day basis and other details about my life in Germany follow me on my social media channels. Instagram Facebook Youtube Con amor y sazón, La Negrita.

Beans is one of the typical Colombian dishes that I like the most. Since I was a little girl I remember that every Sunday my grandmother Graciela used to make her traditional beans for the whole family. The preparation of beans in Colombia varies according to the regions where they are prepared, and of course, depending on the tastes of each person. The most popular dish is the famous "Bandeja Paisa", from the Antioquia region, which is served with ground beef, chorizo, avocado, slices of ripe plantain, fried egg, unsalted arepa and chicharrón. The first time I made frijoles was living in Berlin. In Colombia I never made them, because I thought they were very difficult, but the truth is that they are not so complicated to make. Here I tell you how I make them, but remember that this recipe has many variations. In Berlin I buy the red kidney bean. Ingredients for the beans: 3 cups of beans 2-3 large chopped tomatoes (or one cup of canned or bottled pureed tomatoes) 5 long onion stalks (green onion) Cumin and turmeric to taste Dried bay leaves 1 tablespoon of olive oil Salt and pepper to taste 1 teaspoon of baking soda 1 white onion (OPTIONAL) 2 cloves garlic 1/2 red bell pepper For the tofu which would be the "ground meat": 3 tbsp Tamari sauce (low sodium soy sauce). 1/2 tablespoon miso paste (OPTIONAL) Cumin to taste 2 cloves garlic Garlic powder in case you want to reinforce the flavor 1/2 white onion finely chopped (optional) Salt and pepper to taste Preparation: For the beans, I recommend soaking them from the day before with a teaspoon of baking soda to make them softer. It is also said that doing this considerably reduces the gaseous effect of this legume on the digestive system. The next day wash the beans and add them to the pressure cooker along with water (covering the beans about 1-2 cms above - you can also use beef broth), with the bay leaves, the halved white onion, the garlic cloves, two stalks of green onion and a piece of red bell pepper if you use it. Cook them. The duration of this step depends on the beans you use. Generally kidney beans take about 45 minutes to 1 hour in the pitadora, but pinto beans, for example, take only 30 minutes. In a frying pan, add the olive oil, the chopped long onion and the finely chopped or grated tomato. If you chop the tomato, let the tomato release water and let them simmer for about 7-10 minutes. Remove from heat. If using paprika, grate it and make it part of this step as well. When the beans are ready, add the stew from the previous step. Stir, leave over low heat and scoop out about two tablespoons (with a ladle) and blend them in case the beans are too watery. Make sure the beans are the desired consistency and that's it! For the ground tofu I always use the hard tofu, which comes in a block. Crumble it with your hands and in a pan with olive oil add the onion and garlic, after about 3 minutes add the tofu, Tamari sauce, miso paste, cumin, salt and pepper. If you notice that the tofu dries out, add a splash of water. You can add garlic powder if you want to reinforce the flavor a bit, but here the important thing is that you find your own style and that you like it. :) Serve with rice, salad, or avocado and cilantro! Is there anything else you think you would like to add to this dish? Thanks for visiting my site! Let me know if you liked this post and if you want to know what else I cook day by day and other details of my life in Germany follow me on my social networks: Instagram Facebook Youtube Con amor y sazón, La Negrita.

The orzo or risoni is a type of pasta that resembles rice, because of its shape. I must confess that I met it living in Berlin and I liked it a lot because you can make many delicious recipes with it and its cooking time is relatively fast. Always missing the taste of the Colombian Caribbean and Pacific coast, I have been inspired to make this recipe based on coconut cream and seafood. If you don't have risoni, don't worry, you can use normal rice or rice for risotto or another type of pasta, just keep in mind the cooking process of these and adapt them to the process. Ingredients: 1/2 chopped white onion 1 green onion stalk (long onion) 1 tablespoon of olive or coconut oil 1 finely chopped garlic clove 1/2 red bell pepper 2 ripe tomatoes, grated 1 cup of risoni or orzo (see notes for substitution) Salt and pepper to taste 1/2 tsp turmeric 1 can coconut cream Fresh cilantro to taste 250 g seafood of choice Preparation: In a hot frying pan add the oil and sauté the onions and garlic, until they are a little transparent. Then add the tomato and paprika and sauté for about 3-4 minutes. Add the risoni and stir it well into the sauce. Then add the coconut milk and stir. Lower the heat and cover. Stir occasionally. After about 8 minutes check if the risoni is al dente or as you like it (I don't like it too al dente, for example...). Then if you feel it still needs to cook a little more, add a splash of water, stir and cover again until you feel it has the desired texture. Important: To add the seafood, make sure if the seafood you bought is raw or pre-cooked, as this changes the process of the recipe. For example, in this case I used frozen and pre-cooked seafood. So first I thawed them and when I had almost the desired texture in the risoni (after more or less 10-13 minutes) I added the seafood, stirred and let it cook for about 3-4 minutes since they do not need to be pre-cooked for a long time because they can be rubbery. To finish, adjust the flavor with salt and pepper and serve immediately. Garnish with cilantro or Parmesan cheese. Thanks for visiting my website! Let me know if you liked this recipe. If you want to know what else I cook on an every day basis and other details about my life in Germany follow me on my social media channels. Instagram Facebook Youtube Con amor y sazón, La Negrita.

