|Recipe’s Personal Background||How did you learn this recipe?||She learnt the recipe from her mother, who learnt it from her grandmother. The transmission has been done through all the women from her family and her town during the years.|
|Is there some memory/historical event connected to this recipe?||
It’s a recipe which was elaborated habitually.
Formerly, there wasn’t much meat, so the potages were only vegetal.
It was also frequent to elaborate it on slaughter days. They prepared it at night with her mother.
Sometimes, it could be accompanied with sausages which were fried and serves a part, but only occasionally because they didn’t abound.
It constituted the daily alimentation base. When it remain, the next they was frequent to accompany it with “migas”. It was usual to cook it in a pot and the eating time they put the pot over the table, the “migas” and “piparrana” and they alternated a spoon of each plate to help eating the “migas”, which are very dry.
|Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?||She learnt it from the women from her family. She prepares it to her daughters, in special to Loli, who likes it a lot. She doesn’t know if her daughters follow with the tradition of this plate.|
|Mediterranean Background||Any tradition this receipe is connected to? If yes, which one? Can you describe it?||Drying the vegetables. It was habitual from all the houses. Encarna says that in her town there are dry vegetables hanging in all the windows. The ones which she used to elaborate the recipe are from the balcony of her house.|
|Any Festivity this recipe is connected to? If yes, which one? Can you describe it?||It was made the slaughter night.
It was a daily plate. Actually, Encarna talks about it like it doesn’t aliment much, because it doesn’t have meat.
Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
It’s a mountain town from Alpujarra, Granada. Town with 200 habitants with difficult communication. Dry weather, ideal to dehydrate products at sun and make sausages. Winter is especially hard, in a lot of occasions they get uncommunicated.
The recipe is elaborated with ingredients cultivated in the zone. In the town, there were a lot of wheat fields that doesn’t exist yet.
Nowadays is frequent to use rice instead of wheat. Formerly, it was difficult to get rice in the town, so they used what they had near them. Wheat was what they had at home. When communications where facilitated, the original recipe varied, but Encarna says that she prefers it with wheat.
For the dressing they used peppers dried with sun. It was the normal way to conserve vegetables, along with canned vegetables. It was also frequent to dehydrate tomatoes which were called “orejones”.
There are a lot of different versions of this elaboration in function of the season. Because they were prepared with the ingredients that they had that moment.
The favourite variation of Encarna is the fennel potage, which was elaborated with wild fennel. It’s also usual to use other wild herbs from the zone.
|Season (season this food is linked to)||This recipe is more habitual from winter. But it varies depending on the year season.|
|Ingredient||Nutritional Importance||Health Benefits|
|Dry white beans||The beans are great resource of carbohydrate, fiber and vegetal protein. The pod increases the fiber amount and its minerals concentration.||The beans has a great benefits to our health, its consume weekly is recommended. Often, to have a great vegetal protein profile MD combine beans and cereals to get all the essential amino acids.|
|Potatoes||This tuber contains rich resource of carbohydrate and high proportion of potassium. It also contains a good resource of protein as a vegetal group.||Tuber originally from America, introduced into the mediterrean diet after America discovery, it has a very good value and resource of carbohydrate good for sport and body development. Eaten with skin has a better glycemic index. Never eat it raw.|
|Peeled wheat grain||The grain of the cereal is always the most nutrient ingredient with the highest concentration of nutrients. There is a similar nutrition profile: high carbohydrate, vegetal protein and very low fat and fiber while it is not peeled.||As a key food of the Mediterranean Diet, this grains is the “father of our bread” is a great resource of carbohydrate. It is better to choose whole grain option to reduce its glycemic index and resource of great fiber.|
|Garlic||Vegetal bulb rich in potassium and vitamin C. It is low energetic and taste a lot giving a very Mediterranean flavor for its micronutrients and phytochemicals components||Classify as a bulb vegetal, it has hypotensive and vasodilator properties.|
|Dry red peppers||Rich resources of vitamin C and A, but both of them lose properties while they are cooked. Great flavor and taste, quite common in the MD cuisine.||The seeds , herbs and species are recommended to follow the MD as its pyramid shows. Drying vegetables is the way to conserve seasonable food whole year.|
|Virgin olive oil||Great vegetal fat. It has a good amount of monounsaturated fats, without cholesterol. It is consider as the best fat resource to cook and dress/season. As a fat it contains a lot of calories. The extra virgin oil conserves a great quality of its nutrients, flavor. Eaten raw has a perfect nutrition profile||Very well-known and related to prevent cardiovascular illnesses. It is very ESTABLE and resist high temperatures to cook, it is a great fat to cook with. Its consume must be moderate because it is a fat, and high energetic|
|Salt||This product rich in sodium and cloridium, has a great potencial power to increase the flavor. It is obviously rich in sodium.||A moderate consumption is healty, but high proportions can cause health problems. Be attentive with salty products. It is recommended by WHO to use iodized salt.|
|Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?||Low intake animal protein or vegetarians because it has a great vegetable protein resource combination.|
|What is the primary base with which your food is prepared? Is this a derivative of oil or another base?||Beans is a key ingredient of the MD, low income energy, high protein and vegetable protein resource make this plat very common in our area.|
|What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?||No, there is no treatment based on this recipe.|