Cocada

Cocadas are a traditional coconut candy or confectionery found in many parts of Latin America. They are particularly popular in Dominican Republic, Mexico, Argentina, Brazil, Colombia, Venezuela, Bolivia and Chile. They are oven baked but are served at room temperature to provide their chewy and soft texture. Made with eggs and shredded coconut, cocadas come in a variety of colors due to the modern use of food coloring,[1] however the traditional variations are golden brown. They are often garnished with almonds, either whole or chopped.[2] There are hundreds of cocadas recipes, from the typical hard, very sweet balls to cocadas that are almost the creamy texture of flan.[1] Other fruit, often dried, can be added to the cocadas to create variety, which will also lend to a wide spectrum of cocada colors.[3] Cocadas are mentioned as early as 1878 in Peru.[4]

Cocadas
Cocadas ferrol
Typeconfectionery or candy
Place of originPanama Mexico
Serving temperatureRoom temperature
Main ingredientsEggs, shredded coconut, food coloring, Sugar, Brown Sugar, coconut milk, condensed milk, Fruit Syrup
Cocadas-Lágrimas de San Isidro
Golden brown cocadas

By country

Cocadas colombianas by P R
Colombian cocadas in jars

Mexico and Colombia

In Colombia and Mexico, cocadas are sold not only as artisan candies from shops, but commonly on the streets, out of baskets, and particularly on the beaches, by men or women who carry them on large aluminum trays.[5] In Uruguay, they are commonly sold in bakeries under the name of coquitos, the more delicate versions include a cherry on the top and syrup coating, sometimes they fill the boxes of assorted masas.

Brazil

In Brazil, cocadas are a traditional confectionery originating from the north-east of the country. One variation of cocada in Brazil is the "black cocada" made with brown sugar and slightly burnt coconut. In Brazil, "rei da cocada preta" (black cocada king) is used to refer to an arrogant person who thinks too highly of himself.[6]

In Brazil, they are often long and thin rather than round, and are often sold in the streets.

Venezuela

In Venezuela, cocadas is a drink blended with coconut and the confectionery or candy form is called "conserva de coco".

See also

References

  1. ^ a b Mounts, Deborah "Cocada Dessert Recipe" BellaOnline, accessed 5 March 2010
  2. ^ "Cocada Dulce" in Spanish, accessed 5 March 2010
  3. ^ Reichel-Dolmatoff, Gerardo and Reichel-Dolmatoff, Alicia (1961) The people of Aritama: the cultural personality of a Colombian mestizo village University of Chicago Press, Chicago, page 63, OCLC 1488921
  4. ^ Raimondi, A. (1878) "Zur physikalischen Geographie von Peru - II" Globus 36: pp. 173-175 page 174, in German
  5. ^ McCausland-Gallo, Patricia (2004) "Cocades Costeñas" Secrets of Colombian Cooking Hippocrene Books, New York, page 177, ISBN 0-7818-1025-6
  6. ^ "De onde surgiu a expressão "rei da cocada preta"?". Super Interessante. 26 July 2017. Retrieved 22 May 2018.

External links

Angolan cuisine

Angolan cuisine is the cuisine of Angola, a country in south central Africa. Because Angola was a Portuguese colony for centuries, Portuguese cuisine has significantly influenced Angolan cuisine, with many foods being imported from Portugal.

Bezerra da Silva

José Bezerra da Silva (February 23, 1927 in Recife, Pernambuco, Brazil – January 17, 2005 in Rio de Janeiro) was a Brazilian samba musician of the partido alto style.

Brazilian cuisine

Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by African, Amerindian, Asian (mostly Japanese) and European influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.Ingredients first used by native peoples in Brazil include cashews, cassava, guaraná, açaí, cumaru and tucupi. From there, the many waves of immigrants brought some of their typical dishes, replacing missing ingredients with local equivalents. For instance, the European immigrants (primarily from Portugal, Italy, Spain, Germany, Poland and Switzerland) were accustomed to a wheat-based diet, and introduced wine, leafy vegetables, and dairy products into Brazilian cuisine. When potatoes were not available they discovered how to use the native sweet manioc as a replacement. Enslaved Africans also had a role in developing Brazilian cuisine, especially in the coastal states. The foreign influence extended to later migratory waves – Japanese immigrants brought most of the food items that Brazilians would associate with Asian cuisine today, and introduced large-scale aviaries, well into the 20th century.Root vegetables such as manioc (locally known as mandioca, aipim or macaxeira, among other names), yams, and fruit like açaí, cupuaçu, mango, papaya, guava, orange, passion fruit, pineapple, and hog plum are among the local ingredients used in cooking.

