Spanish colonists brought the technique of toasting grain to enhance its nutritional value, then grinding the toasted grain into flour, from Central America to the Andean region. The Mesoamerican product, pinole, uses toasted corn, but in Ecuador the process was applied primarily to barley.[1][2]
A mug of chapo mixed with chocolate and mozzarella cheese
Máchica is used in a variety of foods that are part of Andean cuisine. These include chapo, an herbal tea decoction made with lemongrass, lemon verbena or other herbs; another beverage called colada de máchica made by mixing the máchica with hot or cold liquid; nogadas, a nougat confection made using panela (unrefined cane sugar), eggs, máchica and a variety of walnut called toctes; pan de máchica, a variety of bread baked using máchica in addition to untoasted flour; pinol—akin to but distinct from pinole—a beverage prepared in a manner similar to colada de máchica but which also includes ground panela and spices such as anise, cinnamon and cloves; sopa con máchica, any of a variety of savory soups or stews thickened with máchica; and torta de máchica, a cake baked with máchica.[3] Soups to which máchica is added typically have a base of carrots, legumes, onions and potatoes, and may or may not contain meat.[4] It is used to batter and season meat to be fried, such as pork rinds[1] or shellfish including shrimp.[5]Máchica is sometimes also added to hot chocolate[2] or cold juice, and has been used to flavor ice cream.[6] It is incorporated into stroopwafels (a cookie which originated in the Netherlands) made in Peru and filled with other Andean ingredients such as passion fruit and chicha.[7] Some indigenous peoples use máchica to prepare cuy, a traditional meat.[4]
Nutritional value
One hundred grams of máchica made from barley contains 344 calories (kcal), 8.6 grams protein, 0.7 g fat, 77.4 grams carbohydrates, 6.6 g fiber, 74 mg calcium, 320 mg phosphorus, 12.3 mg iron, 0.12 mg vitamin B1, 0.25 mg vitamin B2, 8.7 mg niacin, and 1.9 mg vitamin C.[3] For máchica made from wheat, 100 grams contains 347 calories, 7.9 g protein, 1.2 g fat, 79.9 g carbohydrates, 4.1 g fiber, 67 mg calcium, 0.9 mg iron, and 2.7 mg vitamin C.[8]
Other varieties
In Peru, the product sold as máchica is most often made of toasted corn flour. It is mixed with sugar and cinnamon in a manner similar to both Central American pinole and Ecuadorian pinol.[9]Máchica may also refer to flour made with ground toasted wheat, a variation also found in Peru,[8] as well as in Bolivia where it is the most common type of máchica.[3]
Gofio, a similar product in the Canary Islands, brought to Latin America
References
^ abTraditional High Andean Cuisine: Allin Mikuy / Sumak Mikuy(PDF) (English ed.). Food and Agriculture Organization of the United Nations (FAO). 2013. pp. 145, 198–200, 217. ISBN978-92-5-106524-2. Retrieved 15 October 2015.
^ abc"Hot Chocolate With Máchica". Food.com. Adapted from an article in Food & Wine magazine. Retrieved 15 October 2015.
^ abcHerrera Ortega, Alvaro. Propuesta Gastronomica para Incentivar el Consuma de la Máchica de Cebada con Recetas Tradicionales y de Innovación [Gastronomic Proposal to Increase the Consumption of Barley Máchica with Both Traditional and Innovative Recipes] (PDF) (Thesis) (in Spanish). Universidad de Cuenca. pp. 19, 23–40, 43–49. Retrieved 14 October 2015.
^ ab [The Puruháes and gastronomic diversity]. La Hora (in Spanish). 23 May 2015. Archived from the original on 4 March 2016. Retrieved 15 October 2015.
^"La comida ecuatoriana disputará un partido aparte en Brasil 2014" [Ecuadorian food will play a separate party in Brazil in 2014]. El Comercio (in Spanish). 10 June 2014. Retrieved 15 October 2015.
^"Helados rescatan sabores típicos ecuatorianos" [Ice cream revives typical Ecuadorian flavors]. El Comercio (in Spanish). 12 September 2014. Retrieved 15 October 2015.
^"En Holanda descubrí la receta para mi negocio" [In Holland I found the recipe for my business]. Perú 21 (in Spanish). 6 January 2013. Retrieved 15 October 2015.
^ ab"Composición Nutricional de: Trigo, Harina Tostada de (Machica)" [Nutritional Composition: Wheat, Toasted Flour of (Machica)]. ComposicionNutricional.com (in Spanish). Retrieved 15 October 2015.
