Valle del Cauca and Cali Foodways

Regional

The Cauca valley: sugarcane on an industrial scale, and Cali, the third city, with a large Afro-descendant population drawn from the Pacific and the north Cauca. SANCOCHO DE GALLINA VALLUNO cooked over wood by the river at Ginebra. ARROZ ATOLLADO, soupy rice with pork, chicken and potato. TAMAL VALLUNO. ABORRAJADOS, ripe plantain around cheese, battered and fried; MARRANITAS, green plantain around chicharrón. CHAMPÚS — maize, lulo, pineapple, panela and orange leaf, cold. LULADA, crushed lulo with lime and ice. And the CHOLADO of Jamundí. Plus PANDEBONO and PAN DE YUCA from the cassava starch of the region.