This is our home cooked version of the Colombian platter especially popular in the northwestern region. There is no strict recipe for bandeja paisa and there are numerous variants.
What’s so interesting about the dish is how it encapsulates the culinary influences of the indigenous peoples of Colombia, the Spanish colonists and the enslaved Africans brought over by the Spaniards.
Plantain is traditional but that doesn’t grow in our part of the world so saba bananas were substituted.
Chicharron is, essentially, a crackling. The most popular form is pork belly, skin on, fried until the skins are blistered and crisp. It has its origins in Spain and Portugal, and during the era of colonization, it was brought to the colonies.
- cooking oil
- 3 eggs
- 6 saba bananas (see notes after the recipe)
- 3 to 6 chorizos depending on how small or large they are
- 300 to 400 grams chicharron (see notes after the recipe)
- cooked beans (we used canned)
- cooked rice
- In a frying pan, heat enough cooking oil to reach a depth of one inch.
- Fry the eggs in the hot oil, sunny side up. Scoop out and move to a plate.
- Peel the bananas and split into halves vertically.
- Reheat the oil and fry the bananas until lightly browned. Scoop out and move to another plate.
- Pour more oil into the pan to reach a depth of three inches.
- Score the chorizos and fry just until blistered. Scoop out and transfer to a plate.
- Over medium-low heat, fry the chicharron until crisp.
- Ladle rice into plates, place an egg beside the rice and add a scoop of beans.
- Arrange the chorizo, bananas and chicharron on the plate.
- Optionally, garnish with lime or lemon wedges before serving your bandeja paisa.