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The Argentinian countryside is very varied when it comes to talking about traditions. Different customs and different ways can coexist within the same province and a few kilometers away. The dishes and the ways of cooking them are a true reflection of this cultural heterogeneity , but above all, they demonstrate the authenticity of the premises when it comes to using the food they have at hand.
The choiques boleadores de la Pampa roast, cook, make stew or cold, with almost all parts of the largest poultry on the continent . The alon, the picana (meat of the rump) and the ventricle or stomach of these cousins of the ostriches are the preferred prey. The stomach, for example, is stripped of its inner coriaceous membrane (which is called peasants shell) and is boiled or roasted. This may be an impressive custom , but in the pampeano countryside it is understood as a luxurious delicacy .
The eggs of the rhea are huge and equal to almost half a dozen chicken eggs. In places where they breed shocks it is very common to see these huge eggs at breakfasts . The most original preparations are roasted egg and fried with fat and onion. To roast the egg even, the technique requires a hole per limb and a stick or iron that passes through it . The egg approaches the fire, turns slowly and after a few minutes, the nutritious viand is made.
In Paraguay and in all the provinces of northeastern Argentina it is a custom to eat the head of the cow buried with assorted coals and condiments. Preparation requires a lot of patience, as it takes between ten and twelve hours.
The first step is to unhind the head of the cow; then it is necessary to marinate it with chopped garlic, oregano, salt (to taste) and ground chili; after marinade the head is wrapped in a wet cloth (preferably burlap canvas wet in water) and so it is enter into a hole practiced in the soil or sand soil. In this there are lit coals and on them a few cans , where the head will rest; on the head go other cans and on top more embers. After all this, the hole is covered with mud and ash letting the head cook.
While when it comes to watting, the head of cow is the most traditional, the animal is free to choose the cook.
The Patagonian region, and above all the Araucana, keeps many of the ancestral customs of the Mapuche nation intact. The provinces of Neuquén , Río Negro, Chubut and northern Santa Cruz retain, in some of their vast fields, food that Mapuches and Tehuelches eat on special occasions.
The ñachi or ñache is a festive meal of this native town and is more consumed in Chile, but in the aforementioned provinces it is also prepared. The jelly dish consists of fresh animal blood and various dressings such as onion, garlic, finely chopped coriander, merquen and lemon.
Preparation begins when a lamb or a little boy is killed for a roast or other similar occasion. The blood of the freshly killed animal is collected in a container that already contains coriander, merquen or some other spicy dressing and salt. Then the mejunje is stirred and lemon juice is added to it. When the blood coagulates , it is diced and served in bread as an entrance.
If curiosity is stronger than impression, we recommend you to see our second note on the huge dishes of the Argentine tradition.
Publication Date: 08/03/2021
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