Turrón de Doña Pepa, recipe below
The Spanish started importing enslaved Africans from the Congo, Angola, Ghana, Mozambique, and others to Peru between 1520- 1530. Enslaved Africans worked in the highland mining industry and on lowland sugar plantations. In Lima, the capital city, enslaved Africans did all types of work including domestic work like cooking. Every October Lima is the site of one of the biggest Catholic processions and feast in the world. Hundreds of people walk the streets of Lima carrying image of a miracle working Black Christ (Señor de los Milagros) that a divinely inspired and gifted enslaved Angolan convert to Catholicism painted on a wall where people regularly gathered for prayer in 1651. Similarly, an enslaved Afro Peruvian women named Doña Josefa Marmanill made an indelible mark on the country’s food and religious life with the creation of a anise based cookie coated with fruit syrup and highly decorated called the Turrón de Doña Pepa. According to Peruvian folklore, Doña Pepa, originally known as Doña Josefa Marmanill, received the recipe as a gift from God in a dream for the feast of the Señor de los Milagros. Here is a recipe for Turrón de Doña Pepa:
Turrón de Doña Pepa recipe: http://yanuq.com/english/recipe.asp?idreceta=423
Upcoming lecture March, 30, 2010
Dr. Frederick Douglass Opie
Long Island University Brooklyn Campus
Speaking about
“Black and Latino Relations in New York 1959-2008”
Tuesday, March 30, 2010, 6:00-7:30 p.m.
Health Sciences Building, Room 121.
Book signing to follow
This event is free and open to the public
For more information call 718 488-3374
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