Colombian
Bocadillo veleño
A traditional guava sweet from Vélez, Santander, cooked slowly until the fruit and sugar become a firm, fragrant paste. It is set in thin layers and wrapped in bijao leaves, which give it its familiar Colombian aroma.
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Ingredients
- Ripe red guavas300 g
- Ripe white guavas or pale guavas150 g
- White sugarsame weight as the strained guava pulp, about 220 g
- Bijao leaves, rinsed and passed over a flame to soften2 pieces
- Wateras needed for simmering
Method
- Wash the guavas well, trim the stem ends, and place the red guavas and white guavas in separate small pots.
- Add just enough water to barely cover each batch, then simmer for 12 to 15 minutes, until the guavas are very soft and their skins split.
- Drain the guavas, reserving a little cooking liquid, then pass each batch separately through a fine sieve or food mill to remove seeds and skins.
- Weigh the strained red pulp and white pulp together, then measure the same weight of sugar.
- Divide the sugar between the red pulp and white pulp in proportion to their weight.
- Cook the red guava pulp with its sugar in a heavy paila or thick-bottomed pot over medium-low heat, stirring constantly with a wooden spoon.
- When the paste is glossy, thick, and a spoon dragged across the bottom leaves a clean path for a few seconds, remove it from the heat.
- Repeat the same cooking process with the white guava pulp and its sugar.
- Line a small rectangular mold with the softened bijao leaves, shiny side facing the paste.
- Spread half of the red guava paste into the mold, press the white guava paste over it in an even layer, then finish with the remaining red guava paste.
- Smooth the top with a damp spoon, cover loosely with bijao leaf, and let the bocadillo cool at room temperature until firm, at least 4 hours.
- Unmold, cut into 2 rectangular portions, and serve wrapped or resting on the bijao leaves.
Common questions
Can I substitute the bijao leaves if I can’t find them?
Yes. The classic option is bijao, but if unavailable, use banana leaves as the closest substitute. Rinse them and briefly pass them over a flame or blanch them so they become pliable and won’t tear when wrapping.
How long does bocadillo veleño take to make from start to finish?
Plan on about 1.5 to 2.5 hours total, depending on how much fruit you’re processing and how quickly the paste thickens. The simmering is short, but straining and cooking the puree down take the most time.
What are the most common mistakes when cooking the guava paste?
The biggest mistakes are adding too much water, not straining out seeds and skins well, and cooking over heat that’s too high. That can make the paste grainy, scorched, or overly loose instead of glossy and firm.
How should I store bocadillo veleño after it cools?
Wrap it tightly in bijao or banana leaves, then store it in an airtight container. Keep it in a cool, dry place for several days, or refrigerate for longer storage. Avoid moisture, which can make it sticky or moldy.
What’s the best way to serve bocadillo veleño?
Serve it in slices with fresh cheese, especially salty Colombian cheese, for the classic sweet-savory pairing. It also works well with crackers, bread, or as a filling for pastries and arepas if you want a less traditional presentation.