colombia
If you consider yourself a foodie, put Cartagena on your list of places to go. While not necessarily the healthiest of cities when it comes to food options, it has some amazing restaurants and street food that is to die for. Check out these recipes I’ve picked up from my time in Cartagena.
Arroz con Coco
Arroz con coco (coconut rice) is something you’ll see on the menu a lot in Cartagena. It’s a simple and adds just a little bit of sweetness to otherwise plain rice. For this recipe you’ll want to use coconut milk that has no added stabilizers. You’ll be able to see this right on the label. If you can’t find any without, just add a teaspoon of coconut oil after reducing the coconut milk (see below). It can be a little bit time consuming to make, but the result is worth it. Its great served with fish or just as a side with raisins or extra coconut flakes sprinkled in.
Ingredients
1 13oz can of coconut milk with no stabilizers
2 cups white rice
2 tablespoons to ¼ cup sugar (white or brown)
1 ½ teaspoon salt
3 cups water
Raisins or coconut flakes (optional)
1. In a sauce pan, bring the coconut milk to a simmer on high heat. Reduce the heat to low and continue simmer until the coconut milk is reduced. If using coconut oil, add to coconut milk once reduced.
2. Simmer until coconut oil separates out from coconut solids, stirring frequently. Be sure to scrape the bottoms and sides of the pan. Continue to cook until coconut solids turn brown. This should take between 20-25 minutes.
3. Add in rice, sugar, and salt. Sugar should be added to taste, for sweeter rice add ¼ cup. Stir on medium heat for about two minutes until rice begins to turn golden.
4. Add in water and stir until combined. Bring rice to a boil on high heat, reduce to low, cover and cook for 15 minutes. Remove from heat and let cool for 10-15 minutes. Add in raisins, coconut flakes, or serve as is and enjoy!
Mango Biche
Mango Biche, or green mango, can found on just about every street corner of Cartagena. You can buy a whole mango worth of this snack for about a dollar off the cart, but it’s also effortless to make. Start with a whole unripe mango and either slice into wedges or cubes and then just sprinkle with lime juice, salt and enjoy! The tartness of the unripe mango mixed with salt and lime is the perfect pick me up on a hot Cartagena day. You can also play around with adding a little bit of pepper or even chili powder if you're feeling adventurous.