Changua Recipe

Changua Recipe

From: Colombia

By: Anyull Torres

Changua is more than just a delicious soup from Colombia - it is a celebration of the country's rich agricultural heritage and the hardworking farmers who make it all possible. Made with simple ingredients like milk, onions, eggs, and cilantro, changua is a true reflection of the abundance and resilience of the land.

The beauty of changua is that it is highly adaptable and can be customized to your taste preferences. Some people like to add potatoes or diced tomatoes to the soup, while others prefer to spice it up with a touch of cumin or paprika. Some even add a splash of lemon juice to brighten up the flavors.

Anyull shares a very important tip so that your milk doesn't curdle and suggests serving with arepas or bread for an energizing and nutritious meal. 

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  • Prep Time

    Less than 30 min

  • Cook Time

    Less than 30 min

  • Serves

    4

  • Meal Type

    Soup

  • Dietary Stuff

    Contains Dairy

  • Difficulty

    Easy - Common Ingredients & Basic Skills

1 6

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How to Prepare Changua

Ingredients:

6 cups of water
5 eggs
3 tbsp chopped coriander
4 medium potatoes
5 tbls cream
¼ cup milk
2 branches of onion
½ tsp garlic paste or garlic powder
Salt to taste

Instructions:

Bring water to boil with one onion branch and pinch of salt.

Wash, peel, and chop potatoes. Place in boiling water until softened.

Chop other onion branch. Place in mortar with cream, garlic paste, 2 tbsp of coriander, and 1 tbsp of salt.

Crush all ingredients, stirring until thoroughly integrated with cream.

Once done, add this mixture to the pot of water.
When potato is soft, reduce heat to medium.

Add eggs, being careful not to burst the yolks. Reserve 1 yolk to the side and beat it with the quarter cup of milk.

When the other eggs are fully cooked, pour the egg/milk mixture into the broth.

Heat until almost boiling. Take off heat. Add salt to taste.

It is ready to serve! Decorate each dish with a pinch of cilantro.

This recipe is prepared in Colombia, either for breakfast or lunch.

How to Serve Changua

This goes great with arepas and a cup of warm cocoa.

Tips for Making this Changua Recipe

When adding the milk and egg mixture, it's important to turn off the heat before it comes to a boil again, so that the milk doesn't curdle.

If you're not following a strict diet, you can serve the broth by crushing inside each portion's plate with your own hands, a toast, which will be in irregular pieces and then serve the broth over the toast pieces, which will integrate into each plate.

This is done at the time of serving so that the toast is still crispy when you take each plate to the table.

If you don't have heavy cream, grind the dry ingredients in a mortar (onion, cilantro, garlic, and salt), add them to the pot, and then add 1/4 cup of milk per serving."

What is Changua?

Changua is a traditional breakfast dish made with milk, water, scallions, and eggs. It is often served with bread and avocado.

The ingredients are typically simmered together in a pot until the eggs are cooked, and the dish is often garnished with cilantro before serving.

Changua is a popular and nutritious meal that is enjoyed by many people in Colombia.

Where Does Changua Originate From?

Changua is a traditional dish that is native to Colombia. It is most commonly associated with the Andean region of the country and is popular in the cities of Bogotá and Tunja.

The dish has a long history in Colombia and is believed to have been enjoyed by people in the region for centuries.

Who Invented Changua?

Changua was likely invented and passed down by generations of mothers and grandmothers in Colombia, with many people contributing to its evolution over time.

The Muisca tribe, who inhabited the Andean region of what is now Colombia, are believed to have had a rich culinary tradition and may have played a role in the development of changua and other traditional dishes in the region. However, the true origins of the recipe are unknown.

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