Rescate y apropiación de la elaboración de alimentos típicos de la zona del norte de Cauca

Abstract

This work is based on rescuing the typical food preparation techniques of the northern region of the department of Cauca. Giving importance to the most common foods, those derived from corn. Since ancient times they have been used for their high nutritional content, easy to grow and keep well preserved. Among these typical foods of the region we have: those derived from corn; shampoos (drink based on lulo, panela, pineapple, orange plant and corn), mazamorra, wrapped with corn, masato (drink made from fermented corn), pandebono, wrapped with mote (corn cooked with ashes) and the tamales. It also develops other typical foods that are energetic, delicacies (white delicacy, cut sweet, and debittered among others. This seeks to use them more frequently, promote them to all the people who use them little and maintain cultural values, hold different events where the products and their benefits are displayed. We will work with a group of 30 students from the Escipión Jaramillo de Caloto educational institution and that in the medium term the objectives proposed in the development of this work have been achieved.