Have you heard about a virtual Thanksgiving??? Well, me neither. Until the fabulous people at The Food Network came up with this wonderful idea to essentially put together a menu for Thanksgiving by asking many food bloggers to share their favorite Thanksgiving treats. I am so happy to be involved in sharing the […]
I wanted to find a way to incorporate a bit of Ecuador into the holiday season I love so much and is now part of my life: Thanksgiving. You see, in Ecuador we don’t celebrate Thanksgiving. However, going to an American bilingual school in Ecuador exposed me to the Thanksgiving celebration via history lessons and re-enactments of the Mayflower arriving to the US coast. In grade school we made turkey macaroni and dried beans art, dressed up like pilgrims and native American Indians, and ran around the school all Thursday long. But once the school day ended, there was no concept of getting together as a family, being thankful for what we have, and gorging insane amounts of turkey and stuffing followed by a tryptophan-induced coma. Yay for Thanksgiving!
So I figured, why not make an empanada? Since the filling requires un zapallo bien maduro, AKA a sweet and ripe pumpkin, this was the perfect way to get it done. This filling also has chochos (lupini beans), a bit of Frangelico, naranjilla pulp, brown sugar, lemon zest and allspice to round up the sweetness and spice, and give it an Ecuadorian flare.
Now, you’re probably thinking WHY in the WORLD would you add BEANS to a sweet pumpkin filling?! Let me explain. Chochos have a nutty flavor, and when incorporated into this filling they taste more like a slivered, blanched almond than an actual bean. I think that if you are allergic to almonds/nuts, but love that crunchy texture that they have and give to a dessert, THIS is the way to go. Also, I ended up with a greater filling to empanada ratio. How about using this filling to top off some pancakes? OR… IN the pancake mixture! Or scoop some of this filling over some greek yogurt for a quick dessert? Or grab a spoon and just eat it straight from the bowl! The possibilities are endless…
Bread babies! This sounds so weird and funny at the same time, but that is the literal translation for guaguas de pan. By now, you already know the history behind the guaguas de pan, which play an important part of Ecuadorian culture. I encourage to get the kiddos involved in shaping the guaguas de pan, and then decorating them with sugar icing. It is a fun family activity.
I found this recipe for guaguas de pan among my numerous, old newspaper clippings I rescued when I visited my mom. This recipe was sort of suspect because the directions on making the dough did not match the ingredients involved. Since troubleshooting is part of my job, I’ll show you what I did to make these bread babies. By the time we’re done, you will be channeling your inner Fat Bastard: “Well, listen up, sonny Jim: I ate a baby. Oh, aye, Baby: the other, other white meat. Baby: it’s what’s for dinner”. (source)
There are two ways to make Colada Morada or Mazamorra as it is also known. The first one, which is the traditional way, is using purple corn flour, or harina de maíz negro. The second one is to use cornstarch, or maicena. It is easier to find cornstarch, and it is quicker. For some history on Colada Morada, don’t forget to check my previous post on El Día de los Difuntos.
The challenge of making this drink lies primarily in the fruits that go into it: blueberries, blackberries and strawberries, NONE which are in season right now in the United States. While I try to be an advocate for seasonal produce, SANK GAWD for frozen fruit! Some may think I’ve committed heresy by using frozen berries, but all in the name of tradition. This drink also has pineapples, which I had no problem finding at the grocery store, but frozen or canned can be used as well. If using canned fruit, don’t use the syrup.
In an effort to adapt this recipe to avoid running around like a chicken with its head cut off, I made a few substitutions from the original recipe in terms of the aromatics used. You see, this Colada is very, VERY Ecuadorian, which means it uses a few ingredients that are native to our country. These are naranjillas, which I’ve talked about before here; ishpingo (scientific name Ocotea quixos); and babaco. Ishpingo is Quechua for Ecuadorian cinnamon tree. This tree is only found in a small Amazonian region of Ecuador and Colombia. In case you are wondering, ishpingo looks like this. Babaco is essentially an Ecuadorian papaya. The good thing about babaco is that it’s optional. Phew! Other things that could be tough to come by are orange leaves, myrtle sprigs and a type of lemongrass called hierba luisa. I have included the original recipe as well as the tweaked one, which is as delicious as the real deal. I think this makes a great year-round drink, and it will be awesome to drink cold during the summer. I’m like Mighty Mouse, y’all! Here I’ve come to save the daaaaayyyyy!!!
In Ecuador, the day of November 2 is a big deal. This day marks El Día de los Difuntos, also known as All Souls Day. All Souls Day is sort of like the forgotten step sister to Halloween (October 31st) and All Saints’ Day (November 1st), but it is nevertheless an […]