Doce de gila explained

Portuguese: Doce de gila
Alternate Name:Portuguese: Doce de chila

Portuguese: Doce de xila;
spaghetti squash jam
Country:Portugal
Region:Alentejo
Type:Fruit preserve
Main Ingredient:Cucurbita ficifolia, white sugar, water
Minor Ingredient:Cinnamon, citrus peel, salt
Similar Dish:Spanish; Castilian: Cabello de ángel (Catalan; Valencian: cabell d'àngel), Spanish; Castilian: alcitrón

Portuguese: Doce de gila is a Portuguese fruit preserve made from the pulp of the Latin: [[Cucurbita ficifolia]]. It can be used as jam or as an ingredient in various desserts and pastries.

Background

The Latin: [[Cucurbita ficifolia]] is native to the Americas and was brought to Portugal a result of the Columbian Exchange.[1] The name "Portuguese: gila" is derived from the Nahuatl name "chilacayohtli" (English: [[wikt:chilacayote|chilacayote]]), a plant belonging to the Cucurbitaceae family which includes cucumbers, melons, squashes, and pumpkins.[2] It is similar to Latin: Cucurbita pepo (spaghetti squash), which is a common substitution for Portuguese: gila.[3]

Preparation

Rather than cutting it open with a knife, the Portuguese: gila squash is traditionally thrown on the ground to break it open. It is then rinsed several times.[4] The rough chunks of squash are parboiled in water until the flesh is able to be removed from its skin. The skin is discarded while the pulp is drained. A syrup is made with water and sugar in a separate pot. A stick of cinnamon, and sometimes lemon or orange peel, is often added to the syrup to scent the preserve. The drained pulp is added to the syrup and cooked until it reaches 116 °C or has the consistency of marmalade. The mixture is cooled before bottling or used in another application.[5] [6]

Uses

Portuguese: Doce de gila is made throughout Portugal and is often used as a jam on toast.[6] In Alentejo, it became a common staple ingredient in many traditional conventual sweets such as Portuguese: [[pão de rala]], Portuguese: [[porquinho doce]], Portuguese: [[bolo folhado]], Portuguese: [[tiborna]], and Portuguese: [[azevia]].[7] [8] It is also found in desserts in Sri Lanka such as "love cake".[9]

See also

Notes and References

  1. Book: Goldstein . Darra . The Oxford Companion to Sugar and Sweets . 1 April 2015 . Oxford University Press . Oxford, UK . 978-0-19-931362-4 . 22 October 2023 . en.
  2. Web site: Definition of CHILACAYOTE . www.merriam-webster.com . 22 October 2023 . en.
  3. Book: Anderson . Jean . Food of Portugal . 21 June 1994 . Harper Collins . 978-0-688-13415-0 . 33 . 22 October 2023 . en.
  4. Web site: Pereira . Berenice . Doce de Abóbora Chila (Alentejo e Algarve) . Cozinha Tradicional . 22 October 2023 . pt-BR . 20 December 2017.
  5. Book: Sinclair . Charles G. . International Dictionary of Food and Cooking . 1998 . Taylor & Francis . 978-1-57958-057-5 . 168 . 22 October 2023 . en.
  6. Book: Ortins . Ana Patuleia . Authentic Portuguese Cooking: More Than 185 Classic Mediterranean-Style Recipes of the Azores, Madeira and Continental Portugal . 20 October 2015 . Page Street Publishing . 978-1-62414-195-9 . 213–214 . 22 October 2023 . en.
  7. Web site: Bastos . Jorge . 12 best Alentejo sweets you need to try – Portugal Things . Portugal Things . 22 October 2023 . 6 November 2022.
  8. Web site: Fernandes . Daniel . Doce de Gila . Produtos Tradicionais Portugueses . Direção-Geral de Agricultura e Desenvolvimento Rural . 22 October 2023 . en.
  9. Book: Gage . Eleni N. . Lucky in Love: Traditions, Customs, and Rituals to Personalize Your Wedding . 11 December 2018 . Clarkson Potter/Ten Speed . 978-0-525-57391-3 . 142 . 22 October 2023 . en.