History of Mazapan from Toledo, Spain

History

     Mazapan is a popular treat in Spain, the Netherlands, Sweden, and even Goa, served primarily as a Christmas dessert and gift. In the UK, mazapan is typically used in fruitcakes, while traditional Swedish princess cake has a layer of mazapan on top. In Toledo, mazapans are sold year-round by cloistered nuns that seclude themselves from the public eye, which makes it so the customer cannot see the person selling them cookies.

     The origin of mazapan is uncertain as some believe it comes from Italy, while others assert that it stemmed from a German baker. However, the most recognized version is from the nuns of The Convent of San Clemente in Toledo, following the Battle of Las Navas de Tolosa in 1212. The locals were suffering from famine, and the nuns made a paste with almonds and sugar to feed them. Subsequently, the tasty treat became a staple and is now one of Spain's most popular foods.

     Today, mazapan is made from an almond paste which can vary in size, colors, and design. Some are painted bright colors and shaped to resemble fruit. However, in Toledo, mazapan is commonly animal-shaped, sometimes filled with egg yolk, fruits, or sweet potatoes, and almost always left white. Most commonly, mazapans are shaped into pigs and bears, but they have also been shaped into large statues including one of Don Quixote. More practical uses include birthday, wedding, and Christmas treats.

Recipe

Prep Time: 20 min 
Freeze Time: 1 hour 
Total Time: 1 hour 20 min

Ingredients:

• 1 cup ground almonds
• 2 cups powdered sugar
• 1 tbsp corn syrup
• 1/4 teaspoon almond extract
• 1 1/2 tablespoons of water

Instructions:

1. Sift almonds and powdered sugar in large mixing bowl until pillowy, off-white powder.
2. Separately mix almond extract and corn syrup, then add to dry ingredients.
3. Add water gradually, working mixture until dough like. As dough thickens, use hands to mix.
4. Roll dough into log and wrap in freezer bag. Freeze for an hour. 
5. If you want them warm: when ready to serve, cut mazapan into 1 inch shapes. Place on cookie sheet 2 inches apart. Bake on 350°F for 8-10 minutes.

Analysis

When researching, I found it really intriguing to see the different variations and styles that people incorporate into their mazapans. The animal shapes and bright colors of the fruit themed ones especially interested me, and I'd like to try to add some creativity of my own to my next batch. I also found it interesting how mazapans started off as something quickly put together to feed the starving, but ended up becoming very popular in many locations.

When freezing my mazapan, I found that one hour still left the dough very soft in the middle. I had to put it back in the freezer for another 30 minutes until it was solid enough. I also preferred mine with some extra chopped almonds and a dash of vanilla extract.

History of Yassa in Senegal, West Africa

History

Yassa originates from Senegal, West Africa. It is a specialty from the Casamance region of South Senegal, which is between The Gambia and Guinea Bissau, partially isolated from the rest of the country by the Gambian territory. Yassa is a spicy dish prepared with onions, poultry or marinated fish, onions, lemon, and mustard. The fish is often substituted for chicken and commonly served with white rice. 

The Senegal have a very specific way that they serve and eat their yassa. First, they lay a cloth on the floor and set the bowl of yassa in the middle. The host breaks up and distributes the meat using their right hand, unless a guest wants to break their meat themselves. It is considered extremely rude to place the left hand in the bowl, so sometimes another person has to assists someone when breaking their meat.
To eat, a person is supposed to gather a lot of rice, chicken, and sauce, and then roll it into a ball against the side of their bowl. It is considered rude to start making another ball while still chewing the previous. When done, the person is to wash their hands and return to the table and converse. However, it is rude to look someone in the eyes while they are still eating.

Recipe

Prep Time: 30 min Cook Time: 50 min Total: 2 hr 20 min

Ingredients

• 4 onions, finely chopped
• 3 lemons, juiced
• 1/2 red wine vinegar
• 2 tbsp mustard
• 6 cloves garlic, chopped
• 1 habanero pepper, chopped
• 5 skin-on chicken breasts, cut in half
• 1/2 cup oil
• 2 cubes chicken bouillon
• 1 cube beef bouillon
• 1/2 cup hot water
• 1 cup pitted green olives
• 3/4 ground black pepper

Instructions

1. Mix onions, lemon juice, mustard, red wine vinegar, pepper, and garlic in large bowl. Add chicken and cover and let marinate in the refrigerator for an hour.
2. Preheat grill for medium heat and lightly oil grate.
3. Put chicken on grill, reserving onions and marinade in bowl. Grill for 5-10 minutes until brown.
4. Heat oil in deep skillet on medium heat. Add onions and cook for about 5 minutes until golden brown. Pour in marinade, cook until heated through. Stir in chicken.
5.  Crumble chicken and beef bouillon cubes into hot water in a small bowl. Pour into skillet. Cover and let simmer for 30 minutes until flavors combine. Stir in olives and black pepper.
6. Serve.

Analysis

I found that the culture of Senegal was interesting for a variety of reasons. I was surprised to learn that Senegalese see it as rude to take food with their left hand, and that they have a very specific routine before and during their meal.
Although this recipe didn't include rice, I added white rice to mine. This could be substituted for any type of rice. I also removed the skin from my chicken before adding it in with the marinade.

History of Gallo Pinto from Costa Rica

History

Gallo Pinto is a dish that originates from Central America, specifically Costa Rica and Nicaragua. It consists of rice, black beans, onions, bell peppers, and garlic, but there are many different versions and recipes as each region and family has their own version. In Nicaragua, beans are almost always red beans, and in Costa Rica, they're said to use the "secret ingredient" Salsa Lizano. The name translates to "Spotted Rooster", as when the beans and rice are combined, the result is a speckled like appearance.  

Gallo Pinto is believed to stem off of mezitos, which was a combination of beans, cultivated by the Indigenous people from pre-Columbian time, rice, and grains introduced from the Spanish. 

There is some controversy on the origin of Gallo Pinto. Some argue that it comes from Costa Rica or Nicaragua, although similar dishes have existed in Europe and America for centuries. Costa Rica claims that in the 1930's, the dish was created in San Jose while Nicaragua argues that the dish was brought to the Caribbean shores by African slaves before it had reached Costa Rica. 

In an attempt to claim the dish as their own, Costa Rica cooked 965 pounds of Gallo Pinto and were featured in the Guinness World Records book for the most amount of Gallo Pinto cooked in one go.

Recipe

Prep Time: 10 min Cook Time: 20 min Total Time: 30 min

Ingredients

• 2 tbsp oil
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 small onion, chopped
• 2 cups cooked black beans
• 1/4 cup Salsa Lizano
• 3 cups cooked rice
• 1/4 cup cilantro

Instructions

1. Heat oil in large skillet over medium heat until shimmering.
2. Saute chopped peppers and onions until soft and onions are translucent, about 6 minutes. Add minced garlic and cook for 1 minute.
3.  Add black beans and Salsa Lizano, stir to combine. Simmer until thickened. Gently stir in rice and cook for about 3 minutes, then stir in cilantro. 
4. Serve. 

Analysis

When I went to Costa Rica, Gallo Pinto was a staple of what we ate. Even though I didn't like beans at the time, black beans grew on me and now I really enjoy them.

Gallo Pinto is typically a breakfast meal, but it's often eaten all day. I found that I preferred the buttered rice and black beans for breakfast other than the Gallo Pinto served later in the day.