Some typical dishes are feijoada, considered the country's national dish; and regional foods such as beiju, feijão tropeiro, vatapá, moqueca, polenta (from Italian cuisine) and acarajé (from African cuisine). There is also caruru, which consists of okra, onion, dried shrimp, and toasted nuts (peanuts or cashews), cooked with palm oil until a spread-like consistency is reached; moqueca capixaba, consisting of slow-cooked fish, tomato, onions and garlic, topped with cilantro; and linguiça, a mildly spicy sausage.

The national beverage is coffee, while cachaça is Brazil's native liquor. Cachaça is distilled from fermented sugar cane must, and is the main ingredient in the national cocktail, caipirinha.

Cheese buns (pães-de-queijo), and salgadinhos such as pastéis, coxinhas, risólis (from pierogy of Polish cuisine) and kibbeh (from Arabic cuisine) are common finger food items, while cuscuz branco (milled tapioca) is a popular dessert.

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Luiz Edmundo Lucas Corrêa, usually known as Cocada (born on April 16, 1961 in Campo Grande, Mato Grosso do Sul state) is a Brazilian former football defender. He is the brother of another footballer, Müller.

Cocada amarela

Cocada Amarela is a traditional Angolan dessert made from eggs and coconut. It has a distinctive yellow colour due to the large quantity of eggs used. The name, Cocada Amarela, literally means yellow Cocada.

Due to Angola's colonial history, Cocada Amarela is highly influenced by Portuguese pastries, which are known for their large quantities of egg yellow in traditional recipes.

Culture of Africa

The culture of Africa is varied and manifold, consisting of a mixture of countries with various tribes that each have their own unique characteristic from the continent of Africa. It is a product of the diverse populations that today inhabit the continent of Africa and the African Diaspora. African culture is expressed in its arts and crafts, folklore and religion, clothing, cuisine, music and languages. Expressions of culture are abundant within Africa, with large amounts of cultural diversity being found not only across different countries but also within single countries. Even though African cultures are widely diverse, they are also, when closely studied, seen to have many similarities. For example, the morals they uphold, their love and respect for their culture as well as the strong respect they hold for the aged and the important i.e. Kings and Chiefs.

Africa has influenced and been influenced by other continents. This can be portrayed in the willingness to adapt to the ever-changing modern world rather than staying rooted to their static culture. The Westernized few, persuaded by European culture and Christianity, first denied African traditional culture, but with the increase of African nationalism, a cultural recovery occurred. The governments of most African nations encourage national dance and music groups, museums, and to a lower degree, artists and writers.

Dessert

Dessert () is a course that concludes a meal, often an evening meal. The course usually consists of sweet foods, such as confections dishes or fruit, and possibly a beverage such as dessert wine or liqueur, but in America it may include coffee, cheeses, nuts, or other savory items regarded as a separate course elsewhere. In some parts of the world, such as much of central and western Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal

The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, and sweet soups, and tarts. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.

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Its media, commerce, and services more than take care of the thirty cities of Mato Grosso do Sul, including a part of Paraguay. For its size and importance, it is an economic and social capital of a region that possesses approximately a million inhabitants (Vestibule of the Mercosul – the Common Market of the South).

Its development was slow until the first half of the 20th century, because of transportation limitations(highways and roads), especially with Campo Grande and the State of São Paulo. From 1950, it increased its development with the construction of roads. With this, it received migrants from other parts of the country (especially Sulistas and São Paulo) and immigrants (mainly Japanese). The city has a close relationship with Paraguay its next door neighbor, which is 120 km (75 mi) away. This is a strong factor in the ethnic and cultural union between the city and the neighboring country. This explains why 30% of the inhabitants of Dourados have some Paraguayan family link.

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He has worked with well-known Brazilian and Portuguese directors, such as Fábio Barreto, Paulo Rocha and Manoel de Oliveira.

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List of desserts

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Venezuelan cuisine

Venezuelan cuisine is influenced by its European (Italian, Spanish, Portuguese, and French), West African and Native American traditions. Venezuelan cuisine varies greatly from one region to another. Food staples include corn, rice, plantain, yams, beans and several meats. Potatoes, tomatoes, onions, eggplants, squashes, spinach and zucchini are also common sides in the Venezuelan diet.

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