Aborrajado history

Aborrajado is a typical Valle del Cauca dish, in which very ripe plantain is used — with a
ripe peel. To prepare it, thin slices are removed from the banana, fried and filled with
peasant cheese. Then, it is covered with a mixture based on flour, milk and eggs; finally
sugar and salt are added.

Most countries have hybrid cultures - they are influenced by other customs - and this is
why the same thing happens in gastronomy. Colombia is formed by the influence of other
cultures that arrived at the time of the conquest and later during the 19th and 20th
centuries. The culture with the most influence for the cuisine of Colombia, and especially
the Valle del Cauca, was the Indigenous culture, and the Spanish, which arrived on the
voyages of discovery; also the African, which the Iberians brought as slaves to work in the
mines and the sugar cane fields who arrived in the 17th and 18th centuries. For the XIX
century the French and the English arrived, who taught their gastronomy used to all kinds
of dishes and ingredients.
This typical dish comes from the African tradition, it was originally named "fufu"; It arose
in Guapi (Cauca) with the seasoning of the slaves in charge of cooking in the 19th century,
who later, when they arrived in Valle del Cauca, added wheat flour and eggs. The
Americans began to do it with fried green plantain, stuffed with pork, which in Cali is
known as marranitas; in Magdalena they gave him the name ‘callele’ and ‘Dala’ in
Tumaco.