Cheese Fingers: Fried School Memories Cheese fingers —or cheese sticks, or Venezuelan tequeños, call them what you like — are pure crunchy love: firm cheese wrapped in dough and fried until golden. They take me straight back to school recess in Cali, running to the cafeteria for those giant fingers with stretchy dough that pulled with every bite. Even today, when visiting my mom, I stop by the corner arepas and buñuelos stand to grab some. Here in Germany, I recreated them in a mini version because who has time for homemade dough? I tested ready-made supermarket doughs and came up with this quick recipe using just 3 ingredients. The winner: store-bought pizza dough, which stays firm, absorbs little oil, and tastes almost like the traditional one. I also tried Flammkuchen dough or "German pizza," as it's also known, and puff pastry "blätterteig" —good for oven or airfryer, but pizza dough is my favorite for frying. A key tip on the cheese: Use a firm, low-fat one so it doesn't explode when frying. I chose Beloso's Latino and Costeño cheese (find it at beloso.de or Latin stores in Germany). If you're in Colombia, go for costeño; elsewhere, try feta or Turkish white cheese as an alternative. Ingredients: 1 bag of pizza dough "Pizzateig XXL" (ideal for frying; use Flammkuchen or puff pastry for baking). Latino or costeño cheese (Beloso brand, or feta/Turkish white cheese as substitute). Oil for frying. Step-by-step preparation: Dry the cheese well: place it in a colander to drain the water. Cut it into 8 cm long sticks (I cut across the block). Cut the dough into 2 cm wide strips. Don't leave it out too long or it stretches and gets messy. Wrap each cheese stick in a dough strip. Seal the ends with a bit of water and tap it on the counter to compact it. If possible, chill for a few minutes so the dough doesn't soften. Heat oil in a pan to 170-180 °C (a kitchen thermometer is a cheap investment that makes all the difference!). Fry carefully, turning until golden on all sides. Drain excess oil on paper towels. Prefer oven? Preheat to 180 °C, place on a baking sheet with parchment paper and bake until crispy. Serve hot and enjoy! These little fingers are perfect for quick cravings or sharing with friends and family. Thank you so much for visiting! Did you like the post? Follow me on our social media for more recipes and details about my life in Germany! Instagram Facebook Youtube Substack

I was born in Cali, a vibrant city in the south-west of Colombia, close to the Pacific Ocean. The proximity to the coast allows us to grow up with some of the most typical dishes of the region: shrimp and seafood casseroles, sancocho de pescado, ceviche de piangua and, of course, coctel de camarones (shrimp cocktail). One of the most famous places to enjoy Cali's gastronomy is the Galería Alameda, our equivalent of traditional markets in other countries. Here you will find an impressive variety of fruit and vegetables that represent the natural wealth of Colombia. The Galería also has butcher's stalls, arepas vendors, natural remedies and restaurants offering typical delicacies such as tamales, sancochos, arroz atollados, empanadas, morcillas and much more. Every time I return to Cali, one of my favourite rituals is to visit the Galería Alameda and enjoy a shrimp cocktail. Inspired by this experience, I have created this recipe to share with you. Although it is traditionally served with soda crackers in Cali, you can also enjoy it with green plantain tostadas, crispy tortillas for tacos or on its own. It is also often served in the centre of an avocado, which gives it an attractive visual touch and a spectacular flavour. Here are the ingredients for this delicious shrimp cocktail, but you can adjust the flavour to your liking. I hope you enjoy this recipe as much as I do, full of memories and the flavour of home! Ingredients for the shrimp cocktail: (2 Portions) 4 cups shrimp (can be cooked or raw, but deveined). 1 small red onion (here you can adjust to your taste whether you want less or more onion) Juice of two limes or to taste 1/2 teaspoon salt 2 garlic cloves for the cooking water 1 tablespoon salt for the cooking water A pinch of pepper 3 tablespoons chopped coriander or to taste 3 tablespoons mayonnaise 3 tablespoons tomato sauce (ketchup) 1/2 teaspoon Maggi sauce (*OPTIONAL - if adding, add less salt!) Preparation: Onion: Cut the onion to taste, either into julienne slices or diced. If you find the flavour too strong, you can reduce the amount or soften them by soaking them in a bowl of cold water, salt or lemon for at least 15 minutes. Then rinse them well with water. Shrimps: Depending on the type of prawns you are using (raw or pre-cooked), it is important that they are defrosted. Heat salted water and the garlic cloves in a pot and carefully add the prawns as soon as it boils. Cook for 3-4 minutes or until they are pink and slightly shrivelled. Once they are