Grind the toasted almond; if not toasted yet, you will have to do it.
In a bowl, mix the cinnamon, anise, sugar and the ground almond, in order to obtain a tasty flavour.
Cut an opening in the figs and then slowly fill them with this mixture. After filled, bind them all together by their stalks using the needle and the wire. Once you have enough figs on the wire, connect the two ends with a knot.
Bake in the oven until toasted or dark golden.
Contributor: Maria da Fé Afonso, 69
Place: Cachopo, Tavira, Portugal
Personal Background:
A person who was raised and who currently lives hills in Tavira area, she knows the customs and traditions of rural areas. Housewife.
Recipe’s Personal Background
How did you learn this recipe?
She learnt it from her mother and grandmother who already made it
Is there some memory/historical event connected to this recipe?
Related with the celebrations of All Saints Day, on the 1st of November
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?
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Mediterranean Background
Any tradition this receipe is connected to? If yes, which one? Can you describe it?
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Any Festivity this recipe is connected to? If yes, which one? Can you describe it?
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Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
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Season (season this food is linked to)
Linked to autumn and All Saints Day (November the 1st); also linked with the annual celebrations of the village of Santa Catarina da Fonte do Bispo, in August (close to 15th of August), when it was usual to prepare this recipe
Ingredient
Nutritional Importance
Health Benefits
Sugar
100% Carbohydrates
High in calories and therefore a source of energy.
Figs
Excellent source of fibre. Rich in potassium, calcium, magnesium and iron. Source of polyphenols.
Its fibre content favours weight management programmes, allowing people to become satiated more quickly. Figs contain digestive enzymes which promote digestion. Figs can help preventing diseases such as type II diabetes as they delay the digestion and absorption of food sugars.
Cinnamon(Cinnamomum verum)
Source of fibre, calcium and iron. It has a high antioxidant power due to its polyphenol content.
It shows anti-inflammatory and anti-microbial properties. There is some evidence of the beneficial effect of cinnamon in the prevention of cardiovascular diseases and modulation of the immune system. Cinnamon has a compound, cinnamaldehyde, which reduces platelet aggregation.
Almonds
Source of mono-unsaturated fat. It is an excellent source of fibre when eaten with its peel. Rich in vitamin E and magnesium. Good source of calcium and iron.
Proven evidence on the reduction of cholesterol oxidation and in the prevention of atherosclerosis. Almonds are a natural source of phytosterols which reduce the intestinal absorption of cholesterol.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?
No
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
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What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?
