Chumbeque : The Peruvian chumbeque is deep orange in color and uses egg yolks. This sweet, unlike others, remains over time without losing its consistency and flavor. In nutritional terms, it is highly nutritious (especially if it contains sesame) and energetic, high in calories and unsaturated and polyunsaturated fatty acids.
Summary
[ hide ]
- 1 Story
- 2 Preparation
- 3 Ingredients for chumbeque
- 4 For the filling
- 5 Sources
History
The Mochica Culture had its habitat in the homonymous valley, developing between the territories of the Nepeña valley to the South and Piura to the North. They occupied the valleys of La Leche, Lambayeque, Jequetepeque, Chicama, Moche, Virú, Chao, Santa and Nepeña. It is also called Mochica because of the name of the language that its inhabitants spoke. Chumbeque, is a Moche word such as Lambayeque, Jequetepeque, Huerequeque, Palomeque, Yarleque, Ñeque, Reque, etc. Chumbeque refers to the tight union of the sweet, in three layers of flour closely linked by fruit honey. The chumbeque was established for centuries as a popular sweet of the Peruvian confectionery, profuse in the creation of sweets, being that the first sugar estates were located in the northern Peruvian area. Bernabé Cobo used to say “It is an incredible thing and one that admires, to see the immense amount of sweets spent in these Indies, which I have for myself, that there should be no region in the entire universe where so much is consumed; and with all that, there is so much sugar left over each year, that many ships are loaded from it for Spain … “Such was the popularity and inherence of the chumbeque in the Peruvian taste, which gave rise to Peruvianism” as chumbeque calls for. “; referring to rich, delicious, very good, very good. That same inherence made chumbeque express itself in all the activities of Peruvian living, including Peruvian literature, as early as 1919 Victor Morey published” Adventures of Pepito and Chumbeque “, from the year 1920 is the newspaper” Chumbeque “,
From Piura is the church San Lucas de Colán dating from 1536, its wall paintings, altars and altarpieces are the first in South America, it was declared Cultural Heritage of the Nation. This church is on a pre-Hispanic shell from the Chimu period. The chumbeque in Piura is a village dessert, one of those that bakers sold in huge baskets at the door of schools or in the stirrups of buses, churres in taps at the exit of the city or street vendors from markets, squares and beaches, whose tradition was unfolded in the same way in Chiclayo, Trujillo, Lima and toured all over Peru giving us the unforgettable school memory of the sweet yellowish, almost orange, made with flour, butter, drops of natural dye, sugar, lemon , anise, sesame, which was part of the Peruvian childhood and lasts until today.
Note: In Chile, chumbeque is a sweet traditionally consumed in the Norte Grande regions, that is, Arica and Parinacota, Tarapacá and Antofagasta. Currently the sweet is patented in the name of Arturo Mejía Koo, grandson of a Cantonese couple who for the first time made this famous sweet, they are awarded its creation.
Preparation
Mass:
In a pot on the fire dissolve the butter.
Meanwhile, dissolve the baking soda and dye in a liter of water in a container. On the table make a crown of flour and gradually mix the water and the melted butter with your hand, knead until you have a homogeneous mass. Let the dough rest wrapped in a film and in the refrigerator for an hour. After that time, roll out the dough in a rectangular shape until it is 4 to 5 mm thick.
Cut three rectangular strips of the same size and place them in baking tins, prick them with a fork and take them to the oven preheated to 150 ° C for about 20 to 30 minutes. In the filling:
For honey, you have to boil the water with the sugar and lemon juice until it takes point, add cinnamon, fig leaves and cloves. While the syrup is lukewarm, add it evenly on the sheets of baked dough and assemble the sweet like the three-layer alfajor, sprinkle ground cinnamon and let cool before cutting it into rectangles or squares.
Ingredients for chumbeque
- 4 kilos of wheat flour
- 1 liter of water
- 1 ½ kilo of vegetable shortening
- Cinnamon powder
- Yellow vegetable dye, amount needed
- 4 ounces of baking soda
For the filling
- Juice of four lemons, strained
- 2 kilos of white sugar
