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Colombia - country of diversity With this
initiative Liontravel would like to promote trips to one Colombia se vive viajando por ella
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All following photos by Bernardo Löwenstein Copyright © 2003
Country Overview Colombia is situated in South America, bounded by Panama, Brazil, Ecuador, Peru, Venezuela, the Caribbean and Pacific oceans. The Andes Mountains extend into the country in three ranges running south to north. Flat grassy prairies in the east, along with the jungles and towering rainforests of the Amazon, make up over half the country’s area. Bogotá, the capital and largest city, is situated almost in the country’s centre. The city blends Colombian tradition with Spanish colonial influences. Historical landmarks include the Capitol Municipal Palace and the Plaza Bolivar cathedral. Santa Marta’s modern hotels and white beaches are popular among tourists. Local dishes are varied and tasty, with Spanish influences. Recommended dishes are ajiaco (chicken stew with potatoes) and arepas (corn pancakes made without salt, eaten in place of bread). Colombian wines are only of average quality but Chilean and Argentinian wines are available. Bogotá’s Colon Theatre presents ballet, opera, drama and music productions with international and local groups. Area: 1,138,910 sq km (439,735 sq mi.) |
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| Colombia
lies at the gateway to South America and must have been a
transit point for the first inhabitants who migrated from
North and Central America. The pre-columbian cultures of
Colombia have been little investigated as almost none of
them left behind spectacular monuments. However, their
art reveals a high degree of craftsmanship and their
goldwork is the best in the whole continent, both for the
techniques used and for the artistic design. Among, the
most outstanding cultures were the Tayrona, Sinú,
Muisca, Quimbaya, Tolima, Calima,Tierradentro, San
Agustín, Nariño, and Tumaco. Three important
archeological sites were built by some of these cultures:
San Agustín, Tierradentro and Ciudad Perdida. Spaniards founded Santa Maria la Antigua del Darien in 1510, the first permanent European settlement on the American mainland. In 1538 the Spaniards established the colony of New Granada, the area's name until 1861. After a 14-year struggle, in which Simón Bolívar's troops won the battle of Boyacá in Colombia on Aug. 7, 1819, independence was attained in 1824. Bolívar united Colombia, Venezuela, Panama, and Ecuador in the Republic of Greater Colombia (1810-1830), but lost Venezuela and Ecuador to separatists. Bolívar's Vice President, Francisco de Paula Santander, founded the Liberal Party as the Federalists while Bolívar established the Conservatives as the Centralists. Santander's presidency (1832-1936) re-established order, but later periods of Liberal dominance (1849-1857 and 1861-1880), when the Liberals sought to disestablish the Roman Catholic Church, were marked by insurrection and even civil war. Rafael Nuñez, in a 15-year-presidency, restored the power of the central government and the church, which led in 1899 to a bloody civil war and the loss in 1903 of Panama over ratification of a lease to the U.S of the canal zone. Colombia stretches over approximately 1,140,000 sq. km, roughly equal to the area of Portugal, Spain, and France put together. Colombia occupies the northwestern end of South America, and is the only country there with coasts on both the Pacific (1350 km long), and the Atlantic (over 1600 km.) Three Andean ranges run north and south through the western half of the country (about 45% of the total territory.) The eastern part is a vast lowland which can be generally divided into two regions: a huge open savannah on the north, and the amazon in the south (400,000 sq. km aprox.) Colombia is a country of geographical contrasts and extremes. As well as the features mentioned, it has such curiosities as the desert of La Guajira, the peninsula in the most norh-eastern tip of the country; the jungle of the pacific coast which holds one of the world's rainfall records; and finally the Serranía de la Macarena, an isolated mountain formation about 120 km. long, rising abruptly from the eastern plains to some 2500 meters. Colombia also has several small islands. The major ones are the archipelago of San Andrés and Providencia in the Caribbean Sea, the Islas del Rosario and San Bernardo along the Caribeean coast, and Gorgona and Malpelo in the Pacific Ocean. |
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Social Profile Food & Drink: Restaurants offer international cuisine
and table service is the norm. Local dishes are varied
and tasty, with a touch of Spanish influence. Recommended
dishes are ajiaco (chicken stew with potatoes,
served with cream, corn on the cob and capers); arepas
(corn pancakes made without salt, eaten in place of
bread); bandeja paisa (meat dish
accompanied by cassava, rice, fried plantain and red
beans), served in the area of Medellín. Seafood (mariscos)
is plentiful on the Caribbean coast, lobsters in
particular are renowned for their flavour. |
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Climate The climate is very warm and
tropical on the coast and in the north, with a rainy
season from May to November. This varies according to
altitude. It is cooler in the upland areas and cold in
the mountains. Bogotá is always spring-like, with cool
days and crisp nights. Colombia offers all kind of
climatic zones, just go there were you feel comofortable. |
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History and Government History: Prior to the arrival of the Spanish in
the 16th century, the territory was inhabited by the
highly developed and sophisticated Chibca Indians.
