PICANTERIAS DE SULLANA
To speak of typical plates of Sullana, it is not another thing that to refer to the regional gastronomy. One cannot say that such or which plate is originating of such or which city, but yes we can affirm of its regionalism, of a singular and northern, different and peculiar gastronomy that is recognized in any part of Peru by its own characteristics.
But we have also assimilated and they are part of our newspaper to "eat" national plates as potato to the huancaina, the tripe, the charqui, the Limean mazamorra, the picarones, or international, as the noodles, rice "chaufa", the "pizzas", the popular "chicken to the ember", the "menestrón", the hamburgers, the Ecuadorian plates "soup of green" and the "patacón."
In the county it is possible to prepare any plate, simply because in the fertile lands of the extensive valley of Chira, you siembra, cultivates and crop nutritious many products and for the proximity to the sea obtain a diversity of products hidrobiológicos, in such a way that we can prepare rich and delicious pottages in the kitchen, for if it was little, economic. Sullana is really a county privileged by the nature.
The following ones are the most popular plates in Sullana.
DRY DE CHAVELO.
Prepared plate with the help of green fried, pounded banana, head meat or chancho cecinada and setting to dry off, blended everything with an onion dressing, tomato, pepper, garlic, cumin, oil, pepper. It is adorned with chopped culantro and it is served with court. Some add some chicha.
Experts and analysts sustain that this plate is originating of the county, to be area banana producer.
SOUP OF BOYFRIENDS.
Garlic, onion, cumin is seasoned, pepper, color pepper; he/she is added water, salt, noodle angel" "hair, bread in small pieces. He/she is added olive and chopped hard-boiled egg. When lowering he/she is tossed dry rubbed oregano. It can also be added raisins.
Garlic, onion, cumin is seasoned, pepper, color pepper; also, tomato, is added water, green zarandaja and rice. He/she allows to thicken and it is served. It can accompany with meat or fish
POUNDED OF BANANA, YUCCA OR ZAPALLO.
The preparation of anyone of the three is similar. In what refers to the green banana it is fried or it is parboiled and it is pounded. In the case of the yucca and the zapallo they are cooked and then they are pounded. The final preparation is similar to the dry of chavelo, but without meat.
GONE BY HOT WATER.
A very typical plate of our region, and at the same time economic. The salted fish puts on in water to remove him/her a little that salted. Then in water boiling the fish pieces is almost placed time, he/she slips, it is placed in a source, he/she covers with onion sauce, pepper and lemon. It is adorned with yucca or yam, dry zarandaja, choclo.
It is necessary to specify that the "malarrabia" is part of the "Food of Friday" in the Week Santa that also contains, white rice, fish stew and pottage (white, bay bean or canary)
The "malarrabia", gets ready based on banana and cheese. The mature banana is cooked with shell, he/she peels and it is pounded. An onion dressing, tomato, pepper is made, color (to the pleasure) pepper, mixing with the fresh crumbled cheese.
He/she gets ready the traditional dressing that takes the dry of chavelo. Then it is added the black (head liver, chancho, kid) liver and the white (lungs) liver in small pieces. He/she is mixed to slow fire, he/she is added potatoes in small pieces and the enough water to cook everything. Once boiled, before lowering he/she is added chopped culantro, raisins, olive. It is served with parboiled yucca or court.
SANGRITA, SANGRECITA OR NAPARITO
Prepared the previous same dressing, is cooked by 10 minutes with blood that he/she can kid being, hen or turkey. Then it is crumbled "with the hands." He/she is added chopped culantro and it is served with pieces of parboiled yucca.
The whole open cachemas washes themselves, they season with salt, pepper, cumin, color pepper, lemon drops and oil that he/she "throws with the hands" and they put on in the sun for some hours. Once "aired" they are fried in very hot oil, they are placed in a source. Then he/she gets ready the "encebollado" with onions in slices, pepper and tomato itched in ribbons, salt pepper, cumin, some drops of vinegar and oil. All this spills on the cachemas and he/she accompanies with green or mature fried banana.
He/she intersects the fresh fish in pieces (mere, cabrilla, cabrillón, or that of their preference). He/she seasons with salt, pepper and lemon drops and it is allowed to rest while he/she gets ready the dressing the same as the "encebollado" of the jellies, is added the fish and other lemon drops, it is cooked to slow fire and chopped culantro is added. It is served in a source, if there was a pumpkin maté, better, and separate in a plate, yucca white parboiled rice.
The choclo, but very tender, threshed it is milled (in a mill) with Chinese onion and/or chopped Creole, pepper, defoliated culantro, salt. Then he/she is added oil or shortening. In small portions it is packed in choclo pangas and they are cooked in water with salt. They can be served alone with an onion "bramble" or being leaves of the complement of other plates, for example, kid with tamales and rice.
