{"id":31597,"date":"2019-11-02T00:19:49","date_gmt":"2019-11-02T00:19:49","guid":{"rendered":"http:\/\/thevoiceoflondon.co.uk\/?p=31597"},"modified":"2019-11-02T00:19:49","modified_gmt":"2019-11-02T00:19:49","slug":"day-of-the-dead-recipe","status":"publish","type":"post","link":"https:\/\/blog.westminster.ac.uk\/thevoiceoflondon\/day-of-the-dead-recipe\/","title":{"rendered":"Day of the Dead Recipe"},"content":{"rendered":"<p>Mexico celebrates the day of the dead with colourful masks, extravagant parades, decorated skulls and folklore costumes filling the country with joy by giving tributes to the dead.<\/p>\n<p>Disney has covered this theme by telling the story of a boy raised with a traditional Mexican family in the movie \u2018Coco\u2019 and is celebrating \u2018the day of the dead\u2019.<\/p>\n<p>Although the celebration originates from Mexico, Latin America has been influenced to remember the dead their own way.<\/p>\n<p>Ecuador\u2019s gastronomy for this event offers the country\u2019s pre-colonial indigenous customs combined with Spain\u2019s colonial influence from 1463.<\/p>\n<p>The purpose of &#8216;Colada Morada&#8217; (a thick beverage that\u2019s made with blended blueberries and blackberries with pieces of fruits and spices) and \u2018guaguas de pan\u2019 (bread babies) was originally to unite the family by having to work together to create the dishes and eat it around the loved one\u2019s grave.<\/p>\n<p>In London, Ecuadorian restaurants tend to sell them leading up to the day. Usually, \u2018El Rincon Quite\u00f1o\u2019 and \u2018El Inca Plebeyo\u2019 sell them to buy on the day or purchase them in advance. But if you\u2019re out of luck they can sell out quick.<\/p>\n<p>Here\u2019s a recipe from \u2018laylita.com\u2019 that will give you the same result as buying at the restaurant.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>\u2018Colada Morada\u2019 recipe:<\/strong><\/p>\n<ul>\n<li>1 cup of purple corn flour (use corn starch as an alternative)<\/li>\n<li>14 oz of naranjilla pulp (use pineapple juice as an alternative)<\/li>\n<li>2 Cups of morti\u00f1o (use blackberries as an alternative)<\/li>\n<li>2 Cups of blueberries<\/li>\n<li>2 Cups of sliced strawberries<\/li>\n<li>1 Pineapple\u2019s peels, the core and 2 cups diced<\/li>\n<li>1 Ishpingo (can be omitted if not available)<\/li>\n<li>5-6 Cinnamon sticks<\/li>\n<li>4-5 Whole cloves<\/li>\n<li>4-5 Allspice berries<\/li>\n<li>1 Star anise<\/li>\n<li>12-14 oz of panela (use brown sugar as an alternative) this can be adjusted to your taste<\/li>\n<li>A few lemon verbena leaves fresh or dry<\/li>\n<li>A few lemongrass leaves fresh or dry<\/li>\n<li>2 Pieces of orange peel<\/li>\n<li>12 Cups of water (8 cups for the pineapple skins + spices part, and the remaining 4 cups for the berry mix)<\/li>\n<li>Additional fruits that can be added<\/li>\n<\/ul>\n<p>The instructions are also available on the \u2018laylita.com\u2019 website.<\/p>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>Place the pineapple skins and core, cinnamon, spices and panela or brown sugar in a large pot with 8 cups of water. Boil for about 20-25 minutes.<\/li>\n<li>Add the lemon verbena, lemongrass, and orange peels.<\/li>\n<li>Reduce the heat and simmer for about 10 minutes. Remove and strain.<\/li>\n<li>In a separate pot, add 4 cups of water with the blueberries and blackberries, boil for about 20 minutes.<\/li>\n<li>Remove from the heat, let cool down until safe to handle, then blend and strain.<\/li>\n<li>Mix the cup of the purple corn flour (or corn starch) with 1 cup of the spiced pineapple liquid until well diluted.<\/li>\n<li>Add the strained berry mix, the naranjilla juice (or pineapple juice), the spiced pineapple liquid and the diluted purple flour mix to a large pot.<\/li>\n<li>Cook over medium heat, stir constantly to keep it from sticking, bring to a boil.<\/li>\n<li>Add the pineapple chunks and reduce to simmer for about 10 minutes.<\/li>\n<li>Remove from the heat, add the strawberry slices (and any additional fruits). Serve warm or cold.