Resultados de la búsqueda

Adaptation of corn cariaco arepas This recipe is very special to me because it’s inspired by an arepa I have never tried in its original version: the purple corn arepa, also known as Arepa de Chichiguare , typical of La Guajira in Colombia . For many years, cariaco corn has been a staple food for Guajira communities, and these arepas are part of the region’s culinary tradition. The traditional version is prepared with cariaco corn, milk, and costeño cheese. Since I live in Germany and don’t have access to all of those ingredients, I adapted the recipe using Peruvian purple corn, which I find in some Latin stores and online, and cheeses like feta, kashkaval, or köpfkäse, which work really well as substitutes. Here’s my version – try it, adapt it, and find your own way of enjoying these arepas. Arepas made with feta cheese Ingredients: 400 g purple corn 2 cups cheese of your choice (feta, kashkaval, or köpfkäse are good options; add more if you like it cheesier) Water as needed, or milk Salt to taste Preparation: Wash and soak the corn.  Place the corn in a large bowl, cover with plenty of water, and soak for at least 10 hours or overnight. Cook the corn.  Transfer the soaked corn to a pressure cooker with enough water to cover it. In my cooker, it takes about 35 minutes for the kernels to open and soften, but this may vary depending on your pot. Drain and cool.  Drain the cooked corn. You can save the cooking water to prepare a refreshing chicha morada . Let the corn cool slightly so it’s easier to handle. Grind the corn.  Pass the corn through a mill or a food processor until you get a somewhat uniform texture. Prepare the dough.  In a large bowl, mix the ground corn with grated cheese (or in chunks, as done traditionally) and salt. Add a little water or milk and knead until you can form a ball that doesn’t crack when pressed – that’s the perfect hydration point. You can use banana leaves when you make the arepas, so they will have a very particular but delicious flavor. Shape and cook the arepas.  Divide the dough into portions and flatten them into arepa shapes. Cook on a hot skillet or grill. If you have banana leaves, place the arepas on them for a more authentic flavor. Enjoy hot.  Once the arepas are golden on both sides, remove and serve. Extra tip These arepas can be frozen once cooked. Just reheat them on a skillet or grill later, and they’ll taste delicious. Sources of inspiration:   :   Revista Entornos , @travelercolombia , und das Buch „Las cocinas del Paraíso“ von Carlos Enrique "Toto" Sánchez. 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

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: 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, juiced (keep the pulp) 1 medium watermelon (half for the juice, half chopped) 1 cup pineapple, diced 9 strawberries 1 cup green grapes Ice to taste 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

Cassava Arepas: A Corn-Free Delight from My Kitchen in Berlin As a true Colombian, arepas will always hold a special place in my heart… and on my table! While traditionally made with corn, there are also delicious versions made with cassava, known as arepas de yuca  or cassava arepas . Cassava is a popular root vegetable in Colombia and many Latin American countries. It’s not only tasty, but also a great alternative for those with corn allergies or those on an elimination diet (avoiding foods like soy, corn, gluten, or legumes) due to autoimmune conditions, gut imbalances, or other health concerns. Here in Berlin, I can find cassava easily in Asian or African supermarkets. Since I’m not the best at choosing fresh cassava (sometimes it looks good but turns out bad!), I usually buy it frozen – it saves me time, money, and surprises. Cheese Tips : I use whatever I have at home – Latin cheese, feta, or kashkaval (which melts beautifully and is easy to find in Berlin). Ingredients: 500 g cassava (fresh or frozen) 120 g cheese (I use Latin-style fresh cheese, but feta or any semi-soft melting cheese also works) 15 g butter or ghee (optional) Salt to taste Instructions: 1. Peel and cook the cassava If using fresh cassava, cut it into pieces about the length of four fingers and score the skin to peel it easily. Boil in salted water until soft. Let it cool slightly, remove the thick fibrous “vein” in the center, and place it in a food processor with the cheese, butter (if using), and a pinch of salt. 2. Make the dough Blend until the mixture is smooth and well combined. If you don’t have a food processor, you can grate the cassava and cheese by hand, then mix everything thoroughly. 3. Shape the arepas Take portions of dough and shape them by hand. Or, place the dough between two pieces of plastic, roll it flat with a rolling pin, and cut into circles using a mold or a plate. 💡 On my Instagram, you can watch a step-by-step video on how I make them. 4. Cook or freeze Cook the arepas on a hot non-stick pan (no oil needed) over medium heat until golden on both sides. You can also freeze them once shaped and cook directly from frozen in a toaster or pan. These cassava arepas are soft, flavorful, and comforting. Perfect to serve with eggs, avocado, cheese, hogao , or whatever your Latin heart desires 👉 Have you tried them? Share your version or tips 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

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 (Yields 8–10 servings) For the 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 1 tbsp 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 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

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. Next day : Transfer the soaked corn and water to a pot. I use a pressure cooker (Instant Pot on High ) and cook it for about 25 minutes . In a regular pot, it takes an hour or more  – just make sure the grain is tender and that it doesn’t dry out. 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 cm 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

