Smoked fish

The cachama is a typical dish recognized and desired by the great majority of Colombians. Its nutrients, and its exquisite flavor have no comparison to another Colombian dish. The preparation process is very simple, they are only needed; cachamas, onion, salt and pepper. Once you have all the ingredients; the visors of the cachama are removed, the scales are removed, the ends are opened until they reach the shape of a coin. The stove must be ready with wood or charcoal (To obtain smoke in good quantity, banana leaves are placed on top of the charcoal or firewood).

The cachama is seasoned with onion, salt and pepper; It extends about 80 centimeters above the fire to allow the arrival of heat and smoke to the meat (you should not get too close to prevent the meat from roasting). After two or three hours the meat is ready to eat. It can be fried after smoking or eating directly. Serve with cane or corn chicha, patacones and lemon.

Fuente: http://www.sinic.gov.co