Changua

Changua is a traditional Colombian breakfast soup that is very popular in the Cundinamarca and Boyacá regions. It is made from milk, water, scallions (green onions), and eggs.

History

The origins of Changua can be traced back to the indigenous Muisca people who inhabited the central highlands of present-day Colombia. The Muisca were known for their dairy farming, which is likely where the milk in the recipe comes from. The soup is traditionally consumed for breakfast, particularly in the colder Andean regions of Colombia where it is believed to help ward off the morning chill.

Preparation

To prepare Changua, equal parts of milk and water are brought to a boil. Scallions, which have been chopped into small pieces, are then added to the mixture. Once the scallions have softened, eggs are cracked into the soup. The eggs can either be broken up to create a more uniform texture, or left whole for a poached effect. The soup is seasoned with salt and pepper, and often garnished with fresh cilantro before serving. Some variations of the recipe may also include potatoes or cheese.

Cultural Significance

Changua is more than just a breakfast dish in Colombia. It is a cultural symbol that represents the country's indigenous heritage and agricultural traditions. The soup is often served during holiday celebrations and family gatherings, and is a common feature in Colombian restaurants both domestically and abroad.

Health Benefits

Changua is a nutritious dish that provides a good source of protein from the eggs and milk. It also contains vitamins and minerals from the scallions and cilantro. The soup is low in fat and can be part of a balanced diet.

See Also

• Colombian cuisine
• Muisca people
• List of soups