Máchica
Máchica (
History
Spanish colonists brought the technique of toasting grain to enhance its nutritional value, then grinding the toasted grain into flour, from Central America to the Andean region. The Mesoamerican product, pinole, uses toasted corn, but in Ecuador the process was applied primarily to barley.[1][2]
Production
Grain is toasted, then ground finely.[2]
Uses
Máchica is used in a variety of foods that are part of Andean cuisine. These include chapo, an herbal tea
Nutritional value
One hundred grams of máchica made from barley contains 344 calories (kcal), 8.6 grams protein, 0.7 g fat, 77.4 grams carbohydrates, 6.6 g fiber, 74 mg calcium, 320 mg phosphorus, 12.3 mg iron, 0.12 mg vitamin B1, 0.25 mg vitamin B2, 8.7 mg niacin, and 1.9 mg vitamin C.[3] For máchica made from wheat, 100 grams contain 347 calories, 7.9 g protein, 1.2 g fat, 79.9 g carbohydrates, 4.1 g fiber, 67 mg calcium, 0.9 mg iron, and 2.7 mg vitamin C.[8]
Other varieties
In Peru, the product sold as máchica is most often made of toasted corn flour. It is mixed with sugar and cinnamon in a manner similar to both Central American pinole and Ecuadorian pinol.[9] Máchica may also refer to flour made with ground toasted wheat, a variation also found in Peru,[8] as well as in Bolivia, where it is the most common type of máchica.[3]
See also
- Barley flour
- Gofio, a similar product in the Canary Islands, brought to Latin America
References
- ^ ISBN 978-92-5-106524-2. Retrieved 15 October 2015.
- ^ Food & Winemagazine. Retrieved 15 October 2015.
- ^ a b c Herrera Ortega, Alvaro. Propuesta Gastronomica para Incentivar el Consuma de la Máchica de Cebada con Recetas Tradicionales y de Innovación [Gastronomic Proposal to Increase the Consumption of Barley Máchica with Both Traditional and Innovative Recipes] (PDF) (Thesis) (in Spanish). Universidad de Cuenca. pp. 19, 23–40, 43–49. Archived from the original (PDF) on 14 February 2019. Retrieved 14 October 2015.
- ^ a b "Los puruháes y su diversidad gastronómica" [The Puruháes and gastronomic diversity]. La Hora (in Spanish). 23 May 2015. Archived from the original on 4 March 2016. Retrieved 15 October 2015.
- ^ "La comida ecuatoriana disputará un partido aparte en Brasil 2014" [Ecuadorian food will play a separate party in Brazil in 2014]. El Comercio (in Spanish). 10 June 2014. Retrieved 15 October 2015.
- ^ "Helados rescatan sabores típicos ecuatorianos" [Ice cream revives typical Ecuadorian flavors]. El Comercio (in Spanish). 12 September 2014. Retrieved 15 October 2015.
- ^ "En Holanda descubrí la receta para mi negocio" [In Holland I found the recipe for my business]. Perú 21 (in Spanish). 6 January 2013. Archived from the original on 12 October 2015. Retrieved 15 October 2015.
- ^ a b "Composición Nutricional de: Trigo, Harina Tostada de (Machica)" [Nutritional Composition: Wheat, Toasted Flour of (Machica)]. ComposicionNutricional.com (in Spanish). Retrieved 15 October 2015.
- ^ "máchica: definition of máchica in Oxford Dictionary (Spanish)". OxfordDictionaries.com. Retrieved 15 October 2015.[dead link]