Hablemos del buñuelo colombiano

Let’s talk about Colombian buñuelo

What would a December or a fried food table be without a fritter?

That delicious fried dough that we have made our own way with different ingredients but ...

Fritters are the ideal fusion between sweet and savory, a flavor that always invites us to repeat and the best thing is that there IS more. How tasty to find them in every region and taste with them the culinary creativity that we Colombians have.

In Bogota it is a golden sphere prepared with corn starch, yucca starch and cheese from the coast that doña Elvia offers us in our #SavoringPaloquemao with a crunchy crust and an interior so spongy that your mouth will have the same sensation as when you bite into cotton candy. If we go to Cartagena, you will be delighted with a light black-headed bean dough that transforms into the calderos of our #FiestasdeBarrio.

Fritters are usually very representative of the month of December and Christmas, however, you can find them in any cafeteria or fried food table during all months of the year.

This emblematic snack of Colombian gastronomic culture is the result of a long process of transculturation. The recipe for the corn fritter came from the Spaniards, who appropriated it from the Arabs who occupied the Iberian Peninsula for eight centuries. Its American dough and the frying inherited from Africa are a convincing example of our culinary miscegenation. The buñuelo costeño is the local version of the akara or akkra, very popular in Nigeria and the Gulf of Benin. Its ingredients, as well as the preparation technique, were imported in an identical way through the hands of African cooks.

Since colonial times, the buñuelo has been a snack as much ours as the empanada, to both of which we have contributed our identity in such a powerful way that today they are an essential part of traditional Colombian cuisine.

An experience that can be enjoyed from the moment it is kneaded, and when tasted, it is a perfect balance of flavors that can be enjoyed at breakfast, during a rest after a hectic day or at dinner on a cold night, when accompanied by a hot chocolate or aguapanela.

The Colombian fritter, a gastronomic representative of our culture, which, like us, is full of tastiness.