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Yuca and cheese carimañolas (Colombian stuffed yuca fritters) Today we’re making cheesy carimañolas, one of those Colombian fritos that taste like the Caribbean, the beach and street breakfast. For me, every carimañola tastes like Santa Marta: walking down early in El Rodadero to grab an egg arepa and a carimañola and feeling happy for the rest of the day after that. Carimañolas (also called caribañolas) are one of the most beloved fritos from the Colombian coast. They can be filled with meat, but this time we’re making them just with cheese, the way I love them for breakfast or an afternoon snack. Since I moved to Germany, I’ve wanted to recreate them to go back to that moment, even if it’s from my kitchen in Berlin. The cheese: the heart of these carimañolas For this recipe, I used Latino cheese from Beloso , a Latin-German brand based in Hamburg that offers Latin products that taste very close to the flavors from home. This cheese in particular has the texture and flavor that are very similar to Latin cheese and other fresh cheeses from Latin America, which makes it perfect for filling carimañolas. You can also use their queso costeño . If you can’t find this kind of cheese where you live, you can use queso costeño if you’re in Colombia, or a good feta cheese as an alternative when you’re abroad. The yuca: fresh or frozen To make these carimañolas, I used frozen yuca, which I found at an Asian supermarket in Berlin. I like working with frozen yuca because it helps avoid the risk of ending up with a bad root (too fibrous or hard). If you know how to pick fresh yuca, you can also buy it raw in African, Indian or Asian grocery stores and peel it yourself. Ingredients (makes about 8 carimañolas) 1 kg frozen yuca (cassava) 1 tablespoon salt for the cooking water 1 tablespoon salt for the cooked yuca dough Latin or costeño‑style cheese (I used Latino cheese from Beloso ). If you can’t find it, substitute with feta cheese. 1 teaspoon oil for the dough How to make cheesy yuca carimañolas step by step Cook the yuca Cook 1 kg of yuca in plenty of water with 1 tablespoon of salt until it is very soft. Once the yuca is cooked, remove it from the water and let it cool slightly so you can handle it. Prepare the yuca dough Remove the fibrous core (the “vein”) from each piece of yuca; this step is very important so the dough has a smooth texture. Process or grate the yuca until you get a homogeneous dough. You can use a grater or a food processor, but try not to process it for too long so it doesn’t release too much starch and become overly sticky. Add a pinch of salt to the dough (about 1 tablespoon, adjusting to taste) and 1 teaspoon of oil. Mix well with your hands until you get a manageable dough. Prepare the cheese filling While the yuca is cooking, cut the cheese into sticks about 6–7 cm long. Have them ready for stuffing the carimañolas. Shape the carimañolas With the dough still warm but manageable, start shaping the carimañolas. You can wear gloves or lightly oil your hands so the dough doesn’t stick. Take a portion of dough and roll it into a ball. Then flatten it slightly to form a disc. Using both thumbs, press into the center of the disc to create a hollow: this is where the cheese stick will go. Place a cheese stick inside, close the carimañola carefully and shape it into an oval, the classic carimañola shape. Make sure the cheese is fully covered by the dough so it doesn’t leak out while frying. Chill before frying Place the shaped carimañolas on a tray and chill them in the fridge for at least 30 minutes before frying. This step helps them hold their shape better and gives the dough a firmer texture. Fry the carimañolas Heat plenty of oil in a deep pan or pot to about 170–180 °C. Ideally, use a kitchen thermometer to keep an eye on the temperature – it’s a small investment that makes a big difference when frying. Fry the carimañolas until golden. Keep an eye on the heat: if the oil is too hot, they can burst or brown too fast on the outside while staying undercooked inside. Remove them from the oil and place them on paper towels to drain the excess oil. How to serve and store your carimañolas Serve the carimañolas piping hot with ají, suero costeño or your favorite dipping sauce. They’re perfect for breakfast, a Latin‑style brunch or as part of a Colombian fritos platter. If you’re not going to eat all of them at once, you can freeze them. You can freeze them shaped (before frying) or already fried and cooled, in an airtight container. When you’re ready to enjoy them, reheat in the oven or air fryer at 160 °C for about 15 minutes, until hot and crispy again. With these cheesy yuca carimañolas you bring a little piece of the Colombian coast into your kitchen, wherever you are. And if you live in Germany, finding a good Latin cheese like the one from Beloso really makes all the difference – one bite and you’re back home. 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

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

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 for the purple corn arepas: 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 purple 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