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Bandeja Paisa, often hailed as Colombia’s most iconic dish, is a reflection of the hearty, hospitable culture of the country’s Antioquia region. Its name translates to “Paisa Platter,” referring to the people of the Paisa region, and the dish embodies their culinary traditions.
Known for its generous portions and bold flavours, Bandeja Paisa is a celebration of abundance, featuring a variety of ingredients that together create a satisfying and memorable dining experience. Whether enjoyed at a rural hacienda or a bustling city restaurant, this dish represents the heart and soul of Colombian comfort food.
What Is Bandeja Paisa?
Bandeja Paisa is much more than a meal, it’s an experience. It’s traditionally served on a large platter, showcasing an assortment of ingredients that offer a symphony of flavours and textures.
This dish is the epitome of Colombian culinary hospitality, designed to be as filling as it is flavourful. The combination of proteins, carbohydrates, and fresh accompaniments makes it a complete meal, perfect for fuelling a long day in the rugged Colombian countryside.
While its ingredients can vary slightly depending on the chef or the occasion, the essence of Bandeja Paisa lies in its variety and the satisfaction it brings. Each element is thoughtfully prepared to contribute to the overall harmony of the dish, creating a meal that’s as visually impressive as it is delicious.
Ingredients and Taste
The core components of Bandeja Paisa include white rice, red beans, and ground beef, which form the foundation of this culinary masterpiece. These are accompanied by chicharrón, crispy fried pork belly, and a fried egg, often perched on top of the rice for a dramatic finish.
Sweet plantains and slices of fresh avocado provide a contrast to the savoury richness of the proteins, while an arepa, Colombia’s beloved cornmeal cake, offers a satisfying side.
The flavour profile of Bandeja Paisa is as diverse as its ingredients. The red beans are typically simmered with onions, garlic, and spices, resulting in a rich and hearty taste. The chicharrón delivers a salty crunch, while the ground beef is seasoned to perfection with traditional Colombian spices.
The fried egg adds creaminess when mixed into the rice, and the sweet plantains provide a caramelized, slightly fruity balance to the dish’s savoury elements. A squeeze of lime or a dash of spicy ají sauce often completes the meal, enhancing its vibrant and complex flavours.
A Taste of History
Bandeja Paisa’s origins are rooted in the hardworking, agricultural communities of Colombia’s Paisa region, where meals needed to be hearty and nourishing to sustain farmers and labourers.
The dish’s composition reflects the ingredients that were readily available in the area, such as beans, plantains, and pork. Over time, Bandeja Paisa evolved into a culinary emblem of the region, blending indigenous, Spanish, and African influences into a dish that tells a story of Colombia’s diverse cultural heritage.
While it was traditionally a meal for the working class, Bandeja Paisa has grown in popularity and is now enjoyed across Colombia and beyond. It’s often regarded as the national dish, celebrated not only for its satisfying flavours but also for its cultural significance.
Bandeja Paisa (Paisa Platter) Recipe
Serves: 4 people
Ingredients:
For the Platter Components:
- 4 cups cooked white rice
- 4 fried eggs
- 4 pork belly strips (for chicharrón)
- 4 fresh Colombian chorizos
- 2 cups cooked red beans (preferably cargamanto)
- 1 ripe plantain, sliced lengthwise
- 4 small arepas
- 1 avocado, sliced
- 1 lime, quartered
For the Red Beans:
- 1 cup dried red beans (soaked overnight)
- 4 cups water
- 1 small onion, diced
- 1 garlic clove, minced
- 1 tomato, chopped
- 2 tbsp vegetable oil
- 1 tsp cumin
- Salt and pepper to taste
Directions
To begin, prepare the red beans. In a large pot, boil the soaked beans in water until tender (about 1–1.5 hours). Meanwhile, heat the vegetable oil in a pan over medium heat. Sauté the onion, garlic, and tomato until soft. Add the cumin, salt, and pepper to the mixture and stir well. Once the beans are tender, add the sautéed ingredients to the pot, simmering for 20 minutes to allow the flavours to meld.
While the beans are simmering, prepare the chicharrón (crispy pork belly). Score the pork skin to create small squares, then rub generously with salt. Place the pork belly strips in a skillet with just enough water to cover the bottom. Cook over medium heat until the water evaporates and the fat renders out. Continue frying in its own fat until the skin turns golden and crispy. Remove and drain on paper towels.
Next, prepare the rice. In a medium saucepan, cook the white rice following your preferred method. For extra flavour, add a clove of garlic and a pinch of salt to the cooking water. Once cooked, fluff the rice with a fork and keep it warm.
Fry the plantain slices. Heat vegetable oil in a skillet over medium heat and cook the slices until golden brown and caramelized on both sides. Remove and drain on paper towels. To keep the plantains tender, fry them in batches without overcrowding the skillet.
Cook the chorizos. Grill or pan fry the sausages over medium heat until browned and cooked through, turning occasionally for even cooking. If you prefer a smokier flavour, grill them over an open flame.
Prepare the arepas. Heat a griddle or non-stick skillet over medium heat. Cook the arepas until they are golden brown and slightly crisp on both sides, about 3–4 minutes per side.
Fry the eggs sunny side up in a small skillet with a bit of oil or butter. Season lightly with salt and pepper. Ensure the yolks remain runny, as this adds a rich texture to the dish.
Assemble the Bandeja Paisa. On each plate, arrange a portion of white rice, beans, a piece of crispy chicharrón, a chorizo, fried plantain slices, an arepa, a fried egg, and avocado slices. Garnish with a lime wedge for a zesty finish. Serve with a side of hogao (Colombian tomato sauce) for dipping or drizzling. Enjoy this hearty meal with a refreshing glass of panela water or tropical fruit juice for an authentic Colombian experience.
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