Cocada de Amor by Journey Life

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    journeylife

    Published on Aug 20, 2021
    About :

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    Estoy participando en Primer Concurso Foodies

    Cocadas de Amor

    Love Cocadas


    Tradición y apropiación cultural, mediante la gastronomía colombiana; mediante un estudio acerca de los dulces de África se llega a la persección de que el origen de la cocada parece ser ibérico, dado que a Angola, anteriormente colonia portuguesa, habría llegado a través de los colonizadores. La dulce y dura cocada denominada el postre angolés.
    La fuerte presencia africana en Latinoamérica explica la omnipresencia de la cocada en el continente, principalmente en las regiones costeras del Pacífico y del Atlántico.
    Antonio de Alcedo en su Diccionario geográfico-histórico de las Indias Occidentales definía así a la cocada: “Dulce que se hace de la médula del coco rallada y en pastillas, y venden las negras por las calles”.

    Tradition and cultural appropriation, through Colombian gastronomy; Through a study of sweets from Africa, it is possible to find that the origin of the cocada seems to be Iberian, since it would have reached Angola, a former Portuguese colony, through the colonizers. The sweet and hard cocada called the Angolian dessert.
    The strong African presence in Latin America explains the omnipresence of cocada on the continent, mainly in the coastal regions of the Pacific and Atlantic.
    Antonio de Alcedo in his Geographical-Historical Dictionary of the West Indies defined cocada as follows: "Sweet made from grated coconut marrow and in pills, and black ones are sold on the streets."


    Source


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    Elegí esta receta principalmente porque estamos en cosecha de cocos y al verlos en repetidas ocasiones recordé mi infancia. Cuándo en las ferias de la Ciudad donde crecí vendían estas deliciosas preparaciones; estuvieron presentes en la etapa escolar, justo a la salida de la escuela las vendían, mi madre me daba gusto comprando las, ya te imaginarás la alegría de una niña camino a casa con cocada en mano, ¡esa era yo!

    Memorias se que quedan junto a sabores inolvidables.

    Desde pequeña mis padres y familiares en general han sido amantes de la comida local, practicamente he crecido junto a ellos preparandolas para deleitar el paladar de mis primos, hermanos y claramente el mío

    Al prepararlas me transportó inmediatamente al sonido de las olas del mar porque en repetidas ocasiones las he comido junto a él, y el recuerdo de mi familia que se encuentra en tierras lejanas aflora.

    I chose this recipe mainly because we are harvesting coconuts and seeing them repeatedly reminded me of my childhood. When in the fairs of the City where I grew up they sold these delicious preparations; They were present at the school stage, right after school they sold them, my mother gave me pleasure buying them, you can imagine the joy of a girl on the way home with cocada in hand, that was me!

    Memories remain with unforgettable flavors.

    Since I was little my parents and relatives in general have been lovers of local food, I have practically grown up with them preparing them to delight the palate of my cousins, brothers and clearly mine

    When preparing them, he immediately transported me to the sound of the waves of the sea because I have repeatedly eaten them with him, and the memory of my family who is in distant lands emerges.


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    Ingredientes:

    1 taza de agua
    Clavos de olor
    Canela
    Anís
    1/2 taza de melado de panela
    106 gr coco rallado
    1/2 cucharadita esencia de vainilla

    Primero rallamos el coco, luego en una sartén se agrega 1 taza de agua junto a clavos de olor, anís y canela hasta su hervor. Una vez haya hervido los retiramos.
    Agregamos media taza de melado de panela y cuando hierva se agrega el coco y 1/2 cucharadita de esencia de vainilla, debemos estar revolviendo hasta que se evapore el agua y el melado espese. Estará listo para servir, ¡dejar enfriar y listo!

    En esta oportunidad salieron 12 cocadas, depende del grande que las hagas.

    Ingredients:

    1 cup of water
    Cloves
    Cinnamon
    Anise
    1/2 cup of panela syrup
    106 gr grated coconut
    1/2 teaspoon vanilla essence

    First we grate the coconut, then in a pan add 1 cup of water along with cloves, anise and cinnamon until it boils. Once it has boiled we remove them.
    Add half a cup of panela honey and when it boils add the coconut and 1/2 teaspoon of vanilla essence, we must be stirring until the water evaporates and the honey thickens. It will be ready to serve, let it cool and that's it!

    This time 12 cocadas came out, it depends on how big you make them.


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    Hice un video por si quieres ver el paso a paso

    I made a video in case you want to see the step by step

    Invito a @aichel


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    #foodies #sweets #dessert #contest #ocd #threespeak #curie #posh #neoxian #mih #cervantes

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    foodies sweets dessert contest ocd

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