Traditional food products from Prosopis sp. flour

SCIAMMARO L. P.; RIBOTTA P. D.; PUPPO M. C.

Traditional foods general and consumer aspects.

Springer

Año: 2012;

It is customary, of people of the NOA, harvest algarrobo pods in a collective form, forming convoys of men, women and children that "awaken" summer season. They collect the best pods; leave them one or two days under the sun and pods become dry. This practice is a party called "La Algarrobeada" with the contribution of aborigines and also "criollos" (Creole people). In times of harvest, the algarrobo pods are directly consumed, as crude, or are used in the elaboration of different products like ?añapa? or ?aloja? or pods are roasted and grinded and then incorporated to milk. For preserving, native people place pods in "trojas" (saddlebag or slammer) or covert them in different products: flour, "patay", "arrope" and "bolonchao" (INCUPO, 1991).