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FijiFlavors · La Guajira
Meat and offal from young goat cooked with salt and then fried until golden, sometimes with the animal’s blood. A dish of Wayuu tradition, offered to visitors who arrive at the rancherías of La Guajira.
Traditional dish from La Guajira
Also known as: frichi, jurichi
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Friche — La Guajira, Colombia
Friche, pronounced 'free-chee', is a dish of the Wayuu people from La Guajira. It is made with young goat, no more than a few months old. The meat and offal are cut into pieces, boiled in salted water, and then fried in their own fat, or in a little oil, until golden.
There is a version that uses the goat’s blood, collected at slaughter and salted so it does not clot. The cooked pieces are sautéed with chopped greens and simmered for another half hour in that broth. The most traditional preparation uses only salt as seasoning.
For the Wayuu, the goat is a symbol of wealth and is even used to settle disputes between families. Radio Nacional de Colombia calls friche the quintessential dish of La Guajira, and the Instituto Colombiano de Bienestar Familiar (ICBF) lists it among Wayuu native preparations used to celebrate special occasions.
Visitors to a ranchería, as Wayuu villages are called, are often welcomed with a plate of friche. It accompanies parties, festivals and also funeral rites, and is served with bollo de harina, arepa, and corn or cassava envueltos.
Meat and offal from young goat, salt, and oil; in the blood version, also the animal’s blood and chopped greens.
Served hot, in golden pieces, with bollo de harina, arepa, or corn or cassava envueltos.
Welcoming visitors, parties, festivals and Wayuu rites; also eaten in everyday life.
Your questions
A dish of the Wayuu people made with meat and offal from young goat, cooked with salt and then fried until golden.
There is a version that uses the goat’s blood, collected at slaughter. The simplest form contains only the meat, salt and the animal’s own fat.
It is a symbol of wealth and is even used to resolve conflicts between families. That is why friche is offered to those who arrive at the rancherías.
Flavors of Colombia
Hearty dish from the paisa region: red beans, rice, ground beef, chicharrón (pork crackling), chorizo, fried egg, ripe plantain, arepa and avocado, served on a large platter. It is the dish most associated with Antioquia.
Thick soup of shredded chicken, three types of potato and corn, scented with guascas. It is the dish most associated with Bogotá and is served with capers, cream, and avocado.
Thick hot chocolate, made with water or milk, served with fresh cheese placed inside the cup to melt, and with almojábana or bread. It is part of Bogotá’s onces.
Meat stew with native Andean tubers such as cubios, chuguas and ibias, as well as potatoes, corn, fava beans and peas. Radio Nacional calls it an emblematic dish of Boyacá.
Iced lulo refresher made with chopped and mashed lulo, lime, sugar, water and ice. The Cali city government calls it the city’s emblematic drink; it’s served with fried snacks from the Valle del Cauca.
Beef slowly cooked in a dark, slightly sweet sauce with spices and a mild heat. Cartagena’s press calls it an emblematic flavor of the city; it comes with coconut rice and patacones.
Pork marinated for at least a day in bitter orange, beer, onion, garlic and herbs, then roasted in a clay oven. It’s the dish of the San Pedro festivities in Huila, served with insulso, arepa and cassava.
Mashed green guineo banana with butter and costeño cheese, sometimes topped with a sauté of tomato and onion. It is the typical breakfast of the banana-growing area of Magdalena and of Santa Marta.
Milk-fed steer slowly roasted on stakes around the fire, seasoned only with salt. It is the dish of the Llanos Orientales and the best-known specialty of Meta, served with cassava, plantain, and potato.
Cuy seasoned with salt, garlic and onion and roasted whole over coals, turning on a spit. A festive dish in families from Nariño, served with potatoes and a peanut chili sauce.
Stew in coconut milk with fish or conch, salted pig tail, green plantain, cassava, yam, breadfruit and dumplings. The ICBF calls it a traditional dish of the islands of San Andrés and Providencia.
A whole pig stuffed with its own seasoned meat and dried yellow peas, roasted for hours until the skin becomes crispy. It is Tolima’s proudest dish, served with insulso.
