Its shores, inlets and bays support the growth of a universe of dishes prepared with fish and seafood are the staple food of people and Afro-Colombians who like to accompany with banana and cassava. In this region are some basic cooking practices. The extraordinary use of coconut milk, which has the power to turn a modest bowl of rice a delicacy appreciated by locals and outsiders in itself. Also it uses coconut bran and shank.
The rehash of widespread use in the Pacific coast is a preparation that is flavored with ripe tomatoes, green onions, white onion, Creole pepper, green pepper, a tablespoon of chopped chillangua a teaspoon minced pennyroyal, chiotado two tablespoons of oil (annatto ), salt, pepper and cumin to taste. All this is milled with stone hand and begins to fry in oil, stirring constantly until smooth.
Soups: Crab soup
- Salpreso broth Dentex
- Cream of shrimp heads
- pusandao of mountain meat
- lentil soup with smoked fish.
- Rabbit broth
- Quebrao (mountain stew meat)
- Clam soup
- crab soup
Dishes: Fish
- Atollado rice smoked meat
- rice nailed
- Dry cod fish-smooth
- chanfaina
- bocachico scaly
- Seafood casserole
- Choco fish lulo
- pickled fish
Drinks: Fresh avocado
- Sorbet borojo
- Pina colada
- chocolate with coconut milk
- banana juice
- Fresh Avocado
- Fresh Guanábana
- Juice naidí
