Globalization Exercise (Prof. Dan)

THE GEOGRAPHY OF BANDEJA PAISA ! 1

The Geography of Bandeja paisa

Name

Course

Tutor

University

The City and State

Date

THE GEOGRAPHY OF BANDEJA PAISA ! 2

The Bandeja paisa is a flavorful, unique traditional dish that is made up of various food

groups. This popular dish has its origins with the Paisas, the natives of the Department of the

Antioquia in Colombia. The origin of this dish was inspired by various cultures that inhabited

Colombia throughout the centuries including the native Colombians, the colonial Spaniards, and

the Africans (Wansink, Sonka, & Cheney, 2002). Bandeja Paisa is so well-loved in Colombia that

it has been adopted as a national dish. Bandeja paisa is made up of several components with

different nutritional content and benefits.

Ingredients of bandeja paisa

Ingredients Region of origin

1 Red beans Meso-America

2 Beef Mediterranean

3 Chorizo Mediterranean

4 Plantain Southern and South Eastern Asia

5 Arepas Native

6 Avocado Meso-America

7 Eggs Southern and South Eastern Asia

8 Chicharron Mediterranean

9 Pork belly Mediterranean

10 Canola oil Meso-America

Southern and South Eastern Asia

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Analysis

The Banjeda paisa is a popular dish in Colombia that has been made a national dish by

the Colombian government. The dish is well known for its high-calorie level and ability to

provide high energy and nourishment to keep one going throughout the day. Banjeda Paisa is

made up of various ingredients that are domesticated in different parts of the world. Some of the

ingredients are obtained locally (20%), some are domesticated in Meso-America (40%), while

some are domesticated in Southern and South Eastern Asia (20%). Other ingredients have been

THE GEOGRAPHY OF BANDEJA PAISA ! 4

domesticated in Mediterranean region (50%). One of the main ingredients of Banjeda paisa is red

beans. These beans were domesticated in Meso- America (Ganesan & Xu, 2017). The beans are

mostly highly preferred due to their high content of complex carbohydrates, high plant-based

proteins, and various essential minerals and vitamins. Also, red beans are rich in fiber. Another

ingredient of Banjeda paisa is beef. Beef has high nutritional value as it is a rich source of high-

quality nutrients and proteins. The consumption of beef is traced back to Iran where cattle were

domesticated.

Chorizo is the other ingredient of Banjeda paisa. This is made up of pork fat and chopped

pork meat mixed with garlic and paprika. The mixture is then stuffed into a natural gut. The

origin of Chorizo is traced back in rural villages in Spain where pigs were slaughtered for festive

purposes, religious functions, cultural events, among other functions (Roden, 2016). The

Chorizzo is well known for its high protein content, high vitamins, and as a rich source of

minerals.

Plantain is the other key ingredient of Banjeda paisa. The domestication of plantains can

be traced back to Southern and South Eastern Asia. The plantains are known for their high fiber.

They are also a rich source of vitamin A, potassium which is recommended for the heart and

other organs, and magnesium which is necessary for good health. The other ingredient of the

arepas, a type of food made of ground maize dough. Arepas, whose domestication can be traced

back to Colombia is well known for its high nutritional value. It contains high protein content

and carbohydrates, It is also rich in magnesium, iron, vitamin B-6, Vitamin A, calcium,

potassium, and sodium.

THE GEOGRAPHY OF BANDEJA PAISA ! 5

The other ingredient of Banjeda paisa is the Avocado, domesticated in Meso-America.

The avocado is a rich source of vitamins K, C, B5, B6, and E. This fruit is also a rich source of

folate and potassium. It also contains small amounts of proteins, healthy fats, zinc and other

minerals which gives the Banjeda paisa high nutritional value. Banjeda Paisa also contains eggs

whose origin can be traced to Southern and South Eastern Asia. The eggs give the Banjeda paisa

high nutritional value since they contain high-quality proteins, vitamin B2, and low-fat content.

Eggs also contain vitamins B12, B6, and D as well as various minerals such as copper, zinc, and

iron.

The other key ingredient of Banjeda paisa is Chicharron, a dish that consists of fried pork

belly. The domestication of Chicharron can be traced in the Andalusia region in the

Mediterranean region. However, this dish was also common in other regions with Spanish

influence such as the south western parts of the United States of America and Latin America.

Chicharron gives the Banjeda paisa high nutritional value due to its protein and fat content. The

other ingredient of Banjeda paisa is pork belly, whose consumption can be traced in the

Mediterranean region where pigs were first domesticated. The pork belly is boneless and has

high-fat content, about 81%. It also contains proteins, sodium, potassium, calcium, magnesium,

and various vitamins (Huang et al, 2019).

Canola oil is the other ingredient of Banjeda paisa. This oil is derived from the rapeseeds

which were domesticated in Southern and South Eastern region approximately 4000 years ago.

The first canola oil was however made in Canada from the Canadian rapeseeds (Gomaa, Mosaad

& Yu, 2018). This oil gives Banjeda paisa high nutritional value due to its high Omega-3 and

Omega- fatty acids. It is also a rich source of vitamin E and vitamin K. 


THE GEOGRAPHY OF BANDEJA PAISA ! 6

Reference List

Ganesan, K. and Xu, B., 2017. Polyphenol-rich dry common beans (Phaseolus vulgaris L.) and

their health benefits. International journal of molecular sciences, 18(11), p.2331.

Gomaa, W., Mosaad, G. and Yu, P., 2018. On a molecular basis, investigate association of

molecular structure with bioactive compounds, anti-nutritional factors and chemical and

nutrient profiles of canola seeds and co-products from canola processing: comparison

crusher plants within Canada and within China as well as between Canada and

China. Nutrients, 10(4), p.519.

Huang, C., Chiba, L.I., Magee, W.E., Wang, Y., Griffing, D.A., Torres, I.M., Rodning, S.P.,

Bratcher, C.L., Bergen, W.G. and Spangler, E.A., 2019. Effect of flaxseed oil, animal fat,

and vitamin E supplementation on growth performance, serum metabolites, and carcass

characteristics of finisher pigs, and physical characteristics of pork. Livestock

Science, 220, pp.143-151.

Roden, C., 2016. The Food of Spain. Penguin UK.

Wansink, B., Sonka, S.T. and Cheney, M.M., 2002. A cultural hedonic framework for increasing

the consumption of unfamiliar foods: soy acceptance in Russia and Colombia. Review of

Agricultural Economics, 24(2), pp.353-365.