Colombian National Dishes

Patarasca o chianti from the Colombian Amazon

Make Colombian Amazon patarasca: freshwater fish, tomato, peppers and onion grilled in bijao or banana leaves

Colombian National Dishes
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A patarasca leaf packet cooking above charcoal with tropical riverside greenery behind it.
Region Amazon region, Amazonas, Colombia
Dish Patarasca o chianti
Yield 6 servings
Active time 35 minutes
Cook time About 30 minutes
Ingredients ↓
Overview

Patarasca o chianti from the Colombian Amazon

In Leticia and Puerto Nariño, patarasca is fish cooked inside a leaf packet with a fresh guiso of tomato, onion and red and green pepper. The leaf holds the vegetables close to the fish while the packet grills over gentle heat. This six-serving home version uses firm freshwater fillets, achiote and food-grade bijao or banana leaves. The measured vegetables supply moisture, so the packet needs no added water. Keep the fish chilled while preparing the guiso, seal each parcel well, and check the thickest fish portion with a thermometer. Serve the packets hot with cassava or casabe if desired.

Ingredients

Ingredients

Fish

  • 1.2 kg firm freshwater fish fillets, pin-boned

Vegetable guiso

  • 150 g red bell pepper, thinly sliced
  • 150 g green bell pepper, thinly sliced
  • 400 g ripe tomatoes, sliced
  • 300 g yellow onions, thinly sliced
  • 12 g garlic, finely crushed
  • 4 g ground achiote
  • 12 g total (7 g fish, 5 g vegetables) fine salt, divided
  • 1 g ground black pepper

Leaf packets

  • 12 sheets food-grade bijao or banana leaves, about 35 cm squares

To serve

  • as desired cooked cassava (yuca) or casabe, optional
Method

Method

Method

  1. Prepare and season the fish Keep the fish at or below 4°C. Pat it dry, check carefully for pin bones, divide into six portions and season with 7 g of the salt and the pepper; refrigerate while preparing the vegetables.

  2. Warm the leaves Briefly pass the clean leaves over low heat or dip them in hot water until glossy and flexible. Wipe dry, trim, and overlap two sheets for each packet so the seams can be folded closed.

  3. Make the vegetable guiso Combine the red and green peppers, tomato, onion, garlic, achiote and remaining 5 g salt. Do not add water; the vegetables release moisture as they cook.

  4. Fill and seal the packets Place one fish portion on each pair of leaves and divide the guiso evenly among them. Fold into snug parcels and secure with cooking twine or strips of leaf.

  5. Grill or bake until done Grill covered over medium-low heat for about 20–30 minutes, turning every 10 minutes. Check the thickest fish through a seam: it must reach 63°C and be opaque and flaky. Continue in short intervals if needed. For an oven, bake sealed packets at 200°C to the same temperature.

  6. Rest and serve Rest for 3 minutes, then open carefully away from your face because hot steam escapes. Serve promptly, with cooked cassava or casabe if desired. Refrigerate leftovers within 2 hours at or below 4°C; use within 3–4 days and reheat throughout to 74°C.

Practical guidance

Practical

Nutrition per serving

Approximate estimate per serving; fish species and salt retention vary.

Food safety and allergens

Buy fish from an inspected source and keep it at or below 4°C. Prevent raw fish juices from touching ready-to-eat food; wash hands, board, knife and thermometer probe after handling. Cook fish to at least 63°C in the thickest portion. Open hot packets away from your face to avoid steam burns. Contains fish. Refrigerate leftovers within 2 hours at or below 4°C, use within 3–4 days and reheat to 74°C throughout.

Practical guidance

Keep the packets sealed: A tight double-leaf fold holds in the guiso. If a leaf tears, wrap the packet again before it goes on the grill. Choose leaves carefully: Bijao is the characteristic regional wrapper; clean food-grade banana leaves are a practical substitute. Warm either type just until flexible. Serve the accompaniments separately: The fish and vegetables are the measured recipe. Cassava or casabe is optional, so add it at the table rather than inside the packet.

Final notes

Texture: Texture: The fish should flake easily while the guiso remains juicy inside the leaf. Serving: Serving: Open each packet at the table and spoon the cooked vegetables over the fish.

Nutrition per serving

Nutrition per serving

  • Servings: 6
  • Calories: 260 kcal
  • Carbohydrate: 13 g
  • Protein: 39 g
  • Fat: 6 g
  • Fibre: 4 g
  • Sodium: 820 mg
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