 Cuchuco of wheat from Sogamoso, Colombia. | |
| Type | Soup |
|---|---|
| Course | Lunch, dinner |
| Place of origin | Colombia |
| Region or state | South America |
| Associated cuisine | Colombia |
| Created by | Muisca people |
| Serving temperature | Hot |
| Main ingredients | Corn, barley or wheat and mashed beans |
Cuchuco is a soup, part of Native American cuisine of South America associated with the Muisca people, made with corn, barley or wheat and mashed beans, popular in Colombian cuisine, especially Altiplano of the Boyacá and Cundinamarca Departments of Colombia. It is a staple food in Colombia, where it is often made with peas, potatoes, wheat and beans.
An inexpensive food, it is usually eaten with pork, peas, carrot, potatoes, garlic, onion and cilantro. It is popular in Andean region and the plateau cundiboyacense.
Etymology
The word's origin is indigenous from the Chibcha language of the Muisca people. Pedro José Ramírez Sendoya proposes that the word's provenenace is from one of various words used in regional native languages.
See also
References
- Ocampo López, Javier. Folclor, costumbres y tradiciones colombianas. Plaza y Janes Editores Colombia s.a., 2006.ISBN 958-14-0372-8, 9789581403721
- Natella, Arthur (2014). Latin American Popular Culture. McFarland. ISBN 978-0-7864-5148-7.
- Malaret, Augusto. Diccionario de americanismos Volume 61 de Biblioteca Emecé de obras universales: Referencia y varios. Editor Emecé Editores, 1946
- Rozo Gauta, José. Alimentación y medicina entre los muiscas. Estudios culturales CIAM. Ediciones Naidí, 1998. ISBN 958-96300-3-0, 9789589630037
- Pedro José Ramírez Sendoya (1952). Diccionario Indio del Gran Tolima. Editorial Minerva LTDA. OCLC 3359515.
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