Spanish occupation began in the 17th century and was
consolidated during the early 18th in the viceroyalty of
New Granada, which covered the northern part of South
America. Discontent among various parts of the population
– indigenous inhabitants, lower-class Spanish
immigrants and mixed-race Creoles – with the
arbitrary nature of colonial rule eventually led to the
1819 rebellion under the legendary figure of Simon
Bolivar. New Granada became Gran Colombia, divided into
four provinces (roughly equivalent to the four
present-day countries of Colombia, Panama, Ecuador and
Venezuela). Colombia separated from the others soon after
Bolivar’s death in 1830. Political divisions focused
on the extent of the future role of the Catholic Church:
these differences were reflected politically in the
formation of the Liberal and Conservative Parties, and
have played a major role in Colombian politics ever
since. Government: The President is Head of State, elected by universal adult suffrage for a period of four years. The President appoints and is assisted by a Cabinet. The legislature is the bicameral Congress, consisting of a 102-member Senate and the 165-member House of Representatives. All members are elected by universal adult suffrage. The President and both houses of Congress serve four-year terms. |
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Health
1: Vaccination is recommended
for travellers who visit the following areas considered
to be endemic for yellow fever: middle valley of the
Magdalena River, eastern and western foothills of the
Cordillera Oriental from the frontier with Ecuador to
that with Venezuela, Urabá, the foothills of the Sierra
Nevada, eastern plains (Orinoquia) and Amazonia. |
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Security Tips It is not recommended to travel to the provinces of Caqueta, Putumayo, Meta and Choco or to the rural areas of Antioquia, Cauca, Narino, and Norte de Santander. For further information visitors should seek official advice. |
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How to reach Colombia Air:
Colombia’s national airline is Avianca (AV). British
Airways and Avianca each operate flights,
Monday to Saturday, to Bogotá. During the summer season,
British Airways only operate flights Wednesday, Friday
and Sunday. Lufthansa offers flights to Caracas and
connection flights in cooperation with Avianca member of
Alianza Summa.Other airlines flying to Colombia include
American Airlines, Air France, Continental Airlines and
Iberia but, as with Avianca, some may not fly directly
there but with other airlines as part of a Code Share
agreement. All info provided by Highbury Columbus Travel Publishing; copyright © 2003 Highbury Columbus Travel Publishing, a division of Highbury House Communications Plc. |
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Colombian Recipes Some of these recipes need to be revised. Liontravel includes some comments or modify them as someone else tries them. Liontravel would like to thank all the people that have contributed to this section. They have provided recipes, translations, corrections, and useful suggestions. These are the mirror sites for these recipes with their respective languages:
Sancocho de Gallina (Chicken Soup)
In one cup of chicken stock,
simmer scallions, cilantro, and cumin for a few minutes.
Set it aside till cool, then process it into a smooth,
green-colored flavoring element to be added to the final
soup. In the remaining 1 and 1/4 quarts of chicken stock,
simmer the quartered, skinned chicken breasts.
Particulate scum which floats off the chicken breasts as
they start to cook may be skimmed off with a ladle, and
discarded. The chicken will take about an hour to cook.
As the chicken starts to simmer, add cut-up, peeled
yucca, and cut-up potatoes. You may continue to skim off
scum after the yucca and potatoes are in the soup. About
a half hour from completion time, add cut-up plaintains.
Plaintains are more delicate, and require less cooking
time that other elements of the soup. 10 minutes before
completion time, add the processed
scallions-cilantro-cumin, and the juice from 2 lemons.