ready, turn off the heat, take them out and drain them under cold water to stop the cooking process. Then place them in the bowl in which you will prepare the cocktail. Mix: Add the lime juice to the shrimps along with the onion, chopped coriander, tomato sauce and mayonnaise. Mix well. If you like, you can add a touch of Maggi sauce (optional), as is customary in some Alameda Gallery restaurants. Add a pinch of pepper, stir and taste the mixture. Adjust the flavour by adding more salt or lemon if needed. Remember that the key is to prepare the cocktail to your taste. Serve and enjoy: Your prawn cocktail is ready to serve! Serve it with crackers, green plantain chips or crispy tortillas. Note: If you like it spicy, you can add a little chilli to give the dish a special touch. If you prefer a different variation, I invite you to try this recipe for prawn ceviche with avocado, or if you are vegan or vegetarian, these delicious mango ceviche tacos are just the thing for you. Thank you 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 about my life in Germany, follow me on my social media: Instagram Facebook Youtube

WARNING: In almost every Colombian home they make empanadas differently! This recipe that I want to share with you is inspired in the recipe of my grandmother Graciela, who made the BEST EMPANADAS IN THE WORLD! :P Every time she made them it was a super event in the family, and of course, we all happily went to eat them every time. The original recipe has two types of meat (pork and beef). The version I am sharing with you today uses ground beef because it is faster to make since I am in Germany and that means going to get the meat in advance... You can also stuff them with shredded meat and potatoes. I left the step by step recipe for the shredded beef on my YouTube channel. Empanadas are definitely my favorite Colombian food - followed by beans, seafood casserole, pandebono...shall I go on? In Colombia it's very easy to find empanadas on street stands, just like finding taco food trucks in Mexico. As it has happened to me with many Colombian recipes, I have learned to make empanadas while in Germany since they are not easily available here and there are few people who make them really yummy - in my opinion. I make empanadas at hom in Berlin at least twice a year, and we literally eat them for 2-3 days in a row, a real commitment. :) You can also make them and freeze them raw, and then fry them directly. Here the recipe: Ingredients: 500 gr of organic ground beef (you can use vegetable meat) 2 cloves of garlic, finely chopped 1 red bell pepper, finely chopped 1/2 large onion finely chopped 1 chopped tomato Cumin to taste 1/2 tablespoon of turmeric powder Salt and pepper to taste 3 large potatoes cut into very small cubes 2 tablespoons fresh or dried thyme (optional-but this is my grandmother's signature) For the dough: 1/2 package of precooked corn flour (500gr) (see notes) 1 and a half tablespoons of salt 1 tablespoons vegetable oil 1 tablespoon corn starch Lukewarm water Preparation: In a hot frying pan with olive oil sauté in order: the onion, wait about 3 minutes, then add the garlic, then the paprika and the tomato. Then add the ground beef and the potatoes cut into small pieces. Stir and season with cumin, turmeric, salt, pepper and thyme. When it boils, lower the heat and let it cook for about 10 minutes or until the potato is soft. Adjust the flavor to your liking. Let the meat cool a little before assembling the empanadas. You can also make the filling and then add the peeled and cooked potato. I made a video on YouTube some time ago making plantain montaditos, and you could also use that meat recipe to fill your empanadas. For the dough: First add the flour, then the salt, the corn starch and stir. Gradually add the water at room temperature and the oil. Knead with your hands until you get a homogeneous consistency. If you notice that it is too dry, simply add a little more water and continue kneading. When the dough is ready, let it rest for at least 10 minutes. Different techniques are used to assemble the empanadas: You can flatten the dough with a pataconera or taquera, or use a rolling pin, flatten the dough and then with a plate or mold you shape it, add the filling, close and seal with your hands. Here is a video of how I assemble them, in this case making plantain empanadas. Heat a frying pan with oil for frying. To know if the oil is ready, use a wooden spoon and introduce it to the bottom of the pan. if you notice bubbles coming out, you can fry the empanadas. I you have a thermometer it must show 180ºC. You can also use the oven, just keep in mind that you must brush the empanadas with oil beforehand so that they do not get too dry or break, or they turn also good if you use an airfryer. Notes: In Germany I buy the "mehlig" baking potato, it is the best for making empanadas. You can leave the empanadas on the freezer