It is always good to internationalize our palate and the truth is that in terms of dessertsthey don’t have to tell us twicewell our mouth is always willing to try New flavorsbecause that opens doors to new experiences and sensations that we probably hadn’t even imagined. Eat cymbals OR international desserts it is practically like going on a trip and as we know that a flight is more expensive than the ingredients from kitchenWell, what better way to get into the kitchen?
The truth is that the gastronomy It’s a whole world apart from the one we inhabit and all over the planet desserts, soups, stews and other dishes, which are extremely memorablebecause they are a great reflection of the culture of the country from origin. And it is that with local ingredientsalong with others that can be found anywhere, great creations can arise, that you could not even imagine. And it is that many times we already know backwards and forwards the recipes from our countries, but not those from abroad.
For this reason, today we decided to share with you an extraordinary recipe for a Peruvian dessert. It’s about the cachangato appetizer good resemblance to mexican fritters. Yes, probably if you are European or Asian, all of this seems to taste the same, however, like Japanese, Chinese and Korean food, they have differences even though they are all in the same continent. The same goes for some foods. Latin Americawe can share ingredients, but the seasoning is different.
Properly described, the cachanga It is an edible disk made mainly from wheat flour, a kind of homemade unleavened bread, with water and some variant, fried in oil, butter if you prefer. There are many variants of it, depending on the area, but it is usual that one of its main ingredients is also grated carrot. The word comes from the Quechua Kachangu mixed with the puquina, and means “What the hell is this?”
What is a chacanga?
The term cachangain turn, it comes from the Peruvian word “cacha” which means “to knead the dough and wet it with oil”. However, there are those who attribute a sexual connotation to this name: anga, anga, cachanga. The dough for this dessert can be sweet or savory, white or yellow. According to ancient legends, the cachanga may have been born in Peru and is considered typical in many regions of Latin America.
While in many parts of America they are soft and smaller than a hand, in Peruit is customary to make them long, thin and rigid. Big enough to wear as a mask at a costume party. They usually add honey or chancaca. In Tacna, in the south of Peru, the contest “Miss Cachanga the Summer“, where the girls from Tacna parade on a catwalk showing their best cachanga in typical costumes, hats and even cell phone cases. So get to work, the spring parade is coming up and you might want to innovate!
- 1 cup of water
- 1 tablespoon of anise
- 3 cups of flour
- 1 tablespoon baking powder
- 100 grams of sugar
- 1 teaspoon salt
- 1 egg
- enough oil
- 70 grams of butter
How do you prepare?
In a pot, bring the water to a boil with the anise for 3 minutes.
Once you have the anise infusion, remove from heat and reserve.
- In a bowl, add the flourbaking powder, salt, sugar and the egg. Mix and knead until your dough has a consistent and moist texture. If it is dry, add a little more of the anise infusion.
- On your table sprinkle some flour to finish kneading. add a bit of Butter to the dough until incorporated.
- Let the dough rest for 1 hour. Cover it with a napkin or kitchen towel.
- After this time, cut portions of the dough and spread them in the form of a tortilla.
- Fry and accompany it with whatever you want. It can be sugar, cinnamon or maple syrup.