La cachanga It is a dessert that is used as a demonstration of manly gallantry to show love to his wife, to woo a lady or simply to show appreciation and admiration for another person.
This dish of sweet character and easy to make. It was brought and involved to Peru through the Spanish on their arrival in the territory, people who presented it as a delicate, fluffy, clean and easily accessible dessert. However, this technique is scattered for the different towns and aboriginal groups already established in the area, who took it as a delicacy that represented desire, love, affection, appreciation and courtship, thanks to its sweet ingredients and affable presentation.
Likewise, the story goes that for the native inhabitants of Peru, it was a complicated challenge to woo the ladies before the colonizers set foot on Peruvian lands and, as a means of support, when they discovered this new food, they gave no respite to any woman after having delighted their palate, this thanks to the cachanga, who with its honey base, would not leave any lady without that touch of sweetness in her body.
The cachanga It is very popular in many South American countries including Peru, Ecuador, Chile, and part of Colombia; however, the preparation, the name and the message that you want to deliver with the dish, it is not always the same.
Cachanga Recipe
Ingredients
- 1/2 kg of white flour
- 2 eggs
- 3 teaspoons of sugar
- 1 pinch of salt
- ¼ cup of Water
- 1/2 tablespoon of anise
- Oil (for frying)
- 1 cup of honey or powdered sugar (optional)
Materials
- Kitchen towels
- Kneading table
- Adsorbent paper
- Plastic or wrapping paper
- Plastic bowl or cup
- A spoon
- Skillet
- Roller or bottle
- Flat plate
Preparation
Prepare the cachanga It is simple and fast, which will give at the end of the process, a delicious and sustainable dessert, since they are thin fried and crunchy cakes, coated in sugar or honey, which became very popular in the north of Peru for their flavor and message. , and that have evolved in preparation, fillings, shapes, colors and flavors according to the taste of each diner. However, the preparation of the Traditional cachanga, that dessert of memorable times.
The first step is make the doughFor this it is necessary to place the flour, sugar and anise in a bowl or deep cup, little by little it is mixed with a spoon or with your hands in order to fully integrate the ingredients. By having each ingredient immersed in the other, a pinch of salt and it continues to mix.
When all the dry ingredients are united, we proceed to add the eggs and begins to move until the dough becomes sticky, when you feel this texture add the water. Having a smooth, uniform dough and having given it the shape of a sphere, it proceeds to let it rest for 4 hours, this preferably in the same bowl where all the materials were integrated, covered by a kitchen towel or plastic wrap.
After the time of repose, which is done so that the dough takes volume, air and flavor, the product is removed from the packaging to take it to the kneading table to be stretched and given the corresponding shape.
For this next step, all you have to do is place a little flour on the table, knead the product and divide the dough into equal parts. As each section is defined, a little ball with each of the cuts, which will serve so that the portion of cachanga when stretched, it has the shape that characterizes it. Each ball should be stretched, helping with a roller bottle or with your own hands, it has to be shaped like an arepa or tortilla.
Subsequently, having carried out this procedure with all the remaining balls, they must be taken to fry, this in a pan with preheated oil and not burned, since it can affect the flavor and color of the product.
When frying them all, the leftover oil, as it can be harmful to health. That is why, when removing them from the pan, they are placed on a plate with absorbent paper.
And to finish, it only corresponds to serving the diner with a cup of sugar or honey so that this can be added to taste or it can simply be tasted with honey or cane already immersed in the dish.
Tips and suggestions for a good Cachanga
- Have a good and steady repose of the flour mixture
- Get good cooking of each piece, without burning the product and not removing them while they are raw
- It can bath with honey, jams or condensed milk
- For better enjoyment, you can Fill with ham or cheese, if you prefer it salty
- It can also be cooked in the oven instead of frying them, to avoid the high levels of cholesterol in the oil
Party in honor of the Cachanga
In some provinces of Peru it is celebrated "La Cachanga" a festival that exalts the dish in its maximum splendor, through a series of parties and contests where the theme revolves around dessert.
The most important event of the celebration is named "Miss Cachanga" and it is a Summer contest where, with a catwalk parade, the girls appear showing typical costumes made with these cakes cachangaThey also tell the history of the dish in each intervention on the catwalk and even interpret the traditional or contemporary preparation of the dish. cachanga.
All this celebration is accompanied by different presentations de cachangas, tasting centers, preparation and even courses and cooking methods for tourists and guests, which has helped them to teach this dessert of great cultural and traditional renown in the country, which, although it is not typical of the sector, is part of the general culture that others contributed to the system
Meaning of the word Cachanga
The exact origin of the name is not known, nor its exact meaning. However, it is believed that his name is derived from the word The word Quechua: "KACHANGU".
