Álex Quessep

Through his research on the influence of Arab cuisine on Colombian Caribbean gastronomy, he has managed to create a culinary style that narrates the migrations of Lebanese, Syrians, and Palestinians and the resulting cultural combination in this region. He has also worked with the Ministry of Culture of Colombia to recover knowledge of traditional cuisine in the departments of Atlántico and Sucre. He was the general coordinator of the book about traditional cuisine from the Atlántico department, Atlántico tastes good (Atlántico sabe rico -original in Spanish-, Gobernación del Atlántico, 2018). This book was awarded “Best Local Cookbook in the World” at the Gourmand World Cookbook awards that same year.

Experience

Colombian Embassies in Algeria and Cuba.

Lamb with Moroccan spices in coconut milk stew, perfumed with hierbas de azotea with yellow corn and sesame seed arepas on the side.

Directions Arepas

Add the toasted sesame seeds, cheese, butter, and salt to the corn dough. Knead well and form arepas about 10 cm in diameter and 1 cm thick.

Grill them on a pan or griddle over medium heat until browned on both sides and cooked through. Set aside.

LAMB

Marinate the lamb with the spices, oil, and salt. Let it sit for 30 minutes.

In a pot, add oil and fry the lamb until it is brown on the outside. Remove from the heat and set aside.

In the same pot, add more oil and sauté the onion and garlic. When they are lightly browned, add the peppers and carrots.

Cook for 10 minutes over low heat until the vegetables are tender, add hierbas de azotea, mix well, and pour in the coconut milk. Cook over high heat until the mixture boils.

Add the lamb and cook for another 10 minutes.

Serve hot with the arepas on the side.

Directions

Season the shrimp with lime and the mixture of spices. Refrigerate.

Infuse the annatto in oil at a low temperature until it is completely infused (red). Remove from the heat, let it rest and strain, reserving the oil.

In a saucepan, pour the oil and sauté the onion for a couple of minutes. Add the garlic and peppers.

Cook for 5 minutes. Add the tomatoes and season with salt, pepper and sugar. Lower the heat and cook until the tomatoes have released their juice.

Pour in the coconut milk and cook over high heat for 10 to 15 minutes. Season with salt and spices. Remove, let it rest, and, when the mixture is cold, add the shrimp.

For the crispy pita, melt the butter in a saucepan over low heat. Add the thyme and mix well to perfume the butter.

Add the strips of pita bread gently to avoid breaking them. Sauté them over medium heat until browned.

Pour a portion of the shrimp and the coconut milk mix into six small bowls, garnishing with the crispy pita and corn kernels, and serve.

Corn cake with dried fruits and anise

Corn cake with dried fruits and anise

6 servings INGREDIENTS

Shredded

Directions

In a blender or food processor, place the corn kernels, eggs, milk, 250 g of corn meal, and anise. Mix well, transfer to a bowl, and add the remaining ingredients, except the butter.

Grease a baking pan (or small muffin molds) with butter, sprinkle the remaining 50 grams of cornmeal into it, and shake it well to prevent the flour from forming lumps.

Pour the mixture into the mold or molds. Bake for 45 minutes or until the tip of a knife comes out clean.

Serve slightly warm or at room temperature and garnish with coconut milk whipped cream, fruit and spices, dates, and corn kernels (or the toppings of your choice).