Anchi, a salteño dessert par excellence
If there is something that represents the pride and culinary culture of the Salteños are their empanadas. But the patty is the main course. In the dessert, with the same strength of belonging and representation, in Salta they have the anchi.
A dessert based on yellow corn semolina, is economical, very tasty and, above all, easy to prepare. For you to try it, here we leave you the ingredients and step by step.
- ½ Kilo of yellow corn semolina
- ¼ Kilo of sugar
- 2 Lemons
- 2 Oranges
- Sprig of cinnamon or cloves
- 1 ½ Litre of water
- In a pot of water add corn grits (polenta); the ideal is to throw it in the form of rain.
- The water must be boiling and must be mixed constantly. The mixing time will depend on how much polenta we add.
- To the mixture we add sugar and cinnamon stick or cloves.
- With cooked polenta, we can add the juice of citrus fruits. It can be lemons, oranges, or both. It’s going to depend on each other’s criteria. The peel of citrus fruits can be used in a grated form.
Ready, that’s all to cook your own anchi. Details to keep in mind: the water will define whether the dessert is very liquid or thick, that you will handle with the water. You can add other fruits to the dessert, but the ideal is to do so as long as they are well washed and dehydrated. The climate in Salta defines the presentation method. In winter it is served hot and semi-liquid; in summer it is served fresher, presented as a cream and can be accompanied with cane honey.
Licenciado en Comunicación Social y periodista. Soy instructor de tenis y gané un Interclubes, también soy jugador y crítico de videojuegos. Siento que tengo un superpoder, pero aún no logro descubrir cuál es ni su alcance, imagino que es escribir. Siempre con la guardia alta.
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