Add roux to "bind" the soup, stirring to mix it
well. Make sure the potatoes and yucca are cooked to
softness, and examine a piece of chicken to check for
doneness. If overcooked, the yucca, potato, and plaintain
disintegrate, but their rich flavors remain. Add salt and
pepper to taste. Carne en Polvo (Ground Beef)
The night before, marinate the
meat with garlic, onion and salt. Fry the meat in hot oil
in a covered frying pan with the onions, scallions and
tomatoes. Add water and stir to make a sauce. Replace the
cover and cook the meat for another five minutes. Remove
the pieces of meat and grind. Then add the ground meat to
the sauce. Blend thoroughly. Serve hot with beans and
rice. ArepasNote: This is a "quick and dirty" way to prepare arepas. They don't exactly taste like the traditional arepa, but they get close enough.
Bring water to a boil and add it
to the corn meal, stirring thoroughly. Add the butter and
salt to taste. Form into several flat tortillas (around
3mm thick) and roast over a low charcoal fire or on a
wire rack over the burner of the stove. Serve hot with
butter and fresh white cheese. You can also top it with
tuna salad, chicken, ham and cheese, sauteed tomates and
onions, beef Arepas de Chocolo (Fresh Corn Tortillas)
Remove the corn from the cob and
grind. Knead it until it forms a firm ball. With your
hand, form into several round, flat tortillas (3-6 mm
thick) and roast over a low charcoal fire or on a wire
rack over the burner of the stove. Serve hot with butter,
salt and white cheese. Empanadas Paisas (Meat-Filled Turnovers)
The night before, marinate the
meat with the onions, scalliions, salt, pepper and ground
cumin seed. Cover the pan. The next day, brown the meat
in the vegetable oil. Then return the marinade and add
water. Cook until meat is tender (40 min). Remove and
grind meat. Save the water. Sauté the onions and
scallions in 4 T. oil. Add the chopped tomatoes and fry
an additional 3 or 4 minutes. Mix in the ground meat and
meat stock and cook for about 10 minutes. Peel and mash
the cooled, boiled potatoes and add them to the meat and
vegetable mixture. Mix the salt, pepper and ground cumin
seed into the meat and potato mixture. Apart, boil the
dry yellow corn in sufficient water to cover the corn,
for about half an hour. Put the cooked corn through a
grinder. To the ground corn add the salt, the cornstarch
and the brown sugar. Knead the dough until it is
thoroughly mixed and forma a firm ball. Pick off small
pieces and form into the size of small balls. Flatten
each piece thin. Put about 1 teaspoon of the meat mixture
in the center of the flattened ball. Fold over and pinch
edges together to close and form a pretty edge. Place in
deep, hot vegetable oil and fry about 3 or 4 minutes
until golden brown. Remove and put on paper towels in a
colander. Serve immediately or reheat in a paper bag in
the oven prior to using. The meat mixture can be made in
advance and stored in the freezer, but the dough must be
made fresh the day of use. Makes about 60 empanadas for
hors d'oeuvres. Aji
Finely chop the onions and
cilantro. Blend the chili peppers with the vinegar. Mix
everything together adding salt, and cummins to taste. Ajiaco (Bogota's Chicken and Potato Soup)
The night before marinate the
chicken breasts with garlic, onion and salt. In a heavy
4-liter casserole, put the breasts, add water, cover and
cook until the chicken is tender. Transfer the chicken to
a platter. Remove the skin from the chicken and discard.
Cut the chicken breasts into strips. Cook the yellow
potatoes in the casserole with the chicken stock until
they start to disintegrate. Add more chicken stock to
taste. At this point the soup should be thick and fairly
smooth. Add the bunch of scallions, the bunch of
cilantro, the sliced potatoes, the guascas, and the corn.
When cooked remove the bunch of cilantro and the bunch of
scallions. Serve the chicken on soup bowls and pour the
soup into the bowls. Pour 3 T. of cream and 1 t. of
chopped capers on each bowl. Float the sliced avocado on
top. Serves 4. Patacones (Fried Plantains)
Peel the plantains and cut into
3-4 pieces, Fry in hot vegetable oil. When they are
golden, take them out of the oil and pound them flat.
Return them to the oil and refry for a few minutes.