This soup is one of my favorites and even more so in winter, I've lost count of how many times I've made it in the last two months! ⁣ Ingredients: 10 large ripe tomatoes 2 red bell peppers 1 green onion stalk 1 red onion 3 garlic cloves 2 tablespoons dried oregano 1 cup of water Salt and pepper to taste Fresh basil to taste 2 tablespoons olive oil 1 tablespoon red wine (optional) ⁣Preparation: In a pot add the olive oil and sauté the whole garlic, the onion cut in 2 and the previously cut bell peppers. Add the oregano and stir. Brown them (without burning them) and then add the tomatoes cut in 4. Stir occasionally and leave them over medium heat for about 5-7 minutes. Add the basil to taste. The tomatoes should have already released their juice, add the cup of water and cover. Let everything cook for about 15 minutes over medium-low heat. ⁣Add salt and pepper. Then carefully blend everything. Check and adjust the flavor. Serve with fresh basil, Parmesan or Gorgonzola cheese. Notes: If you want to peel the tomatoes or remove the seeds that's fine. I don't do it because I feel I don't waste any more food and just make sure to blend everything well. If you don't have red wine you can add balsamic vinegar. Thanks for visiting my website! Let me know if you liked this recipe. If you want to know what else I cook on an every day basis and other details about my life in Germany follow me on my social media channels. Instagram Facebook Youtube

This sauce has become a must at home. It has a delicious flavor that reminds me of the Colombian Caribbean, which is given by the coconut and oder ingredients. This sauce goes very well with plantain tostadas, to accompany fish, chicken, and even meat. It is very easy to make and very fast. Ingredients: 2 teaspoons fresh ginger 2 cloves of garlic 2 tablespoons of grated coconut Juice of 1/2 lemon 2 tablespoons olive oil Splash of water Bunch of coriander (or to taste) Fresh chili to taste (optional) Salt and pepper to taste Preparation: Blend everything with a hand blender or grinder. Transfer to a glass container preferably and well sealed it can last you more than a week in the refrigerator. Thanks for visiting my website! Let me know if you liked this recipe. If you want to know what else I cook on an every day basis and other details about my life in Germany follow me on my social media channels. Instagram Facebook Youtube

