Which typical food wayuu?
Wayuu gastronomy is a symbol of union and link. The kitchen is always located in the central part of the ranchería and it is the place where they share most of the time, telling stories, sharing dreams, laughter and celebrations. One of the secrets in their dishes is that they are all cooked on firewood and their fire must always remain lit, as it is synonymous with life in a house.
the wayuus they have great respect and a great connection with nature. Therefore all your food cultivate and are considered a medicine for being a source of nutrition. Another reason why the food is considered a miracle is because of the difficulty of growing in the Guajiro desert.
What do the Wayuu grow??
The food of the wayuu community it is based on:
Exotic fruits: there is such a variety that the list would be endless, many of these fruits are drunk in juice or smoothie.
- Iguaraya: A fruit from a cactus full of vitamins and antioxidants considered the fruit that preserves the life of the Wayuu man.
- Sapodilla: Its texture is similar to that of mango but with an unmistakable sweet flavor and aroma. A great source of vitamin A and potassium.
- Tree Tomato: Although the flavor is reminiscent of a traditional tomato, it is much more acidic and sweet and sour. Source of iron, potassium, magnesium, phosphorus and vitamins A, C.
- cape gooseberry: Considered the fruit of love for helping to stimulate the sexual system of the human body. It is a source of vitamins A, potassium, phosphorus, iron and zinc.
- The lulo: It is a great diuretic, rich in vitamin C, phosphorus, niacin, iron and calcium. Lulada, its best version.
- Cashew: It is the fruit where the cashew nut comes from, a nut with a sweet, smooth and delicious flavor. It is considered "the fruit of memory", because among all its benefits is helping the brain functions.
- Borojó: It is considered the aphrodisiac fruit for its high phosphorus content. It is considered beneficial for the treatment of bronchial conditions, balances blood sugar, regulates the functions of the stomach and kidneys.
Corn: The word corn comes from the term “mahíz” whose translation is “the one that sustains life”. It is the most cultivated and consumed cereal by the Wayuu culture.
tubers: cassava, yams, sweet potatoes, potatoes and malanga, among others, are the base of all Wayuu dishes.
What do the Wayuu hunt??
- iguana: It is considered a delicacy along with the turtle.
- wild fish: Thanks to the generosity of the Guajiro sea, the Wayuu enjoy delicacies such as red lobsters, fine dishes, octopus, oysters and clams.
- Billy goat: For the Wayuu, the goat is a symbol of prestige. The more goats a family has, the more prestige it acquires.
Typical Wayuu dishes and recipes
It is a goat-based dish cooked over firewood and served with yams, fried yucca or a clean bun.
- 1 kg of goat meat.
- 6 minced garlic cloves.
- 200 gr of goat giblets (heart, bofe, liver, kidney).
- 2 onions.
- 100ml of lemon juice.
- 2 red peppers.
- 150 ml of goat's blood.
- 50 ml of oil.
- cumin to taste
- Salt and pepper to taste.
- In a pot with boiling water, insert the goat meat, the giblets, the lemon, salt, pepper and cumin to taste.
- After 20 minutes of cooking, remove the meat and giblets from the pot. In a skillet, heat the oil, add the meats until browned, add the chopped onion, garlic and bell pepper.
- Beat the goat's blood with a little salt and add it to the pan, let it simmer for approximately 20 minutes, stirring constantly.
- Once all the flavors have been mixed and cooking is done, serve with yams, fried yucca, a clean bun or any other garnish to taste.
Iguana stewed with coconut
It is considered a delicacy, always accompanied with white rice, patacón or boiled cassava.
- 2 kg iguana meat.
- 2 lemons.
- 50 ml of coconut oil.
- 50 ml of vinegar.
- 1L coconut milk.
- 6 Sweet peppers.
- 1 white onion.
- 2 tablespoons of chopped chives.
- 1 clove of minced garlic.
- 1/2 teaspoon of cumin powder.
- 1/2 Spoonful of oregano.
- 1/2 tablespoon of basil.
- 1/2 Spoonful of ginger.
- 1/2 tablespoon of annatto or, failing that, pepper powder.
- 1 tablespoon of mustard.
- Salt and pepper to taste.
- In a pot with boiling water insert the meat until it softens for 30 minutes. Later, brown the meat in a pan with coconut oil, lemon, vinegar, salt and pepper to taste and let it rest for 30 minutes.