^"máchica: definition of máchica in Oxford Dictionary (Spanish)". OxfordDictionaries.com. Retrieved 15 October 2015.[dead link]
January 07, 2023
máchica, quechua, machka, type, flour, made, from, ground, toasted, barley, other, toasted, grains, used, bolivian, ecuadorian, peruvian, cuisine, storage, contents, history, production, uses, nutritional, value, other, varieties, also, referenceshistory, edit. Machica Quechua machka is a type of flour made from ground toasted barley or other toasted grains It is used in Bolivian Ecuadorian and Peruvian cuisine Machica in a storage jar Contents 1 History 2 Production 3 Uses 4 Nutritional value 5 Other varieties 6 See also 7 ReferencesHistory EditSpanish colonists brought the technique of toasting grain to enhance its nutritional value then grinding the toasted grain into flour from Central America to the Andean region The Mesoamerican product pinole uses toasted corn but in Ecuador the process was applied primarily to barley 1 2 Production EditGrain is toasted then ground finely 2 Uses Edit A mug of chapo mixed with chocolate and mozzarella cheese Machica is used in a variety of foods that are part of Andean cuisine These include chapo an herbal tea decoction made with lemongrass lemon verbena or other herbs another beverage called colada de machica made by mixing the machica with hot or cold liquid nogadas a nougat confection made using panela unrefined cane sugar eggs machica and a variety of walnut called toctes pan de machica a variety of bread baked using machica in addition to untoasted flour pinol akin to but distinct from pinole a beverage prepared in a manner similar to colada de machica but which also includes ground panela and spices such as anise cinnamon and cloves sopa con machica any of a variety of savory soups or stews thickened with machica and torta de machica a cake baked with machica 3 Soups to which machica is added typically have a base of carrots legumes onions and potatoes and may or may not contain meat 4 It is used to batter and season meat to be fried such as pork rinds 1 or shellfish including shrimp 5 Machica is sometimes also added to hot chocolate 2 or cold juice and has been used to flavor ice cream 6 It is incorporated into stroopwafels a cookie which originated in the Netherlands made in Peru and filled with other Andean ingredients such as passion fruit and chicha 7 Some indigenous peoples use machica to prepare cuy a traditional meat 4 Nutritional value EditOne hundred grams of machica made from barley contains 344 calories kcal 8 6 grams protein 0 7 g fat 77 4 grams carbohydrates 6 6 g fiber 74 mg calcium 320 mg phosphorus 12 3 mg iron 0 12 mg vitamin B1 0 25 mg vitamin B2 8 7 mg niacin and 1 9 mg vitamin C 3 For machica made from wheat 100 grams contains 347 calories 7 9 g protein 1 2 g fat 79 9 g carbohydrates 4 1 g fiber 67 mg calcium 0 9 mg iron and 2 7 mg vitamin C 8 Other varieties EditIn Peru the product sold as machica is most often made of toasted corn flour It is mixed with sugar and cinnamon in a manner similar to both Central American pinole and Ecuadorian pinol 9 Machica may also refer to flour made with ground toasted wheat a variation also found in Peru 8 as well as in Bolivia where it is the most common type of machica 3 See also EditBarley flour Gofio a similar product in the Canary Islands brought to Latin AmericaReferences Edit a b Traditional High Andean Cuisine Allin Mikuy Sumak Mikuy PDF English ed Food and Agriculture Organization of the United Nations FAO 2013 pp 145 198 200 217 ISBN 978 92 5 106524 2 Retrieved 15 October 2015 a b c Hot Chocolate With Machica Food com Adapted from an article in Food amp Wine magazine Retrieved 15 October 2015 a b c Herrera Ortega Alvaro Propuesta Gastronomica para Incentivar el Consuma de la Machica de Cebada con Recetas Tradicionales y de Innovacion Gastronomic Proposal to Increase the Consumption of Barley Machica with Both Traditional and Innovative Recipes PDF Thesis in Spanish Universidad de Cuenca pp 19 23 40 43 49 Retrieved 14 October 2015 a b Los puruhaes y su diversidad gastronomica The Puruhaes and gastronomic diversity La Hora in Spanish 23 May 2015 Archived from the original on 4 March 2016 Retrieved 15 October 2015 La comida ecuatoriana disputara un partido aparte en Brasil 2014 Ecuadorian food will play a separate party in Brazil in 2014 El Comercio in Spanish 10 June 2014 Retrieved 15 October 2015 Helados rescatan sabores tipicos ecuatorianos Ice cream revives typical Ecuadorian flavors El Comercio in Spanish 12 September 2014 Retrieved 15 October 2015 En Holanda descubri la receta para mi negocio In Holland I found the recipe for my business Peru 21 in Spanish 6 January 2013 Retrieved 15 October 2015 a b Composicion Nutricional de Trigo Harina Tostada de Machica Nutritional Composition Wheat Toasted Flour of Machica ComposicionNutricional com in Spanish Retrieved 15 October 2015 machica definition of machica in Oxford Dictionary Spanish OxfordDictionaries com Retrieved 15 October 2015 dead link Retrieved from https en wikipedia org w index php title Machica amp oldid 1127235718, wikipedia, wiki, book, books, library,