To calm Caribbean cravings, nothing better than rice with shrimp. This recipe is very typical of the Colombian coasts, where the ingredients can vary a little. I want to share with you the way I have adapted it. Remember that nothing is said in the kitchen, so try it, adjust it to your tastes and keep the formula that resonates with you the most. You can also make rice with seafood with this same recipe. Ingredients: (5 servings) 800 grams of raw shrimp 2 cups of rice (I used parboiled rice) 1/2 white onion (big head) 1 large green onion (long) 1 red bell pepper 1/4 leek 2 cloves of garlic, chopped 1/2 large carrot 1/2 cup of peas (optional) 5 tablespoons of natural tomato puree Salt and pepper to taste 1/2 tsp turmeric 1/2 tsp achiote (optional) 2 tablespoons grated coconut (optional) zest of 1 lemon Juice of half a lemon Chopped cilantro to taste Preparation: As in the preparation of the seafood casserole, it is important that you make a "background" so that the rice has a good flavor. You can omit this step...but therein lies the secret to make it delicious. You can also use fish stock to cook the rice. To make the sauce, peel the shrimp and reserve the shells. In a pot, sauté half the amount of paprika, onions and leek and a spoonful of tomato puree with oil. Stir and then add the shrimp shells plus two whole shrimp. Add 4 cups of water, stir, and let it cook for about 5 minutes. Then blend everything. You can do it with a hand blender, if you don't have one, do it with a regular blender but be careful with the temperature. Then pass it through a strainer and set aside. I like to cook the peas and carrots separately, so I put them in hot water for about 5 minutes. I bought the peas frozen so they don't need much cooking. Then I set them aside. Add to a hot pot two tablespoons of olive oil, the achiote (if you have it) and the rice you are going to use and sauté it a little, this is so that the rice is loose. In this case I used parboiled rice. After doing this for about 3 minutes at can temperature, turn it down and add the 4 cups of water, 1 teaspoon of salt, the turmeric and let the rice cook. When the rice is almost ready, in a separate pan add olive oil and the remaining onions, bell pepper, leek, garlic and tomato puree. Stir over medium heat until everything is "poached", that is to say, the stew becomes a little shiny and the onions are transparent. Then add the shrimp. Keep in mind that if the shrimp are previously cooked, the time you should leave them is very short. In my case these were raw and took about 7 minutes to be ready. You can see that they are ready when they change color and shrink a little. The final step is to mix the rice, shrimp, peas and carrot. Stir and add the grated coconut, lime zest and lime juice - this last one is optional but for me it's what gives it the flavor explosion! Adjust flavor with salt and pepper, add cilantro to taste and serve. The best part is that @weinme.de helped me find the ideal pairing to accompany this delightful dish. I paired it with this German Baron Knyphausen 1818 Riesling, which comes with the March box selection; 3 wines, video tasting and illustrated notes that make it much easier to enjoy good wines. I am a wine lover but I know very little about them and that is why this German-Colombian project has delighted me! Visit www.weinme.de to learn more about it and get a taste for some wines. Thanks for visiting my website! Let me know if you liked this post and if you want to know what else I cook day by day and other details of my life in Germany follow me on my social networks: Instagram Facebook Youtube Con amor y sazón, La Negrita.

I made this recipe for the first time this year to celebrate the first Sunday of Advent that is so popular in Germany, then I chose to have it for Christmas dinner and confirmed how delicious this dish is. I never thought of making a recipe of this "caliber" since just thinking about stuffing a chicken seemed very laborious to me, but you will realize that it is not very complicated. You just need a little bit of time and you win, you will see that it will be delicious. I made this recipe inspired by one I saw on YouTube where they used yellow and purple carrots. These are popular in Germany but only available during certain seasons, so I simply used the regular carrots and adapted other ingredients such as tomatoes. Feel free to use any other vegetables you wish, just keep in mind that they will spend a total of almost two hours in the oven. Ingredients: 1 organic chicken (the one I used weighed approximately 1.5 kilograms) 200 grams of organic butter at room temperature 3 cloves of garlic, finely chopped 4 tbsp. chopped fresh rosemary 5 tbsp. chopped fresh sage Grate of 1 lemon Juice of 1 lemon 1/2 tbsp of salt Pepper to taste 1 large potato 25 cherry tomatoes 5 carrots ​ Preparation: ​ 1 hour before starting the preparation, remove the butter and the chicken from the refrigerator. Dry the chicken well and make sure there are no hairs left on it. Separate the leaves from the rosemary and sage stems and chop them finely. Preheat the oven to 180 degrees. Cut each carrot in 4 parts vertically and slice the potatoes. In a plate add the butter, rosemary and chopped sage, the juice and grated lemon rind, salt and pepper. ​ Mix everything. It should be like a butter with herbs. Put your hand between the skin and the meat of the chicken (on the side of the breast and behind, reaching the thighs) so that you can separate it carefully, without breaking it. This step is important because this way the chicken will be better marinated. Then take some of the butter and herb mixture and massage all the chicken, also making sure you put the butter between the skin and the meat. Also inside the chicken. Introduce inside the chicken 2 carrots, half a potato and tomatoes (those that fit). Then close it well with chopsticks and tie the legs up with a heat resistant bow. (As in the photo) Place the other vegetables around the chicken and also spread the butter on them. Decorate with pepper on top of the chicken as shown in the photo. Cover the dish with aluminum foil and bake it in the oven for one hour. Afterwards, take the chicken out of the oven, remove the aluminum foil and return the chicken to the oven for about 45 minutes to 1 hour. If you have a kitchen thermometer, the chicken should mark approximately 75-80º centigrade. This dish can be served with more baked potatoes marinated in the same butter (you should make more), mashed potatoes, rice, more vegetables or pasta. I hope you enjoy this chicken very much. From the first time I prepared it, we decided that it would be one of the house's flagship recipes. Thanks for visiting my page! Let me know if you liked this post and if you want to know what else I cook every day and other details of my life in Germany follow me on my social media channels. Instagram Facebook Youtube