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Tuesday, October 4, 2011

ANDANDO, MAJANDO WITH WHITE POTTAGE RECIPE FROM NOLA

Pounding Millet - two women pound one mortier
Photo by: mark-en-afrique.blogspot.com

majando, pounding non-stop and at the same time adding ingredients to broth as per the recipe. [Nola. 1989:xxix-3; Nola/Pérez. 1994:188]


WHITE POTTAGE RECIPE ADAPTED FROM NOLA #xxix-3 EL MESMO POTAGE DE LECHE
for 6 persons


Ingredients


1/2 lb boneless lamb
salt to taste
2 qts milk
1/2 lb sugar
2 tbsp sugar
2 tbsp cinnamon


Preparation


Boil lamb in water with salt until well done. When cooked grind it non-stop adding broth as the meat is being ground. Strain half of the milk through a worsted cloth, sieve with pig hair or a linen cloth. Put the meat in a large pan or a new glazed earthenware pan. Add the strained milk and flour little by little constantly stirring in the same direction until it is thick. Slowly add the rest of the milk and then the sugar. Cook it away from the smoke of the fire while constantly stirring in the same direction all around the pot to prevent sticking. Taste it. Remove it from the head and dish it out. Sprinkle sugar and cinnamon over each bowl.



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