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Fig. 4 | Journal of Ethnic Foods

Fig. 4

From: Impacts of the transition from family farming to monoculture farming on the eating habits of two cities in the Valle de Tenza, Boyacá—Colombia

Fig. 4

a Cultivated products used to prepare the cocido boyacense (onion, tomato, corn, faba beans, cubios, potato, peas, garlic); b Cocido Boyacense: a traditional dish of Boyacá and the Valle de Tenza region (this preparation may also include beef, chicken, and pork); c Sancocho: soup based on potato, wild carrot, peas, sweet corn, green plantain, garlic, onion, salt, and beef or chicken. It can be served along with rice and avocado

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Journal of Ethnic Foods

ISSN: 2352-619X

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