Frangollo cubano, un plato de pelea.

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Frangollo cubano, un plato de pelea. 🍮🍮😋😊 En Cuba si alguien nos llama frangollo es motivo de ofensa y enojo, pues usualmente es término para designar a persona muy gorda y deforme –mírala está hecha un frangollo-. Pero lo que pocos saben es que frangollo también es un plato bien tradicional del oriente cubano y con una rica historia. Muchas veces resultó salvavidas de las tropas mambisas, y se dice que llegó a ser el postre preferido de Antonio Maceo, Lugarteniente General del Ejército Libertador. Te cuento su origen y tal vez te embulles a hacerlo. El Frangollo no es un invento cubano, como muchos otros platos nos llegó de España. Se sabe que es un postre típico de Canarias a base de… More
In Cuba if someone calls us frangollo is a reason for offense and anger, because usually it is term to designate a very fat and deformed person-look at her is made a frangollo -. But what few know is that frangollo is also a very traditional dish of the Cuban east and with a rich history. It was often the life saver of Mambisian troops, and it is said to be the favorite dessert of Antonio Maceo, Lieutenant General of the Libertador Army. I tell you their origin and maybe you’ll get caught up in it. The Frangollo is not a Cuban invention, like many other dishes came from Spain. It’s known to be a typical Canary Islands dessert based on milk, millo flour or corn, lemon, sugar, raisins, almonds and cinnamon. But no, that’s not the frangollo we refer to in this article, that’s just the name, because there are many variations of the same recipe. Moreover, since the Roman Empire there was already the frangollo. The word, according to the RAE dictionary, comes from the Latin frangre, which means breaking, and designated broken grains of cereal and legumes. Hence the word frangollo, in Spain and in some parts of continental America can be synonymous with: botched, jumble and batiburrillo In Argentina, it’s called the not-very-fine crushed corn grains that are used to feed poultry and a sweet dessert called mazamorra. Now, the Cuban Eastern traditional cuisine dish, which is known as frangollo and was very popular in independence wars to the point of being the Bronze Titan’s favorite is made from banana. Yes, banana, banana, change, guineo, cuico, Mars ñoo or whatever you call them the fruit of Musa paradisiac. The legendary creativity of Cubans stinged by the shortcomings that war imposed led to the Spanish name with African ingredient. The Cuban frangollo was born out of this proliferation mix. In almost all the Cuban East, it was made in the middle of a manigua and it was a blessing to meet a banana in full production, because the fruit that was not eaten ripe or boiled, was made frangollo nougats. Jose Mart í, the best of Cubans, also had the opportunity to taste it in the mountains of Guant ánnamo and so he refers in his campaign journal, on April 15, when offered by the Guajiro José of the troops of Felix Ruenees, was part of his breakfast: From tomorrow frangollo banana and cheese, and cinnamon water and hot anise. Still today in the Baracoa region, tradition continues. In many houses, especially in rural areas, it can be tasted like snack or dessert. I had the possibility of tasting it there, in the form of a bar or nougat, wrapped in banana leaves shriveled with fire. Also in Bayamo, city that treasures antiques such as drowning, matahambre, soft bagel…, I have had the opportunity to eat it at the Cuchipapa Month, the same recipe but more pasty and a bit stylized, perhaps for being restaurant offer where refining is required. Cuban Frangollo Your making is simple, you just need: sugar, green banana, sweet spices and some fat for the mold. For the making:
Peel the banana and cut thin slices that dry in the sun (some people prefer to fry the banana style chicharritas). After dried they nut and grind to turn them into flour. A syrup is prepared aside with sugar and sweet spices that when it is ready, comes down from the candle and adds banana flour constantly beating to a homogeneous dough, what happens when you see the bottom of the cauldron. Pour the dough into a previously oiled and smooth surface mold. Hardening cuts into square boards. Each board wraps in dry banana leaves and ready! It’s a candy that lasts for several months if you keep it away from insects. Surprise your family and friends with this simple yet historic dessert. And no longer bother if someone calls us frangollo, because now we know it’s a Cuban dessert that captivated the palate of great patriots like Maceo and Marti. Frangollo canary style. Ingredients
1,5 l of milk
250 gr of flour for fangollo Comeztier
3 egg yolks
100 gr of sugar
50 gr of raisins
50 gr of almonds
1 tablespoon butter
The skin of a lemon
1 cinnamon stick on branch
1 teaspoon matalah úva or anise
Honey or palm honey for optional serve
Step by step preparation
Taste the almonds in a pan and reserve them.
Warm up milk in a cauldron along with lemon skin.
preparation of the frangollo espresso
When it starts to boil, remove the peel from the lemon. Lower the fire and you’re slowly adding the nonstop flour of frangollo, so that it dissolves and lumps do not form.
preparation of frangollo2
When it’s thick, add whipped egg yolks, sugar, butter, matalah úva grains, cinnamon, raisins and almonds and removes everything very well, until all the ingredients are well integrated. Keep cooking about 10 more minutes until the dough is thick.
preparation of the frangollo 3
Pour the mixture into single bowls or large fountain and let cool. You can decorate with some raisins and almonds above.
Serve with a honey or palm honey paddle.
Notes
* Must always cook with soft fire.
* Frangollo can be taken warm or cold.
* If you serve it in a large fountain, you can cut it and serve it in portions, because it is compact By: Sunday Cuza | July 9, 2020
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