for 30 minutes before frying. If you live in Colombia, you will probably find it easier to get the authentic ground corn dough in the galleries (market places) where you live. The flavor will be even better and it comes ready to use. But if you live outside Colombia, and you can get yellow arepa dough brand Doñarepa that is the best for me, but if you can't find it, opt for PAN flour. Once ready you can store the empanadas in a sealed container and keep them in the refrigerator for about 5 days, freeze them and you can heat them later in an oven or in the airfryer. Thanks for visiting my site! Let me know if you liked this post and if you want to know what else I cook day to day and other details of my life in Germany follow me on my social media: Instagram Facebook Youtube

At my home, this hot sauce — or “ají pique,” as my grandmother Graciela called it — was never missing when there were empanadas. 🔥 For me, it’s the secret soul of the table: that intense, tangy, and fresh flavor that transports you straight to any Colombian corner filled with fried food and laughter. The beautiful thing about this ají is that every family in Colombia has its own version. This is mine, easy, versatile, and perfect to bring life to EVERYTHING: boiled potatoes, yucca, grilled meat, fried plantain (patacones), arepas… whatever you want. Ingredients for the hot sauce: 1 large tomato 1 bunch of cilantro or to taste (for me, the more the better) 2 stalks of green onion (called “ajetes” in Spain) 1 tbsp white or apple cider vinegar Juice of two limes or to taste 1/2 tsp salt or to taste 1/2 red onion Your favorite chili (can also be liquid) (OPTIONAL) 2 tbsp vegetable oil (olive oil works if you don’t mind the flavor) A splash of water 1 tbsp ketchup (OPTIONAL) Preparation: Chop everything very finely. For me, this is the most important step: the smaller the pieces, the better the flavors mix. Put all ingredients in a bowl, mix well, and adjust: want it more acidic? Add more lime. Fresher? More cilantro. More punch? More chili. Let it rest a few minutes to let the flavors embrace. Thank you very much for visiting! Did you like the post? Follow me on our social networks to see more recipes and learn more about my life in Germany Instagram Facebook Youtube Substack

Salpicón de Frutas instantly takes me back to that street corner in Cali — 56th and the highway — right near my mom’s house, where vendors sell avocados, fruit cups, and of course, this refreshing drink. This fruity cocktail is a Colombian classic made with chopped fruit, orange juice, and watermelon — though every region and household has its own twist. Some versions include soda, powdered fruit drinks like Frutiño, or even a scoop of ice cream or cheese. Yes, cheese — we Colombians love our quirky combos! It’s summer here in Germany — well, a rainy one — but we’re expecting a heatwave this weekend. What better excuse to make a fresh, juicy salpicón? The biggest challenge for me here is finding the right fruits — especially papaya, which I usually consider essential. But this time, I let it go. A small papaya costs 5 €, and it might end up tasting awful. So I recommend using whatever fruit is accessible where you live — kiwi or peaches are great alternatives. Even with fewer fruits, the taste brought me straight back to that street corner in Cali. What should definitely be included, though: fresh oranges (for the juice base) and watermelon — both blended and chopped. Ingredients: 5 oranges, freshly squeezed (including pulp ‑ you can also use orange juice) 1 medium watermelon (use half for blending and the other half cut into cubes) 1 cup chopped pineapple 9 strawberries 1 cup green grapes (can also be purple grapes) Ice to taste 2 red or green apples Instructions: Juice the oranges and keep the pulp. Blend them with half of the watermelon. Chop the rest of the fruits and combine everything in a large bowl. Add ice and stir well. In Colombia, some people add Frutiño or soda at this point, but I prefer the natural flavor of the fruits. Serve chilled and enjoy! You can keep it in the fridge for a few hours. Thank you very much for visiting! Did you like the post? Follow me on our social networks to see more recipes and learn more about my life in Germany Instagram Facebook Youtube