- In a frying pan, heat the coconut oil and sauté the onion, garlic, chili peppers, cumin, oregano, basil, ginger and achiote.
- Add the meat to medium brown along with the mustard and heat for 5 minutes over low heat.
- Subsequently, add the coconut milk and let it reduce until the sauce thickens.
- At the end of cooking, add the chopped chives and serve with rice and slices.
Rice with shrimp
The rice that is served with shrimp in La Guajira is one of the tastiest that can be found in the country. Its characteristic yellow color comes from achiote, a condiment typical of the region that provides great flavor and color to Wayuu dishes. In the option of many, it is enjoyed much more when it is "dawn", that is, it is stored from one day to the next and is heated when it is time to consume.
Servings: 4 servings.
- 250 gr of fresh shrimp.
- ½ red bell pepper cut
- ½ green pepper cut.
- 200 ml Annatto water
- 1 red onion cut.
- 5 chives cut.
- 1 branch of celery cut.
- 1 minced garlic.
- In a pot with boiling water insert the shrimp, once done they are removed from the water (keep this water) and peeled.
- Add the shrimp carcasses to the cooking water until it boils. Then let cool, blend and strain. Repeat this last step twice.
- In a skillet, heat the oil to fry the red and green peppers, red onion, chives, celery and garlic. Let stand for a minute and add the shrimp along with the achiote water. Mix all the ingredients and let them cook for 5 minutes.
- Once all the ingredients are mixed add the water in which the shrimp were cooked in the pan. Stir the ingredients again and add the rice. Let it cook over low heat and cover the pan so that it dries faster and the flavor does not evaporate.
- At the end of cooking, let cool and add 2 tablespoons of fresh chives. And to enjoy!
Excellent dessert for lovers of sweet/salty as this sweet is accompanied with coastal cheese, an exquisite mix.
- 1 Green Papaya, peeled and cut into thick, rectangular wedges.
- 3 L of boiling water.
- 1 teaspoon of bicarbonate of soda.
- 1 kg of brown sugar or panela.
- 10 cloves
- In a pot with boiling water, insert the papaya along with the baking soda. Let boil for 3 minutes. Once done remove from heat, strain and wash in cold water.
- In another container add the 3 liters of water, the sugar and let it boil for about 20 minutes. Later, add the cloves and cook for two hours, until the syrup thickens and thickens. The papaya should be slightly hard and honeyed.
- Remove from the heat, remove the cloves and allow to cool. Once cold, serve with coastal cheese or, failing that, salty Burgos type cheese.
In addition to being a delicious dish, it is very easy to prepare. This tuber is a great ally to cure stomach conditions due to its nutritional value and its characteristics in favoring digestion.
Servings: 4-6 people.
- 3 medium to small malangas
- 2 tablespoons of chopped fresh parsley.
- 5 cloves of garlic.
- Black pepper and salt to taste.
- Mild olive oil.
- Wash the malangas very well, cut them very thin or with a mandolin and salt them.
- In a pot, put a large amount of oil, add the whole garlic along with the malangas.
- When they are already golden, remove from the pot and put them on kitchen paper to remove excess fat.
- Do not let them cool, enjoy them just fried.
Purple corn liquor
With a unique and interesting flavor, chicha is a fermented drink with great benefits for our intestines. The longer we leave it fermenting, the more alcoholic it becomes.
Preparation time: 75 minutes
- 4 liters of water
- 150 grams yellow cornmeal (You can use Caribbean or Indian semolina or polenta Italian flour)
- 250 grams of grated panela, brown sugar or muscovado
- Cloves and cinnamon to taste (optional)
- In a large pot, place the water, sugar, cloves, and cinnamon, let cook for an hour.
- Get off the heat and let the pot rest. Add the cornmeal and cook again over medium heat for 30 minutes, stirring constantly.
- Pass the mixture through a strainer and leave it in a clay or glass container.
- Cover and leave at room temperature for a day or two to ferment a bit.
Ingredients: 45 min.
- 1 liter of milk
- 500 gr of white corn.
- Grated panela or sugar cane.
- Nails and camera to taste
- In a pot with boiling water, insert the corn and cook it for 1 hour and then strain it.
- In another container add the cooked corn, milk, cinnamon and cloves. Leave on low heat for 30 minutes.
- Once cold, serve it with grated panela or sugar cane.