Remove and place on absorbant paper. Sprinkle salt to
taste. Arequipe
Combine ingredients in a
saucepan and simmer until thickened. Stir constantly,
preferabily with a wooden spoon, until you see the
saucepan while stirring (4-5 hours). Add the egg yolks
and let cook 2 or 3 minutes longer. Remove cinnamon
stick. Let cool. This recipe must be watched constantly. Natilla
Disolve the cornstarch in the
milk. Add the brown sugar. Cook over low heat, stirring
constantly. When the sugar is melted and begins to
thicken, add the cinnamon and coconut. When the natilla
is very thick, pour onto a large serving dish. Buñuelos (Fried Cheese Puffs)
Grind the cheese. Mix the cheese
with the cornstarch, eggs, brown sugar and salt. Roll
into balls the size of golf balls and drop into
medium-hot vegetable oil and fry slowly. After a few
minutes increase temperature and fry until they are
golden. Remove and place on absolbant paper. Makes 15
buñuelos. Hojuelas (Fried Puff Squares)
Mix the butter and flour with
two forks. When well mixed, add the salt, sugar, juice
and water and blend. Without touching the dough with your
fingers, rool it out and fold it in half. Repeat this
operation two more times and place in the refrigerator
until chilled. Roll out very thin and cut into diagonal
strips. Make a slit in the center of each one. Deep fry
in hot cooking oil until golden. Drain on paper towels.
Sprinkle sugar generously over the squares. Makes about 2
dozen. Rice with Coconut
Take a fresh coconut, open the
"eyes" with a nail and drain the coconut water
in a cup and reserve. Brake the coconut, remove the hard
core, cut it in rather small pieces and divide in two
portions. Put one portion at a time in the blender with
one cup of very hot water and liquefy for 2-3 minutes
(carefully cover the top of the blender with a folded
kitchen towel to avoid getting splashed with the hot
mixture). Pour through a sieve and squeeze all the water
out in a pan. Blend again the squeezed coconut with
another cup of hot water and squeeze again. Discard the
residue. Repeat procedure with second portion. Set this
coconut milk to boil until it is almost reduced and the
oil starts showing. Reduce the heat to medium and stir
the bottom continuously with a wooden spoon to avoid
sticking to the pan; let the cream brown. Do not let it
get too dark, this cream should not be bitter. Add the 3
1/2 cups of water, which include the coconut water
reserved from the beginning. Increase the heat to high
and when the water starts to boil, add the two cups of
rice, the salt and the sugar (it should taste a bit more
sweet than salty). When the rice is starting to dry,
reduce the heat to simmer, stir gently with a long fork,
cover and let it cook for about 20 to 25 minutes. Antioquian Beans
Wash the beans and let soak
overnight. Put beans and bacon or salt pork in a pressure
cooker with enough water to cover. Cook for about an hour
or until tender. Ad the plantains and cook until they are
soft. Add the salt and mix well. Apart, sauté the
tomatoes, onions andd garlic until soft; then add to the
beans. Cook another half an hour until all flavors are
absorbed. These beans are even better the day after. Sobrebarriga (Flank Steak)
Marinate the meat overnight with
salt, pepper, vegetable oil, onions, celery, garlic and
tomatoes. The next day, heat 3 T. of oil over high heat
in a heavy casserole and add the flank steak; brown it
quickly on both sides without burning. Transfer the steak
to a plate and sauté the vegetables until they are soft
but not brown. Return the meat to the casserole. Pour in
the water and beer and bring to a boil. Cover the
casserole and cook slowly for about two hours until the
meat is tender. The last hour of cooking add the final
1/2 t. of salt and the 1 t. of ground cumin. Finally,
remove the flank steak and put it on an oven-proof plate.
Top with onions, etc. and brown under the broiler. Serves
4. Mantecada
Preheat the oven to 350 degrees.
Beat butter and sugar to a creamy consistency. Gradually
incorporate eggs, one at a time. Add the flour and the
baking powder slowly to blend. Finally add the
aguardiente and mix thoroughly. Bake for 30-60 minutes in
a baking pan. Papas Chorreadas
Peel the potatoes partially
leaving some skin on. Boil the potatoes until tender.
Chop onions cilantro and tomato into fine small pieces.
Shred about 1/2 cup of white cheese. Stir fry the onions
cilantro and tomato in a frying pan, until they are mixed
and cooked well. Add the milk, cheese, and salt to taste.
Turn heat to low, and let it simmer until it thickens.
Serve the potatoes on a plate, and add the sauce on top,
or mix drain the water from the potatoes, and add sauce
to them, and mix well. Pandeyuca
Preheat the oven to 400 degrees.
Shred the white cheese, and mix with the yuca flour and
baking powder. Knead the mixture until the dough is soft.
