Bocadillo (dessert)
The examples and perspective in this article may not represent a worldwide view of the subject. (July 2017) |
Alternative names | Bocadillo de guayaba, guava jelly, guava paste, conserva de guayaba |
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Type | Confectionery |
Course | Snack |
Region or state | Latin America |
Main ingredients | Guava pulp and panela |
Guava jelly (
The town of Vélez, Santander Department, Colombia, is a major centre of production for the sweet and gives it the alternative name "bocadillo veleño".[1] In 2006, the bocadillo veleño was nominated for the cultural symbol for Colombia in the contest organized by a magazine, Semana.[2]
In Venezuela, the form of consumption is similar to that of Colombia, where the product is sometimes called "conserva de guayaba".
Bocadillo is commonly accompanied by cheese, spread upon bread,
Very similar to guava jelly dessert is the closely related Brazilian goiabada, also made from guava but with less sugar.
Preparation
Bocadillo is prepared much like other conserves, jams, and jellies. The guavas are first washed and peeled before being mashed into a pulp, which is strained to remove seeds.
The pulp is then boiled in water along with
Bocadillo de guayaba is traditionally individually wrapped in the leaves of the bijao (calathea lutea) to preserve it and to enhance its flavour.
See also
References
- ^ a b Restrepo, Cecilia (October 2007). "El Bocadillo Veleño" (in Spanish).
- Revista Semana. "El bocadillo veleño". Retrieved 2011-03-24.
- ^ Bulletin. Bulletin. Florida Dept. of Agriculture. 1934. p. 27. Retrieved June 23, 2017.
- ^ "Bocadillos De Guayaba" (in Spanish). Archived from the original on 2013-08-15. Retrieved 2012-02-20.
Se prepara con 1/2 kilo de guayaba peladas y sin semillas, hervidas en una olla con agua hasta que queden disueltas. Luego se agrega 1 kilo de azúcar y se cocina a fuego alto, removiendo constantemente con una paleta durante 1 hora. Al estar pastosa la cocción se apaga el fuego y se vierte en una tabla o bandeja de aluminio. Se extiende con una cuchara mojada con agua y se espera hasta el siguiente día para cortarlo en trozos pequeños.