 Gachas de matalauva. Sweet gachas from Andalucía flavored with anise | |
| Course | Staple dish |
|---|---|
| Place of origin | Spain |
| Region or state | Andalusia, Castile-La Mancha, Region of Murcia, parts of Extremadura and Valencia |
| Serving temperature | Warm |
| Main ingredients | Wheat flour, grass pea flour or corn flour |
| Variations | Sweet gachas (gachas dulces) |
Gachas is an ancestral basic dish of central and southern Spain. It is a gruel whose main ingredients are flour, water, olive oil, garlic, paprika and salt.
Gachas is based on a very ancient Iberian flour-based staple food preparation. Gachas may have different consistencies, from a liquid soup to a pie-like thick cake with a golden crust. The way of preparing it varies in different regions and by different families.[ citation needed ]
Gachas is considered an unrefined rural dish, the food of shepherds, farmers and itinerant labourers. It has been also described as a "fundamental gitano (gypsy) dish". [1]
Gachas was largely replaced by rice and potato dishes in most areas of Spain during the 20th century, especially in the towns and cities. Consumption of this simple dish resurfaced during economic downturns and upheavals, such as the Spanish Civil War, earning it the name gachas de los años difíciles (gachas of the hard years). Certain modern chefs argue, though, that well-prepared gachas is not necessarily a coarse dish. [2]
As an Iberian dish, gachas is often served with pork products such as salted or fresh bacon, liver, lung, chorizo, salchichón, or morcilla.[ citation needed ]
 | This section needs additional citations for verification .(August 2021) |
Andalusian gachas, gachas andaluzas, are traditionally made of wheat flour. The traditional way of cooking them consists in frying garlic slices in olive oil until they are golden. Then the flour is added by sprinkling it over the hot oil with one hand and mixing well with the spoon until the mixture is slightly roasted. Water is added then, pouring it very slowly, while stirring the mixture all the while without interrupting the bubbling. Salt and water are added to taste and desired consistency, the gachas being ready when they "smell cooked". [3]
There are many variations of the gachas in Andalusia itself, as the sweet poleá, the gachas colorás flavoured with paprika or saffron, or the gachas de matanza (butchery gachas), served with a stew with curdled blood, liver and offal. Fried onion and bread croutons may be also added in certain regions.
Gachas manchegas or gachas de almorta is cooked with flour made from the grass peas (Lathyrus sativus, a legume; Spanish : almorta). [4] Accompaniments for the dish vary throughout La Mancha. It was generally consumed during the cold winter months.
The gachas serranas of Cuenca is a local variant, usually served with mushrooms and potatoes (Called zarangullo). In the comarca of la Serranía, stewed and pickled pork liver and lung is added to the gachas when the water is added, or is eaten to accompany the gachas. Other possible accompaniments include hot chilis or pickled gherkins. [5]
The gachas murcianas of the Murcia region is a variation of gachas manchegas spiced with caraway (Carum carvi), black pepper and cloves. [6]
Grass peas, which grow well in dry conditions, can be toxic if eaten over a long period, causing lathyrism. Grass-pea products were banned for sale for human consumption in Spain from 1967 [7] to 2018, due to toxicity. Grass pea flour remains difficult to obtain outside of Castilla-La Mancha, especially if not mixed with other flours; commercial forms are mixed with wheat flour because of the toxicity of grass peas if often eaten in large quantities.
Like other forms of gachas, gachas de almorta is resorted to in difficult times. Goya in his 1810-1815 The Disasters of War series illustrates the harm that can be done by excessive consumption of grass peas in times of famine in his print Gracias á la almorta (Thanks to the grass pea), [8] about Napoleon's siege of Madrid. It depicts a woman who can no longer walk due to lathyrism, surrounded by starving people waiting for bowls of grass pea-based food. [9]
A type of gachas made with corn flour are popular in the area of Ademuz, in the comarca of Rincón de Ademuz, a Valencian enclave in the eastern fringes of the ancient New Castile. These gachas are generally mixed with pork or cod, as well as tomatoes and snails. The dish is part of the traditional cuisine of the area, in addition to the grass pea gachas of neighboring La Mancha that are eaten in Ademuz as well. In the Valencian Ports mountain region further northeast, a similar dish is known locally as Farro.
In Aragon the same dish may be also called gachas, but more often it is referred to by the local name of farinetas. It is prepared by frying thick pieces of bacon in olive oil and taking them off the pan when they have released some fat. Then water and fine corn flour are added to the same pan, slowly stirring the mixture until it is cooked. The proportion is roughly 250 g of flour, 150 g of bacon, 1 liter of water, three large spoonfuls of extra virgin olive oil and a teaspoonful of salt.