Egg arepa is one of my all‑time favorite Colombian street foods. Every time I go to Santa Marta on the Caribbean coast, I stop by a typical fried‑food stand and grab a small egg arepa with a carimañola. The smell, the texture, the way the hot oil hits the dough – it’s pure nostalgia. Because I live in Berlin, I recreated a home version: one traditional fried, and one lighter Airfryer option for those who prefer less oil or who feel a bit nervous about deep‑frying. If you follow the steps and keep everything ready before you assemble the arepas, both versions turn out delicious. Egg arepa is a gastronomic icon of Colombia’s Caribbean coast, especially linked to the town of Luruaco, in the Atlántico region, with nearly 200 years of tradition. Its roots are mixed: the corn dough comes from Indigenous cultures, the frying technique is strongly influenced by African cooking practices, and the egg is thought to have been introduced via Spanish cuisine. Over time, it also absorbed echoes from the Arab world and even Andalusian recipes brought by Sephardic Jews expelled from southern Spain and Portugal. There are several theories about its origin. Some authors compare it to the North African brik, a thin wheat‑dough pocket with a whole egg inside, which is fully assembled before frying. Others mention round Andalusian empanadas, which are baked, not fried, but filled. The key difference is that the brik is made from a thin wheat dough and is closed with the raw egg already inside, while the Colombian egg arepa is made from corn dough, first puffed in hot oil, then opened to slide in the egg and fried again. Without taking sides, we can honestly say that the Colombian egg arepa is a product of cultural mixing: Indigenous, African, Spanish, and perhaps a bit of Arab influence. Now, let’s get practical. My tip: Have everything ready before you start frying or assembling the arepas, because when it comes to the egg, you need to move fast and precisely. Ingredients: Yields: about 7 egg arepas 2 cups yellow pre‑cooked corn flour (masarepa). If you don’t find yellow, you can use white pre‑cooked corn flour. 1 teaspoon salt (for the dough) 2 cups + 2 tablespoons warm water (approx., may vary by flour brand) 7 eggs (1 per arepa) A pinch of salt for the eggs Oil for frying Oil for brushing (for the Airfryer version) Equipment: Cling film or plastic bag to shape the arepas Arepa press or a small deep plate to form the rounds Large spoon or slotted ladle to “bathe” and flip the arepa in oil Paper towels to drain excess oil A heat‑resistant container or tray to place the arepa inside the Airfryer (so the egg doesn’t run out) Make the dough (base for both versions) In a bowl, mix the pre‑cooked corn flour with 1 teaspoon salt. Add the warm water gradually, stirring with a spoon, then knead with your hands until you get a smooth, soft, homogenous dough. It should not be sticky on your hands; if it is dry and cracked, add water a little at a time until it feels right. Roll into about 7 balls of 5–6 cm in diameter. Flatten each ball into discs about 4–5 mm thick. This thickness is important: if they are too thick, they won’t puff up nicely; if too thin, they can break when frying. Traditional fried version (step by step) Heat enough oil in a deep pot or large pan to about 160–170 °C. If you don’t have a thermometer, use the “test ball” method: shape a tiny ball of dough, drop it in; if it floats and starts bubbling gently after a few seconds, the oil is ready. Carefully add one arepa to the oil. It will start to float and puff up. Use the spoon to “bathe” it with oil. Turn it gently and repeat. This first phase takes about 3–4 minutes, until the arepa is puffed and sealed. Lift it out and drain on paper towels. When you can handle it comfortably (or use a cloth), carefully cut a small opening of about 5 cm along the edge to form a little “pocket”. Crack an egg into a small bowl, so you can keep the yolk intact, and add a pinch of salt. Carefully pour the egg into the pocket. If you want, you can seal the edge with a bit of extra dough; it’s optional. Place the arepa back into the oil, first at a slight angle so the egg starts to set, then fully submerged. Fry for another 4–5 minutes, flipping as needed, until both sides are golden and the egg is cooked to your liking. Lift it out, drain on paper, and serve warm. Practical frying tips Don’t rush the egg step: having each egg in a small bowl makes it easier to slide into the arepa cleanly. If a bit of egg leaks out, don’t worry – that’s part of the learning curve. With practice, your sealing will improve. Keep the oil temperature steady. If it’s too hot, the outside browns too fast while the inside stays raw; if it’s too cold, the arepa absorbs too much oil. Airfryer version (lighter option) For the Airfryer, make the arepas a bit thicker, because they don’t puff up like in oil. Lightly brush both sides with a little oil. Pre‑cook at 170 °C for 10 minutes, turning after 5 minutes. Crack an egg into a small bowl and add a pinch of salt. Take the pre‑cooked arepa out, let it cool enough to handle, carefully cut the pocket, and slide the egg inside. Close the opening with your fingers or make a tiny patch of dough if you like. Place the arepa on a heat‑resistant tray inside the Airfryer, leaning it slightly so the egg doesn’t spill out. Cook at 200 °C for 10 minutes. If you want a glossier finish, lightly brush with more oil at the end. Carefully take it out, let it rest a minute or two, then serve. Notes Egg arepas are best eaten hot, freshly fried or straight