If necessary depending on the moisture and salt content
of the cheese, add salt to taste, and water while mixing
the dough. Cut small amounts of the mixed dough, roll and
shape into a "U". Place the pieces on a greased
baking pan, and bake for about 20 min. Carne Desmechada
Marinate the meat overnight with
salt, 1/2 t. of the minced garlic, and 1/4 of the chopped
onions and tomatoes. Put the flank steak in a heavy
casserole, cover with water and cook until tender. Drain
steak and let it cool down. Shred the meat by pulling it
apart with your fingers into "strings". Put the
oil, remainder of the onions, tomato, garlic and salt in
a frying pan. Add the shreded meat, and stirfry on medium
heat for about 10 min. Panderos
Pre-heat oven to 350 degrees.
Mix the butter and sugar until smooth and creamy. Add the
yuca flour (or corn starch), salt, baking powder, and
egg. Mix well then add the aguardiente to the mix. Make
small balls and place them in a greased baking pan. Bake
for about 15 min. Enyucado
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Basic Tour
| DAY | PROGRAM | COST ($COL) |
| 1 | Arrival in Bogotá -Transfer airport-hotel/apartment with our X-Agent in Bogotá or by taxi; Hotel Radisson ***** or La Boheme ***** (=>145.000 per person/ night in double room incl. breakfast and city tour); relax and enjoy your first night in the capital of Colombia; you'll get a free Colombian tropical cocktail as welcome drink; medical assistance provided by our X-Agent or general support via Liontravel Center Bogotá TurAmérica whenever necessary | 30.000 |
| 2 | City Tour Bogotá (Old Town Candelaria, modern internacional center, Monserrate, northern Bogotá etc.); in the afternoon, if desired, shopping tour through the best shopping malls (not included); in the evening party or dance time in clubs (not included) | (35.000) |
| 3 | Enjoy a free day in Bogotá | 435.000 hotel |
| 4 | In the morning transfer to the airport; flight to Cartagena, Caribbean Sea, with Avianca in Economy Class of B757 or MD83; transfer airport - Hotel Almirante Cartagena Estelar ***** (90.000 per person/night incl. two meals); city tour in the afternoon; party night with Chiva Tour and disco if desired (not included) | 30.000 transfer BOG, 145.000 flight*, 25.000 transfer CTG, 30.000 city tour |
| 5 | Tour to Rosario Islands, transfer hotel-port, lunch incl. | 60.000 |
| 6 | Enjoy a free day in Cartagena at the beach or visit the old town (declared UNESCO heritage); transfer in the afteroon to the airport and flight to Medellín with Avianca in Economy Class of B757 or MD83; transfer airport - hotel in special van but accomanied by our X-Agent in Medellín (1 hour trip); Hotel Nutibara Medellín ***** (45.000 per person/night incl. breakfast) | hotel 180.000, transfer 25.000, 145.000* flight, 45.000 transfer MDE |
| 7 | City Tour with our X-Agent in Medellín; enjoy the afternoon with a ride on the Metro or visit the Museum of Antioquia | 30.000 |
| 8 | Trip to Cali (7-8 hours) by Bus (Expreso Palmira S26); enjoy the coffee growing zone; transfer Bus Terminal - Hotel in Cali by our X-Agent in Cali (if flight to Cali is desired: higher price); Hotel Dann Carlton ***** (90.000 person/night incl. breakfast) | hotel 90.000, bus 50.000, transfer 25.000 |
| 9 | Brief City Tour with our X-Agent, tour to Buga with Exclusive Panorama Van Service (75 km) incl. transfers | city tour 20.000, Buga tour 20.000 |
| 10 | Tour to Colonial City Popayán (Cauca, 2 hours); supported by Agent for Popayán, incl. transfers | 50.000 |
| 11 | Enjoy the morning in Cali; transfer to airport flight with Avianca in Economy Class of B757 or MD83 to Bogotá; transfer airport - hotel La Boheme ***** (see above) | hotel 270.000, transfer 30.000, flight 160.000, transfer 30.000 |
| 12 | Tour to Zipaquirá (Salt Cathedral) and Colonial City Villa de Leyva (charterd van by Liontravel Center Bogotá) | 90.000 |
| 13 | Tour to Girardot (starting Bogotá) | 70.000 |
| 14 | Enjoy a free day in Bogotá or flight back (transfer) | hotel 435.000, transfer 30.000 |
| Liontravel Service Fee 7% | 187.500 | |
| Total in $ COL | 2.862.250 | |
| Total in €URO (3150 pesos = 1 €URO as of 06/07) | 909 €URO for 2 weeks |
* = internal calculation | any changes possible (of course!) but extra costs
OUR AGENTS IN COLOMBIA
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X-Agent for Bogotá |
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Agent
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