Friday, October 4, 2013

How to Make Pinol

                                 Featuring my host mom, myself, and the dueño of the molina. 


There are 3 differrent types of maiz.  6 pounds of "maiz amarillo" in tow.  Seperated into two different batches to toast over 20 minutes.


Because we used yellow rice it was a bit difficult to see when it was done (she normally uses white corn but was given this from a friend) you have to taste it.  When it's soft enough to chew you're good.  Set it out to cool.
Toast 1 pound of cacao.  When the shells are black and it begins to pop, they're done.  You can shell them or leave the shell on (more vitamins, the shell on, better taste, with shells off).  We took them off.

Shells of Cacao.

Mix cacao, corn, cinnamon, and some spice that smells like Christmas which she referred to as "pimienta" or pepper.

The molina around the corner.  They grind the pinol 3 seperate times.  Listo!  


On our next segment of Cooking in Nicaragua we'll be making a Nacatamal with freshly slaughtered pig.  Learning different recipes is one of my favorite things to do here.  It's also interesting to note the difference in where our food comes from here vs. in the States.  In Ecuador we were offered cuy or guinea pig by the hosts of a farm right outside of Quito.  It is a delicacy in the Andes.  It was served to us with toenails and face still intact.  Being in Nicaragua, I've heard my host brother ask our empleada when the pigs would be slaughtered so we could have pork.  On of the reasons why it was so disconcerting to see the guinea pig with it's face, toenails, and all is that we, in the States, are so disconnected not only from the process whereby our food arrives from where it was grown to our table but also the actual aesthetics of, for instance, the chicken we eat, is so drastically changed.  Chicken is just a piece of androgynous meat. 

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