out of the Airfryer. On the Caribbean coast, it’s common to eat them plain as a street snack; they also go well with homemade ají, suero costeño, or pink sauce (ketchup + mayonnaise). You can add a small spoon of grated cheese or even some pre‑cooked ground meat into the pocket along with the egg. Pre heat the Airfryer always. Ideally, eat them right away. If you have leftovers, store them in the fridge and reheat in the Airfryer to regain some crispiness. Common mistakes & quick fixes Arepas crack when frying: usually too thin or too dry. Adjust the moisture and thickness of the dough. Egg stays runny after the second fry: the oil wasn’t hot enough. Fry a bit longer at a controlled temperature. Too much oil absorbed: likely the oil was too cold when you added the arepa. Properly heat it first. Quick summary (tips) Recommended thickness: 4–5 mm Frying temperature: about 160–170 °C First frying (puffing): 3–4 minutes Second frying (with egg): 4–5 minutes Airfryer: 10 minutes at 170 °C (pre‑bake), then 10 minutes at 200 °C with the egg inside (on a heat‑resistant tray) Have everything ready before assembling: eggs in small bowls, paper towels at hand, a safe work space. Egg arepa is a tenderly hybrid snack from the Colombian Caribbean coast: simple in ingredients but rich in flavor. It carries stories of journeys, mixing, and street cooking, and you can now bring a piece of it into your own kitchen, whether in a steamy skillet or a convenient Airfryer. Try it, adjust the times to your own equipment, and enjoy it: the first one might not be perfect, but the second one often feels like a promise kept. Thank you very much for visiting! Did you like the post? Follow me on our social networks to see more recipes and learn more about my life in Germany. 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Today I want to share a recipe with a lot of history behind it: the famous Reina Pepiada. This stuffed arepa was created in Caracas in 1955 by the Álvarez brothers as a tribute to Susana Duijm, the first Venezuelan woman to win the Miss World title. That is how one of Venezuela’s most iconic arepas was born, and today it is enjoyed in many different versions. This is my version, adapted to my taste, while keeping the fresh, creamy, and delicious character that makes it so special. It is also a very versatile filling: you can enjoy it in arepas, wraps, toast, or even with plantain chips. And since my Venezuelan friends approved it too, I invite you to try it. Ingredients: 1 chicken breast 1 bunch cilantro, chopped, or to taste 1 garlic clove 1/2 red onion, finely diced 1 ripe avocado Juice of 1/2 lime, or to taste Salt to taste Pepper to taste 5 tbsp mayonnaise, or to taste You can replace the mayonnaise with Greek yogurt For cooking the chicken: 2 bay leaves 1 tbsp dried oregano 2 garlic cloves 1 stalk of green onion or 1/2 regular onion Preparation: Cook the chicken: Place the chicken breast in a medium pot and cover it with water. Add salt, bay leaves, oregano, and onion. Bring to a boil, then lower the heat and let the chicken cook gently for about 20 minutes, until tender and flavorful. Let it cool and then shred it with two forks or your hands. Prepare the creamy sauce: While the chicken is cooking, mix the mayonnaise or Greek yogurt with the chopped garlic, cilantro, lime juice, salt, and pepper. If you want a smoother texture, use an immersion blender. Add a little water if needed to make the sauce lighter. Combine the ingredients: In a large bowl, mix the shredded chicken with the sauce. Then add the avocado, roughly mashed into chunks, and the diced red onion. Stir carefully until everything is well combined. If raw onion feels too strong, soak it in cold water with salt and lime for at least 30 minutes before using it. Adjust the flavor: Taste the filling and adjust with more lime, salt, pepper, or even a little chili if you like a spicier flavor. You can also add more chopped cilantro at the end for extra freshness. And that’s it! This delicious Reina Pepiada filling is perfect in arepas, wraps, toast, or with plantain chips. Ready to taste a little piece of Venezuela in every bite? If you want to see this recipe in action,I invite youto watch the step-by-stepvideo! 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 Substack

