Afro-Peruviandesserts

Introduction

• Afro Peruvian slaves used to work as cooks either for their owners or to sell on streets.

• They used the ingredients their masters did not consume or leftovers.

• They also used other ingredients such as potatoes, grains and fruit such as banana and sugar cane (“chancaca”) in all their desserts.

Chancaca

• It is made from the sugar cane syrup(molasses), which is boiled for half a day and then stirred until warm. Then it is poured onwood molds and let cristalize.

• There are two types: black and «blond»

Afro-Peruvian desserts

• Picarones

• Turrón de Doña Pepa

• Ranfañote

• Arroz zambito

• Sanguito

• Frejol Colado

• Chapana

Picarones• Picarones developed in Colonial times to

replace the Spanish “Buñuelos”. • Spanish “Buñuelos” are made with flour,

milk, eggs and butter, and are served with honey.

• African slaves substituted unavailable or expensive ingredients with Peruvian ones, like squash and sweet potato.

• Picarones are kind of donuts made of a squash or pumpkin dough, deep fried and served with cane syrup called chancaca.

Turrón de Doña Pepa

• It was created in the XVIII century.

• There are many stories aboutthe origin of this dessert. Theyhave in common an Afro-Peruvian woman called«Josefa» and the «Cristo de Pachacamilla» (also known as «Señor de los Milagros») towhom the turrón was offered.

• Traditionally, it was consumedonly in October, but nowadaysis available all the year.

Ranfañote

• This dessert was madeby the African slaveswith the leftovers of their masters.

• It is made with bread, fresh cheese, somedried fruit (almonds, raisins) and chancaca syrup.

Arroz zambito

• It is a kind of rice pudding sweetened with chancaca instead of sugar, whichgives the dessert a browncolor.

• «Zambo» was a personresulting of the mix of an«indio» (native) and a «negro» (African).

Sanguito

• The Sanguito is made withcornmeal, sugar, chancaca, cinnamon, anise, cloves, vanilla and oil or lard, sprinkled with raisins and little sweet balls.

• It has a prehispanic origin, but it was modified by theAfrican slaves.

• Nowadays, it is a dessertrarely found in the streets.

Frejol colado

• It is made with a type ofbean called "canario“(traditionally it wasmade with black beans),who is strained afterbeing boiled and then isdressed with sugar,chancaca, clove,cinnamon and milk andserved with a bit ofsesame.

• It is consumed mostly inIca (south).

Chapana

• "Chapana" was made with a dough of yucawith chancaca, cinnamon and clove wrapped in a banana leaf.

• It is consumed cool.