The kid meat intersects in pieces and he/she seasons with salt and pepper leaving you to rest some minutes. Meanwhile, he/she intersects the onion in long pieces, tomato, pepper is added. The dressing gets ready with milled garlic, pepper, cumins, color pepper to the pleasure, these condiments are fried and then the kid meat is added, it is allowed to "sweat" to slow fire and they are poured some lemon drops.
Optionally chicha can be tossed or some water so that it finishes the cocimiento. Some accustom to add him/her a piece of lined (zapallo) "loche." It is served with white rice, pottage, green tamalitos and sauce onion "bramble."
It is similar to the preparation to the cebiche, the difference is in that the fish pieces are bigger and he/she gets ready to the moment.
CEVICHE OR CEBICHE.
Prepared plate with the help of fish, pepper, lemon and onion. Very common in our region. He/she intersects the fish in small pieces, he/she is added salt, pepper, spicy pepper, chopped culantro, the lemon (that he/she cooks the fish) juice and the onion finely itched to the inclination and washed good. It is served adorned with tomato slices, lettuce, yam, yucca, court or zarandaja.
He/she also gets ready cebiche of shells, pota, prawns, octopus and other shellfish.
Besides all the mentioned plates, we can savor other, as the seasoned (parboiled crumbled tollo and with dressing) tollito that it is served with red noodle or simply with rice. The "chops you of meat" with the help of dry, fried meat, sausage with onion sauce, accompanied with yucca, green fried banana. The days Monday is traditional to find in the picanterías the famous "tripe", similar to the "cau-cau."
But one day before, on Sunday, the breakfast is special, because he/she gets used to savor the tamales of peeled (motto) corn, the patazca (thick soup of motto with chancho), the "fried" one (yellow rice with fried meat, it can be fished, yam and banana. All accompanied with swigs of black very hot coffee, round bread, cachangas, rosquitas, toasts or cookies of water, products these that we can still find in bakeries with oven of firewood that you/they give them a singular flavor.
At night we can visit to the "paveras" that (in Av. José of he/she Licks we can find them) expend you "chop you" of turkey (pieces of this pleasant bird) accompanied with red noodle, chifles, salad (beterraga, carrot and potato) and onion rooms, in occasions with their green tamalito.
The "chifles", facts with the help of green banana cut in fine slices, fried in abundant oil and with salt, accompanying them with cured meat (dry frayed meat) and court.
And it stops enjoyment of their palate you can savor the delicious custards (with the help of goat milk), white dish, cocadas and the sullanerísimo chumbeque (alfajores with honey), the guanábana alfajores, the bombs, the source cake that is served with baked" "turkey, the sighs, you "coin" them with the help of peanut, the gofios... in short.
The bee honey, the pollen with fruits of the region, as the mango, the banana, the mango plum tree, the papaya, the plum, the coconut and other, they supplement the feeding in the homes sullaneros.
In the day of the "angelitos", the "angelitos" is distributed that are sweet in miniature (cocadas, bombs, etc) and in the watches the infaltables "threads of dead", made with the help of flour for bread.
WATER OF PIPE
It is a tradition very characteristic of Marcavelica for the great production of coconut trees in this part of our county.
Passing anyone of the two bridges finds in the "ranches" the pipe" "water, many times in a recipient with ice. He/she intersects a side of the pipe with a machete, a sherbet is introduced and he/she takes the delicious, refreshing and liquid revitalizador. It is said that in the l983 flood, the pipe water replaced the lack of water in many places.
The algarroba is made boil a certain time until transforming into a restorative well-known very pleasant and powerful liquid as "yupisín." If it is continued boiling until wasting away, he/she becomes in kind of a well-known jelly as "algarrobina" very requested in confectionery and to make cocktails. It is said that the algarrobina is very good for the respiratory system and many sustain that it is better than the "bruise" for the convenient ends.
CHICHA DE JORA
The drink of the tallanes. He/she gets ready based on the "pachucho", recently germinated corn. It accompanies the lunches, especially if it is about typical food. The jora chicha, a little more fermented, it produces the "clearing", drunk a little stronger.
Source: http://members.fortunecity.com / lacapullana / sullana_platostipicos.htm
Next the pictures of some picanterias in those that found many of the mentioned pottages.
PICANTERIAS DE SULLANA
PICANTERIAS DE SULLANA
PICANTERIAS DE SULLANA
PICANTERIAS DE SULLANA
Page created web March 30 of the one 2005.
© Copyright 2005 Gualberto Valderrama C.