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-31600 size-large\" src=\"http:\/\/blog.westminster.ac.uk\/thevoiceoflondon\/wp-content\/uploads\/sites\/64\/2019\/11\/COLADA_MORADA_Y_GUAGUAS_DE_PAN_38016386062-1024x673.jpg\" alt=\"\" width=\"1024\" height=\"673\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>\u2018Guaguas de pan\u2019 recipe:<\/strong><\/p>\n<ul>\n<li>\u00bc oz. Active dry yeast<\/li>\n<li>1\/2 a cup of warm milk (additional can be added if needed)<\/li>\n<li>1\/2 a cup of sugar<\/li>\n<li>2 tsp of salt<\/li>\n<li>4 Cups of all-purpose flour (additional can be added if needed)<\/li>\n<li>1 tsp of cinnamon<\/li>\n<li>4 oz. of unsalted butter at room temperature<\/li>\n<li>4 Large eggs<\/li>\n<li>1 tsp of vanilla<\/li>\n<li>2 Whisked egg yolks<\/li>\n<li>Optional fillings: Nutella spread, jam etc<\/li>\n<li>Optional decoration: Sprinkles, glitter, Icing<\/li>\n<\/ul>\n<p>The instructions are also available on the \u2018laylita.com\u2019 website.<\/p>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>Sprinkle the yeast over warm milk and dissolve well.<\/li>\n<li>Whisk in \u00bd a cup of the flour until you have a creamy paste.<\/li>\n<li>Add the eggs, sugar, cinnamon, vanilla, salt and the remaining flour to the mixture. Combine it well and then add butter.<\/li>\n<li>Knead the dough until the consistency is smooth and elastic (add additional flour if the dough is too sticky).<\/li>\n<li>Form the dough into a large ball, place it in a large bowl and let the dough rise in a warm place, covered with a kitchen towel or plastic wrap, until the size doubles.<\/li>\n<li>Punch the dough down and work the dough a few times.<\/li>\n<li>Flatten the dough and start to make the bread into doll figures. Place the filling on the side and roll it like a burrito.<\/li>\n<li>Pre-heat the oven at 176\u00b0C.<\/li>\n<li>Place all the bread figures onto a slightly greased tray and paint them a layer with the whisked egg yolk.<\/li>\n<li>Put the tray inside of the oven for about 20 minutes or until the top of the bread babies are a golden colour.<\/li>\n<li>Wait until the guaguas are cooled down then decorate them.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-31601 size-large\" src=\"http:\/\/blog.westminster.ac.uk\/thevoiceoflondon\/wp-content\/uploads\/sites\/64\/2019\/11\/Guaguas-1024x768.jpg\" alt=\"\" width=\"1024\" height=\"768\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>If you\u2019re unsure of how to prepare the dishes, the video tutorial on how to prepare the <a href=\"https:\/\/www.laylita.com\/recipes\/colada-morada\/\">\u2018Colada morada\u2019<\/a> and <a href=\"https:\/\/www.laylita.com\/recipes\/guaguas-de-pan-recipe\/\">\u2018Guaguas de Pan\u2019<\/a> are available.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Words: Bridget Cardenas Pazmino | Subbing: Ruta Tamulynaite | Pictures: Wikimedia Commons<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mexico celebrates the day of the dead with colourful masks, extravagant parades, decorated skulls and folklore costumes filling the country with joy by giving tributes to the dead. Disney has covered this theme by telling&#8230;<\/p>\n","protected":false},"author":476,"featured_media":31599,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[56,82],"tags":[],"class_list":["post-31597","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-lifestyle"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blog.westminster.ac.uk\/thevoiceoflondon\/wp-json\/wp\/v2\/posts\/31597","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.westminster.ac.uk\/thevoiceoflondon\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.westminster.ac.uk\/thevoiceoflondon\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.westminster.ac.uk\/thevoiceoflondon\/wp-json\/wp\/v2\/users\/476"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.westminster.ac.uk\/thevoiceoflondon\/wp-json\/wp\/v2\/comments?post=31597"}],"version-history":[{"count":0,"href":"https:\/\/blog.westminster.ac.uk\/thevoiceoflondon\/wp-json\/wp\/v2\/posts\/31597\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.westminster.ac.uk\/thevoiceoflondon\/wp-json\/wp\/v2\/media\/31599"}],"wp:attachment":[{"href":"https:\/\/blog.westminster.ac.uk\/thevoiceoflondon\/wp-json\/wp\/v2\/media?parent=31597"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.westminster.ac.uk\/thevoiceoflondon\/wp-json\/wp\/v2\/categories?post=31597"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.westminster.ac.uk\/thevoiceoflondon\/wp-json\/wp\/v2\/tags?post=31597"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}