It is common in Andalusia to prepare Gachas dulces (sweet gachas), a sweet version of the dish which can be served as a dessert. The ingredients are olive oil, flour and water, like in the traditional gachas, but adding sugar instead of garlic and salt. They may be cooked with milk instead of water. Sweet gachas may be seasoned with honey, vanilla, orange peel and cinnamon. The dish may be eaten with raisins, almonds or bread croutons.[ citation needed ]
The gachas extremeñas (also known as "puchas dulces") are a dessert from Extremadura flavored with anise (Pimpinella anisum). In this dish breadcrumbs are added to the mixture during cooking. [10]
Gazpacho or Gaspacho, also called Andalusian gazpacho, is a cold soup and drink made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula and spread into other areas. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, since it is refreshing and cool.
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, or it can be mixed with spices, meat or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge and congee is a savoury variation of porridge of Asian origin.
Lathyrus sativus, also known as grass pea, cicerchia, blue sweet pea, chickling pea, chickling vetch, Indian pea, white pea and white vetch,is a legume commonly grown for human consumption and livestock feed in Asia and East Africa. It is a particularly important crop in areas that are prone to drought and famine, and is thought of as an 'insurance crop' as it produces reliable yields when all other crops fail. The seeds contain a neurotoxin that causes lathyrism, a neurodegenerative disease, if eaten as a primary protein source for a prolonged period.
Migas is a dish traditionally made from stale bread and other ingredients in Spanish and Portuguese cuisines. Originally introduced by shepherds, migas are very popular across the Iberian Peninsula, and are the typical breakfast of hunters at monterías in southern Spain.
Ful medames, or simply fūl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper, and other vegetable, herb, and spice ingredients. Ful medames is traditionally made in and served out of a large metal jug. It is notably a staple food in Egypt and is considered a national dish, especially in the northern cities of Cairo and Gizah. Fava beans can sometimes be also found in other cuisines in the Middle East, and Africa, though cooked differently.
Cypriot cuisine is the cuisine of the island of Cyprus, shared by both Greek Cypriots and Turkish Cypriots.
Mofongo is a dish from Puerto Rico with plantains as its main ingredient. Plantains are picked green, cut into pieces and typically fried but can be boiled or roasted, then mashed with salt, garlic, broth, and olive oil in a wooden pilón. The goal is to produce a tight ball of mashed plantains that will absorb the attending condiments and have either pork cracklings (chicharrón) or bits of bacon inside. It is traditionally served with fried meat and chicken broth soup. Particular flavors result from variations that include vegetables, chicken, shrimp, beef, or octopus packed inside or around the plantain orb.
Sofrito, sofregit, soffritto, or refogado is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil for a long period of time over a low heat.
Manchego cuisine refers to the typical dishes and ingredients in the cuisine of the Castilla–La Mancha region of Spain. These include pisto, gazpacho manchego, Manchego cheese, the white wine of La Mancha, and the red wine from Valdepeñas (DO).
Chili sauce and chili paste are condiments prepared with chili peppers.
Picadillo is a traditional dish in many Latin American countries including Puerto Rico and Cuba as well as the Philippines. It is made with ground meat, tomatoes, and also raisins, olives, and other ingredients that vary by region. It is often served with rice or used as a filling in dishes such as tacos, savory pastries or croquettes. The name comes from the Spanish word picar, meaning "to mince".
Ajoblanco is a popular Spanish cold soup typical from Granada and Málaga (Andalusia). This dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. It is usually served with grapes or slices of melon. When almonds were not available, for instance during the post-war period, flour from dried beans was used.
Cazuela is the common name given to a variety of dishes, especially from South America. It receives its name from the cazuela – traditionally, an often shallow pot made of unglazed earthenware used for cooking. The ingredients and preparation vary from region to region, but it is usually a mid-thick flavoured stock obtained from cooking several kinds of meats and vegetables mixed together.
Dominican cuisine is made up of Spanish, indigenous Taíno, Middle Eastern and African influences.
Many cuisines feature eggplant salads and appetizers.
Extremadura, Spain is known for its different ways of preparing the Iberian pork and mutton. The main characteristics of the traditional Extremaduran cuisine are its simplicity, its lack of clutter and its low cost. It is also a cuisine reflecting a generous spirit, for many of its preparations used to be cooked in large pots to share with visitors, friends, and neighbors. The resulting dishes are eaten with local bread.
Torta de gazpacho is a type of torta, or flat bread, used to prepare a dish called gazpacho or gazpacho manchego in La Mancha and Southeast Spain, including Murcia and parts of the autonomous community of Valencia.
Arroz con gandules is a combination of rice, pigeon peas, and pork, cooked in the same pot with sofrito. This is Puerto Rico's national dish along with roasted pork.
Dumpling is a broad class of dishes that consist of pieces of cooked dough, often wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and it may be filled with meat, fish, tofu, cheese, vegetables. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines.
Media related to Gachas at Wikimedia Commons