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The Palenqueros
of
Colombia The Palenqueros speak Palenquero and Spanish. Their ancestors escaped from Spanish plantations in what is now Colombia beginning in the early 17th century. A treaty was made with the Spanish government between 1713 and 1717. We express our gratitude especially to Fieldworkers Lorenzo Manuel Mirando Torres and Heliana Portes de Roux and traditional cooks Graciela Salgado Valdez, Delores Salinas de Caceres, ad Cristobalina Estrada Valdez, who came to the Festival to demonstrate Palenquero Foodways.
makes about 2 dozen candies Coat the bottom of a large, cast iron skillet with the oil. Add the millet seeds in a single layer and bring to a medium high heat, stirring constantly. In less than five minutes, the millet seeds will begin to pop and will form tiny puffs similar to popcorn. In a separate, heavy skillet, melt the sugar over low heat, stirring constantly until it reached the hard crack stage (293oF) when tested in a glass of cool tap water*: at least five minutes. Toss the puffed millet with the coconut and anise seeds. Add the caramelized sugar and mix well, evenly distributing the caramel throughout. Remove walnut sized balls of candy from the mixture and cool on banana leaves or sheets of waxed paper. *In the absence of a candy thermometer, remove 1/4 Teaspoon (1 Milliliters) of the sugar mixture after 5 minutes of melting and drop it into a small glass of cold tap water. The temperature is right when the sugar drop hardens as it descends to the bottom of the glass.
makes 6 to 8
servings Preheat the oven to 350oF Combine the cornmeal, salt, and water and bring to a boil. Lower the hear and boil gently for several minutes, until a thick batter is formed. Coat a 9" X 13" X 2" baking pan with oil, using a wadded paper towel or kitchen brush. Pour half the Arepa into the pan and top with eggs. Add the remaining Arepa and bake for about half and hour or until the surface is golden brown.
makes 4 servings In a large, heavy bottomed saucepan, combine all the ingredients, cover tightly, and bring to a slow boil over medium heat. Lower the heat and simmer the rice for about fifteen minutes, or until the rice is tender. Not stirring the rice causes the formation of a crust on the bottom of the pan, and this is considered a delicacy. Serve as a side dish.
2 cups rice In a Dutch oven, combine the coconut milk, water, and short ribs and simmer over medium heat for about 2 hours, or until the short ribs are tender. Add the rice and salt and continue to simmer for another 15 minutes, cooking rice thoroughly. Serve as a main course.
makes 1 dozen In a large mixing bowl, dissolve the salt in the water and add the cornmeal. Mix thoroughly, forming a heavy paste. Place about 1/4 cup of the cornmeal in the center of a still moist corn shuck, leaving space at each sie and each end. Fold the sides over the cornmeal and then fold the sides and ends over the cornmeal. Tie into a bundle with the white string, crossing over in two directions. Layer the bundles in a large, heavy bottomed pot and cover with water. Cover the pan and simmer over low heat for 3 hours. Serve hot or cold as an appetizer, snack or side dish.
makes about 2 lbs. In a heavy-bottomed saucepan, melt the sugar over meduim high heat. Add the peanuts and continue cooking, stirring constantly until the mixture reaches the hard crack stage (293oF)*. Pour onto a lightly greased surface and quickly roll out to about 1/4" thickness. Cool and break into serving pieces. Store in an airtight container. *In the absence of a candy thermometer, remove 1/4 Teaspoon (1 Milliliters) of the sugar mixture after 5 minutes of melting and drop it into a small glass of cold tap water. The temperature is right when the sugar drop hardens as it descends to the bottom of the glass. If not, continue boiling and testing in new cold water until the hard crack stage is reached: up to about ten minutes.
makes 6 to 8 servings In a large, heavy bottomed pot, saucepan, or Dutch oven, heat the oil or shortening and sauté the ribs, browning well on all sides. Add the onion and sauté until transparent (about 3 minutes). Add the pepper, scallions, and garlic and stir fry for another minute or two. Add the yams, plantains, cassava, tomatoes, cumin, salt and pepper, and mix well. Add enough water to cover the ingredients, place the lid on the pot, and bring it to a boil. Lower the heat to medium and simmer for two hours, stirring occasionally. Serve as an entrée at lunch or dinner and accompany with white rice.
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