GASTRONOMY
ACHIRAS CAKE
In its preparation are used: achira flour, fresh curd, corn flour, butter and eggs. The secret of the incomparable flavor is in kneading the ingredients without adding water and the cakes are molded that should not pass the thickness of a finger. Later they are baked in a container (can) without greasing and as soon as they change color, they are removed from the oven to rest them and strengthen their flavor and then they are introduced again to the oven so that they brown and are tasty on the palate.
JUAN VALERIO
It is a food made from banana and pork rinds, any kind of banana is part of this different and delicious recipe.
The bananas are crushed very thin together with the onion and mixed with the pork rind, making sure that everything is hot. Balls are made and served immediately.
TAMAL HUILENSE
It includes representative ingredients of the region in a mixture that includes prey of beef, pork, chicken and egg as well as aromatic herbs, rice and a dense stew of onion and tomato. The use of green peas and the wrapping in banana leaves passed through the heat of the fire to make them manageable and resistant, are characteristics that make the difference in the preparation of the tamale.
They are cooked for three hours in water, putting a bed of banana leaves in the pot so that they do not burn.
AREPAS OREJEPERRO
Used to accompany the Huilense Asado. They are prepared from Corn threshed or Rice.
1. Threshed corn: let it soak in a cool place without shaking it for three days, let it drain and grind in an iron mill until it is fine. The thin dough is soaked and strained. It is cooked with little water, over medium-low heat until it has a paste point, stirring it often with a wooden spoon. Make small balls between two banana leaves, thinning them, they are put to roast on a clay pot or iron plate until they are firm without letting them brown. They are expected to rest and are wrapped in roasted banana leaves to keep their moisture.
2. Rice: It is prepared as guarruz, without salt or seasonings, and then grind, take the dough, let it cool and make balls to flatten them until they are very thin. When they are ready they are roasted in a clay pot.
HUILIAN ROAST
It is a roast pork dish and is one of the most representative dishes of the region. The recipes vary according to the tastes of each town in Huila; Traditionally, El Asado Huilense is made by dressing the pork in beer, sour orange juice, vegetables, herbs and spices, leaving it to rest for a full day in a clay pan and then roasting the pork covered with banana leaves in a clay oven, which gives the pork a special flavor that is not achieved in a conventional oven. Asado Huilense is served with arepa, cooked cassava, bland and wrapped in banana.
With this dish the festivities of San Juan and San Pedro are received along with brandy and dancing until dawn.
CUAJADA CAKE
Made with corn, curd, eggs and salt. It has the same procedure as the achira cake. All the ingredients are mixed and ground together. They are kneaded well and allowed to rest a bit. The cakes are made by working them with the hands. They are put on a greased tin in the oven preheated to 400 ° for 10 minutes.