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 base, peel the prawns and set the shells aside. In a saucepan, sauté half the amount of paprika, the onions and leek and a tablespoon of tomato puree in oil. Stir and then add the prawn shells. Add 4 cups of water, stir, and cook for about 10 minutes. If foam appears, remove it with a spoon. Strain everything through a sieve and set aside. I like to cook the peas and carrots a little 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 two tablespoons of olive oil to a hot pot, the achiote (if you have it) and the previously washed rice you are going to use and fry it a little. In this case I used parboiled rice. After doing this for about 3 minutes at a medium temperature, lower the heat and add 4 cups of water, 1 teaspoon of salt, the turmeric and let the rice cook. When the rice is almost ready, add olive oil and the rest of the onions, paprika, leek, garlic and tomato puree to a separate frying pan. Over a medium heat, stir until everything is “poached”, i.e. the stew becomes a little shiny and the onions become transparent. Then add the prawns. Note that if they are already cooked, you only need to leave them for a very short time. In my case, they were raw and took about 7 minutes to cook. You can tell 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, lemon zest and juice. The latter is optional but for me it's what gives it the explosion of flavor! Adjust the flavor with salt and pepper, add cilantro to taste and serve. The best thing is that @ weinme.de  helped me find the ideal pairing for this delicious dish. I paired it with this Baron Knyphausen 1818 German 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's why I loved this Colombian-German project! Thank you very much for your visit! Did you like the post? Follow me on our social networks to see more recipes and find out more about my life in Germany Instagram Facebook Youtube

Encocado is one of the many typical dishes of the Colombian coasts. It is so called because it is a preparation consisting of a stew or stir-fry to which coconut milk is added. This dish also has its own versions in other Latin American countries such as Ecuador. It can be prepared with shrimp, fish and seafood. My favorite way to prepare this dish is with a stew or guiso typical from the coast, which consists of aji dulce (sweet chili - if you don't have it, add sweet paprika powder), red onion, spring onion, garlic and tomato. I also add red bell pepper for more flavor. Ingredients: (Approx. 3 servings) 2 medium ripe tomatoes, grated 1/2 grated red paprika 1/2 large red onion, finely chopped 1 spring stalk finely chopped 1 large garlic clove, finely chopped 1 sweet chili pepper (optional) finely chopped 1 teaspoon coriander powder 1 teaspoon cumin powder 1/2 teaspoon turmeric powder 1 can coconut milk Salt and black pepper to taste 1/2 bunch chopped cilantro or to taste 1 tbsp chopped fresh basil to taste (optional) Vegetable oil 400 grams of pre-cooked and thawed seafood. Preparation: In a skillet heat the oil and add the red onion, spring onion and sweet chili pepper (optional- if you don't have then add sweet paprika powder). Stir fry for about 3 minutes, then add the garlic. After the onion starts to become transparent add the tomato and grated paprika, stir and add the spices: cumin, turmeric and coriander powder. Stir and bring to a boil. When it boils, lower the heat and let it cook covered for 10 to 15 minutes, so that it releases more liquid. Separately, heat the coconut milk and when it starts to bubble, add the ready stew. Stir and add salt and pepper. Here you can blend it or leave it like this... When the mixture is boiling, add the seafood and cook for about 6 to 7 minutes more. Correct the flavor by adding more salt, pepper or more spices to taste and add the basil and cilantro. Stir and turn off the heat. Serve with rice, plantain chips, mashed plantains or whatever you like! Thanks for stopping by! Did you like the recipe? Follow me on my social media channels to discover more recipes and get an insight into my life in Germany! Instagram Facebook Youtube

Looking for an easy, quick and healthy recipe? These ceviche tacos are an excellent choice! The mango is, without doubt, one of my favorite fruits. I still remember with nostalgia how, during breaks at school in Colombia, my classmates and I would approach the mango trees, ready to throw stones at them and knock the fruit down. We loved to eat them green, or “viches”, as we say there, accompanied by salt and lemon. This ceviche is a perfect blend of my love for mangos and my passion for Mexican food. Now that I live in Germany, I appreciate tropical fruits even more, as they are not always easy to find, sometimes they have very high prices, and they do not always taste the same as in my homeland. So when I get a perfectly ripe mango, it's pure joy! In fact, I have opted to buy frozen mangoes and eat them as a snack because they are cheaper, or also to make juices, like this mangonada  that I shared on my Instagram profile last year. This recipe brings together two of my great loves: mango and Mexican food. I'm a taco fanatic, especially when they're made with authentic corn tortillas. This option is perfect if you're short on time, really hungry and want to eat something quick, healthy and delicious. Ingredients for the ceviche: 2 large mangoes, cut into strips 1 red onion, finely chopped or you can cut it into julienne strips Lemon juice to taste Salt and pepper to taste A generous handful of fresh coriander, chopped Corn tortillas for tacos Chili (optional) Preparation: In a bowl, mix the mangoes, onion and coriander and season with salt, pepper and lemon juice to taste. Heat the corn tortillas in a frying pan. A tip: to keep them warm, wrap them in a tea towel until you are ready to serve the tacos. What would you add to this recipe? Let me know in the comments! Personally, I would add avocado, but I didn't have any to hand that day. You could also add shrimp. 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

