ANDINA/Carlos Lezama 01/11/2011
ANDINA/Carlos Lezama 01/11/2011
ANDINA/Carlos Lezama 01/11/2011
Shortly before we left Peru, t'antawawas began to appear in outdoor markets and bakeries around the city of Cuzco. Wawas are Andean bread figures that usually resemble swaddled infants. Companion breads shaped like ladders (so the souls of the dead can climb up to heaven), stars, crosses, or angels with wings to help children and babies to rise to heaven were also available . The breads are made from a sweet brioche-like dough and they are an important part of family rituals that are associated with All Souls and All Saints Days in Peru. On Novemeber 1 (Día de los Muertos), native customs mix with religious beliefs and some families visit cemeteries carrying a feast for the dead that includes the wawas, tamales and roast pig.. There is a belief that the dead will return to earth if they see they are being remembered by their families and friends. A picnic, with a place set for the dead, is held at the grave site in the hope of enticing the dead to return. Celebrations in areas outside of major cities are even more tied to superstitution and can be quite festive because some Andean villagers believe the dead will rise from their graves at midnight to join in the feast. While city dwellers are less enthusiastic, they, too, visit the cemeteries and leave small offerings for their dead. Bob and I were not able to extend our visit to observe the ritual, so I'm truly grateful to Stuart Starrs at en Peru for giving me permission to use the cemetery photos you see in today's post. I'm including a recipe for t'antawawas that those of you who love to bake might want to try. The recipe was developed by Marion Blazes and it can be found at About.com - South American Foods. Here's how the bread babies are made.
T'antawawas - Andean Bread Babies...from the kitchen of One Perfect Bite courtesy of Marion Blazes and About.com South American Foods
Ingredients:
2-1/2 cups all purpose flour
1-1/2 cups bread flour
2/3 cups sugar
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/3 cup water
1/4 cup milk
2 tablespoons butter
2 tablespoons vegetable shortening
1 egg
1 teaspoon vanilla
1 tablespoon powdered yeast
1 egg yolk
raisins and sesame seeds for decoration
Directions:
1) Add flour, sugar, salt, cinnamon, and cloves to bowl of a standing mixer and mix briefly. Make a small well in center of flour, and add water, milk, egg, butter, shortening, vanilla, and yeast. Knead, using dough hook attachment, for 5 to 10 minutes, until dough is smooth and elastic and does not stick to side of bowl. If dough appears dry or crumbly, add water, a teaspoon at a time, and knead until it's smooth. If the dough appears sticky, add small amounts of flour and knead, until dough is smooth and elastic. Place dough in an oiled bowl and let it rise in a warm place for 1-1/2 to 2 hours (or overnight in the refrigerator).
2) Divide dough into four parts and shape each portion into a ball. Roll balls of dough on the countertop until they are smooth. Let dough rest for 10 minutes. To shape dough: Pinch a small part of ball of dough and shape it into a head (it should stay attached to the bigger piece). Press dough onto a cookie sheet, flattening and shaping it as you go, so that it resembles a large circle topped with a small circle. Press a small round cookie cutter into the smaller circle of dough, to make the outline of the "face". Using scissors, snip pieces of dough partially off of body, stretching and curling them decoratively, and press them back down into dough. Using a skewer, poke two holes for eyes and fill each one with half of a raisin. Let dough rise for 30 minutes to an hour. Preheat oven to 350 degrees F. Mix egg yolk with 1 tablespoon of water and paint breads with the egg wash - on the body and lightly around the face. Sprinkle with sesame seeds if desired. Bake for 25-30 minutes until golden brown. Let cool and serve. Makes 4 small wawas.