Street Flavor at Home I’ve lived in Berlin for 11 years now, and making arepas with real corn at home seemed almost impossible a decade ago. But things have changed! Today, you can easily find trillado corn (peeled dried corn) online or at Latin American and even some Asian stores. These arepas are special because they carry the full fiber of the corn and that unmistakable authentic street flavor, like the ones grilled on the sidewalks in Cali at 5 in the morning. After many tries, this is the version I love the most. And no need for strict measurements – it’s all about getting the right texture and taste. Ingredients Trillado corn (or whole dried corn – just know it takes longer to cook) Water Salt to taste Look online for “maíz trillado” or check your local Latin or Asian market. Zubereitung: Preparation The night before: Rinse the corn and soak it in plenty of water. Make sure the water level is about 4 fingers above the corn. The next day, cook the corn using the soaking water (if you think the pot needs a little more water, make sure the water is about 3 cm above the corn. I use a pressure cooker (Instant Pot on High mode) for about 25 minutes. In a traditional pot it can take an hour. Just make sure the grains are soft, but not too mushy. Grind the corn: Old-school, with a manual grinder (fun but heavy-duty!) In a food processor, in small batches if it’s not very big Or, my go-to: with the KitchenAid grinder attachment, using the medium plate. Super practical and easy to clean! Add salt to taste and knead by hand. For 500 g of corn, I usually add 1½ tbsp of salt – adjust as needed. Shape the arepas. I place the dough between two plastic sheets and flatten it with a cutting board. Mine are usually 3 to 6 mm thick, depending on what I’m craving. You can also stuff them with cheese or spread some butter on top. Grill or pan-sear the arepas over high heat. If you have an arepa grill, even better – just make sure it’s hot enough so the dough doesn’t stick. A taste of Colombia in every bite These arepas are comforting, full of flavor, and deeply nostalgic. Enjoy them with fresh cheese, hogao, black coffee – or just as they are. Try them and let me know how they turn out. Got any special tricks? I’d love to hear them! Thank you very much for visiting! Did you like the post? Follow me on our social networks to see more recipes and learn more about my life in Germany Instagram Facebook Youtube

Falafel  is one of the most popular recipes in the Middle East, ideal for those looking for a vegan option that is nutritious and full of flavor. Although it was not so common in Colombia  a few years ago, nowadays it is easy to find. Although on the coast, in cities like Barranquilla , where Syrian-Lebanese migration left a strong influence on the cuisine, falafel has always been more common. Now that I live in Germany , I have become accustomed to seeing falafel on almost every corner, as there is a large Turkish community here and numerous restaurants that offer it. The best thing is that making falafel at home is very simple and you can customize the ingredients to your liking. In this recipe, I will show you how to make crispy falafel with chickpeas , spices and an extra touch of cilantro , which gives it a delicious flavor. I will also tell you how to adapt it to make it gluten-free  or to prepare it in the oven, fried or in an airfryer . Ingredients for homemade falafel: 500 g dried chickpeas (soaked for 24 hours) ½ white onion, finely chopped ½ cup fresh parsley ½ cup (or more) fresh coriander 3 garlic cloves, minced 2 teaspoons ground cumin 1 teaspoon turmeric powder ½ cup gluten-free spelt, chickpea or oat flour 1 tablespoon of baking soda (optional) 1 spoon of salt Pinch of black pepper How to make falafel step by step: Prepare the mixture : Soak the chickpeas in baking soda for 24 hours. Rinse them and in a food processor, add the drained chickpeas, onion, parsley, coriander, garlic and spices and flour. Process until you obtain a mixture with a grainy texture (it should not be completely pureed). You should be able to roll it into a ball without it falling apart. Form the balls : With a spoon, take portions of the mixture and form balls with slightly damp hands. You can also shape them into mini burgers if you prefer. Cook the falafel  (choose your preferred method): In an air fryer : Cook at 180°C for 10-12 minutes , until golden and crispy. Deep fried : Heat oil in a frying pan and fry until golden brown on the outside. In the oven : Bake at 200°C for 20-25 minutes , turning halfway through. Frying pan:  You can make them in the shape of mini hamburgers and cover them so they cook well, then brown until they are ready. Serve and enjoy : Serve with pita bread, homemade hummus, tahini, fresh salad or roasted  vegetables. Tips for the best homemade falafel ✔️ Use dried chickpeas  and soak them for 24 hours . Do not use canned chickpeas, as the texture will not be the same. ✔️ If the mixture is too wet, add a little more chickpea flour or oatmeal. ✔️ You can make a large batch and freeze the  falafel before cooking them so they are always ready. Thank you for visiting! Did you like the post? Follow me on my social networks for more recipes and insights into my life in Germany! Instagram Facebook Youtube Substack

