Locally, turtle, agouti (*) or even iguana (**) meat is used, but the most common colombos are made from chicken, crab, pork or firm-fleshed fish (marlin, shark, swordfish), seasoned with colombo, a powdered mixture of Indian spices (coriander, garlic, chilli, turmeric, cinnamon, spice mix)...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.