Afro peruvian desserts
Transcript of Afro peruvian desserts
Afro-Peruviandesserts
Introduction
• Afro Peruvian slaves used to work as cooks either for their owners or to sell on streets.
• They used the ingredients their masters did not consume or leftovers.
• They also used other ingredients such as potatoes, grains and fruit such as banana and sugar cane (“chancaca”) in all their desserts.
Chancaca
• It is made from the sugar cane syrup(molasses), which is boiled for half a day and then stirred until warm. Then it is poured onwood molds and let cristalize.
• There are two types: black and «blond»
Afro-Peruvian desserts
• Picarones
• Turrón de Doña Pepa
• Ranfañote
• Arroz zambito
• Sanguito
• Frejol Colado
• Chapana
Picarones• Picarones developed in Colonial times to
replace the Spanish “Buñuelos”. • Spanish “Buñuelos” are made with flour,
milk, eggs and butter, and are served with honey.
• African slaves substituted unavailable or expensive ingredients with Peruvian ones, like squash and sweet potato.
• Picarones are kind of donuts made of a squash or pumpkin dough, deep fried and served with cane syrup called chancaca.
Turrón de Doña Pepa
• It was created in the XVIII century.
• There are many stories aboutthe origin of this dessert. Theyhave in common an Afro-Peruvian woman called«Josefa» and the «Cristo de Pachacamilla» (also known as «Señor de los Milagros») towhom the turrón was offered.
• Traditionally, it was consumedonly in October, but nowadaysis available all the year.
Ranfañote
• This dessert was madeby the African slaveswith the leftovers of their masters.
• It is made with bread, fresh cheese, somedried fruit (almonds, raisins) and chancaca syrup.
Arroz zambito
• It is a kind of rice pudding sweetened with chancaca instead of sugar, whichgives the dessert a browncolor.
• «Zambo» was a personresulting of the mix of an«indio» (native) and a «negro» (African).
Sanguito
• The Sanguito is made withcornmeal, sugar, chancaca, cinnamon, anise, cloves, vanilla and oil or lard, sprinkled with raisins and little sweet balls.
• It has a prehispanic origin, but it was modified by theAfrican slaves.
• Nowadays, it is a dessertrarely found in the streets.
Frejol colado
• It is made with a type ofbean called "canario“(traditionally it wasmade with black beans),who is strained afterbeing boiled and then isdressed with sugar,chancaca, clove,cinnamon and milk andserved with a bit ofsesame.
• It is consumed mostly inIca (south).
Chapana
• "Chapana" was made with a dough of yucawith chancaca, cinnamon and clove wrapped in a banana leaf.
• It is consumed cool.