Guapi, the Cauca town that cooks the sea in every dish and that everyone should know

Colombian cuisine is as diverse as its landscapes. Each region contributes ingredients, techniques, and traditions that create a unique cuisine. On the Pacific coast, one of the dishes that most inspires curiosity and admiration is arroz atollado con jaibas (arroz atollado con jaibas), a recipe centered in the municipality of Guapi, Cauca.

This dish is considered a true aphrodisiac. It combines fresh crabs simmered in coconut milk, moist rice, and local spices that give it a deep and comforting flavor. Arroz atollado con jaibas (Crab Rice atollado) is more than just a food: it's a reflection of Afro-Colombian identity, passed down from generation to generation, which keeps alive the connection with the sea. The origin of arroz atollado is linked to Spanish influence, but on the Pacific coast it acquired its own unique character thanks to the use of local ingredients such as coconut and seafood.

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Over time, this recipe has evolved, adapting to the resources of each region. However, in Guapi, it has become established as a representative dish, prepared at family gatherings and community celebrations.

The preparation is slow and careful: first, the crabs are cooked in broth, then the rice with coconut milk is added, and it is left to rest until it reaches a moist, almost creamy texture. The result is a dish that epitomizes the culinary richness of the Pacific.

The curious thing is that, although arroz atollado is known throughout the country, Guapi's version stands out for its authenticity and for maintaining the tradition of the sea as its central element.

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Variations in the rest of the country

Arroz atollado isn't exclusive to the Pacific. In different regions of Colombia, this dish has adopted its own ingredients, demonstrating the adaptability of traditional cuisine.

- Costeño: In the Caribbean region, it is prepared with shrimp, squid, and fish, always with coconut milk and tropical spices.

- Antioqueño: includes potatoes, beans and sausages, becoming a hearty and characteristic dish of Paisa cuisine.

- Santandereano: uses goat or lamb meat, yucca and Creole potatoes, which gives it a stronger and more distinctive flavor.

- Nariñense: incorporates guinea pig as the main protein, accompanied by potatoes and herbs from the Andean region.

These variations show how the same culinary concept can be transformed into multiple recipes depending on the region.

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Guapi, much more than gastronomy

Guapi is not only known for its cuisine, but also for being a territory where Afro-Colombian culture is strongly expressed through music, dance, and religious traditions.

Gastronomy is one of the main attractions for visitors, who seek authentic experiences amidst the natural beauty of the Pacific. Rice with crabs is undoubtedly the star dish, but other dishes such as fish encocado and coconut sweets are also popular.

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Visiting Guapi means entering a land where the sea and the jungle meet, and where food not only nourishes the body but also tells the story of a resilient people proud of their heritage.

In a diverse coffee-producing country like Colombia, Guapi's culinary tradition is a reminder that the Pacific has unique flavors that deserve to be recognized worldwide.