Lentils are one of those dishes that save any day! Easy, comforting, and no soaking needed. If you have a pressure cooker, they're ready in no time! This time I craved flavorful lentils, but not just any: with smoked ribs . Living in Germany is a blessing for this, as Germans know their pork. I use Kassler (or Kasseler), cured and smoked ribs – almost identical to Colombian ones, just missing those tropical landscapes I miss so much 😉 You find the cuts in any traditional supermarket: ribs with or without bone, neck or smoked loin. Every home has its version – some with white onion and paprika, others with potato – but today I'll share mine , just as I made it in my Berlin kitchen. Ingredients (for 4-6 servings): For the sofrito: 4 large tomatoes, grated 4 green onions, finely chopped 2 garlic cloves, finely chopped 1 tsp salt (or to taste) 1 tsp cumin (or to taste) ½ tsp turmeric 1 tsp ground cilantro (optional) 1 tsp sweet paprika For the colombian style lentils: 500 g lentils (I use Spanish brown ones, larger size) 2 carrots, diced 700 g Kassler ribs (Dicke Rippen) 1 tbsp salt at the end (or to taste) 1/2 teaspoon of pepper (optional) 2 bay leaves for cooking Zubereitung Schritt für Schritt: Sear the ribs: Remove the bone from the ribs and cut into cubes. In the pot you'll use to cook the lentils, add 1 tsp vegetable oil and sear the ribs until golden. Add the bone too and sear it. Remove everything and reserve. Make the sofrito: In the same pot, add 1 tbsp vegetable oil. Sauté the onions over medium heat with the chopped garlic and add the tsp of salt to release juices. Cook **until translucent. Tip: chop everything finely for a juicy, flavorful sofrito. Add the grated tomato and let the mixture boil. Combine everything: Add the diced carrots and lentils. Put back the seared bones (I reserve the meat to serve separately). Stir well and cover with water – eyeball it, about 1 cm above the lentils (honestly, I always do it this way and it works great). Add the bay leaves as well. Cook according to your pot: Instant Pot: High for 8-10 minutes. Traditional pressure cooker: 10-15 minutes. Regular pot: 30-45 minutes, stirring occasionally until soft. (Note: I use Spanish brown lentils, larger than pardina ones. In a regular pot, stir and check until tender.) Season and thicken: Remove the bay leaves from the pot. Adjust with salt and spices. If too liquid, scoop some broth with lentils, blend, and return to the pot. Serve with love: Heat the reserved meat in the oven or airfryer on medium. Serve lentils with rice, salad, and fried ripe plantain, my favorite way. Thank you very much for visiting! Did you like the post? Follow me on our social networks to see more recipes and learn more about my life in Germany Instagram Facebook Youtube Substack

Colombian guiso is one of those recipes that tells a story in every bite. It is the base of many traditional dishes, which is why many cooks call it the “Colombian mother sauce”: from this tomato and onion sofrito come beans, sudados, sancochos, atollado-style rice dishes and countless homemade recipes. Its origin lies in the Spanish sofrito, made with garlic, onion and bell pepper, which arrived during colonial times; there, Afro-descendant and peasant cooks added tomato, transforming it into the guiso we now know throughout much of Latin America, with variations from country to country and from region to region within Colombia. On the Caribbean coast, guiso has its own personality: more red onion than scallions is used, many families add less tomato, and sweet ají is traditionally added to give it aroma and depth. In my costeño version, living in Germany, I adapt the recipe by using plenty of tomato (because I love it juicy) and replacing the sweet ají with sweet paprika powder, which is easy to find here and gives it a delicious color and flavor. I use this guiso to prepare lentils, beans, scrambled eggs (huevos pericos), chicken sudado, meats, potatoes and boiled yuca, and even as a base for a good shrimp or seafood encocado . You ca also eat it with arepas, yuca, patacones and boiled potatoes, Costeño Colombian Guiso (Hogao) Ingredients: 2–3 stalks scallions 2 large red onions 5–6 large tomatoes, grated 2 cloves garlic, finely chopped 1/2 teaspoon sweet paprika, or to taste Salt to taste Vegetable oil (as needed for sautéing) Preparation: Sauté the onion and garlic Add a little oil to a pan and heat it over medium heat. When it is hot, add the chopped scallions and finely sliced red onion, along with the chopped garlic. Sauté for about 5 minutes, stirring occasionally, until the onion is translucent and fragrant. Add the tomato and spices Stir in the grated tomatoes. You can also use them chopped, but grating them helps you get more of the tomato juice and makes the guiso more homogeneous. Add the sweet paprika and a pinch of salt. A good trick is to add that pinch of salt at this point to help the vegetables release their juices and make the guiso more flavorful. Cook over low heat Cook over medium heat with the lid on until the mixture begins to simmer gently. Once it comes to a boil, reduce the heat, cover again and cook for another 15 minutes, stirring