Papa Relleno. Colombia.

Another deep fried treat from the Colombian coast I found my first “Papa Relleno.” in the small town of San Antero. A small town famous for its annual donkey festival they clearly had a fascination with beasts of burden and I was quickly surrounded an inquisitive crowd who delighted prodding and probing me and my bicycle. Astonished by the weight of my "rig" the local men decided to have a completion. Who could keep my loaded bike off the ground the longest?

Knowing only too well how much my bike weighed I resigned from the weight-lifting and joined a group of local ladies cooking delicious "Papa Relleno". For the batter

  • 1 liter of water
  • 3 cups of flour
  • 3 tsp. ground cumin
  • 2 tsp. of dry cilantro
  • Pinch of salt
  • 1 chicken stock cube
  • Mix the above ingredients in a large bowl and leave to sit for half an hour.
  • 4 large potatoes.
  • 200g mince meat
  • Half an onion
  • 2 cloves of garlic

1. Peel your spuds and boil for 20 minutes or until they slide off a fork. Leave to cool and cut into slices.

2. Sweat your onions and garlic in a little oil. Add the meat and heat gently until brown. Leave to cool.

3. Take two slices of potato, and sandwich a tablespoon of the meat mix inside.

4. Place the sandwich in the batter until completely covered. Spoon into hot oil and deep fry until golden brown.

5. Remove from oil and leave to cool on some kitchen paper. Serve warm with fresh salsa and sour cream for dipping.

Colombian Street Food

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