Acaçá
Alternative names | Ẹ̀kọ |
---|---|
Type | ritual food |
Place of origin | Brazil |
Variations | Acaçá de feijão preto |
Acaçá (from Fon language: àkàsà, also known as ẹ̀kọ in Yorùbá language) is a ritual food central to ceremonies of Afro-Brazilian religions, specifically to Candomblé rituals. It is found in the states of Bahia, Pernambuco, Rio Grande do Sul, and Rio de Janeiro. Pai Cido de Osun Eyin stated that "life [...] is sustained, and is renewed with the ritual offering of acaçá." It has at least two variations: a similar dish made of black beans (acaçá de feijão-preto) and a drink (acaçá de leite) also used in Candomblé rituals.[1][2][3]
Acaçá is the only ritual food required in Candomblé; it is offered to all the
Preparation
Acaçá is made of white or red corn soaked in water for a day, which is then passed through a mill to make a paste or dough. The paste or dough is cooked in a pan and stirred continuously to reach a correct consistency. While warm, small portions of the dough are wrapped in a clean, folded clean banana leaf and passed over a fire. Finely ground white cornmeal can be substituted for soaked corn. The acaçá is cut into pieces of equal size. They are arranged on a platter to be placed on or near a pegi, or Candomblé altar. They also decorate other ritual foods in Candomblé, notably vatapá.[5]
Acaçá de feijão-preto
Acaçá de feijão-preto (
Acaçá de leite
Acaçá de leite (transl. acaçá of milk) is a
References
- ISBN 9781610694124.
- ISBN 9788535402537.
- ^ Rabelo, Miriam C. M. (2013). "Os Percursos Da Comida No Candomblé De Salvador". Papeles de Trabajo. 7 (11): 86–108.
- ISBN 9780812213416.
- ^ ISBN 9788534701877.