TUNA TATAKI WITH SWEET AND SOUR ARAZÁ by Chef Antonuela Ariza & Eduardo Martínez
Plan de Promoción de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
A WINDOW TO THE FLAVORS OF COLOMBIA The Plan to Promote Colombia Abroad is the main tool for cultural diplomacy of the Colombian Ministry of Foreign Affairs. Through activities focused on academics and literature, scenic arts, visual arts, film and audiovisuals, gastronomy and music, the Colombian State has strengthened its bilateral and multilateral relations, consolidating new ties of friendship and cooperation with a diverse range of partners. In the gastronomic focus, Colombian Embassies work with nationally and internationally renowned chefs to organize both virtual and face-to-face cooking classes and conferences, designed to show the richness of our local pantry to an international audience. Their work encompasses traditional and ancestral culinary techniques, the most recent developments in Colombian cooking, and everything in between. To fortify this approach, the series A Window to a Taste of Colombia presents the world with some of the best recipes in our national gastronomy, hoping that they can be easily replicated. The doors to the Colombian Embassies abroad are always open to everyone who seeks to learn about the cultural wealth that characterizes our country.
Plan de Promociรณn de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
ANTONUELA ARIZA CHEF Fine Art studies. 2000.
Empiric cook Joined Mini- Mál project in 2002: ““a gastronomic research-creative exercise”, designing many of the dishes for their menu and as catering and special events coordinator. She and other 4 partners created Selva Nevada – Snowy Jungle “our jungle in a scoop” in 2006. She has taken part in various Colombian Food Festivals in different countries since 2010. Member of Slow Food since 2006, Slow Food convivium leader in Bogotá and Colombia´s coordinator for the Slow Food Latin America recipe book since 2013. Leader of Slow Alliance in Bogotá.
Food’s
Chef’s
Member of Cocineros a Punto, a collective of chefs that work to promote and support local producers, farmers, and fishermen.
Plan de Promoción de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
EDUARDO MARTÍNEZ CHEF Agronomist Chef and cuisine researcher since 1999. Director of several projects which aimed to the promotion and revaluation of Colombian Cuisine. Founder and executive chef of Mini-Mal “Surprisingly Colombian Cooking”. Known as one of the pioneers and promoters of contemporary Colombian cuisine, as well as a supporter of the revaluation of Colombian local cuisine, its ingredients, and traditions. He has worked for more than 20 years directing projects for sustainable development with various traditional cultures of the country starting from the rescue, acknowledgement, valuation and appropriation of culture and its values. He has researched on traditional productive systems on the Rainforest
in the Pacific and Amazon regions, on the development of studies and methodologies for rural land use planning and the analysis of domestic peasant economy in different areas of the country and also in urban landscapes such as farmer’s markets. Member of Slow Food since 2006. He has taken part in various Colombian Food Festivals in different countries since 2010. On 2009 He was acknowledged by La Barra Magazine as one of the 10 People of the Year due to his work on social responsibility with the communities he supports at his restaurant. Member of Cocineros a Punto, a collective of chefs that work to promote and support local producers, farmers, and fishermen.
Plan de Promoción de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
Plan de Promociรณn de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
TUNA TATAKI WITH SWEET AND SOUR ARAZÁ by Chef Antonuela Ariza & Eduardo Martínez
INGREDIENTS 4 servings Yellow fin tuna loin fillets
400g
Vegetable oil
4 tbsp
Arazรก (Amazonian guava) Sauce (200g arazรก pulp cooked with 50 g sugar)
200 g
Plantain leaf (cut in 15cm x 8 cm pieces)
1
Amazonian pickled chillies (sweet or hot) cut in slices
1 tbsp
Salt Smoked red chilli powder
Plan de Promociรณn de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
Plan de Promociรณn de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
INSTRUCTIONS Brush tuna fillet with oil. Season well with salt. Heat a frying pan over medium-high heat. Cook for 30 seconds each side. Put the fillet over a cutting board and cut in 1cm slices. Put a piece of plantain leaf on a serving plate Arrange arazรก sauce on top. Arrange tuna slices over the sauce. Sprinkle with chilli powder., some pickled chillies and some dressed micro leaves on the side.
UNA VENTANA A LOS SABORES DE COLOMBIA El Plan de Promoción de Colombia en el Exterior es la principal herramienta de diplomacia cultural del Ministerio de Relaciones Exteriores de Colombia. Mediante la realización de actividades en academia y literatura, artes escénicas, artes visuales, cine y audiovisuales, gastronomía y música, el Estado colombiano ha fortalecido las relaciones bilaterales y multilaterales y ha consolidado nuevos vínculos de amistad y cooperación con diversos socios. En el área de gastronomía, las embajadas de Colombia organizan clases de cocina y conferencias presenciales y virtuales, de la mano de chefs que cuentan con amplio reconocimiento a nivel nacional e internacional, en las que se muestra al público extranjero la riqueza de la despensa colombiana, con propuestas que abarcan desde las tradiciones culinarias ancestrales hasta los desarrollos más recientes de la nueva cocina colombiana. Para facilitar este acercamiento, la serie Una ventana a los sabores de Colombia presenta al mundo algunas de las mejores recetas de la gastronomía nacional, con el ánimo de que puedan ser replicadas. Las puertas de las embajadas de Colombia están siempre abiertas para todo aquel que quiera saber un poco más sobre la riqueza cultural que caracteriza a nuestro país.
Plan de Promociรณn de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
ANTONUELA ARIZA Y EDUARDO MARTÍNEZ
INGREDIENTES 4 porciones Filetes de lomo de atún aleta amarilla
400g
Aceite vegetal 4 cucharadas Arazá (guayaba amazónica) Salsa (200g de pulpa de arazá cocido con 50 g de azúcar)
200 g
Hoja de plátano 1 (cortado en trozos de 15 cm x 8 cm) Chiles en escabeche del Amazonas 1 cucharada (dulce o picante) cortado en rodajas sal Chile rojo ahumado en polvo
Plan de Promoción de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
Plan de Promociรณn de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
INSTRUCCIONES Unte el filete de atún con aceite. Sazone bien con sal. Calienta una sartén a fuego medio-alto. Cocine durante 30 segundos por cada lado. Poner el filete sobre una tabla de cortar y cortar en rodajas de 1 cm. Ponga un trozo de hoja de plátano en un plato para servir Coloque la salsa de arazá encima. Coloca las rodajas de atún sobre la salsa. Espolvoree con chile en polvo., Unos chiles en escabeche y unas microhojas aderezadas a un lado.
Plan de Promociรณn de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA