My grandmother Guegue used to prepare majarete, when I return to this recipe only my name comes to mind, its wide robes and its kitchen full of pearls ...
It seems that the most beloved and emotional recipes of our childhood are born from the hands of the grandmothers, to show this writing by Karina Pugh, it seems that we had lived together ... so that was born for me the majarete ... enjoy the story of her and my recipe ..
"Time passed and one day I asked my grandmother to make me" majarete, "a heavenly dessert made of coconut milk and corn flour, sprinkled with cinnamon powder, is truly a reconciliation with life. My grandmother answered me - very well, I'll make you the stupid one, but I'll only do it once, I'll teach you to do it and when I want you to do it to me - I immediately accepted with the impatience of my 10 years and the mouth made Water. I saw the whole process, I helped her to squeeze the coconut and I filled with her aroma, I sifted the sugar, I beat the hot coconut and corn paste, I discovered (with wide eyes) how my grandmother put her sweet a point of salt, When I asked him the reason he answered me, he knew, that everything in life has its opposite inside, the salty has sweet and sweet salty ... "if this is not so, your majarete will not remain as you like", vi How his big loving hands turned the pasta over a heart mold because it was a dessert of "love" and I looked at my grandmother, my sweet and beautiful grandmother give me the most wonderful of the gifts I enjoy, love for the kitchen...
It was there, in the kitchen of my house, watching my grandmother cook me whore when I knew she would be hopelessly haunted by the affective and protective heat of the kitchen ... But now, even though I make the same mascara, with her recipe, I have no choice Equal, nostalgia for his hands, his discreet laughter and his stories makes me think that these ingredients and not the coconut or cinnamon make that dessert a true prodigy. And it is a great paradox because my grandmother, who cooked with good taste and elegance, did not like cooking, she was a gardener of vocation, cooking was for her a duty, but she did it so well that we all believed that it was hobby And not delivery. So I received from her a legacy that left me unintentionally but with great force ... I will continue doing Majarete and I will tell my grandchildren how my grandmother let me gut tomatoes and make soap bombs. "
Ingredients:
Cornmeal
Cinnamon sticks and powder
2 cans of coconut milk
1 paper pan
Sugar
Salt
preparation:
The coconut milk is extracted by liquefying the coconut with hot water, then it is drained and the che is left. That milk is put to cook, the flour is added, the cinnamon in branch, the sugar and the salt; The mixture is cooked over medium heat for 30 minutes, then served in any mold according to taste, sprinkled with cinnamon powder and allowed to set or at room temperature or in the refrigerator.