occasionally so it does not stick. The guiso should be juicy, with the tomato well integrated and the onion very soft. Enhance the flavor with longer cooking (optional) If you prepare a generous amount of guiso and want it to be even more concentrated and delicious, after it comes to a boil you can leave it covered over low heat for 25 to 30 minutes. Just make sure to stir from time to time and adjust the salt if needed. Storage, uses and flavor variations This costeño guiso is perfect for many preparations: lentils, beans , scrambled eggs with scallions, to eat it with boiled potatoes or boiled yuca, to prepare shredded chicken, chicken or beef sudado, or as a base for a shrimp or seafood encocado . If you make a large batch, store it tightly covered in the fridge for up to 3 days. You can also freeze it in small portions so you always have some on hand to add, for example, to quick weekday scrambled eggs. If you want to play with flavors, you can add a little turmeric powder for extra color, or incorporate ground cumin or ground cilantro, depending on the dishes you plan to prepare with the guiso. Thank you so much for your visit! Did you like this post? Follow me on our social media channels to see more recipes and learn more about my life in Germany! Instagram Facebook Youtube

Cargamanto Beans in Berlin: A Taste of Home Far Away I’m a little happier since I discovered that cargamanto beans – the ones that take me straight back to my grandma’s kitchen – are easy to find here. They’re also known as cranberry beans, borlotti beans, or pinto beans, and in German, as Wachtelbohnen . While Colombia has white, red, and brown varieties, in Germany you’ll most often find the light brown type. You can get them online, in Turkish supermarkets, or with a bit of luck, at some regular grocery chains. Best of all, their taste and texture are perfect for making that dish that, for many Colombians like me, tastes like a Sunday with family. My grandma always added pork trotters to boost the flavor. One of my aunts added panela or ripe plantain. Every household has its own recipe, its own stew, its own twist. In mine, I love using guiso costeño  with red onions and scallions — it adds a caramelized sweetness I adore. Here’s a video of how I make my guiso. Today, I’m sharing my version adapted to what I have here in Berlin. As I always say: there are no fixed rules in the kitchen, so feel free to adjust this recipe to your liking. Ingredients for the colombian cargamanto beans (Yields 8–10 servings) For the colombian beans: 3 cups cargamanto beans (Wachtelbohnen) 1 tbsp baking soda (Natron) 1 green plantain (or ripe, if you prefer) 1 carrot ½ red bell pepper 1–2 garlic cloves 2 bay leaves 1 stalk spring onion ½ white onion Water (to cover the beans by 3–4 cm) To season at the end: 1 tsp sweet paprika 1 tsp cumin 3 tsp salt (or to taste) Pepper to taste ½ tsp ground coriander (optional) For the guiso costeño : 1 tbsp vegetable oil 3 large tomatoes, grated 3-4 scallions, finely chopped 2 red onions, diced 2 garlic cloves, finely chopped ½ tsp sweet paprika ½ tsp cumin ½ tsp turmeric (optional) Salt to taste Preparation 1. Soak the beans Soak overnight in water with 1 tbsp baking soda (Natron). This helps soften them and reduce the compounds that cause gas. 2. Cook the beans The next day, rinse the beans well and discard the soaking water. In a pressure cooker or multi-cooker (I use an Instant Pot), add the beans, plantain broken into chunks (this helps thicken), carrot, bell pepper, onions, garlic, and bay leaves. Cover with water (about 3–4 cm above the beans). Instant Pot: 15–18 minutes on “High” Conventional pressure cooker: 25–30 minutes Regular pot: 45–60+ minutes 3. Make the guiso costeño In a hot pan, add oil and then the onions. Sauté until translucent. Add garlic, grated tomatoes, spices, and salt. Stir well, bring to a boil, lower the heat and cover. Let it simmer on low heat for 15 minutes. My tip: grate the tomato and finely chop all ingredients — this helps them release their juices better than if they’re cut in large chunks. 4. Combine flavors Once the beans are soft, remove the bay leaves, bell pepper, carrot, and onions. Discard the bay leaves and blend the rest with a bit of broth, a few beans, and a spoonful of the guiso. Return this to the pot. Add the rest of the guiso (save 2–3 tablespoons for garnish), stir well, and adjust the seasoning with salt and spices. Let everything simmer together for another 10 minutes over medium heat, covered, to thicken. Enjoy! Serve the beans however you like — with white rice, ripe plantain slices, arepa, avocado, or a fried egg. This is a little piece of home you can make wherever you are. Will you try it? If you do, tell me in the comments   Thank you very much for visiting! Did you like the post? Follow me on our social networks to see more recipes and learn more about my life in Germany Instagram Facebook Youtube