Healthy Banana Split: A Refreshing and Nostalgic Dessert If there is one dessert that transports me directly back to my childhood, it is the Banana Split . Every time I got good grades at school, my mom would reward me by taking me to a famous ice cream parlor in Cali called Dari . Without hesitation, I would always order a Banana Split: sweet, creamy and full of colors. This classic is also a favorite in the fruit shops of my city, where it is still enjoyed with fresh fruit and lots of flavor. In Berlin, the ice cream culture is strong, especially on sunny days. The queues at ice cream parlors can be endless, so lately I've opted to make my own versions at home. If you've ever craved delicious ice cream but without leaving the house, this recipe is for you. An easy, healthy dessert that's perfect for the whole family Banana Split is not only a classic, but also a fun option to share with children and get them involved in the kitchen. They can decorate their dessert however they like and experiment with different toppings. It's a perfect way to enjoy a special family moment. Ingredients: (1 serving) 2 bananas (one frozen for the ice cream, the other fresh to serve) 1 cup (approx.) of creamy coconut milk 1 cup of frozen berries Optional toppings (add whatever you like): Pecans Coconut flakes Cocoa nibs Hemp seeds Puffed amaranth Fresh strawberries Preparation: In a food processor, mix the frozen banana  and berries  with the coconut milk . Add half the milk first and adjust the amount according to the desired texture. Once you have a creamy consistency, place the mixture in the freezer for 15 minutes  to thicken. The time may vary depending on the power of your freezer. To assemble the Banana Split: Cut the banana  in half lengthwise and place it on a plate. Serve a generous scoop of your ice cream in the center. Decorate with the toppings  of your choice. A delicious, refreshing dessert full of nostalgia. 👉 What toppings would you add? Tell me in the comments. Thank you very much for your visit! Did you like the post? Follow me on our social networks to see more recipes and find out more about my life in Germany! Instagram Facebook Youtube

A typical Middle Eastern dish with easy-to-find ingredients. 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 Arab 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 teaspoon of salt Pinch of black pepper How to make falafel step by step: Prepare the mixture : In a food processor, add the drained chickpeas, onion, parsley, coriander, garlic and spices. Process until you obtain a mixture with a grainy texture (it should not be completely pureed). 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. Are you up for trying this recipe? If you make this homemade falafel , let me know how it turned out in the comments or tag me on Instagram  @ColombianFoodie. I love seeing your creations! 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

These chicken pastries  are born out of nostalgia and childhood memories in Cali, Colombia. As a child, I would accompany my mother to a shopping center called Cosmocentro, where enjoying these pastries was more than a tradition, it was a ritual that filled me with joy. Now, from Germany, I recreate this recipe to relive those moments and share a little piece of my homeland with my family. The best thing about this recipe  is its versatility. Although they are filled with chicken, you can experiment with ground meat, shredded meat or even mushrooms for a vegetarian option. Also, if you are in Germany, I recommend using “Tante Fanny”  puff pastry. Because it is made with butter, it has a more authentic flavor and texture, perfect for this dish. My favorite puff pastry Ingredients: For the filling: 1 medium chicken breast (approx. 325 g) 1/2 chopped tomato 2 stalks of spring onion 1 tbsp tomato paste 1 clove of garlic, chopped 1/2 green pepper (you can use red) 1/2 tbsp sweet paprika powder 1/2 tbsp cumin powder 1/2 tbsp coriander powder 1 tsp turmeric powder Salt and pepper to taste 1 cup chicken stock or water For the pastries (12 units): 1 beaten egg (for brushing) 3 packets of puff pastry (in Germany: Blätterteig, 280 g each) Preparation: Cooking the chicken: Cook the breast in water with salt, oregano, bay leaf, long onion, garlic and coriander for 20 minutes over medium heat. Shred the chicken and set aside. Don't throw away the broth, you'll use it later. Prepare the stew: In a frying pan, heat olive oil and fry the onion and tomato. Add the garlic, paprika and tomato paste. Let the vegetables release their juices before adding the shredded chicken. Add half a cup of the reserved broth along with the spices, salt and pepper. Cook over medium-low heat for 15 minutes, adjusting the flavor as necessary. Assemble the pastries: Preheat the oven to 180 °C. Using a 10 cm diameter mold or plate, cut circles of puff pastry. Place two tablespoons of the filling on each circle, brush the edges with egg, cover with another layer of pastry and seal the edges with a fork. Brush the surface with beaten egg. Bake: Bake for 15 minutes or until golden brown. Adjust the time according to your oven, checking after 10 minutes to avoid burning. Enjoy: Let stand a few minutes before serving. These pastries are ideal as a snack or to surprise your guests with a little piece of Colombia.. 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