Contributor: Jose Rega López, 70
|Recipe’s Personal Background||How did you learn this recipe?||Family|
|Is there some memory/historical event connected to this recipe?|
|Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?|| As a child he would prepare them with his parents and would sometimes stir them.
Currently he makes them at his house. He likes them very well done and crispy because he says that this way they are easier on the stomach.
Crumbs were eaten together from the same pot, and the fruit was served on a different dish. They were eaten with a spoon that was often shared as well.
At his parents’ home, during the pig slaughtering season, sausages and black pudding would be made, which were then preserved in glazed earthenware jars full of olive oil and were then used for the crumbs.
|Mediterranean Background||Any tradition this receipe is connected to? If yes, which one? Can you describe it?||Crumbs could be eaten at home or taken to the field in a pot.
On rainy days, the men (fathers) would stir the crumbs (since they would be working the field). The mothers would care for the children and the father would collaborate. They had more strength to stir and also freed the mothers so they could do other domestic tasks.
|Any Festivity this recipe is connected to? If yes, which one? Can you describe it?||_|
Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
The flour used was cultivated in the town as well as the fruit garnish.
When they were taken to the field, they would pick the fruit straight from the tree and washed in the foundation so they were fresh.
It was normal to have them when fish was brought to town. His mother used to say: “I am going to make crumbs because the fish has arrived” (“voy a hacer migas que ha venío el pescao”). It would vary depending on the fish they had. It would be brought from Motril on a bicycle. There wasn’t fish very often, since the coast is 80 kms away. When the fish arrived it wasn’t in very good conditions.
|Season (season this food is linked to)||All year round|
|Ingredient||Nutritional Importance||Health Benefits|
|Wheat flour (bread)||Source of carbohydrates. High glycaemic index. The plain/white wheat flour has a low content in fibre and micronutrients when compared with whole wheat flour||Significant health benefits are only found in the whole wheat flour which, compared to normal/white wheat flour, has higher contents of fibre, minerals and anti-oxidant. There are wheat flours enriched with specific vitamins or minerals which, in some cases, can fulfil nutritional deficiencies.|
|Garlic||Great source of vitamin C, vitamin B6 and manganese.It also contains considerable levels of minerals such as calcium, phosphorus and selenium.||Its properties are enhanced if eaten raw.
Evidence suggests that the ingestion of garlic reduces the risk of cancer, specifically prostate, oesophagus, colorectal and ovaries. It shows antibacterial and antiviral
properties, yet revealing interesting moderate effects in the reduction of blood pressure, cholesterol and triglycerides.
|Sardines||Excellent source of omega-3 fats; its abundance it’s dependent of the time of the year. Rich in calcium, zinc, iron, vitamin D and vitamin B12.||Its high content in calcium and vitamin D plays a key role in the health of bones. It is a cardio-protective food due to its omega-3 composition, decreasing blood platelets activity, thus preventing blood clots which can lead to strokes or heart attacks; it also reduces triglyceride levels.|
|Onion||Good source of fibre, vitamin C, vitamin B6, folate, potassium and manganese.||It shows anti-inflammatory and anti-oxidant properties. The combination of these properties can prevent some cardiovascular diseases and cancers.|
|Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?||This recipe contains oily fish, and lack of fish consumption until the early twentieth century in inland and mountainous areas of the Mediterranean, goitre was common due to a deficient intake of iodine (fish). Currently, this has been solved in Spain thanks to good consumption of fish and iodized salt.|
|What is the primary base with which your food is prepared? Is this a derivative of oil or another base?||The main base are grains, cooked with water and olive oil. Their proportion in vegetables is low but fair to fish consumption.|
|What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?||The consumption of grains, vegetables, fruits and olive oil are characteristic foods of the Mediterranean Diet and their immediate health benefits.|